Description
Deliciously soft and sweet Caramel Pecan Rolls perfect for Christmas celebrations. These yeasted rolls are filled with a cinnamon-spiced mixture and topped with a rich caramel pecan glaze, delivering a perfect balance of buttery sweetness and crunch.
Ingredients
Scale
For the Pecan Roll Dough:
- 1 1/2 cups Warm Water
- 2 packets Active Dry Yeast
- 1 1/2 teaspoons Kosher Salt
- 8 Eggs, lightly beaten
- 1/2 cup Honey
- 1 1/2 cups Melted Butter
- 7 1/2 cups All-Purpose Flour
For the Caramel Pecan Topping:
- 24 tablespoons Unsalted Butter, softened
- 1 tablespoon Vanilla Extract
- 1 1/2 tablespoons Sea Salt
- 2 1/2 cups Brown Sugar
- 90 pecan halves, chopped
For the Cinnamon Filling:
- 12 tablespoons Salted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 tablespoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 2 1/4 tablespoons Cornstarch
Instructions
- Prepare the Pecan Roll Dough: In a large mixing bowl, combine the yeast, kosher salt, lightly beaten eggs, honey, melted butter, and warm water. Whisk the ingredients together until well combined. Gradually add flour, one cup at a time, stirring with a wooden spoon until a smooth dough forms. Alternatively, mix dough using a stand mixer fitted with a dough hook. Cover the dough and place it in a warm environment (like an unheated oven) to rise for about 2 hours or until doubled in size. Once risen, cover the bowl tightly and chill the dough in the refrigerator to prevent drying.
- Prepare the Caramel Pecan Topping: In a small bowl, beat the softened unsalted butter, sea salt, and brown sugar with a hand mixer until creamy and well combined. Divide the caramel mixture evenly into three 9-inch cake pans, spreading it on the bottom. Sprinkle chopped pecans evenly over the caramel in each pan. Set aside.
- Mix the Cinnamon Filling: In a separate bowl, combine granulated sugar, brown sugar, ground cinnamon, nutmeg, and cornstarch. Set this mixture aside for spreading later.
- Roll and Fill the Dough: Lightly flour a working surface and roll out the chilled dough into two large rectangles approximately 1/8 inch thick. Spread the softened salted butter evenly over each rectangle. Then sprinkle the cinnamon sugar filling evenly on top of the butter layer. Starting from the long edge, roll the dough tightly into logs. Using a serrated knife, cut each log into 12 equal portions, yielding 24 rolls total.
- Arrange Rolls and Second Rise: Place the sliced rolls evenly into the prepared pans on top of the caramel pecan topping. Cover the pans with a damp towel or plastic wrap and allow rolls to rise in a warm place for 40 minutes until puffed.
- Bake the Pecan Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 30 to 40 minutes, or until the dough is set in the center and the tops are lightly golden brown. Remove from oven and carefully run a butter knife around edges of each pan. Invert the pans onto serving dishes to release the sticky caramel pecan rolls. Serve warm for best flavor.
Notes
- This recipe yields a large batch; consider freezing some rolls for later enjoyment.
- To freeze unbaked rolls, prepare dough through slicing step, then freeze rolls in a sealed container. Once frozen solid, vacuum seal for best preservation, and store up to 3 months.
- Caramel pecan topping should be prepared fresh on baking day.
- For baking frozen rolls, thaw overnight in refrigerator in the pan, cover with foil to avoid drying, then let rise at room temperature before baking according to the recipe.
Nutrition
- Serving Size: 1 roll
- Calories: 410
- Sugar: 25g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
