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Caramel Pecan Cinnamon Rolls
Another of our favorite caramel rolls. This was a 2005 state fair winner.
1 hour, 45 minutes
25 to 30 minutes
3/4 cup butter
2 teaspoons salt
3/4 cup sugar
2 cups hot water
2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
8 to 8-1/2 cups all-purpose flour
1/2 cup butter, melted
1 cup sugar
1-1/2 tablespoons ground cinnamon
3/4 cup butter
1-1/2 cups brown sugar
6 tablespoons corn syrup, light
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
3 cups toasted pecans, chopped
For Rolls: Place butter, salt, sugar and hot water in a large bowl; stir until butter melts. Combine yeast with 1/2 cup warm water (100° to 110°F) in a small bowl, stirring until dissolved. Add eggs to slightly cooled butter mixture, then add yeast mixture. Add 4 cups flour and beat until smooth. Gradually add remaining flour to make a soft dough.
Turn out onto a floured surface and knead until smooth, about 8 to 10 minutes. Place dough in a greased bowl, turning once to grease all sides of the dough. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Roll dough to a 12 X 20-inch rectangle on a lightly floured surface. Brush top with 1/2 cup melted butter. Combine sugar and cinnamon for filling; sprinkle over butter. Roll up from long sides, jelly roll style. Cut into 24 equal slices.
For Caramel Syrup: Combine butter, brown sugar, corn syrup and cream in a small saucepan. Cook over medium heat, stirring until butter melts. Stir in vanilla. Pour mixture evenly into two greased 9 X 13-inch pans.
Sprinkle toasted pecans evenly over syrup in pans. (Note: to toaste pecans, place a single layer on a baking sheet. Bake for 8 to 10 minutes at 350°F. Chop after toasting). Arrange rolls, cut side down, 12 in each pan. Cover and let rise until double, about 45 minutes.
Bake at 350°F for 25 to 30 minutes or until golden brown. Cool on wire rack for 10 minutes, then turn out of pan onto serving platter.