Classic Pecan Rolls
These rolls are so gooey, and caramelly, and indulgent I do not make them very often. They are truly a special treat at the holidays and special times of the year to share with the special people of my life.
It is hard to wait for these to cool enough to eat and not burn your mouth! I always look forward to slathering more butter on the top of the roll. I mean, I was taught the right way to eat one! Haha! You cannot get away with too much butter.
I would have taken better and more pics, but these babies do not last long with a crowd waiting to dive in! I’m lucky to get one myself…and hide one to save for tomorrow…he he he…
I always remember my Grandma Fonda with these rolls. Truly a family gem passed down from her to me…my mom always said cooking and baking skips a generation! Haha! Thankgoodness I was able to get this recipe. I know my mom loves it when I make these babies, and it reminds her of her mom as well.
Classic Ooey Gooey Caramel Pecan Rolls
Are you tired of boring, expected cinnamon rolls? Do you love ooey gooey caramel and pecans? Then look no further. This classic recipe will knock your socks off, as well anyone in close proximity. These rolls never last, but if they do they make for an amazing left over you just need to warm up and enjoy.
4 1/2 tsp. active dry yeast (or two packages)
1/2 c. warm water (no more than 110 deg fahrenheit)
2 c. warm milk (no more than 110 deg fahrenheit)
1/2 c butter
1/2 c sugar
2 tsp. salt
1 tsp. vanilla
8 c. flour (plus or minus 1/2 c.)
3 3/4 c. pecan halves or pieces
3 T. melted butter
2 T. cinnamon
1/4 c. brown sugar
1/4 c. sugar
1/2 c. butter, softened
Caramel Pecan Coating:
1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
3 T. heavy whipping cream
1) Sprinkle the yeast into the warm water, milk, sugar, and butter. Let stand until frothy, at least 5 min.
2) Add the yeast mix, salt, vanilla, eggs, and 3 c. of the flour to a stand mixer. Mix on medium speed for a few minutes. Add enough dough, and mix in between, to make a soft dough.
3) On a floured surface, knead the dough until it is soft and elastic. Add flour (no more than 8 1/2 c. total) as needed if the dough is still too sticky. About 7-10 min. of kneading.
4) Place in a greased bowl, cover and let rise in a warm spot until doubled. About an hour. Punch down and let rise until doubled again.
5) While the dough is rising the 2nd time, preheat the oven to 350 degrees fahrenheit. Toss the pecans in the 3 T melted butter, and bake on a cookie sheet for 10 min. Cool.
6) Chop about 3/4 c. of the toasted pecans for the filling.
7) Mix sugar, brown sugar, cinnamon, and chopped pecans. Set aside.
Caramel Pecan Coating:
8) In a small heavy saucepan over medium heat, combine the butter, brown sugar, syrup, and cream. Remove from the heat once it starts to bubble around the edges. Grease two 9X13 pans, or 4 8 in round or square pans, and pour an even amount of the caramel sauce into the bottom of each pan. Sprinkle an even amount of the toasted pecans into each pan on top of the caramel sauce. Set aside.
Back to the roll dough:
9) Punch down the doubled dough, divide in half, and roll out each half into a rectangle (about 10x16 inch rectangle) onto a lightly floured surface.
10) Spread half of the softened butter on each dough rectangle. Then sprinkle half of the reserved filling on the spread butter over the dough. Roll up tightly from the shorter side of the rectangle. Use floss to cut 8 individual rolls from each dough roll. Place 8 into each 13x9 pan, or 4 in each 8 inch pan.
11) Cover and let rise until doubled, 30-60 min.
12) Bake at 350 degrees fahrenheit for 30-35 min for the 9x13 pans, and 25-30 min for th 8 inch pans. Remove from the oven, and let sit for a few minutes. Then invert rolls onto a serving tray or parchment paper.