Prep Time: 40 mins | Cook Time: 35 mins | Chill Time: 2 hrs | Total Time: 3 hrs 15 mins | Yield: 12 Servings
These heavenly treats are simply the best! They are worth all your time and effort. A must-try recipe. Enjoy!
Ingredients:
For the sweet dough:
1 c whole milk, warm
1 tsp kosher salt
1/2 c salted butter, very soft (divided) (1 stick)
2 large Eggs
3 & 1/4 c all-purpose flour, spooned and leveled
1 tbsp active dry yeast
5 tbsp granulated sugar
For the caramel sauce:
1/3 c water
1/4 tsp kosher salt
1/3 c honey
1 & 1/2 c brown sugar, firmly packed
1/3 c heavy cream
3/4 c salted butter, (1 and 1/2 sticks)
For the roll filling:
1/3 c brown sugar, packed
1/2 tsp cinnamon
1/3 c granulated sugar
A dash of nutmeg, optional
1 & 3/4 (about 8 ounces) cups pecans, toasted
Directions:
For the Sweet Dough:
Add 1 cup of milk into a heat-safe bowl, then place it inside the microwave and heat for about 30 seconds to a minute.
Remove from the microwave and stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let it cool. Whisk in 2 eggs until well incorporated.
In the bowl of a stand mixer, add 3 1/4 cups of flour and 1 tsp kosher salt. Beat until combined. Add the wet ingredients, then beat again to combine. Stir in 1/2 cup of butter.
Transfer the sweet dough into a greased bowl, then wrap it with plastic. Let it chill for 2 hours up to 2 days in the fridge.
For the Caramel Sauce:
Melt 3/4 cup of butter into a pan over medium heat. Stir in 1 1/2 cups of brown sugar and make sure to dissolve it.
Remove the pan from the stove, then stir in 1/3 cup of water, 1/3 cup of honey, 1/3 cup of heavy cream, and 1/4 tsp kosher salt. Allow it to cool.
For the Roll Filling:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Roughly chop the pecans and scatter them to the bottom of a rimmed baking pan. Roast for 5 minutes in the preheated oven. Let them cool completely.
Add 1/2 tsp cinnamon, 1/3 cup of brown sugar, and 1/3 cup granulated sugar into a mixing bowl. Whisk to combine.
Add 1/2 of the toasted pecans and toss to coat.
For Rising:
Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
Place a 9×13-inch baking pan on the bottom rack of the oven and place another rack on top. Let it heat for 3 minutes at over 350 degrees F.
Spread caramel sauce to the bottom of a 9×13-inch baking pan, followed by the rest of the pecans.
Knead the dough and form it into a rectangle. Top it with the pecan and sugar. Roll it out, seal the sides, and cut it into 12 slices.
Arrange them at the bottom of the prepared pan. Make sure to leave a small space between each dough. Wrap them with plastic.
Add the hot water to the empty pan and let the rolls rise for half an hour. Bake them for 15 minutes at 350 degrees F.
Serve and enjoy!
Nutrition Facts:
Serving: 1 roll, Calories: 669 kcal, carbohydrates: 81 g, Protein: 7 g, fat: 37 g, saturated fat: 16 g, polyunsaturated fat: 5 g, monounsaturated fat: 14 g, trans fat: 1 g, Cholesterol: 93 mg, Sodium: 445 mg, potassium: 216 mg, fiber: 3 g, sugar: 53 g, vitamin a: 777 vitamin c: 1 mg, calcium: 86 mg, iron: 3 mg
Ingredients
- For the sweet dough:
- 1 c whole milk, warm
- 1 tsp kosher salt
- 1/2 c salted butter, very soft (divided) (1 stick)
- 2 large Eggs
- 3 & 1/4 c all-purpose flour, spooned and leveled
- 1 tbsp active dry yeast
- 5 tbsp granulated sugar
- For the caramel sauce:
- 1/3 c water
- 1/4 tsp kosher salt
- 1/3 c honey
- 1 & 1/2 c brown sugar, firmly packed
- 1/3 c heavy cream
- 3/4 c salted butter, (1 and 1/2 sticks)
- For the roll filling:
- 1/3 c brown sugar, packed
- 1/2 tsp cinnamon
- 1/3 c granulated sugar
- A dash of nutmeg, optional
- 1 & 3/4 (about 8 ounces) cups pecans, toasted
Instructions
For the Sweet Dough:
Add 1 cup of milk into a heat-safe bowl, then place it inside the microwave and heat for about 30 seconds to a minute.
Remove from the microwave and stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let it cool. Whisk in 2 eggs until well incorporated.
In the bowl of a stand mixer, add 3 1/4 cups of flour and 1 tsp kosher salt. Beat until combined. Add the wet ingredients, then beat again to combine. Stir in 1/2 cup of butter.
Transfer the sweet dough into a greased bowl, then wrap it with plastic. Let it chill for 2 hours up to 2 days in the fridge.
For the Caramel Sauce:
Melt 3/4 cup of butter into a pan over medium heat. Stir in 1 1/2 cups of brown sugar and make sure to dissolve it.
Remove the pan from the stove, then stir in 1/3 cup of water, 1/3 cup of honey, 1/3 cup of heavy cream, and 1/4 tsp kosher salt. Allow it to cool.
For the Roll Filling:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Roughly chop the pecans and scatter them to the bottom of a rimmed baking pan. Roast for 5 minutes in the preheated oven. Let them cool completely.
Add 1/2 tsp cinnamon, 1/3 cup of brown sugar, and 1/3 cup granulated sugar into a mixing bowl. Whisk to combine.
Add 1/2 of the toasted pecans and toss to coat.
For Rising:
Place a pot with water on the stove and turn the heat to high. Allow the water to boil.
Place a 9×13-inch baking pan on the bottom rack of the oven and place another rack on top. Let it heat for 3 minutes at over 350 degrees F.
Spread caramel sauce to the bottom of a 9x13-inch baking pan, followed by the rest of the pecans.
Knead the dough and form it into a rectangle. Top it with the pecan and sugar. Roll it out, seal the sides, and cut it into 12 slices.
Arrange them at the bottom of the prepared pan. Make sure to leave a small space between each dough. Wrap them with plastic.
Add the hot water to the empty pan and let the rolls rise for half an hour. Bake them for 15 minutes at 350 degrees F.
Serve and enjoy!
