Description
Deliciously rich Caramel Pecan Rolls perfect for Christmas, featuring a soft yeast dough rolled with a cinnamon-spiced filling, topped with a buttery caramel pecan glaze that bakes into an indulgent sweet treat.
Ingredients
Scale
For the Pecan Roll Dough:
- 1 1/2 cups Warm Water
- 2 packets Active Dry Yeast
- 1 1/2 teaspoons Kosher Salt
- 8 Eggs, lightly beaten
- 1/2 cup Honey
- 1 1/2 cups Melted Butter
- 7 1/2 cups All-Purpose Flour
For the Caramel Pecan Topping:
- 24 tablespoons Unsalted Butter, softened
- 1 tablespoon Vanilla Extract
- 1 1/2 tablespoons Sea Salt
- 2 1/2 cups Brown Sugar
- 90 Pecan Halves, chopped
For the Cinnamon Filling:
- 12 tablespoons Salted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 2 1/4 tablespoons Cornstarch
Instructions
- Prepare the Pecan Roll Dough: In a large mixing bowl, combine yeast, salt, beaten eggs, honey, melted butter, and warm water, whisking until well blended. Gradually add flour, one cup at a time, stirring with a wooden spoon until a smooth dough forms. Alternatively, use a stand mixer fitted with a dough hook to combine the dough. Cover and let rise in a warm place for about 2 hours, until doubled in size. Then refrigerate the covered dough to chill and prevent drying out.
- Prepare the Caramel Pecan Topping: In a small bowl, beat the softened butter, sea salt, and brown sugar with a hand mixer until well creamed. Evenly divide the mixture among three 9-inch cake pans, spreading it on the bottom. Sprinkle the chopped pecans over the sugar mixture and set aside.
- Make the Cinnamon Filling: In a bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Set this mixture aside.
- Shape the Rolls: Dust a work surface with flour and roll out the chilled dough into two large rectangles about 1/8-inch thick. Spread the softened salted butter evenly over the dough using a spatula, then sprinkle the cinnamon sugar mixture over the butter. Roll each rectangle from the long edge into a tight log. Using a serrated knife, slice each log into 12 even pieces, producing 24 rolls total.
- Assemble and Second Rise: Arrange the rolls cut-side-down onto the prepared caramel pecan pans. Cover each pan with plastic wrap or a damp towel and let the rolls rise in a warm, draft-free area for 40 minutes until puffed and nearly doubled.
- Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the risen rolls for 30 to 40 minutes or until the dough is set in the center and tops are lightly golden brown. Remove pans from oven; run a knife around the edges to loosen the rolls, then invert the pans onto serving dishes so the caramel pecan topping is on top. Serve warm.
Notes
- This recipe yields a large batch; consider freezing some rolls for later enjoyment or preparing when feeding a crowd.
- To freeze unbaked rolls, prepare through slicing, place rolls in a freezer-safe container or vacuum-sealed bag, and freeze solid. Freeze for up to 3 months.
- You cannot vacuum seal rolls before freezing solid to avoid crushing.
- Prepare caramel pecan topping fresh the day you plan to bake the rolls.
- To bake frozen rolls, thaw overnight in refrigerator in baking pan covered with foil. Remove foil, cover with damp towel, and allow rolls to rise until doubled before baking as directed.
Nutrition
- Serving Size: 1 roll
- Calories: 480
- Sugar: 23g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
