Caramel Pecan Rolls with Make Ahead Directions

Rolls & Buns

For ooey gooey caramel, just cook the caramel until the sugar is melted and the mixture is just beginning to boil. 


Details

Difficulty

Moderate

Yield

2 dozen

Prep Time

01 hours

Rise Time

45 to 50 minutes (or 2 to 2-1/2 hours if using make ahead method)

Bake Time

20 to 25 minutes

Ingredients


  • Rolls:
  • 7-1/2 to 8 cups all-purpose flour
  • 3 (6-3/4 tsp.) envelopes Fleischmann's® RapidRise Yeast
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 2-1/4 cups very warm water (120° to 130°F)
  • 1 cup butter OR margarine, softened
  • 2 eggs
  • Filling:
  • 1/2 cup butter OR margarine, melted
  • 1 cup sugar
  • 2 tablespoons ground cinnamon
  • 2 cups (8 ounces) chopped pecans
  • Caramel Syrup:
  • 2 cups butter OR margarine
  • 2 cups brown sugar
  • 1/2 cup corn syrup, light
  • 1-1/4 teaspoons pure vanilla extract
  • 2 cups (8 ounces) whole pecans

Directions


Mix 4 cups flour, undissolved yeast, sugar, and salt in a large mixer bowl.  Add water and butter; beat well.  Add eggs.  Add enough remaining flour to make a soft dough.  Turn out on lightly floured surface.

Knead until smooth and elastic, about 8 to 10 minutes.  Cover and let dough rest 10 minutes.  Divide dough in half.

Roll each half out to a 10 x 14-inch rectangle on a lightly floured surface. For filling, begin by brushing each rectangle with 1/4 cup melted butter.  Combine 1 cup sugar with cinnamon.  Sprinkle 1/2 cup cinnamon sugar and 1 cup chopped pecans on each rectangle.  Roll up from long side.

Cut each roll into 12 slices.

To make caramel syrup, melt butter in a saucepan.  Add brown sugar, corn syrup and vanilla.  Stir until blended.  Place half of the caramel syrup and 1 cup pecans in two greased 13 x 9-inch pans.  (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans.)  Place 12 rolls per 13 x 9-inch pan, or 6 rolls per 8-inch pan, cut side down.  Cover. **

Let rise in a warm, draft free place until double, about 45 to 50 minutes.   

Bake at 325°F for 20 to 25 minutes for 13 x 9-inch pans; 15 to 20 minutes if using 8-inch pans. Cool slightly before turning out of pan.

**To make ahead:  Cover unrisen rolls with plastic wrap that has been sprayed with cooking spray.  Refrigerate overnight.  Remove rolls from refrigerator and place pan over a bowl of very hot water to rise.  (You may need to reheat the water several times during the rise time).   Allow about 2-1/2 to 3 hours for the rolls to double in bulk.  Remove plastic wrap and bake as directed above.