Caramel Pecan Rolls

By 1For_Him

Serving Caramel Pecan Rolls is a great way to get overnight guests out of bed in a hurry. Just prepare them up to a month ahead of time and store them in your freezer tightly wrapped in foil. The night before you plan to serve them, thaw the wrapped rolls on the counter. First thing in the morning, warm the rolls in a preheated 350-degree oven for 15 to 20 minutes until hot and gooey.

Ingredients

• Rolls:
• 1 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons salt
• 2 eggs
• 3 envelopes Fleischmann's(r) RapidRise Yeast
• 7 1/2 to 8 cups flour
• 2 1/4 cups very warm water (120 to 130 (F)
• 9 tablespoons butter, melted
• 1 cup sugar
• 2 tablespoons ground cinnamon
• 2 cups (8 ounces) chopped pecans
• Caramel Syrup:
• 2 cups (1 pound) butter
• 2 cups brown sugar
• 1/2 cup Karo(r) Light Corn Syrup
• 1 1/4 teaspoons pure vanilla extract
• 3 cups (12 ounces) whole pecans

Preparation

Step 1

MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 31/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface.

KNEAD until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.

ROLL each portion out to an 14x8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side.

CUT each roll into 8 slices.

MELT butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans (or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13x9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover.

RISE until double, about 45 to 50 minutes.

BAKE at 325 F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13x9-inch pans. Cool slightly before turning out of pan.