Description
Treat yourself to caramel pecan cinnamon rolls—soft, sweet, and topped with gooey caramel and pecans. Perfect for breakfast or a sweet dessert.
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (110°F / 43°C): Helps activate the yeast for a light, fluffy roll.
- 2 ¼ tsp active dry yeast: The key ingredient for leavening and creating that soft texture.
- ¼ cup granulated sugar: Adds sweetness and supports yeast activation.
- 2 large eggs: Provide richness and help bind the dough together.
- ⅓ cup unsalted butter, melted: Contributes flavor and moisture to the dough.
- 4 cups all-purpose flour: The backbone of the dough, giving it structure.
- 1 tsp salt: Balances the sweetness and enhances flavor.
- For the Filling:
- ⅔ cup packed brown sugar: Deepens the flavor and adds moisture.
- 2 ½ tbsp ground cinnamon: Essential for that warm, inviting cinnamon flavor.
- ⅓ cup unsalted butter, softened: Ensures easy spreading over the dough.
- For the Caramel Sauce:
- 1 cup packed brown sugar: Provides a rich, caramel flavor.
- ½ cup unsalted butter: Adds creaminess to the sauce.
- ¼ cup heavy cream: Creates a velvety texture in the caramel.
- 1 tsp vanilla extract: Enhances the overall flavor of the caramel.
- 1 cup chopped pecans: Adds crunch and complements the caramel beautifully.
Instructions
- Make the Dough:
- In a large bowl, combine 1 cup warm milk, 2 ¼ tsp active dry yeast, and ¼ cup granulated sugar. Let the mixture sit for 5-10 minutes, or until it becomes frothy. This step is crucial as it activates the yeast, allowing the dough to rise properly.
- Once frothy, add 2 large eggs, ⅓ cup unsalted butter (melted), and 1 tsp salt to the mixture and stir until well combined.
- Gradually add 4 cups all-purpose flour. Stir until a soft dough begins to form. Knead the dough on a floured surface for about 6-8 minutes, until it is smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Filling:
- In a small bowl, combine ⅔ cup packed brown sugar and 2 ½ tbsp ground cinnamon. This cinnamon-sugar mixture will create the delicious filling.
- After the dough has risen, roll it out on a floured surface into a rectangle measuring approximately 16×12 inches.
- Spread ⅓ cup unsalted butter (softened) evenly over the rolled-out dough, then sprinkle the cinnamon-sugar mixture generously on top.
- Assemble the Rolls:
- Starting from one long edge, carefully roll the dough tightly into a log. Ensure you keep it firm but not too tight to allow for expansion during baking.
- Using a sharp knife, cut the rolled dough into 12 equal pieces. Place the rolls in a greased baking dish, ensuring they are spaced out to allow for some rising.
- Cover the rolls and let them rise for an additional 30 minutes while you prepare the caramel sauce.
- Make the Caramel Sauce:
- In a saucepan over medium heat, combine 1 cup packed brown sugar, ½ cup unsalted butter, and ¼ cup heavy cream. Stir constantly until the mixture comes to a boil, allowing it to cook for 2-3 minutes until it thickens slightly.
- Remove from heat and stir in 1 tsp vanilla extract. Allow the caramel to cool slightly before pouring it over the risen rolls. Ensure to sprinkle the 1 cup chopped pecans evenly over the top.
- Bake the Rolls:
- Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown.
- Once baked, allow them to cool in the pan for about 10 minutes before turning them out onto a serving plate. Pour any remaining caramel sauce over the top and sprinkle additional pecans if desired.