Caramel Pecan Rolls (Easy)
Easy way to make yummy caramel pecan rolls. No fear of caramel glaze sticking in the pan.
Equipment
Ingredients
- 1 cup Whole Milk
- 3 tablespoons Butter salted or unsalted is fine
- 3 1/2 cups All Purpose Flour or more cups unbleached / divided
- 1/3 cup Sugar
- 1 cup Potato mashed boiled or steamed
- 1 pc Egg large size
- 2 1/4 teaspoons Instant Yeast or rapid rise yeast
- 1 tablespoon Cinnamon Powder
- 1 teaspoon Salt
FILLING
- ¾ cup Packed Brown Sugar
- 3 Tbsps Ground Cinnamon
- ¼ cup Unsalted Butter melted or room temperature
- ⅓ -½ cup Pecans crushed or coarsely chopped
CARAMEL GLAZE
- ¼ cup Butter 2 oz
- ⅔ cup Brown Sugar
- ⅔ cup Heavy Cream or ½ cup cream cheese
- ⅛ tsp Fine Sea Salt
- ⅓ cup Pecans crushed or chopped into small pieces
- 1 tsp Vanilla Extract optional
Instructions
FOR THE DOUGH:
- Heat milk and butter in a small saucepan or microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds.
- Pour into bowl of stand mixer fitted with paddle attachment.
- Add sugar, egg, yeast, and salt and 1 cup of flour, stir to mix. Add the mashed potato and mix.
- Next, add the rest of the flour and the ground cinnamon and with a wooden spoon (or your mixer) stir until it all comes together.
- Turn onto a lightly floured surface and knead by hand for about 8-10 minutes or until it becomes soft and elastic.
- If dough is very sticky, add more flour by tablespoonfuls but do not add more than2 tablespoons ( use your mixer to knead the dough if you like)
- Form dough into a ball.
- Grease the bowl that you used for mixing with oil and transfer dough to bowl, turning to coat.
- Let dough rise in warm draft-free area until doubled in volume in about 1-2 hours.
- Gently punch down dough to release air.
- Transfer to floured work surface.
- Roll out to about 15×18-inch rectangle.
- Brush dough with softened or melted butter leaving ½-inch border.
- Combine cinnamon, sugar and pecans in a bowl and sprinkle evenly on the dough.
- Starting at the long side, roll dough into log, pinching gently to keep it rolled up.
- With seam side down, cut dough crosswise with thin sharp knife (or a dental floss or thread) into 18 equal slices (each about ½ to ¾ inch wide).
- Grease two 9x13 inch glass baking dishes with butter or spray with non-stick spray.
- Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
- Cover and let rise until double in volume (30-45 minutes)
- Position rack in center of oven and preheat to 375°F.
- Bake rolls until tops are golden, about 20 minutes.
- Remove from oven and invert immediately onto rack.
- Cool 10 minutes.
- Turn rolls right side up.
FOR THE CARAMEL GLAZE:
- Heat a medium heavy bottomed saucepan over medium high heat.
- Add sugar and butter, stirl until sugar is completely dissolved.
- Lower heat and add heavy cream or cream cheese and stir until smooth.
- Turn off heat, add the vanilla if using.
- Pour on freshly baked pecan rolls.
- Take a lot of photos while waiting for the rolls to cool. Enjoy!
Tried this recipe?Let us know how it was!