Prep time: 25 mins | Cook time: 38 mins | Additional time: 2 hrs 30 mins | Total time: 3 hrs 33 mins | Yield: 27 rolls
Do away from your usual cinnamon rolls and try these delightful cinnamon rolls with gooey caramel topping and pecans. These are the best cinnamon rolls I’ve made so far. Sticky and sweet with lots of pecans which I super love!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 ½ c. milk
1 ½ tsp salt
½ c. shortening
½ c. white sugar
2 (.25 oz) packages of active dry yeast
6 c. all-purpose flour, or more as needed
2 Eggs, beaten
6 tbsp butter
¾ c. brown sugar
2 tbsp ground cinnamon
1 ½ c. brown sugar
¾ c. butter
¾ c. pecan halves
6 tbsp light corn syrup
How to make Caramel-Pecan Cinnamon Rolls
Step 1: In a small saucepan, heat the milk for about 5 minutes over medium heat until it starts to bubble. Whisk in the salt, shortening, and half a cup of sugar. Allow the mixture to cool for at least 10 minutes until lukewarm.
Step 2: In a bowl, dissolve the yeast with 1/4 cup warm water. Pour this into the milk mixture, then add in the flour and eggs. Stir well. Loosely tent with a damp cloth and let the dough sit for about an hour until the size doubled.
Step 3: After an hour, punch the dough down. Cover again and set aside to rise for another 40 minutes until the size doubled.
Step 4: On a lightly floured surface, roll the dough into three 9 x 15-inch rectangles. Onto each rectangle, spread 2 tbsp butter.
Step 5: In a bowl, combine 3/4 cup brown sugar and cinnamon. Over the 3 rectangles, evenly sprinkle the brown sugar/cinnamon mixture. Tightly roll each rectangle starting at the long side, then slice into 9 equal parts until you have a total of 27 rolls.
Step 6: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 7: In the meantime, place 1 1/2 cup brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Mix well. Into the three baking pans, evenly sprinkle the mixture.
Step 8: Place in the preheated oven and bake for about 5 to 10 minutes until the caramel is bubbly. Take the pans out of the oven and place 9 rolls each into the pans. Allow the rolls to rise for about 40 minutes until double the size.
Step 9: Bake for about 30 minutes until golden brown.
Step 10: Onto another dish or aluminium foil, immediately invert the rolls. Enjoy warm.
Nutrition Facts:
Per Serving: 327 Calories | Protein 4.4g | Carbohydrates 46.1g | Fat 14.6g | Cholesterol 35.2mg | Sodium 202.7mg.
Ingredients
- 1 ½ c. milk
- 1 ½ tsp salt
- ½ c. shortening
- ½ c. white sugar
- 2 (.25 oz) packages of active dry yeast
- 6 c. all-purpose flour, or more as needed
- 2 Eggs, beaten
- 6 tbsp butter
- ¾ c. brown sugar
- 2 tbsp ground cinnamon
- 1 ½ c. brown sugar
- ¾ c. butter
- ¾ c. pecan halves
- 6 tbsp light corn syrup
Instructions
Step 1: In a small saucepan, heat the milk for about 5 minutes over medium heat until it starts to bubble. Whisk in the salt, shortening, and half a cup of sugar. Allow the mixture to cool for at least 10 minutes until lukewarm.
Step 2: In a bowl, dissolve the yeast with 1/4 cup warm water. Pour this into the milk mixture, then add in the flour and eggs. Stir well. Loosely tent with a damp cloth and let the dough sit for about an hour until the size doubled.
Step 3: After an hour, punch the dough down. Cover again and set aside to rise for another 40 minutes until the size doubled.
Step 4: On a lightly floured surface, roll the dough into three 9 x 15-inch rectangles. Onto each rectangle, spread 2 tbsp butter.
Step 5: In a bowl, combine 3/4 cup brown sugar and cinnamon. Over the 3 rectangles, evenly sprinkle the brown sugar/cinnamon mixture. Tightly roll each rectangle starting at the long side, then slice into 9 equal parts until you have a total of 27 rolls.
Step 6: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 7: In the meantime, place 1 1/2 cup brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Mix well. Into the three baking pans, evenly sprinkle the mixture.
Step 8: Place in the preheated oven and bake for about 5 to 10 minutes until the caramel is bubbly. Take the pans out of the oven and place 9 rolls each into the pans. Allow the rolls to rise for about 40 minutes until double the size.
Step 9: Bake for about 30 minutes until golden brown.
Step 10: Onto another dish or aluminium foil, immediately invert the rolls. Enjoy warm.
