Giant Upside-Down Pecan Rolls

This recipe comes from the 2008 Taste of Home cookbook, Baking Classics. Preparation time does not include the time needed for the dough to rise twice.

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 6 rolls

Ingredients

• FOR THE ROLLS

• 2 (1/4ounce) packages active dry yeast
• 1⁄2 cup warm water (110 to 115 degrees F)
• 1 3⁄4 cups granulated sugar, divided (3/4 cup & 1 cup)
• 2⁄3 cup milk, warm (110 to 115 degrees F)
• 3⁄4 cup unsalted butter, softened, divided (1/2 cup & 1/4 cup)
• 1  teaspoon salt
• 1  egg
• 1  egg yolk
• 5 1⁄4 cups all-purpose flour, divided (3 cups & 2 1/4 cups)
• 1  tablespoon ground cinnamon
• 1  cup pecans, chopped

• FOR THE BROWN SUGAR-NUT SYRUP

• 1  cup dark brown sugar, packed
• 1⁄4 cup unsalted butter, cubed
• 2  tablespoons water
• 1  cup pecan halves

• FOR THE EGG WASH

• 1  egg white
• 1  teaspoon water

Directions

1. FOR THE ROLLS ~ In a large mixer bowl, dissolve yeast in warm water, then add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk & 3 cups flour, & beat on medium speed for 3 minutes.
2. Stir in enough of the remaining flour to form a soft dough, then turn onto a floured surface & knead about 6 to 8 minutes or until smooth & elastic.
3. Place in a greased bowl, turning once to grease the top, then cover & let rise in a warm place until doubled, about 1 1/2 hours.
4. After that time, punch the dough down & turn onto a lightly floured surface. Roll it into a 24-inch by 18-inch rectangle.
5. Melt the remaining butter & brush it over the dough.
6. Combine cinnamon & remaining 1 cup of sugar, then sprinkle that over the dough to within 1/2 inch of the edges.
7. Sprinkle the chopped pecans onto the dough in a similar fashion, then, starting with a short side, roll up the dough jelly-roll style. Pinch the seam to seal it, then cut the roll into 6 slices.
8. Grease a 13"x9" baking dish.
9. FOR THE SYRUP ~ In a saucepan, combine the brown sugar, butter & water, bringing it to a boil, then boiling & stirring for 1 minute.
10. Pour this syrup into the prepared baking dish, & arrange the pecan halves, flat side up, over the syrup.
11. Place the rolls cut side down over the peacns, pressing down on each roll gently, before covering & letting rise in a warm place for 1 hour or until doubled in size.
12. After that time, beat the egg white & the water & brush it over the rolls, before baking for 35 to 40 minutes or until golden brown.
13. Immediately invert onto a serving platter & allow to cool somewhat before devouring them completely!