Caramel Rolls
Description
Easy caramel rolls filled with butter and cinnamon and topped with a sweet, gooey pecan sauce will make your holiday breakfast memorable and special.
Ingredients
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3/4 cup water
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2 tablespoons butter
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2 cups white bread flour
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2 tablespoons white sugar
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1 1/2 tablespoons nonfat dry milk powder
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1 teaspoon fast-rising dry yeast
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1/2 teaspoon salt
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1/2 cup brown sugar
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1/4 cup light corn syrup
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1/4 cup butter
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1/4 cup chopped pecans
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1/4 cup butter, softened
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1/2 teaspoon ground cinnamon
Directions
1
Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
2
Meanwhile, make sauce: Combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans and set aside.
3
Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.
4
Preheat the oven to 375 degrees F (190 degrees C).
5
Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.