Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Carmel Pecan Cinnamon Rolls

Soft, homemade cinnamon rolls baked over a rich caramel-pecan topping. As soon as the rolls come out of the oven, the pans are inverted so the warm caramel and toasted pecans cascade over the rolls. They can be baked the same day or refrigerated overnight for an easy morning bake. 

 


Yield: Approximately 21–24 rolls (3 pans)
Prep Time: About 45 minutes, plus rising time
Bake Time: 18–20 minutes
Source: GJB Recipes

Ingredients

Dough

  • 7 grams (¼ ounce) active dry yeast (1 packet)
  • ¼ cup warm water (100–110°F)
  • ¾ cup milk
  • ½ cup granulated sugar
  • ½ cup shortening (102 grams)
  • 1 teaspoon kosher salt
  • 3 large eggs, beaten
  • 4½ cups all-purpose flour (675 grams), plus additional if needed

Caramel Pecan Topping

For each of three 9-inch round baking pans:

  • ⅓ cup brown sugar
  • 2 tablespoons butter
  • 1 tablespoon light or dark corn syrup, or a combination
  • ¼ cup chopped pecans

Cinnamon Sugar Filling

  • 1½ cups light brown sugar
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, softened

Instructions

Prepare the Dough

  1. Combine the yeast and warm water in a small bowl. Let stand for 10 minutes.
  2. Combine the milk, sugar, shortening, and salt in a small saucepan. Warm over medium heat, stirring frequently, until the sugar and shortening have melted.
  3. Remove from the heat and allow the mixture to cool to below 110°F. This is important so the hot mixture does not kill the yeast.
  4. Add the yeast mixture and beaten eggs to the cooled milk mixture. Whisk until combined.
  5. Place 4½ cups flour in the bowl of a stand mixer fitted with the dough hook.
  6. Add the yeast, milk, and egg mixture to the flour. Mix until the dough comes together and forms a ball. If the dough is very sticky, add a little additional flour as needed.
  7. Turn the dough onto a lightly floured work surface and knead for 6–8 minutes, until smooth and elastic.
  8. Lightly grease a large bowl with canola oil. Place the dough in the bowl and turn it once to lightly coat the surface.
  9. Cover with a clean kitchen towel and place in a warm location. Allow the dough to rise for about 90 minutes, or until doubled in volume.

Prepare the Caramel Pecan Topping

  1. While the dough rises, prepare three 9-inch round baking pans.
  2. To each pan, add:
  • ⅓ cup brown sugar
  • 2 tablespoons butter
  • 1 tablespoon corn syrup
  1. Heat gently until the butter, brown sugar, and corn syrup melt and combine.
  2. Stir ¼ cup chopped pecans into the caramel mixture in each pan. Set the prepared pans aside.

Prepare the Cinnamon Sugar

  1. In a small bowl, combine the 1½ cups light brown sugar and 1 tablespoon cinnamon. Set aside.

Shape the Rolls

  1. After the dough has doubled in volume, punch it down and allow it to rest for 10 minutes.
  2. Roll the dough into a rectangle approximately 36 × 8 inches.
  3. Spread the 6 tablespoons softened butter evenly over the surface of the dough.
  4. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
  5. Starting along one of the long edges, tightly roll the dough into a long cylinder.
  6. Pinch the seam closed and position the roll with the seam on the bottom.
  7. Using a pastry scraper or sharp knife, cut the dough into approximately 1½-inch-wide rolls.
  8. Arrange 7–8 rolls in each prepared pan over the caramel-pecan mixture.

Second Rise

  1. Cover the pans with clean kitchen towels and allow the rolls to rise at room temperature for approximately 45 minutes.

For Overnight Rolls: Instead of allowing the rolls to complete their second rise at room temperature, cover each pan tightly with plastic wrap and refrigerate overnight. The next morning, remove the pans from the refrigerator and allow them to sit at room temperature while the oven preheats.

Bake

  1. Preheat the oven to 375°F.
  2. Bake the rolls for 18–20 minutes, or until they are beginning to turn golden brown.
  3. While the rolls bake, cover your work surface generously with parchment paper or foil and position wire cooling racks on top.
  4. As soon as the rolls come out of the oven, carefully invert each pan onto a cooling rack. Lift away the pan, allowing the hot caramel and pecans to flow over the rolls.
  5. Serve warm.

Freezing

Once cooled, the rolls can be wrapped securely in foil and freezer paper and frozen for later use.