The joy a sweet roll brings is boundless, isn’t it?
I cannot take credit for this heavenly creation. That goes to my mother. She has been trying for years to perfect a caramel sweet roll recipe, without success–until now!
These rolls keep well in the fridge when put in tight container. However, I doubt you’ll have any leftovers to store!
For this heavenly creation, take a listen to “Cheek to Cheek” sung by the divine Frank Sinatra. You’ll know why I chose it as today’s song as soon as you hear Ole Blue Eyes sing the first line!
- 1 tablespoon yeast
- 1/3 cup warm water
- 3 tablespoons granulated sugar, divided
- ¾ cup skim milk
- 6 tablespoons butter
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 egg
- 3½ cups all-purpose flour
- 3 tablespoons butter, melted
- ½ cup brown sugar
- 3 tablespoons half-and-half cream
- 2½ tablespoons (7½ teaspoons) corn syrup
- 4 tablespoons butter
- 1½ cup brown sugar, packed
- ¼ teaspoon kosher salt
- 1½ cup pecans, chopped
- In a large bowl, put yeast. Add warm water and 1 teaspoon granulated sugar. Stir. Set aside while yeast blooms.
- In a small microwavable bowl, warm milk and 6 tablespoons of butter for 15 seconds in microwave.
- Add salt, cinnamon, and egg to warm milk. Stir.
- Add milk mixture and 2 cups flour to yeast.
- Beat with electric mixer until dough is stretchy.
- Add 1 cup of flour. Knead. Add remaining until dough forms a ball. Dough will be tacky but your hands should release without sticking when you knead for 3 minutes.
- Cover bowl and set aside for 45-60 minutes, until doubled in size and indentation from poking dough with your fingers remains.
- For sauce, combine half-and-half cream, corn syrup, butter, brown sugar and salt a large, heavy sauce pan over medium heat. Stir together over medium heat.
- Bring to boil.
- Boil for only 15 seconds, stirring to make sure sugar is no longer granular.
- Remove from heat.
- Pour into an 18”x13” baking dish with 2-inch sides. Spread to the edges.
- Make 12 clusters of pecans evenly spaced on the caramel sauce. Set aside.
- On a lightly floured surface, dump dough. Gently press to flatten it then roll dough into an 18”x12” rectangle.
- Melt 3 tablespoons of butter and spread over dough all the way to the edges.
- To roll into a log, roll dough from one of the short ends. Once rolled up, the log will be about 15 inches long because it stretches as you roll it.
- Gently pull the ends of the outer flap to reach the ends of the log.
- With a metal scraper, cut rolled dough into 12 equal pieces.
- Place each piece on a cluster of pecans. Put the smallest dough pieces in the middle section.
- Cover rolls loosely with waxed paper.
- Set aside to rise for 20 minutes.
- Preheat oven to 375°.
- Bake for 25 minutes if using a glass baking dish. Check the center of one of the largest rolls to see if dough is cooked. If not, cook for 5 minutes longer. If using a dark metal baking pan, reduce time to 20 minutes and check the center of one of the largest rolls.
- Remove from oven, allowing rolls and caramel sauce 5 minutes to slightly cool and thicken so that it won’t splash on you if it leaks out when you invert the rolls onto a serving tray.
- Place a serving tray larger at all sides than the baking dish on top of the hot pan.
- Holding both pans together securely with pot holders, carefully invert the hot pan to be on top of the tray.
- Rolls will be upside down and the caramel sauce will drizzle over the rolls. Serve immediately.
- Rolls can be reheated in microwave on defrost setting for 1-2 minutes.