Decadent Caramel Pecan Cinnamon Yeast Rolls

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Hey there, sweet tooth lovers!

Are you in the mood for something decadent? You’re in for a treat!

Today, I’m bringing you my recipe for caramel pecan cinnamon yeast rolls.

These rolls are soft, ooey-gooey, and loaded with flavor.

They make a perfect breakfast or dessert, and trust me, your kitchen will smell heavenly!

Let’s dive into this sweet adventure together!

Possible Ingredient Alternatives

For those seeking a dairy-free option, the milk can be replaced with almond milk or oat milk in equal amounts. These plant-based alternatives provide a similar consistency and won’t significantly alter the flavor of the rolls. The butter in the dough can be substituted with coconut oil or a plant-based butter substitute, using the same quantity. For a lower-sugar version, the granulated and brown sugars can be partially replaced with a natural sweetener like stevia or monk fruit extract. Start with about half the amount of sugar called for and adjust to taste, as these alternatives are much sweeter than traditional sugar. When using sugar substitutes, the texture of the caramel may change slightly, so monitor closely during cooking. For those with nut allergies, the pecans can be omitted or replaced with sunflower seeds or pumpkin seeds for a similar crunch and nutritional boost.

Preparation Time	30-45 minutes
Cooking Time	30-40 minutes
Total Time	60-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 40-50 g
• Fat: 120-130 g
• Carbohydrates: 350-370 g

Ingredients

• 1/2 cup granulated sugar
• 1 cup milk
• 2 tsp active dry yeast
• 5 tbsp butter, softened
• 2 large eggs
• 1 tsp salt
• 4 cups all-purpose flour
• 1 cup packed light brown sugar
• 2 tbsp ground cinnamon
• 6 tbsp butter
• 1 1/4 cups packed light brown sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract
• 1 cup pecans (halves and chopped)

Step 1: Prepare the Dough

In a stand mixer, combine 1/2 cup of granulated sugar and 1 cup of milk heated to about 100°F (38°C).

Mix gently to dissolve the sugar.

Sprinkle 2 teaspoons of active dry yeast on top of the milk mixture and let it sit for about 5 minutes until it foams.

Next, add 5 tablespoons of softened butter, 2 large whisked eggs, and 1 teaspoon of salt.

Gradually add about 4 cups of all-purpose flour, starting with half a cup at a time, mixing until a loose dough forms.

Scrape down the sides of the bowl to incorporate all ingredients, then continue adding the remaining flour gradually.

Step 2: Knead and First Rise

Once all the flour is added, turn the dough out onto a floured surface and knead gently for a few minutes until it comes together into a soft ball.

Place the dough in a bowl coated with 1-2 tablespoons of unflavored vegetable oil, turning to coat all sides.

Cover with a towel and let it rise in a warm spot until doubled in size, about 1.5 hours.

Step 3: Make the Caramel Sauce

In a small saucepan, melt 6 tablespoons of butter, then add 1 1/4 cups of packed light brown sugar, 3 tablespoons of heavy cream, and 1 teaspoon of vanilla extract.

Heat over medium until bubbling, then remove from heat and let it cool for about 10 minutes.

Pour the caramel sauce into a 9×13 inch baking dish and sprinkle 1 cup of pecans (a mix of halves and chopped) evenly over the sauce.

Step 4: Roll Out and Fill the Dough

Once the dough has risen, gently remove it from the bowl without deflating it.

Pat it into a square shape and then roll the dough into a rectangle approximately 16×21 inches.

Spread 6 tablespoons of softened butter over the dough, leaving a 1-inch strip at the bottom uncovered.

In a bowl, mix 1 cup of packed light brown sugar and 2 tablespoons of ground cinnamon.

Sprinkle this mixture evenly over the buttered dough, avoiding the bottom strip.

Gently pat the filling into the dough, then start rolling the dough tightly from the top, being careful not to stretch it.

Once rolled, pinch the bottom strip to seal the roll.

Step 5: Slice and Proof the Rolls

Use a piece of thread to cut the roll into 12 equal pieces, placing them in the prepared baking dish on top of the caramel and pecans.

Preheat the oven to 375°F (190°C) and let the rolls rise for an additional 10-15 minutes.

Step 6: Bake and Serve

Bake the rolls for 18-22 minutes or until golden brown.

After baking, spread some butter over the top of the rolls and let them sit for about 10 minutes.

To turn out the rolls, place a cookie sheet on top of the baking dish and carefully invert it to release the rolls onto the sheet.

Serve the rolls warm, and store any leftovers in an airtight container.

Reheat in the microwave for 15-20 seconds before serving.