Imagine waking up to the irresistible aroma of freshly baked caramel pecan rolls wafting through your kitchen, beckoning you to indulge in a sweet morning treat. These delightful rolls are not just a breakfast option; they are a warm hug for your taste buds, combining the rich flavors of buttery dough, crunchy pecans, and luscious caramel sauce. Perfect for lazy weekends or special occasions, this recipe promises to elevate your baking game and leave your family and friends begging for the secret. Ready to impress? Let’s dive into the delicious world of homemade caramel pecan rolls!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 cup pecans, chopped
- 1 cup caramel sauce
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 packet of active dry yeast, and 1/2 teaspoon of salt. Stir the dry ingredients together until well mixed.
- In a separate bowl, warm 1/2 cup of milk until it is lukewarm (not hot). Add 1/4 cup of melted butter and 1 large egg to the warm milk, whisking until the mixture is smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until a dough begins to form. If the dough is too sticky, gradually add more flour, a tablespoon at a time, until it is manageable.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Shape it into a ball and place it in a greased bowl, covering it with a clean kitchen towel.
- Let the dough rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, mix the chopped pecans with half of the caramel sauce (1/2 cup) until the pecans are well coated.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, about 1/4 inch thick.
- Spread the remaining caramel sauce evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle the pecan mixture evenly on top of the caramel sauce.
- Starting from one edge, carefully roll the dough into a tight log. Pinch the seam to seal it, then cut the log into 12 equal pieces.
- Place the rolls in a greased baking dish, cut side up. Cover them with a towel and let them rise for another 15-20 minutes, or until they puff up slightly.
- Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown.
- Remove the rolls from the oven and allow them to cool for a few minutes. Drizzle the remaining caramel sauce over the warm rolls before serving.
- Enjoy your homemade caramel pecan rolls warm or at room temperature!
Tips
- Perfect Dough Consistency: When mixing your dough, it should be slightly sticky but manageable. If it's too sticky, gradually add flour a tablespoon at a time until it reaches the right consistency.
- Warm Rising Environment: For optimal dough rising, find a warm, draft-free spot in your kitchen. You can also preheat your oven to the lowest setting for a few minutes, turn it off, and place the dough inside to rise.
- Caramel Sauce Choice: Use a high-quality caramel sauce for the best flavor. If you're feeling adventurous, try making your own caramel sauce for a personal touch.
- Chop Pecans Evenly: Ensure your pecans are chopped evenly to distribute them well throughout the rolls. This will provide a consistent crunch in every bite.
- Don’t Skip the Second Rise: Allowing the rolls to rise a second time after cutting them is crucial for achieving that fluffy texture. Be patient; it’s worth the wait!
- Serving Suggestions: Serve your caramel pecan rolls warm, drizzled with extra caramel sauce and a sprinkle of sea salt for a gourmet touch. Pair them with a cup of coffee or tea for the perfect breakfast experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 45mg
