Prep 20 mins
Cook 2 hrs
Developed this recipe for RSC #10. Prep time includes rising time. Make the night prior and enjoy piping hot caramel rolls for breakfast (see note at end of directions). Enjoy!
- 3 1⁄2-4 cups all-purpose flour
- 2 1⁄4 teaspoons active dry yeast
- 1 cup milk
- 1⁄3 cup butter
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 2 eggs
- 2 tablespoons butter, softened
- 1⁄4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1⁄2 cup golden raisin
- 1⁄2 cup melted butter
- 1⁄4 cup maple syrup
- 1 cup packed brown sugar
- 3⁄4 cup pecans, toasted
- 1⁄2 cup whipping cream
- In a mixing bowl combine 1-1/2 cups of the flour and yeast; set aside.
- In a saucepan heat milk, 1/3 cup butter, sugar, and salt until warm (120°degrees F) and butter is almost melted. Add to flour mixture along with eggs.
- Beat with an electric mixer on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface (or use dough hook on KA). Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (approximately 5 minutes kneading).
- Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 to 1-1/2 hours). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes.
- Spread pecans on non-stick cookie sheet in a single layer and toast in 350 degree oven for 8-10 minutes.
- Spray a 13x9x2-inch baking pan with non-stick cooking spray. Add melted butter to baking pan (I actually put the pan and butter in the oven for a few minutes to melt). Drizzle maple syrup over butter, and sprinkle brown sugar and pecans on mixture; set aside.
- Roll dough into 18x10-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle onto dough. Sprinkle with raisins. Tightly roll up into a spiral, starting from a long side. Pinch seams to seal. Cut dough crosswise into 12 even slices. Arrange slices, cut sides down, in the prepared baking pan. Pour whipping cream over rolls. Cover and let rise until nearly double (about 30 to 40 minutes).
- Bake in a 350 degree for 25 to 30 minutes or until golden. Invert rolls onto serving platter. Cool slightly before serving.
- Makes 12 rolls.
- Make ahead tip: Up to 24 hours ahead, make and shape rolls. Cover with oiled waxed or parchment paper; then with plastic wrap. Chill in the refrigerator for 2 to 24 hours. Before baking, let stand for 20 minutes at room temperature.
Best sweet roll I've ever made! The eggs make the dough soft and yummy. I was a little leary of the cream being poured over it before baking, but the other reviews said it works and they were right. This is the first sweet roll I've made that didn't have corners that were "tough and hard". I give this one a ten! Thanks for sharing!
Definitely melt-in-your-mouth! I'll use this recipe again for sure. I did mix up the butter & sugar in a saucepan (and added a dash of cream) while toasting the pecans in the pan I was going to bake the rolls in, then poured the caramel onto them.
Definitely a keeper! They were so soft and luscious, it truly brings the term "melt in your mouth" to mind. I do agree with Pamela that I would leave out the rasins (I only put raisins in half due to a very picky eater in our house and I even liked the rolls that didn't have the rasins better). Good luck!