Caramel Pecan Cinnamon Rolls From Scratch Recipes

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CARAMEL PECAN ROLLS



Caramel Pecan Rolls image

Soft and sweet, these rolls will get a lip-smacking smile from everyone. They rise nice and high, hold their shape and have a gooey caramel sauce that's scrumptious. There's no better way to start the day! -Carolyn Buschkamp, Emmetsburg, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 2 dozen.

Number Of Ingredients 18

2 cups milk
1/2 cup water
1/2 cup sugar
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
2 large eggs
TOPPING:
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1/2 to 1 cup chopped pecans
FILLING:
1/4 cup butter, softened
1/2 cup sugar
2 teaspoons ground cinnamon

Steps:

  • In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough., Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans; set aside. , Punch dough down; divide in half. Roll each into a 12x15-in. rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.

Nutrition Facts : Calories 365 calories, Fat 13g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 319mg sodium, Carbohydrate 57g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL-PECAN CINNAMON ROLLS



Caramel-Pecan Cinnamon Rolls image

These irresistible rolls are perfect as an Easter brunch idea! - Louis Jacobsen, Dallas, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 15 servings.

Number Of Ingredients 16

2 packages (1/4 ounce each) active dry yeast
1 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature
5 tablespoons butter, melted
1/2 cup sugar
1 teaspoon salt
5 cups all-purpose flour
CARAMEL SAUCE:
1 cup butter, cubed
2 cups packed brown sugar
1/4 cup corn syrup
1/2 to 3/4 cup chopped pecans
FILLING:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL CINNAMON ROLLS



Caramel Cinnamon Rolls image

This is our special-occasion breakfast that has been passed down for 3 generations. The gooey caramel topping makes this a scrumptious alternative to an ordinary cinnamon roll. Serve warm.

Provided by Heather

Categories     Bread     Yeast Bread Recipes

Time 3h33m

Yield 27

Number Of Ingredients 14

1 ½ cups milk
1 ½ teaspoons salt
½ cup shortening
½ cup white sugar
2 (.25 ounce) packages active dry yeast
6 cups all-purpose flour, or more as needed
2 eggs, beaten
6 tablespoons butter
¾ cup brown sugar
2 tablespoons ground cinnamon
1 ½ cups brown sugar
¾ cup butter
¾ cup pecan halves
6 tablespoons light corn syrup

Steps:

  • Heat milk in a small saucepan over medium heat until it begins to bubble, about 5 minutes. Sir in salt, shortening, and 1/2 cup sugar. Let cool until lukewarm, at least 10 minutes.
  • Dissolve yeast in a bowl of 1/4 cup warm water. Pour into the milk mixture; add flour and eggs. Mix well; cover loosely with damp cloth and let dough rise until doubled in volume, about 1 hour.
  • Punch down dough. Cover and let rise again until doubled in volume, about 40 minutes.
  • Place dough on a lightly floured surface. Roll into three 9x15-inch rectangles. Spread each rectangle with 2 tablespoons butter.
  • Mix 3/4 cup brown sugar and cinnamon together in a bowl. Sprinkle mixture equally over the 3 rectangles. Roll each rectangle tightly beginning at the long side. Cut into 9 equal slices, yielding 27 rolls total.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine 1 1/2 cups brown sugar, 3/4 cup butter, pecans, and corn syrup in a bowl. Sprinkle mixture equally into 3 baking pans.
  • Bake in the preheated oven until caramel is bubbly, 5 to 10 minutes. Remove from oven and place 9 rolls in each pan. Let rise again until doubled in volume, about 40 minutes.
  • Bake in the hot oven until golden brown, about 30 minutes. Invert rolls onto another dish or aluminum foil immediately. Serve warm.

Nutrition Facts : Calories 327.2 calories, Carbohydrate 46.1 g, Cholesterol 35.2 mg, Fat 14.6 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 6.3 g, Sodium 202.7 mg, Sugar 21.6 g

GRANDMA BLAIR'S PECAN CARAMEL ROLLS



Grandma Blair's Pecan Caramel Rolls image

Provided by Food Network

Categories     dessert

Time 10h30m

Number Of Ingredients 13

1 package dry yeast
1 cup warm water
1/4 cup granulated sugar
1 teaspoon salt
2 tablespoons melted margarine
1 egg
3 1/4 to 3 1/2 cups flour
1/3 cup margarine
1/2 cup brown sugar
1 tablespoon corn syrup
2/3 to 1 cup pecan halves
1/2 cup granulated sugar
2 teaspoon freshly ground cinnamon

Steps:

  • In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
  • Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

OVERNIGHT CARAMEL PECAN ROLLS



Overnight Caramel Pecan Rolls image

These are easy and very good! They can be made and then cooked in the morning and make great hot rolls for special mornings (like Christmas or Easter). I have had a lot of compliments on these. Everyone will think that you got up very early to make these rolls because they are hot in the morning! I use my bread machine for the dough part, makes it very easy!

Provided by ERIBERRY

Categories     Bread     Yeast Bread Recipes

Time 16h40m

Yield 24

Number Of Ingredients 16

2 cups milk
2 (.25 ounce) packages active dry yeast
½ cup warm water
⅓ cup white sugar
⅓ cup vegetable oil
1 tablespoon baking powder
2 teaspoons salt
1 egg
7 cups all-purpose flour
1 cup packed brown sugar
½ cup butter
2 tablespoons light corn syrup
1 cup pecan halves
¼ cup butter, softened
½ cup white sugar
1 ½ tablespoons ground cinnamon

Steps:

  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
  • When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
  • Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 47.4 g, Cholesterol 24.6 mg, Fat 13.3 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.8 g, Sodium 292.7 mg, Sugar 17.6 g

CARAMEL PECAN CINNAMON ROLL COOKIES



Caramel Pecan Cinnamon Roll Cookies image

This is a nice chewy cookie that has the flavors of a good cinnamon roll. A family favorite.

Provided by Mrs.Williams

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h

Yield 36

Number Of Ingredients 14

2 ¼ cups bread flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups brown sugar
1 cup butter, melted
¼ cup white sugar
1 egg
1 egg yolk
2 tablespoons milk
1 ½ teaspoons vanilla extract
1 cup white chocolate chips
1 cup pecan pieces
12 individually wrapped caramels, unwrapped, or more as needed

Steps:

  • Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
  • Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Scoop dough by rounded tablespoons onto a baking sheet.
  • Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
  • Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 17.9 g, Cholesterol 25.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 151 mg, Sugar 10.9 g

CARAMEL-PECAN CINNAMON ROLLS FROM SCRATCH



Caramel-Pecan Cinnamon Rolls From Scratch image

I've been trying to make more things from scratch the past few years and tried this one out for breakfast last weekend for Easter. My parents wanted to find a way to package it and market it so I think it went over well! It's from a Better Homes and Garden bread book and it's much easier to read on here than in the book! Enjoy!

Provided by Jessica Pronovost @CatholicChef

Categories     Other Breakfast

Number Of Ingredients 15

INGREDIENTS FOR ROLLS (MAKES 2 9 INCH PIE PANS FULL)
4- 41/2 cup(s) all purpose flour or bread flour
1 package(s) active dry yeast
1 cup(s) milk
1/3 cup(s) sugar
1/3 cup(s) butter, margarine, or shortening
1 teaspoon(s) salt
2 - eggs
3 tablespoon(s) melted butter
1 1/2 cup(s) cinnamon sugar
INGREDIENTS FOR TOPPING (PER 1 PAN)
2/3 cup(s) packed brown sugar
1/4 cup(s) butter
2 tablespoon(s) corn syrup (light or dark)
1/2 cup(s) crushed pecans

Steps:

  • In mixer bowl combine 2 cups flour and yeast.
  • Heat milk, sugar, butter, and salt until just warm (115-120 degrees)
  • Add to flour mixture along with the eggs. beat at low speed for about 1/2 minute. Beat 3 mins at high speed.
  • By hand stir in as much remaining flour as you can with a spoon.
  • On floured surface knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min total).
  • Shape into a ball and place in a greased bowl; turn once. Cover and let rise in a warm place until it's doubled (about and hour)
  • Punch down and divide in half. cover and let rest for 10 mins (if premaknig dough for the next morning put in bag and refrigerate over night after dividing the dough, make sure to thaw for about an hour before continuing with the next steps.)
  • Roll one half of the dough into a 12x8 inch rectangle (or as close to one as you can get).
  • Brush melted butter over dough and sprinkle as much cinnamon sugar as you want. Leave the long side closest to you clear of sugar for about a half inch.
  • Roll up jelly-roll style pulling the larger end toward you.
  • Seal the seams of the rolls brushing with a bit more of the butter and pinching them closed.
  • Slice each roll of dough into 10-12 pieces by using a piece of thread. Place thread under the roll and pull strings into a criss-cross like tying a knot.
  • Repeat steps 8-12 with other half of the dough.
  • In saucepan combine 2/3 cup packed brown sugar, 1/4 cup butter, and 2 Tbsp corn syrup; cook and stir until blended. Put in bottom of one 9-inch pie pan and sprinkle with a half cup of pecans. Place 10-12 rolls on top of caramel-pecan mixture.
  • Repeat step 14 with other pan.
  • Cover and let rise until doubled (about 30 mins)
  • Bake in 375 degree oven 20-25 mins. Invert unto serving plate.

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