Caramel Pecan Rolls

So I think that I might have found the most incredible recipe ever.  And I do not say that lightly.    Let me just show you.   Caramel Pecan Rolls anyone?

The recipe for these over the top delicious rolls comes from folks over at the Become A Better Baker.  They asked if I would like to check out their series of videos and possibly share one, along with a recipe, with my readers.   Um, yes, I think I would be more than happy to make Caramel Pecan Rolls!

The video that instantly got my attention  was “Yeast Choices – Cutting Through The Confusion“.   I’ve talked a number of times here about how I am a bit intimidated when it comes to baking with yeasts.  I’ve been working at making more recipes using yeast and have been becoming more comfortable, but truth be told, I’ve really not known the difference between the yeasts.   I get a lot of questions from readers about this as well, so clearly I am not the only one.   This short and simple video TOTALLY clears it up.    If you have any questions about yeast, take three minutes and watch this.


They have so many great videos that very simply explain information that is so helpful to those of us who bake.    I watched the “Kneading With A Dough Hook” video prior to making the Caramel Pecan Rolls, and followed their tips to have my mixer do the kneading for me.   And “Cinnamon Roll How To’s” is certainly a great choice.

When it came to picking a recipe, the Caramel Pecan Rolls were calling out to me (as they are now, though in a different way, from my kitchen).  How can they not?  I make a lot of cinnamon roll type recipes, and they are all great, but I have never quite replicated what my great grandmother’s cinnamon rolls tasted like.   Something about the dough, I couldn’t tell you what it was, but I knew that I was not achieving it.   Until now.

When I saw this recipe, it was a bit different from the ones I’ve made.    It used eggs, something none of my roll recipes have.  It also required kneading, which most of my recipes have had but only minimally.   It also used the Fleischmann’s® RapidRise Yeast.   Can I just say, using that yeast is awesome.  Not only did I not have to proof it in water, but these rolls rose better than any I have ever made.

You make a very simple but oh so delicious caramel sauce that goes into the bottom of your pan, along with pecans.

Talk about a great rise – less than an hour and check them out!

Take them out and turn them over and my oh my.

 How you doin?

These somehow manage to taste like ten times more amazing than they look.

This would be an incredible Christmas morning breakfast.   I made this recipe at night and baked them right before bed.  They were fabulous in the morning, moist and soft and delicious.   They do have make ahead directions if you want to make them and bake them the next day, but I will say these were great the next morning.  And I don’t feel like “Great” even does them justice.

Find the recipe for these over at Breadworld.com and make sure to visit Become A Better Baker for lots of great recipes, tips, tricks and awesome helpful videos that make baking easier.  You can also visit them on Facebook and follow along on Pinterest.

Disclosure: I was compensated for this post by BecomeABetterBaker.com, but all opinions are, as always, mine and mine alone!

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Comments

  1. Dee says

    I have made these twice and they are FANTASTIC!! Thanks for posting this recipe. They are better than any bakery I have tried. I love your website and all of your recipes.

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