Pecan Caramel Cinnamon Rolls

by Valorie Delp | More from this Blogger

This is not the easiest recipe in the world and you will definitely earn your accolades. There will be no fibbing about how you spent hours in the kitchen--you will indeed spend hours in the kitchen making this. However, if you like baking bread or you want something absolutely heavenly for breakfast. . .this is it!

This is actually a combination of three recipes: the best sweet roll dough I've ever made (handed down from my grandmother), my own cinnamon roll filling, and a topping made with ice cream that I got from Quick Cooking several years ago. If you really aren't into spending hours in the kitchen you can make the topping and put it on top of refrigerator cinnamon rolls instead of using the frosting that they come with. But being the purist that I am, I just don't think it's quite as good.

Before you begin. . .set aside a good long afternoon! You'll need it!

Basic Sweet Dough

First, scald 1 cup of milk in a medium saucepan. Add 1 1/4 cups of cold water to the scalded milk. Remove 1/4 cup of the liquid and cool it to lukewarm temperature. Mix 2 packages of yeast into the 1/4 cup of liquid while still warm.

To the liquid in the saucepan, add 2 teaspoons of salt, 1/2 cup of sugar, 4 tablespoons of softened shortening, and 2 eggs.

Add dissolved yeast to saucepan and mix well.

In a large bowl sift and measure 8 cups of flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large spoon or spatula until liquid disappears.

Mix dough in bowl and gradually form it into a smooth ball. Knead the dough for two minutes and then brush the top with 2 tablespoons of melted shortening.

Cover, and allow dough to rise at room temperature for 2 hours or until double in bulk.

Filling

While the dough is rising, melt 1/4 cup of butter. Mix together 1/2 cup brown sugar and 2 teaspoons ground cinnamon and 1/2 cup chopped of finely chopped (or ground) pecans.

Once the dough is finished rising and you've punched it down, use a rolling pin and roll it out to 1/4 inch thickness. With a pastry brush, brush the melted butter onto the rolled out dough. With a spoon spread the filling onto the dough. Roll the dough lengthwise and seal the seam with a little water if you need to.*

Cut the dough into about 1 inch thick rolls, with a serrated and lightly greased knife. Place the rolls into a greased baking dish. Let the rolls rest for about 5 minutes and then place in middle of the oven at 350. Cook until the tops are browned and a toothpick comes out clean.

Topping

While the rolls are baking make the topping. Melt 1 stick (1/2 cup) of butter without salt in the microwave until it is bubbly but not over done. Scoop 1 cup of softened vanilla ice cream into the melted butter and stir together until the ice cream is melted. (Make sure that the ice cream is soft enough to melt this way.) Add to the mixture 1/4 cup brown sugar and 1/4 cup white sugar. Combine all ingredients thoroughly.

As soon as the cinnamon rolls come out of the oven pour the topping on. The topping should melt all over the top of the rolls and you can sprinkle with chopped pecans if you'd like. If you miss the timing and the rolls are not quite hot enough to melt the topping thoroughly, you can stick it in a warm oven but watch carefully to avoid burning the caramel topping.

*To seal a seam of dough, dip your finger in water and run along the edge of the "seam". Then pressed the moistened dough in.

Looking for more breakfast ideas? Or maybe you want to impress some guests with some delicious warm drinks?

Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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