Caramel Pecan Cinnamon Rolls
Soft and fluffy Caramel Pecan Cinnamon Rolls layered with rich brown sugar caramel, crunchy pecans, and warm cinnamon. A classic yeast roll recipe perfect for brunch or dessert. Serve warm for a delightful, sticky-sweet treat.
12 Servings
Ingredients
For the Dough
- ½ cup whole milk
- ¼ cup margarine or unsalted butter
- ½ teaspoon salt
- ⅛ cup warm water approximately 110°F
- ½ teaspoon granulated white sugar
- 1 .25 ounce envelope active dry yeast
- 1 large egg
- 2½ cups all-purpose flour additional as needed for kneading
For the Filling
- 2 tablespoons margarine or unsalted butter, softened
- ¼ cup granulated white sugar
- 1 teaspoon ground cinnamon
For the Caramel Pecan Topping
- ¾ cup packed brown sugar
- 3 tablespoons margarine or unsalted butter
- 2 tablespoons light corn syrup
- 1½ tablespoons water
- ½ cup pecan halves
Instructions
Prepare the Milk Mixture
- In a small saucepan, heat the milk over medium heat until a thin skin forms on the surface. Remove from heat, and stir in the margarine and salt. Set aside and allow to cool until lukewarm.
Activate the Yeast
- In a small bowl, combine the warm water and granulated white sugar. Sprinkle the active dry yeast over the water and allow it to sit for 5–10 minutes, or until foamy.
Make the Dough
- In a large mixing bowl, combine the cooled milk mixture and the activated yeast mixture. Add the egg and mix thoroughly using an electric mixer on medium speed for approximately 2 minutes.
- Gradually add the all-purpose flour, ½ cup at a time, stirring after each addition until a dough forms. Transfer the dough to a floured surface and knead until smooth and elastic, about 8 minutes. If the dough is sticky, add additional flour as needed.
- Place the dough in an oiled bowl, turning once to coat. Cover with a clean towel and let rise in a warm place until doubled in size, approximately 1 to 2 hours.
Prepare the Caramel Pecan Topping
- In a medium mixing bowl, combine the brown sugar, margarine, corn syrup, and water until smooth. Spread this mixture evenly across the bottom of a greased 9x9-inch baking dish. Arrange the pecan halves on top of the caramel layer, face down for presentation. Set aside.
Roll and Fill the Dough
- Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a 9x12-inch rectangle. Spread the softened margarine evenly over the surface of the dough.
- In a small bowl, mix the granulated white sugar and ground cinnamon. Sprinkle the mixture over the buttered dough. Roll the dough tightly, starting from the long edge, to form a log. Pinch the seam to seal.
- Slice the log into 1-inch rounds and place them evenly into the prepared baking dish over the caramel pecan layer.
Second Rise
- Cover the baking dish with a clean towel and let the rolls rise in a warm location until doubled in volume, approximately 30 minutes.
Bake the Rolls
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown. Remove from the oven.
Invert and Serve
- Immediately place a cutting board or baking sheet over the baking dish and invert the rolls, allowing the caramel pecan topping to drizzle over the rolls. Serve warm.
Notes
To make these Caramel Pecan Cinnamon Rolls gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum or guar gum for proper structure and elasticity. Verify that all other ingredients, including baking powder and yeast, are certified gluten-free. Note that gluten-free dough may require additional moisture or adjustments in kneading time to achieve a similar texture.