When you get a craving to make caramel pecan rolls, you make the caramel pecan rolls. Then you eat the caramel pecan rolls until there are none left.
Just kidding, I didn’t eat all of them. I was somehow able to control myself and only have one. I think it helped that I froze the remaining rolls for Steve’s birthday breakfast! We are having a big party for him at the beginning of March and I’m working to get as much of the prep done now that I can!
Stay tuned for all of the amazing junk food appetizers that I will be serving up!!!
This recipe is uses the cinnamon roll dough recipe, so you you know it makes like a million rolls!
The whole rising part of this recipe takes some time, but it’s well worth it and none of the steps are very complicated. You just need to know how to roll a piece of dough into a rectangle and you’re good to go!
Caramel pecan rolls work like an upside down cake. This is what they look like when they are done baking, but you haven’t flipped them over yet!
And here they are once they’ve been flipped!
- 1 qt. whole milk
- 1 cup butter
- 1 cup sugar
- 1 1/2 tablespoons yeast
- 8-9 cups flour
- 2 teaspoons baking powder
- Filling and Caramel Topping
- 3-3 1/2 cups of softened butter (approximately)
- 1/4 cup ground cinnamon
- 1/2 teaspoon ground cloves
- 2 1/2 cups chopped pecans
- 3 1/2 cups brown sugar
- Heat the milk, butter and sugar in a saucepan over medium heat. Make sure to just let it simmer and not boil. Remove from the heat and let it cool to lukewarm.
- Pour the yeast over the top and then stir to combine.Add about 7 cups of the flour and stir together gently. Cover with a towel and put it in a warm place to rise for about 1 hour.
- Add the rest of the flour and the baking powder and stir to combine. Divide the dough into two or three large pieces.
- Roll out one piece at a time into a large rectangle. Leave it relatively thick, about 1/4-1/2 of an inch.
- Combine 1 1/2 cups of the softened butter with 1 3/4 cups of brown sugar, 1/4 cup of cinnamon, 1 cup of the pecans, and 1/2 teaspoon of cloves. Spread one third of this mixture over the rectangle of dough.
- Roll the dough towards you in a tight roll. Pinch the seam together and then cut into 2 inch slices.
- Combine the remaining softened butter with the remaining brown sugar and chopped pecans. Split this mixture up evenly between your baking dishes (how many you use depends on the size of your pan). Place the sliced rolls in the baking dish so that they are not touching. They will rise quite a bit! Cover the cinnamon rolls with a towel.
- Repeat steps 5-8 for the remaining pieces of dough. Let them rise for about 20 minutes.
- Bake rolls at 375 for about 35 minutes, do not over bake.
- Flip the pans over onto a serving plate while the rolls are still warm, so the caramel topping will still be soft. Serve immediately!!