Pecan Caramel Rolls (Printable Version)
# What You’ll Need:
01 -
3 1/2 cups (490g) regular flour.
02 -
1 packet (7g) quick-rising yeast.
03 -
1/4 cup (50g) white sugar.
04 -
1/2 tsp table salt.
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1 cup (240g) 1% milk.
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1/4 cup (56g) sweet butter, softened.
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1 big egg (50g), not cold.
08 -
1/4 cup (56g) sweet butter, soft enough to spread.
09 -
1/2 cup (90g) brown sugar.
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2 Tbsp (24g) white sugar.
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1/2 tsp ground cinnamon.
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1/8 tsp table salt.
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1 cup (114g) crunchy pecans, lightly browned.
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1 cup (200g) white sugar.
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1/4 cup (56g) sweet butter, cut small, softened.
16 -
1/2 cup (120g) whipping cream, not cold.
17 -
1/2 tsp pure vanilla.
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1/4 tsp table salt.
19 -
Fancy salt flakes for sprinkling.
# Steps To Make It:
01 -
Stir together 2 cups flour with the yeast, sugar, and salt. Warm milk until it's about 120-130°F. Pour in the milk, butter, and egg to your flour mix. Add the rest of the flour until you get a nice soft dough.
02 -
Use your dough hook to knead for about 3 minutes till it feels smooth. Drop it in a buttered bowl. Throw a cloth over it and wait 40 minutes till it puffs up double.
03 -
Stretch your dough into an 18x12-inch flat sheet. Smear with soft butter. Combine your sugars, cinnamon, and salt; scatter all over. Sprinkle pecans on top.
04 -
Roll everything up into a snug log. Slice into 12 pieces. Arrange them in your 13x9 pan.
05 -
Cover with a towel and let sit for 30 minutes. Get your oven hot at 350°F.
06 -
Heat sugar until it turns golden amber. Toss in butter, then slowly add cream (it'll bubble!). Let it boil for a minute. Stir in vanilla and salt.
07 -
Stick your rolls in the oven for 25-30 minutes until they turn nice and brown. Let them cool for 20 minutes.
08 -
Pour your caramel sauce all over. Sprinkle with fancy salt if you want.
# Extra Notes:
01 -
These luxurious morning buns come with homemade soft dough stuffed with sweet cinnamon and crunchy pecans, finished with a rich salty-sweet caramel topping.
02 -
Great for weekend treats and you can make parts ahead of time.