Caramel Pecan Cinnamon Rolls (Bread Machine Recipe)
photo by Konejita
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
16 rolls
- Serves:
- 16
ingredients
-
ROLLS
- 59.14 ml butter, melted
- 59.14 ml water
- 49.61 g package instant vanilla pudding, box
- 236.59 ml milk
- 1 egg, beaten
- 14.79 ml sugar
- 2.46 ml salt
- 946.36 ml bread flour
- 12.32 ml yeast
-
CARAMEL PECAN TOPPING
- 118.29 ml butter
- 354.88 ml brown sugar, packed
- 44.37 ml water
- 4.92 ml vanilla
- 177.44 ml pecan halves
-
FILLING
- 14.79 ml milk, just enough to brush over the dough
- 236.59 ml brown sugar
- 9.85 ml cinnamon
- 177.44 ml pecans, chopped
directions
-
Rolls:
- Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
- After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
-
Caramel Pecan Topping:
- Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
- Increase heat to medium and boil, stirring constantly, for 3 minutes.
- Stir in vanilla and remove from heat.
- Pour into cake pan, then place pecan halves over the caramel.
-
Filling:
- Mix together brown sugar, pecans and cinnamon.
- Moisten the dough by brushing with milk.
- Sprinkle brown sugar, pecan and cinnamon mixture over top.
- Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
- Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
- Place into pan on top of caramel.
- Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
- Bake at 350° for 20 minutes, until golden. Do not overbake.
- Invert onto a cookie sheet immediately, before caramel hardens.
Reviews
-
These are the best caramel rolls i have ever tasted! I made them exactly as stated except no pecans (picky kids). I made 16 rolls and divided the caramel into 2 - 9 x 13 pans (greased) and put 8 rolls in each pan. They had lots of room to puff and came out deliciously light & fluffy! I also have never tried using milk instead of butter for the filling, but as Hazeleyes says, it worked beautifully.
-
These are beautiful! We substituted the flour for wholewheat spelt flour, added some organic cocoa to make them slightly chocolate-y and also added a sprinkle of chopped nuts (various types) for a lovely nutty flavour. They cooked in exactly the 20 mins stated (in our fan forced oven) . Great recipe. Thanks for the share.
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Tweaks
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These are beautiful! We substituted the flour for wholewheat spelt flour, added some organic cocoa to make them slightly chocolate-y and also added a sprinkle of chopped nuts (various types) for a lovely nutty flavour. They cooked in exactly the 20 mins stated (in our fan forced oven) . Great recipe. Thanks for the share.
-
These are the best caramel rolls i have ever tasted! I made them exactly as stated except no pecans (picky kids). I made 16 rolls and divided the caramel into 2 - 9 x 13 pans (greased) and put 8 rolls in each pan. They had lots of room to puff and came out deliciously light & fluffy! I also have never tried using milk instead of butter for the filling, but as Hazeleyes says, it worked beautifully.
RECIPE SUBMITTED BY
Holly Lyman
Florence, Colorado