Caramel Pecan Cinnamon Rolls
What You'll Need
For rolls
- 4½ tsp OR 2 packages of active dry yeast
- ½ cup warm milk
- 3 eggs
- 2 teaspoons + ½ c sugar, divided
- 1½ tsp salt
- 4½ c AP flour
- ½ c unsalted butter, melted
Filling
- ¾ c brown sugar
- ½ c sugar
- 1 Tbls ground cinnamon
- ⅓ c chopped pecans
- ½ c raisins
- 1 c butter, melted
Caramel Icing
- ½ cup butter
- 1 cup brown sugar
- ½ tsp salt
- ⅓ cup heavy whipping cream
- 2 tsp vanilla
- 1⅓ cups powdered sugar
How to Make It
For the rolls
- Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
- Beat eggs, sugar, and salt until well combined.
- Add egg mixture to yeast mixture and whisk to combine.
- Add 1 cup of flour and continue mixing until smooth.
- Pour in the melted butter and mix well.
- Continue adding the remaining 3½ cups of flour, ½ cup at a time until dough is stiff.
- Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
- Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
- Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
- Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
- Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
- Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
- {If baking now - do NOT put in refrigerator.}
- Remove from refrigerator and let rolls come to room temperature in a warm area.
- Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
- While rolls are baking, prepare the caramel icing:
- Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
- Remove from heat and add vanilla.
- Whisk in the powdered sugar until nice and smooth.
- Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.
Caramel Pecan Cinnamon Rolls
Reviewed by
vv
on
2:09 PM
Rating:
5