Description
This Caramel Pecan Rolls recipe is a delightful holiday treat perfect for Christmas gatherings. Soft, fluffy rolls are filled with a rich cinnamon-spiced filling, topped with a luscious caramel pecan topping, and baked to golden perfection. The combination of sweet caramel, crunchy pecans, and warm spices creates an irresistible breakfast or brunch pastry that will impress friends and family.
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 the yeast, kosher salt, lightly beaten eggs, honey, melted butter, and warm water. Whisk together until well incorporated. Gradually add the all-purpose flour, one cup at a time, stirring with a wooden spoon or using a stand mixer fitted with a dough hook until a smooth dough forms. Cover the dough and place it in a warm, draft-free spot (like an unheated oven) to rise for about 2 hours or until it doubles in size. After rising, cover the bowl tightly and refrigerate the dough to chill, ensuring the dough does not dry out.
- Prepare the Caramel Pecan Topping: In a small mixing bowl, beat the softened unsalted butter, sea salt, and brown sugar using a hand mixer until the mixture is well creamed. Divide the caramel mixture evenly among three 9-inch cake pans, spreading it on the bottoms. Arrange the chopped pecan halves evenly over the caramel sugar mixture. Set the pans aside while you prepare the filling and rolls.
- Make the Cinnamon Filling: Combine granulated sugar, brown sugar, ground cinnamon, nutmeg, and cornstarch in a bowl. Set this cinnamon mixture aside; it will be used to flavor the rolls.
- Shape the Rolls: Lightly flour a clean work surface and roll out the chilled dough into two large rectangles, each about 1/8-inch thick. Spread softened salted butter evenly over the surface of each rectangle using a silicone or offset spatula. Sprinkle the prepared cinnamon sugar filling mixture evenly over the butter. Starting from the long edge, roll each rectangle tightly into a large log. Using a serrated knife, cut each log into 12 equal rolls, producing 24 rolls in total.
- Assemble the Rolls in Pans and Second Rise: Arrange the cut rolls evenly on top of the caramel pecan topping in the three prepared cake pans. Cover the pans with a damp towel or plastic wrap and allow the rolls to rise in a warm, draft-free area for about 40 minutes, until they have puffed up.
- Bake the Pecan Rolls: Preheat your oven to 350°F (175°C). Bake the risen rolls for 30 to 40 minutes, until the dough is set in the center and the tops are lightly golden brown. Remove from the oven and allow the pans to cool slightly. Run a butter knife around the edges of each pan to loosen the rolls, then invert the pans onto serving dishes so that the caramel pecan topping is on top. Serve the rolls warm.
Notes
- This recipe yields a large batch of rolls; consider freezing leftovers or making it for a crowd to avoid waste.
- To freeze unbaked rolls: prepare through the dough roll and slice step, then place the sliced rolls in a freezer-safe container until solid. Transfer to a vacuum seal bag to prevent freezer burn. Freeze for up to 3 months. Do not vacuum seal before frozen solid.
- To bake from frozen: thaw the rolls overnight in the refrigerator in the baking pan with foil cover. Remove foil and cover with a damp towel or plastic wrap before completing the second rise until doubled. Bake as usual following the recipe instructions.
- Prepare the caramel pecan topping fresh on the day you plan to bake the rolls for best results.
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 20g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
