Pecan and Caramel Cinnamon Rolls
Serving Size / Yield
- 2 envelopes active dry yeast
- 1 cup warm milk
- 2 eggs
- 5 tablespoons butter (melted)
- 1/2 cup sugar
- 1 teaspoon salt
- 5 cups flour
- 1 cup butter (cubed)
- 2 cups brown sugar
- 1/4 cup corn syrup
- 1/2 cup pecans (chopped)
- 2 tablespoons butter (melted)
- 2/3 cup sugar
- 1 1/2 teaspoon cinnamon
In large bowl, dissolve yeast in warm milk.
Add eggs, butter, sugar, salt, and three cups flour. Combine adding additional flour slowly to form dough.
Knead six to eight minutes. Place in greased bowl to double.
Begin sauce. Melt butter in large saucepan.
Stir in brown sugar and corn syrup.
Boil over medium heat for two minutes; stirring constantly.
Pour into greased 13 X 9 inch pan.
Sprinkle with nuts.
After dough is ready, punch down and roll into large rectangle.
Spread butter over entire rectangle.
Combine sugar with cinnamon, and sprinkle over dough.
Roll into a log, and slice into 12 pieces.
Lay rolls on top of caramel sauce. Cover and rise 30 minutes.
Bake at 300 degrees for 30 minutes.