Grandmother Stougaard's Caramel Pecan Sweet Rolls
Description
Grandmother Stougaard's caramel pecan sweet cinnamon rolls recipe includes a pecan topping. The sweet and gooey rolls are best eaten warm from the oven.
Ingredients
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1/2 cup milk
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1/4 cup margarine
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1/2 teaspoon salt
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1/8 cup warm water (110 degrees F)
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1/2 teaspoon white sugar
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1 (1/4 ounce) envelope active dry yeast
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1 egg
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2 1/2 cups all-purpose flour, or as needed
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2 tablespoons margarine, softened
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1/4 cup white sugar
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1 teaspoon ground cinnamon
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3/4 cup packed brown sugar
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3 tablespoons margarine
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2 tablespoons light corn syrup
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1 1/2 tablespoons water
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1/2 cup pecan halves
Directions
1
Heat milk in a small saucepan over medium heat just until a skin starts to form on the top; remove from heat. Stir in ¼ cup margarine and salt. Cool until lukewarm.
2
Place ⅛ cup warm water in a small bowl; stir in ½ teaspoon white sugar. Sprinkle yeast over surface; let stand until foamy, 5 to 10 minutes.
3
Beat cooled milk and yeast mixtures together in a large bowl with an electric mixer on medium speed for 2 minutes. Add egg; beat well. Stir in flour, ½ cup at a time, using a large wooden spoon, mixing well after each addition until a dough forms; transfer to a floured surface. Knead dough until smooth and elastic, adding more flour if necessary, about 8 minutes.
4
Place in an oiled bowl and turn to coat. Cover bowl; let rise until doubled in volume, 1 to 2 hours.
5
Punch down dough and let rest on the counter while you prepare the caramel topping.
6
Combine brown sugar, 3 tablespoons margarine, corn syrup, and 1 ½ tablespoons water in a medium bowl until smooth; spread an even layer in the bottom of a 9x9-inch baking dish. Top with pecan halves, placed in rows facing upside down. Set aside.
7
Roll out dough on a lightly floured surface to a 9x12-inch rectangle; spread with 2 tablespoons margarine. Combine ¼ cup white sugar and cinnamon in a small bowl; sprinkle over margarine. Roll up dough to form a log, starting at one long end. Pinch seam together to seal. Cut roll into 1-inch rounds; place rounds into the prepared baking dish. Set in a warm place to rise until doubled in volume, about 30 minutes.
8
Preheat the oven to 350 degrees F (175 degrees C).
9
Bake in the preheated oven until golden brown, 20 to 25 minutes. Place a cutting board or a clean cookie sheet over baking dish and invert to release rolls while still warm so caramel topping is on top.