Oh my, warm, spicy, gooey fresh homemade caramel pecan cinnamon rolls so perfect they deserve your best silver platter!
I have been making these for my family since the 1970's, we love them. It takes a little effort but it is so worth it.
1 package of dry yeast dissolved
in 1 cup warm water
(Be sure the temp is between 120 and 135 degrees,
the yeast will be inactive at 140 and
if it is too cool the yeast will not dissolve and rise)
3 1/4 cups of flour (I use Robin Hood brand or best for bread)
1/4 cup sugar
1 teaspoon salt
2 tablespoons of melted butter
Combine all the ingredients and mix, turn onto a floured board or counter and work until it is well blended. The dough will not be smooth.
In the morning, turn out the dough onto a floured board or counter and knead for about 5 minutes until the dough is smooth and elastic. Allow the dough ball to rest under the bowl while you prepare the caramel sauce.
Before kneading: After kneading:
Lightly toast 1/2 cup or so of pecans in an oiled pan until crisp. Remove the pecans and use the skillet to combine the sauce ingredients, gently heat until melted and smooth. You can use more or less pecans to your liking or use walnuts or no nuts at all, whatever is your preference. But you do need the caramel sauce.
6 tablespoons of melted butter
1/2 cup packed dark brown sugar
2 tablespoons white corn syrup
Mix until blended smooth and glossy then pour into a greased pan large enough to hold 16 rolls.
3/4 cup sugar
3 teaspoons cinnamon
(I prefer to freshly grate my cinnamon from sticks using a micro plane, the flavor is astounding)
Roll out the dough. It should be easy to handle after the brief rest.
Melt more butter and brush the dough with a generous amount of butter, leave a strip on the long end dry so you can pinch it closed once you roll it up.
Spread the cinnamon sugar mixture over the melted butter.
Roll the dough, pinch the ends closed.
Place in the pan on top of the caramel sauce. Leave space as the rolls will expand when they rise.
Before the rise: After the rise:
Cover with a towel place in a warm place to rise 60 to 90 minutes until they are about double in size.
Bake 375 degrees for 25 to 30 minutes until browned and the caramel is bubbling around the rolls. Remove from oven and immediately turn onto a platter to cool. If you remove them from the pan while the caramel is still hot it will slip right out of the pan.
I do hope you will treat your family and friends to homemade silver platter caramel pecan cinnamon rolls, they deserve the best.