Sometimes you just want to make a decadent treat.When I am inspired, I make this dough the night before, and finish them early in the morning. The smell of Caramel Pecan Rolls is a much nicer alarm, than me telling you to get your butt out of bed!
Caramel Pecan Rolls
2 1/2 tsp yeast
1 cup warm water
1/4 cup sugar
1 tsp sugar
2 Tbsp butter
3 1/2 cups flour
The night before(or at least 4 hours), combine yeast and water. Leave for 5 minutes for yeast to become foamy.
Stir in sugar, salt, butter, egg and 2 cups of the flour.
Stir until smooth
Work in remaining flour, until dough is soft but not too sticky to handle.
Place in a greased bowl and cover tightly.
Allow to rise overnight in the fridge, or at least 4 hours in a warm place.
The next day:
1/3 cup butter, melted
1/2 cup brown sugar
1 Tbsp corn syrup
2/3 cup chopped pecans
1/2 cup sugar
2 tsp cinnamon
Combine melted butter, brown sugar, corn syrup and pecans.
Pour into greased 13X9X2 pan
Combine white sugar and cinnamon. Set aside
On a lightly floured surface, roll out dough into a 15X9 inch rectangle
Spread with butter mixture and sprinkle cinnamon/sugar over all
Roll up dough, starting at wide edge.
Seal edge by pinching along the seam.
Cut 1 inch slices and place in sugar/pecan mixture in pan.
Cover and let rise for 1 1/2 hour, or until doubled
Bake at 375 for 30 minutes
Carefully flip hot rolls out onto a cookie sheet, or large platter, so sugar layer is then on top.
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