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Caramel Pecan Rolls

Cook time 30 mins
Yield 16 rolls.

Ingredients

  • 5 cups bread flour, divided
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages active dry yeast
  • 2 cups whole milk
  • 1/4 cup unsalted butter
  • 1/2 cup cooked potato, mashed
  • 1/4 cup bread flour
  • 1 tablespoon unsalted butter, melted
  • 2 cups firmly packed brown sugar, divided
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups chopped pecans
  • 3/4 cup whipping cream

Nutrition Information

  • calories 472
  • caloriesfromfat 33 %
  • fat 17.3 g
  • satfat 6.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 8.1 g
  • carbohydrate 72.8 g
  • fiber 0.0 g
  • cholesterol 29 mg
  • iron 0.0 mg
  • sodium 177 mg
  • calcium 0.0 mg

How to Make It

  1. Combine 2 cups flour, 1/2 cup sugar, salt, and yeast; stir well. Combine milk, 1/4 cup butter, and potato in a saucepan; heat until butter melts, stirring occasionally. Cool to 120° to 130°. Add liquid mixture to flour mixture, beating at low speed of an electric mixer. Beat an additional 2 minutes at medium speed. Add 3/4 cup flour, beating 2 minutes at medium speed. Stir in enough of the remaining 2 1/4 cups flour to make a soft dough.

  2. Sprinkle 1/4 cup flour over work surface. Turn dough out; knead until smooth and elastic (about 8 minutes). Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  3. Punch dough down; roll to a 24- x 6-inch rectangle. Brush with melted butter. Combine 1/2 cup brown sugar and cinnamon; sprinkle over dough. Roll up, starting at long side. Pinch seam to seal (do not seal ends). Cut into 16 (1 1/2-inch) slices.

  4. Spoon remaining 1 1/2 cups brown sugar into a greased 13- x 9- x 2-inch baking dish. Sprinkle pecans over sugar. Place slices over sugar. Pour whipping cream around rolls. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 350° for 30 minutes or until done. Let cool 2 minutes.

Light and Luscious