Caramel Pecan Cinnamon Rolls (Bread Machine Recipe)

Recipe by Holly Harwig
READY IN: 35mins
SERVES: 16
YIELD: 16 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rolls:
  • Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
  • After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
  • Caramel Pecan Topping:
  • Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
  • Increase heat to medium and boil, stirring constantly, for 3 minutes.
  • Stir in vanilla and remove from heat.
  • Pour into cake pan, then place pecan halves over the caramel.
  • Filling:
  • Mix together brown sugar, pecans and cinnamon.
  • Moisten the dough by brushing with milk.
  • Sprinkle brown sugar, pecan and cinnamon mixture over top.
  • Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
  • Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
  • Place into pan on top of caramel.
  • Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
  • Bake at 350° for 20 minutes, until golden. Do not overbake.
  • Invert onto a cookie sheet immediately, before caramel hardens.
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