↞ recipe box start page
Category: Rolls
Prep Time: Cook Time: Total Time:
Rolls
1 package yeast
1/4 cup warm water
1/2 cup milk
1/2 cup unsalted butter, divided
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
2 1/4 to 2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 cup packed dark brown sugar
Sprinkle the yeast over the warm water in a small bowl, and let it dissolve.
Heat the milk and 1/2 cup of the butter together in a small saucepan until the butter is melted. Pour the milk and butter into a large mixing bowl, and stir in the sugar, salt and vanilla extract. Let the mixture cool to lukewarm, and add the yeast. Beat in the eggs. Gradually mix in the flour, adding only as much as is needed to make a smooth dough.
Turn the dough out onto a floured surface, and knead until it is satiny. Rinse and dry the bowl, and coat it lightly with oil. Place the dough back in the bowl, and turn it over so that it is covered with a film of oil. Cover the bowl with a towel, and set the bowl aside in a warm place until the dough rises to double its original size, about 1 1/2 hours.
While the dough is rising, butter a 12 x 9-inch baking pan. Prepare the Topping.
Knead the risen dough lightly, and roll it out into a rectangle about 10 inches by 12 inches. Melt the final 1/2 cup of butter, and spread it on the dough. Sprinkle with the cinnamon and brown sugar. Roll up the dough carefully from one of the rectangle's longer sides. Cut the roll into slices about 1 inch thick. Arrange the slices over the topping in the baking pan. Cover the pan loosely, and let the dough rise until it is doubled in size again.
Bake the rolls 30 minutes or until they are golden brown. Run a knife around the inside edge of the pan and invert the rolls onto a plate or tray. Serve the rolls immediately, or let them cool and reheat them, covered, the following morning.
Makes 12 rolls.
Topping
1 cup dark brown sugar, firmly packed
1/2 cup pecan pieces, toasted
1/4 cup unsalted butter, cut into several pieces
6 tablespoons corn syrup
Scatter the brown sugar, pecans, and butter bits in the dish, and drizzle with the corn syrup. Place the pan in the oven, and set the oven to 350 degrees F. Heat the pan for a few minutes, until the butter has melted and the syrup is runny. Remove the pan from the oven, but leave the oven on. Stir the mixture if it has melted unevenly. Set the pan aside.
view more member recipes
Caramel Pecan Sticky Rolls
Category: Rolls
Prep Time: Cook Time: Total Time:
Rolls
1 package yeast
1/4 cup warm water
1/2 cup milk
1/2 cup unsalted butter, divided
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 eggs
2 1/4 to 2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 cup packed dark brown sugar
Sprinkle the yeast over the warm water in a small bowl, and let it dissolve.
Heat the milk and 1/2 cup of the butter together in a small saucepan until the butter is melted. Pour the milk and butter into a large mixing bowl, and stir in the sugar, salt and vanilla extract. Let the mixture cool to lukewarm, and add the yeast. Beat in the eggs. Gradually mix in the flour, adding only as much as is needed to make a smooth dough.
Turn the dough out onto a floured surface, and knead until it is satiny. Rinse and dry the bowl, and coat it lightly with oil. Place the dough back in the bowl, and turn it over so that it is covered with a film of oil. Cover the bowl with a towel, and set the bowl aside in a warm place until the dough rises to double its original size, about 1 1/2 hours.
While the dough is rising, butter a 12 x 9-inch baking pan. Prepare the Topping.
Knead the risen dough lightly, and roll it out into a rectangle about 10 inches by 12 inches. Melt the final 1/2 cup of butter, and spread it on the dough. Sprinkle with the cinnamon and brown sugar. Roll up the dough carefully from one of the rectangle's longer sides. Cut the roll into slices about 1 inch thick. Arrange the slices over the topping in the baking pan. Cover the pan loosely, and let the dough rise until it is doubled in size again.
Bake the rolls 30 minutes or until they are golden brown. Run a knife around the inside edge of the pan and invert the rolls onto a plate or tray. Serve the rolls immediately, or let them cool and reheat them, covered, the following morning.
Makes 12 rolls.
Topping
1 cup dark brown sugar, firmly packed
1/2 cup pecan pieces, toasted
1/4 cup unsalted butter, cut into several pieces
6 tablespoons corn syrup
Scatter the brown sugar, pecans, and butter bits in the dish, and drizzle with the corn syrup. Place the pan in the oven, and set the oven to 350 degrees F. Heat the pan for a few minutes, until the butter has melted and the syrup is runny. Remove the pan from the oven, but leave the oven on. Stir the mixture if it has melted unevenly. Set the pan aside.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Caramel Pecan Sticky Bun Cookies
by sgre52160
Cookies: 1 cup butter, at room temperature 1/2 cup white sugar 1/2 cup dark corn syrup 2 large egg yolks 2 1/2 cups all-purpose flour Filling: 1/2 cup powdered sugar 1/4 cup butter 3 tbsp d
by sgre52160
Cookies: 1 cup butter, at room temperature 1/2 cup white sugar 1/2 cup dark corn syrup 2 large egg yolks 2 1/2 cups all-purpose flour Filling: 1/2 cup powdered sugar 1/4 cup butter 3 tbsp d
Caramel Pecan Rolls/easy
by suemunzlinger
1 cup pecan prices Rhodes frozen dinner rolls 1 stick butter 1 cup brown sugar I 4.75 oz box of cook and serve vanilla pudding. Cinnamon Small amount of shortening Grease a
by suemunzlinger
1 cup pecan prices Rhodes frozen dinner rolls 1 stick butter 1 cup brown sugar I 4.75 oz box of cook and serve vanilla pudding. Cinnamon Small amount of shortening Grease a
Creamy Caramel-pecan Rolls
by ICOOK2
Save time and effort by starting with thawed frozen bread dough, then let the rolls rise in the refrigerator overnight..... 1 1/4 cups sifted powdered sugar 1/2 cup whipping cream 2 14-16-ounce l
by ICOOK2
Save time and effort by starting with thawed frozen bread dough, then let the rolls rise in the refrigerator overnight..... 1 1/4 cups sifted powdered sugar 1/2 cup whipping cream 2 14-16-ounce l
Coconut Pecan Caramel Rolls
by sgre52160
1 pkg frozen Caramel or Cinnamon Rolls 1 caramel packet (included with rolls) 1/2 cup flaked coconut 1/2 cup chopped pecans If using Cinnamon Rolls use below for caramel 2 tbsp butter, softened
by sgre52160
1 pkg frozen Caramel or Cinnamon Rolls 1 caramel packet (included with rolls) 1/2 cup flaked coconut 1/2 cup chopped pecans If using Cinnamon Rolls use below for caramel 2 tbsp butter, softened
Caramel-pecan Tart With Variation For Caramel Pecan Bars
by sgre52160
3 1/2 cups coarsely chopped pecans 2 cups flour 2/3 cup powdered sugar 3/4 cup butter, cubed 1/2 cup firmly packed brown sugar 1/2 cup honey 2/3 cup butter 3 tbsp whipping cream Prepar
by sgre52160
3 1/2 cups coarsely chopped pecans 2 cups flour 2/3 cup powdered sugar 3/4 cup butter, cubed 1/2 cup firmly packed brown sugar 1/2 cup honey 2/3 cup butter 3 tbsp whipping cream Prepar
view more member recipes
related CDKitchen recipes
Easy Overnight Butterscotch Sticky Buns
Caramel Pecan Pie
Grandma Blair's Pecan Caramel Rolls
Caramel Coconut Pecan Pie
Chocolate Caramel Pecan Smoothie
Caramel Pecan Cheesecake
Caramel-Chocolate Pecan Pie
Easy Turtle Candy
Brie With Hot Pecan Caramel Sauce
Chocolate Caramel Pecan Pie
Recipe Quick Jump