Caramel Pecan Cinnamon Rolls

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  • Difficulty: Advanced
  • Yield: 16 rolls
  • Prep Time:  40 minutes
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1-1/2 hours, total

Ingredients

  • 2-1/2 cups milk
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 envelopes yeast ADY or traditional
  • 2 tablespoons butter softened OR oil
  • 7-1/4 to 7-3/4 cups all-purpose flour
  • 1 cup butter softened
  • 2 cups brown sugar
  • 1/4 cup Karo® Light Corn Syrup
  • 2 cups pecans
  • 1/2 cup butter
  • 3/4 cup brown sugar packed
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 cup heavy cream to brush over rolls

Directions

  1. Heat milk until warm (100-110°F). Add sugar, salt and eggs. Mix and add yeast and butter. Let stand 5 minutes.
  2. Add flour 1 cup at a time, stirring in as much of the flour as possible with a wooden spoon.
  3. Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (knead 3 to 5 minutes total).
  4. Place dough in a large greased bowl, turning once to grease surface.
  5. Cover and let rise about 40 minutes, or until doubled in bulk.
  6. Punch dough down and let rise a second time, until double in size (about 30 minutes). Punch dough down; divide dough in half. Cover and let rest 10 minutes.
  7. For topping, combine 1 cup butter, 2 cups brown sugar, corn syrup and pecans in a medium saucepan. Heat to boiling; reduce heat to medium-low and cook for 2 minutes.
  8. Divide topping between desired pans. (Use four 8-inch or 9-inch round cake pans; OR two round pans and one 13 x 9 x 2-inch baking pan. To divide topping evenly between pans, use approximately 3/4 cup syrup mixture in the round pans and 1-1/2 cups in the 13x9x2-inch pan); set aside.
  9. On lightly floured surface, roll each half of dough into an 8x15-inch rectangle. Apply filling mixture to each half; spread with softened butter then sprinkle with a mixture of brown sugar and cinnamon.
  10. Roll up from short side into a spiral. Cut in 1-inch slices. Place rolls 1-inch apart, cut side down, in pans (4 in each round pan and/or 8 in 13x9x2-inch pan).
  11. Brush with half the heavy cream. Cover and let rise until nearly doubled (20 minutes).
  12. Bake at 350°F for 25 to 30 minutes. Brush rolls with remaining cream. Let cool in pans for 5 minutes; invert onto serving plates to remove from pans. Serve warm.
  13. Note: If oven will not hold all pans at once, cover one or two pans with plastic wrap and chill while first pans bake.

About
Corn Syrup

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Caramel Pecan Cinnamon Rolls

  • Difficulty: Advanced
  • Yield: 16 rolls
  • Prep Time:  40 minutes
  • Bake Time: 25 to 30 minutes
  • Rise Time: 1-1/2 hours, total

Ingredients

  • 2-1/2 cups milk
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 envelopes yeast ADY or traditional
  • 2 tablespoons butter softened OR oil
  • 7-1/4 to 7-3/4 cups all-purpose flour
  • 1 cup butter softened
  • 2 cups brown sugar
  • 1/4 cup Karo® Light Corn Syrup
  • 2 cups pecans
  • 1/2 cup butter
  • 3/4 cup brown sugar packed
  • 1 to 2 teaspoons ground cinnamon
  • 1/2 cup heavy cream to brush over rolls

Directions

  • Heat milk until warm (100-110°F). Add sugar, salt and eggs. Mix and add yeast and butter. Let stand 5 minutes.
  • Add flour 1 cup at a time, stirring in as much of the flour as possible with a wooden spoon.
  • Turn dough out onto a lightly floured surface; knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (knead 3 to 5 minutes total).
  • Place dough in a large greased bowl, turning once to grease surface.
  • Cover and let rise about 40 minutes, or until doubled in bulk.
  • Punch dough down and let rise a second time, until double in size (about 30 minutes). Punch dough down; divide dough in half. Cover and let rest 10 minutes.
  • For topping, combine 1 cup butter, 2 cups brown sugar, corn syrup and pecans in a medium saucepan. Heat to boiling; reduce heat to medium-low and cook for 2 minutes.
  • Divide topping between desired pans. (Use four 8-inch or 9-inch round cake pans; OR two round pans and one 13 x 9 x 2-inch baking pan. To divide topping evenly between pans, use approximately 3/4 cup syrup mixture in the round pans and 1-1/2 cups in the 13x9x2-inch pan); set aside.
  • On lightly floured surface, roll each half of dough into an 8x15-inch rectangle. Apply filling mixture to each half; spread with softened butter then sprinkle with a mixture of brown sugar and cinnamon.
  • Roll up from short side into a spiral. Cut in 1-inch slices. Place rolls 1-inch apart, cut side down, in pans (4 in each round pan and/or 8 in 13x9x2-inch pan).
  • Brush with half the heavy cream. Cover and let rise until nearly doubled (20 minutes).
  • Bake at 350°F for 25 to 30 minutes. Brush rolls with remaining cream. Let cool in pans for 5 minutes; invert onto serving plates to remove from pans. Serve warm.
  • Note: If oven will not hold all pans at once, cover one or two pans with plastic wrap and chill while first pans bake.