I love finding different breakfast options for the weekends. At least one day a week I try to make something special for breakfast. This usually means Saturday or Sunday morning for me.
Last Saturday I woke up early son this is the recipe I chose for our special treat.
This recipe does take a little extra time because of the rise time needed. It worked out great though. The rolls were ready right about the time my family woke up.
The dough is nice and soft, so very easy to work with. I had no trouble rolling the dough out.
The brown sugars mixes with the butter and creates the caramel. The nuts get coated in the caramel and give them a nice candy coating.
The rolls are soft and delicious.
Although they were a tiny bit dry. I would recommend sprinkling the rolls with butter and brown sugar before baking. I think this would give a little more of the caramel flavor.
My daughter thought a simple cinnamon roll icing over the top would be nice.
The rolls were lovely overall.
Caramel Pecan Rolls
1 Envelope Yeast
1/4 Cup Warm Water
2 Cups Scalded Milk
1 1/2 Teaspoons Salt
4 Tablespoons Sugar
6 Cups Sifted Flour
4 Tablespoons Shortening
FILLING
6 Tablespoons Butter
1 Cup Brown Sugar
1 1/2 Cups Chopped Pecans
Dissolve yeast in warm water. Scald milk and melt shortening in it. Combine dry ingredients with milk mixture and yeast mixture. Knead until smooth and elastic. Allow to rise. Roll dough out and spread with softened butter. Sprinkle generously with brown sugar and pecans. Roll up. Slice and place cut side down on a greased baking sheet. Let rise 1 hour. Bake in a 400 degree oven for 25 minutes.
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