Pecan Caramel Rolls

By á-58

Ingredients

• dough
• 2 1/4 (8 grams) teaspoons dry yeast
• 1/2 cup warm water
• 1/2 cup milk
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 egg
• 2 tablespoons melted butter
• 3 1/4 to 3 1/2 cups flour
• cinnamon layer
• 1/3 cup melted butter
• 1/2 cup brown sugar
• 2 tablespoon cinnamon
• caramel topping
• 1/4 milk
• 1/2 cup melted butter
• 1 tablespoon corn syrup
• 1/2 cup brown sugar
• 2/3 to 1 cup pecan halves (chopped)

Details

Servings 15
Preparation time 30mins
Cooking time 630mins

Preparation

Step 1

In a mixing bowl, dissolve yeast with the warm water and milk. Stir in ¼ cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).

On floured board, roll out the dough into about a 9 by 15-inch shape. Spread melted butter, than sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices.

Prepare caramel sauce by heating milk, and butter until butter melts add corn syrup and brown sugar cook until the sauce bubbles and begins to turn brown about 230 degrees do not over cook.

Spread caramel sauce than pecans in a greased 9 by 13-inch pan. Than place cut cinnamon rolls top. Cover with a damp cloth, or plastic wrap and let rise in a warm place until double in size (about 1½ hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.