Recipe

Carmel Pecan Rolls Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 7 months, 1 week ago these looked unbelievably good to me... the recipe and photo are courtesy of Fleischmann’s Cook:20m Servings:24	Peetabear
	sweet rolls caramel pecan

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henrie

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Ingredients

Rolls:

1 cup butter, softened

1/2 cup sugar

2 teaspoons salt

2 eggs

3 envelopes Fleischmann’s® Rapid Rise Yeast

7-1/2 to 8 cups flour

2-1/4 cups very warm water (120° to 130°F)

9 tablespoons butter, melted

1 cup sugar

2 tablespoons Spice Islands® Ground Saigon Cinnamon

2 cups (8 ounces) chopped pecans

Caramel Syrup:

2 cups (1 pound) butter

2 cups brown sugar

1/2 cup Karo® Light Corn Syrup

1-1/4 teaspoons Spice Islands® Pure Vanilla Extract

3 cups (12 ounces) whole pecans

Directions

MIX 1 cup butter, sugar and salt in a large bowl. Add eggs. In a separate bowl, combine yeast and 4 cups flour; mix thoroughly. Add flour mixture to butter/sugar mixture, then add water. Mix well and add an additional 3-1/2 to 4 cups of flour, 1 cup at a time, until soft smooth dough forms. Turn out on lightly floured surface.

KNEAD until smooth. Cover and let dough rest 10 minutes. Divide dough into 3 equal portions.

ROLL each portion out to an 14 x 8-inch rectangle on a lightly floured surface. Brush each with 3 tablespoons melted butter. Combine 1 cup sugar with cinnamon. Sprinkle 1/3 cup cinnamon sugar and 2/3 cup chopped pecans on each rectangle. Roll up from long side.

CUT each roll into 8 slices.

MELT butter in a saucepan. Add brown sugar, corn syrup and vanilla. Stir until blended. Place 1 cup caramel syrup and 1 cup pecans in each of three 13 x 9-inch pans. (Or 1/2 cup syrup and 1/2 cup pecans in 8-inch square baking pans). Place 8 rolls per 13 x 9-inch pan, or 4 rolls per 8-inch pan, cut side down. Cover.

RISE until double, about 45 to 50 minutes.

BAKE at 325°F for 15 to 20 minutes for 8-inch pans and 20 to 25 minutes for 13 x 9-inch pans. Cool slightly before turning out of pan.

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