Caramel Pecan Rolls with Make Ahead Directions

Caramel Pecan Rolls with Make Ahead Directions

Caramel Pecan Rolls with Make Ahead Directions
  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 3 Hours, 25 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 2 dozen
  • An American classic! This recipe includes make ahead directions, so you can make the rolls a day ahead and bake them the next day for easy entertaining!

Ingredients

  • 1/2 cup corn syrup, light
  • 3 envelope yeast, rapid or quick rise
  • 7-1/2 to 8 cup all-purpose flour
  • 2 tsp salt
  • 1/2 cup butter OR margarine, melted
  • 2 eggs
  • 2 cup (8 ounces) whole pecans
  • 1 cup sugar
  • 2 tbsp Ground Cinnamon
  • 2 cup (8 ounces) chopped pecans
  • 1-1/4 tsp vanilla extract, pure
  • 2 cup brown sugar
  • 2-1/4 cup very warm water (120° to 130°F)
  • 1 cup butter OR margarine, softened
  • 1/2 cup sugar
  • 2 cup butter OR margarine

Directions

  1. Mix 4 cups flour, undissolved yeast, sugar, and salt in a large mixer bowl.
  2. Add water and butter; beat well. Add eggs.
  3. Add enough remaining flour to make a soft dough.
  4. Turn out on lightly floured surface.
  5. Knead until smooth and elastic, about 8 to 10 minutes.
  6. Cover and let dough rest 10 minutes.
  7. Divide dough in half.
  8. Roll each half out to a 10 x 14-inch rectangle on a lightly floured surface.
  9. Begin by brushing each rectangle with ¼ cup melted butter.

  10. Combine 1 cup sugar with cinnamon.
  11. Sprinkle ½ cup cinnamon sugar and1 cup chopped pecans on each rectangle.

  12. Roll up from long side.
  13. Cut each roll into 12 slices.
  14. Melt butter in a saucepan.
  15. Add brown sugar, corn syrup and vanilla.
  16. Stir until blended.
  17. Place half of the caramel syrup and 1 cup pecans in two greased 13 x 9-inch pans.
  18. Place 12 rolls per 13 x 9-inch pan, or 6 rolls per 8-inch pan, cut side down.
  19. Cover.
  20. To Prepare
  21. Let rise in a warm, draft free place until double, about 45 to 50 minutes.
  22. Bake at 325°F for 20 to 25 minutes for 13 x 9-inch pans; 15 to 20 minutes if using 8-inch pans.

  23. Cool slightly before turning out of pan.

Tips

Remove plastic wrap and bake as directed above.

To make ahead: cover unrisen rolls with plastic wrap that has been sprayed with cooking spray.

You may need to reheat the water several times during the rise time.

May also use 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans

Allow about 2-½ to 3 hours for the rolls to double in bulk.

Remove rolls from refrigerator and place pan over a bowl of very hot water to rise.

Refrigerate overnight.