Hard

Overnight Caramel Pecan Rolls

Name: Overnight Caramel Pecan Rolls
Prep time: 40 min
Cook time: 133 min
Total time: 173 min
Yield: 4 servings
Ingredients: 2 cups milk; 2 , .25 ounce; 0.5 cups warm water; 0.33 cups white sugar; 0.33 cups vegetable oil; 1 tablespoon baking powder; 2 teaspoons salt; 1 large egg; 7 cups all-purpose flour; 1 cup packed brown sugar; 0.5 cups butter; 2 tablespoons light corn syrup; 1 cup pecan halves; 0.25 cups butter , softened; 0.5 cups white sugar; 1.5 tablespoons ground cinnamon

Total Time

2h 53m

40m prep · 133m cook

Servings

4 people

Rating

—

Difficulty

Hard

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🥬 Vegetarian ☪️ Halal ✡️ Kosher

These deliciously sticky pecan rolls can be made the night before and then cooked in the morning on special occasions like Easter or Christmas. I get a lot of compliments when I make these warm and fluffy treats!

Fried sweet savory umami sugary european halal kosher side drink bread french main

Ingredients

2 cups milk
2 , .25 ounce
0.5 cups warm water
0.33 cups white sugar
0.33 cups vegetable oil
1 tablespoon baking powder
2 teaspoons salt
1 large egg
7 cups all-purpose flour
1 cup packed brown sugar
0.5 cups butter
2 tablespoons light corn syrup
1 cup pecan halves
0.25 cups butter , softened
0.5 cups white sugar
1.5 tablespoons ground cinnamon

Instructions

1

Warm milk in a small saucepan until it bubbles; remove from heat and let cool until lukewarm. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 10 minutes.
2

Combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour in a large bowl; beat until smooth. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3

Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
4

When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
5

Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6

Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.