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Caramel Candy Buns
A decadent twist on the traditional caramel "sticky" roll, this one is made with Rolo® candies.
20 to 30 minutes
1/2 cup warm milk (100°F to 110°F)
1 package Fleischmann's® Active Dry Yeast
1/4 cup sugar
1/4 cup butter OR margarine, softened
1/4 teaspoon salt
2 to 2-1/2 cups bread flour
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup corn syrup, dark
1-1/2 cups Pecan Halves
2 tablespoons butter OR margarine, softened
1/2 cup chopped pecans
25 individual OR 1 cup chocolate covered caramel candy pieces, chopped
Pour warm milk into large mixer bowl. Add yeast and sugar. Let stand 5 to 10 minutes, until mixture is foamy.
Add butter, egg, salt and 1 cup flour. Beat 2 minutes with electric mixer until smooth. Gradually add enough flour to make a soft dough. Place on lightly floured surfaced. Knead for 6 to 8 minutes until dough is smooth. Place in lightly greased bowl, turning once to coat. Cover and put in a warm place to rise (approximately 30 minutes).
To prepare topping, melt butter in saucepan. Stir in brown sugar and bring to a boil, stirring constantly. Remove from heat and stir in syrup. Pour into two 9-inch round baking pans that have been sprayed with cooking spray. Top each pan with 3/4 cup of pecan halves.
After the dough has risen, punch it down. Place the dough on a floured surface and roll into a 12 x 15-inch rectangle. Spread the dough with 2 tablespoons softened butter. Sprinkle with 1/2 cup chopped pecans. Top with candies. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough to seal. Cut roll into 16 pieces. Place 8 pieces in each pan. Cover, let rise in pan 30 minutes or until doubled in size.
Bake 20 to 30 minutes in a preheated 350°F oven. Immediately turn upside down onto heat-proof tray or serving plate. Let stand 1 minute so topping will drizzle over rolls. Remove pan. Serve warm.