Prep Time: 40 mins | Cook Time: 35 mins | Chill Time: 2 hrs | Total Time: 3 hrs 15 mins | Yield: 12 Servings
These heavenly treats are simply the best! They are worth all your time and effort. A must-try recipe. Enjoy!
INGREDIENTS :
For the sweet dough:
- 1 c whole milk, warm
- 1 tsp kosher salt
- 1/2 c salted butter, very soft (divided) (1 stick)
- 2 large Eggs
- 3 & 1/4 c all-purpose flour, spooned and leveled
- 1 tbsp active dry yeast
- 5 tbsp granulated sugar
For the caramel sauce:
- 1/3 c water
- 1/4 tsp kosher salt
- 1/3 c honey
- 1 & 1/2 c brown sugar, firmly packed
- 1/3 c heavy cream
- 3/4 c salted butter, (1 and 1/2 sticks)
For the roll filling:
- 1/3 c brown sugar, packed
- 1/2 tsp cinnamon
- 1/3 c granulated sugar
- A dash of nutmeg, optional
- 1 & 3/4 (about 8 ounces) cups pecans, toasted
DIRECTIONS :
For the Sweet Dough:
- Add 1 cup of milk into a heat-safe bowl, then place it inside the microwave and heat for about 30 seconds to a minute.
- Remove from the microwave and stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let it cool. Whisk in 2 eggs until well incorporated.
- In the bowl of a stand mixer, add 3 1/4 cups of flour and 1 tsp kosher salt. Beat until combined. Add the wet ingredients, then beat again to combine. Stir in 1/2 cup of butter.
- Transfer the sweet dough into a greased bowl, then wrap it with plastic. Let it chill for 2 hours up to 2 days in the fridge.
For the Caramel Sauce:
- Melt 3/4 cup of butter into a pan over medium heat. Stir in 1 1/2 cups of brown sugar and make sure to dissolve it.
- Remove the pan from the stove, then stir in 1/3 cup of water, 1/3 cup of honey, 1/3 cup of heavy cream, and 1/4 tsp kosher salt. Allow it to cool.
For the Roll Filling:
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Roughly chop the pecans and scatter them to the bottom of a rimmed baking pan. Roast for 5 minutes in the preheated oven. Let them cool completely.
- Add 1/2 tsp cinnamon, 1/3 cup of brown sugar, and 1/3 cup granulated sugar into a mixing bowl. Whisk to combine.
- Add 1/2 of the toasted pecans and toss to coat.
For Rising:
- Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
- Place a 9×13-inch baking pan on the bottom rack of the oven and place another rack on top. Let it heat for 3 minutes at over 350 degrees F.
- Spread caramel sauce to the bottom of a 9×13-inch baking pan, followed by the rest of the pecans.
- Knead the dough and form it into a rectangle. Top it with the pecan and sugar. Roll it out, seal the sides, and cut it into 12 slices.
- Arrange them at the bottom of the prepared pan. Make sure to leave a small space between each dough. Wrap them with plastic.
- Add the hot water to the empty pan and let the rolls rise for half an hour. Bake them for 15 minutes at 350 degrees F.
- Serve and enjoy!
Nutrition Facts:
Serving: 1 roll, Calories: 669 kcal, carbohydrates: 81 g, Protein: 7 g, fat: 37 g, saturated fat: 16 g, polyunsaturated fat: 5 g, monounsaturated fat: 14 g, trans fat: 1 g, Cholesterol: 93 mg, Sodium: 445 mg, potassium: 216 mg, fiber: 3 g, sugar: 53 g, vitamin a: 777 vitamin c: 1 mg, calcium: 86 mg, iron: 3 mg
SOFT AND STICKY CARAMEL PECAN ROLLS
Ingredients
- For the sweet dough:
- 1 c whole milk, warm
- 1 tsp kosher salt
- 1/2 c salted butter, very soft (divided) (1 stick)
- 2 large Eggs
- 3 & 1/4 c all-purpose flour, spooned and leveled
- 1 tbsp active dry yeast
- 5 tbsp granulated sugar
- For the caramel sauce:
- 1/3 c water
- 1/4 tsp kosher salt
- 1/3 c honey
- 1 & 1/2 c brown sugar, firmly packed
- 1/3 c heavy cream
- 3/4 c salted butter, (1 and 1/2 sticks)
- For the roll filling:
- 1/3 c brown sugar, packed
- 1/2 tsp cinnamon
- 1/3 c granulated sugar
- A dash of nutmeg, optional
- 1 & 3/4 (about 8 ounces) cups pecans, toasted
Instructions
For the Sweet Dough:
- Add 1 cup of milk into a heat-safe bowl, then place it inside the microwave and heat for about 30 seconds to a minute.
- Remove from the microwave and stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let it cool. Whisk in 2 eggs until well incorporated.
- In the bowl of a stand mixer, add 3 1/4 cups of flour and 1 tsp kosher salt. Beat until combined. Add the wet ingredients, then beat again to combine. Stir in 1/2 cup of butter.
- Transfer the sweet dough into a greased bowl, then wrap it with plastic. Let it chill for 2 hours up to 2 days in the fridge.
For the Caramel Sauce:
- Melt 3/4 cup of butter into a pan over medium heat. Stir in 1 1/2 cups of brown sugar and make sure to dissolve it.
- Remove the pan from the stove, then stir in 1/3 cup of water, 1/3 cup of honey, 1/3 cup of heavy cream, and 1/4 tsp kosher salt. Allow it to cool.
For the Roll Filling:
- Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
- Roughly chop the pecans and scatter them to the bottom of a rimmed baking pan. Roast for 5 minutes in the preheated oven. Let them cool completely.
- Add 1/2 tsp cinnamon, 1/3 cup of brown sugar, and 1/3 cup granulated sugar into a mixing bowl. Whisk to combine.
- Add 1/2 of the toasted pecans and toss to coat.
For Rising:
- Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
- Place a 9×13-inch baking pan on the bottom rack of the oven and place another rack on top. Let it heat for 3 minutes at over 350 degrees F.
- Spread caramel sauce to the bottom of a 9×13-inch baking pan, followed by the rest of the pecans.
- Knead the dough and form it into a rectangle. Top it with the pecan and sugar. Roll it out, seal the sides, and cut it into 12 slices.
- Arrange them at the bottom of the prepared pan. Make sure to leave a small space between each dough. Wrap them with plastic.
- Add the hot water to the empty pan and let the rolls rise for half an hour. Bake them for 15 minutes at 350 degrees F.
- Serve and enjoy!