We survived Thanksgiving and now the mad rush of holidays has begun. I love this time of year and everything that goes with it, especially the food. With more days off from work it means more days I get to make breakfast at home too. We do so many breakfast for dinner nights, it's not like we are lacking for breakfast items but it's just more fun eating it when it's actually for breakfast.
For Christmas morning I love finding a recipe that I can have rising in the fridge overnight and then pop in the oven and have fresh bread or cinnamon rolls to enjoy later in the morning. I think this year it's going to be these Pecan Caramel rolls form Red Star Yeast. I've made numerous cinnamon roll doughs but I really enjoyed this one and might replace a few of my other standbys with it. It's got a great flavor and makes a really nice soft dough.
I'll also admit that I doubled the amount of topping that you put in the bottom of the pan. I like my rolls really gooey and these came out perfectly. Sit down with a nice cup of tea or hot cocoa and a plate of these delicious rolls. Enjoy!
Super Pecan Caramel Rolls
Recipe by Red Star Yeast
7 cups bread flour
4 1/2 teaspoons Active Dry Yeast
1/2 cup Sugar
1 1/2 teaspoons Salt
1 cup Milk
1 cup Water
1/2 cup Butter
1/4 cup Sugar
1/4 cup Brown Sugar, packed
1 tablespoon cinnamon
1/4 cup Butter, softened
2/3 cup Butter
2/3 cup Brown Sugar, packed
6 tablespoons light Corn Syrup
2/3 cup chopped Pecans
In large mixer bowl, combine 3 cups flour, yeast, 1/2 cup sugar and salt; mix well. In saucepan, heat milk, water and butter until warm (120°-130°F). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Prepare Filling: Combine 1/4 cup sugar, brown sugar and cinnamon; set aside.
Prepare Topping: In small saucepan, combine butter, brown sugar and corn syrup. Heat and stir until blended. Divide Topping between 2 greased 13x9-inch cake pans. Sprinkle with nuts.
Punch down dough. Divide into 2 parts. On lightly floured surface, roll each half to a 15x12-inch rectangle. Spread with 2 TBSP softened butter; sprinkle half of Filling over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place on Topping in pan. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Cover pans with foil; invert onto racks. Cool 1 minute; remove from pans. Cool.
To make CINNAMON ROLLS:
Prepare dough and Filling as directed above. OMIT Topping. Place 12 slices in each of 2 greased 13x9-inch cake pans. Let rise and bake as directed. Remove from pans immediately; cool.