Caramel Pecan Rolls (Print Version)
# Ingredients:
01 -
3 1/2 cups (490g) all-purpose flour.
02 -
1 package (7g) instant yeast.
03 -
1/4 cup (50g) granulated sugar.
04 -
1/2 tsp salt.
05 -
1 cup (240g) low-fat milk.
06 -
1/4 cup (56g) unsalted butter, room temperature.
07 -
1 large egg (50g), room temperature.
08 -
1/4 cup (56g) unsalted butter, softened.
09 -
1/2 cup (90g) light brown sugar.
10 -
2 Tbsp (24g) granulated sugar.
11 -
1/2 tsp cinnamon.
12 -
1/8 tsp salt.
13 -
1 cup (114g) toasted chopped pecans.
14 -
1 cup (200g) sugar.
15 -
1/4 cup (56g) unsalted butter, cubed, room temperature.
16 -
1/2 cup (120g) heavy cream, room temperature.
17 -
1/2 tsp vanilla extract.
18 -
1/4 tsp salt.
19 -
Flaky salt for topping.
# Instructions:
01 -
Mix 2 cups flour, yeast, sugar, and salt. Heat milk to 120-130°F. Add milk, butter, and egg to flour. Mix in remaining flour until soft dough forms.
02 -
Knead with dough hook 3 minutes until smooth. Place in greased bowl. Cover, let rise 40 minutes until doubled.
03 -
Roll dough to 18x12-inch rectangle. Spread with butter. Mix sugars, cinnamon, salt; sprinkle over dough. Add pecans.
04 -
Roll into tight log. Cut into 12 slices. Place in 13x9 pan.
05 -
Cover, rise 30 minutes. Heat oven to 350°F.
06 -
Melt sugar until amber. Add butter, then cream carefully. Boil 1 minute. Add vanilla, salt.
07 -
Bake rolls 25-30 minutes until golden. Cool 20 minutes.
08 -
Drizzle with caramel sauce. Add flaky salt if desired.
# Notes:
01 -
These indulgent breakfast rolls feature homemade dough filled with cinnamon-sugar and pecans, topped with salted caramel sauce.
02 -
Perfect for special occasions and can be prepared ahead.