Bake up some sticky, gooey deliciousness! Caramel Pecan Rolls

I am a huge caramel fan, so I increased the caramel and nuts from the original recipe to add even more topping to these rolls. This uses the same dough as the Cinnamon Rolls I posted earlier.

Dough

• 2 cups whole wheat flour
• 2 to 2 ½ cups all-purpose flour
• 1 package (2 ¼ tsp) active dry yeast
• 1 cup of milk
• ¼ cup sugar
• 1/3 cup butter
• ½ tsp salt
• 2 eggs

Filling

• 1/3 cup of butter
• 2/3 cup of sugar
• 1 teaspoon cinnamon

Topping

• ½ cup of butter
• 1 cup of sugar
• 2 tablespoons of molasses
• 2 tablespoons of light corn syrup
• 1 cup of chopped pecans

Combine 1 1/2 cups of flour and yeast. Heat milk, sugar, butter, and salt to 120 to 130 degrees. The butter may not be completely melted. Add to the flour mixture.  Add the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can.

On a floured surface, knead in enough of the remaining flour to make a moderately soft dough. Shape into a ball and place in a greased bowl. Turn over once. Cover and let rise in a warm place until double. 

Punch dough down. Turn on to a lightly floured surface. Divide in half and let rest for 10 minutes. 

Make the syrup

In a small saucepan, melt the butter. Stir in the sugar, molasses, and corn syrup.  Cook and stir until it is well blended.  Grease the pans well. Divide the syrup mixture evenly among the pans. Sprinkle the pecans over the syrup.

Roll each half of the dough into a rectangle, roughly 10 by 12 inches. Soften the butter and mix in the cinnamon and sugar. Take half of the sugar mixture and spread it over dough, leaving about an inch of the long edge of the dough clear.

Roll the dough from the other long edge. Use a bit of water along the edge of the dough to help seal the edge. Cut the roll into twelve pieces. Place the pieces cut side down in the pans. Let rise for about 15 minutes. The rolls can then be refrigerated for up to 24 hours or frozen as described in the previous post.

Be carful with this step! The syrup can burn you badly.

If chilled, let stand at room temperature for 20 minutes. Preheat the oven to 375 degrees. Bake for 20 to 25 minutes until done. Let the rolls stand for a few minutes until the syrup stops bubbling. Invert the rolls onto a platter and serve warm.