Caramel & Pecan Rolls
These Caramel & Pecan Rolls are just sweet heaven on a plate! Filled with cinnamon and Pecans and topped with homemade caramel and more pecans these are the perfect sweet treat.
Servings: 12 Rolls
Ingredients
For the Rolls
- 475 g Plain Flour
- 14 g Dried Active Yeast
- 75 g Caster Sugar
- 75 g Unsalted Butter or Stork
- 270 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 2-3 tbsp Ground Cinnamon
- 150 g Light Brown Sugar
- 60 g Unsalted Butter or Stork
- 100 g Pecans (chopped)
For the Caramel Sauce
- 250 ml Double Cream
- 50 g Unsalted Butter
- 350 g White Granulated Sugar
- 100 ml Cold Water
For the Decoration
- 75 g Pecans (chopped)
Instructions
To Make the Dough
- Add the flour to a large bowlalong with the sugar and yeast. Mix together until they are evenly distributed.
- Add the butter to the mixtureand mix again. The mixture will be very dry and shouldn’t ball up. It shouldform bread crumbs. Leave to one side.
- Heat the milk in the microwaveon 30 second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively you can heat the milk upin a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients.
- Knead the dough together untilit is lovely and smooth and springy to touch. The can take 10-15 minutes ifdoing it with a KitchenAid and Dough Hook so don’t worry just stick with it.
- Once you have kneaded your dough transfer it to a lightly oiled bowl and cover using cling film. You need to leave the dough to rise for 1-2 hours or until it is double in size.
To Make the Filling
- In a separate bowl add thebrown sugar and cinnamon and mix until evenly distrubted. Leave to one side.
To Make the Rolls
- Transfer the dough onto alightly floured surface and roll out to a large rectangle.
- Melt the butter in themicrowave on 20 second bursts until it is completely melted and smooth.Alternatively you can melt it in a saucepan on a low heat.
- Brush the melted butter over the top of your dough.
- Sprinkle over the sugar and cinnamon mix. Ensuring that there is an even coating of sugar over your dough. Sprinkle over the chopped Pecans.
- Roll the dough from long side to long side. Cut this evenly into 12 pieces.
- Place the rolls into yourpreprepared roasting tray so that they are not touching. Cover in cling filmand leave to rise again. This will take around 1 hour and 30 minutes or untilthe rolls are touching.
- Towards the end of the doughrising preheat the oven to 180C (160C Fan).
- Bake your rolls in theoven for 20-25 minutes or until golden brown. Leave to cool fully.
Make the Caramel
- Measure out the cream in a jug and leave to one side.
- Measure out the butter and cut into small cubes and leave to one side.
- In a saucepan add the sugar and water and pop onto a low/medium heat.
- Stir continuiously until the sugar has completley dissolved (the mixture will be cloudy)
- Once the sugar has dissolved stop stirring and leave the mixture to come to the boil.
- Once the mixture is boiling, levae until it turns a lovely amber colour, and then remove from the heat. This can take up to 10 minutes.
- Whisk the caramel and add in the double cream. This will bubble and spit so please be careful. Keep whisking and quickly as you can until the bubbling has stopped.
- Add in the butter and whisk again until it is completley melted.
- Careful pour the mixture into a clean jar, pop the lid on and place it into the fridge until it is completley cool.
To Decorate
- Once the rolls are completley cool and your caramel has set, pour the caramel over the top of your rolls.
- Finish by sprinkling over some chopped Pecans.