Wake up to the smell of these gooey caramel pecan cinnamon rolls every morning.
Warm the milk and pour into a bowl. The milk should be warm, not hot or you will kill the yeast. Add the yeast and let sit for 10-15 minutes until the yeast has bloomed and is bubbly.
Add in the sugar, butter, egg, salt and whisk until combined.
Preheat the oven to 375F.
Add the flour and combine. Be careful not to over mix. When the dough has come together, turn dough out onto a floured surface and knead the dough until smooth and elastic.
Grease a large bowl and place dough in and cover. Allow to rise until the dough has doubled in size.
Combine the 1/2 cup of brown sugar and 1 TBSP of cinnamon. Set aside.
While the dough is rising, combine the brown sugar, corn syrup and butter in a small pot. Heat until the sugar is melted, making sure to stir so it does not burn.
While the sugar is melting, grease a large pan, square or circular. Pour the melted sugar into the pan and add the whole pecans.
Punch down the dough and roll out onto a floured surface. Use 5 TBSP of softened butter and spread it on the dough. Sprinkle the butter with the brown sugar/cinnamon mixture. Top with the chopped pecans.
Roll the dough into a tight log. Using a sharp knife, cut into 1"-1.5" rounds. Add them to the pan. Cover with a tea towel and let rise for 30-45 minutes.
Add to the preheated oven (without the towel). Bake for 15 minutes, or until the rolls are golden brown.
Remove from the oven and allow them to sit for 3 minutes. Using a foil lined pan, invert the pan with the rolls. Serve warm.
16 servings
1