I posted a picture of these FABULOUS caramel pecan cinnamon rolls on Facebook and had a request for the recipe - so here it is! I found a recipe online for "Overnight Cinnamon Rolls", so I took that recipe and tweaked it a little to make it my own and this is the end product. This recipe is great because you can prepare the rolls the night before, stick them in the fridge and then pop them in the oven in the morning and you have fresh, warm, gooey sweet rolls first thing in the morning.
My hubby thinks the best part of a good cinnamon roll is the frosting on the top. In my opinion, these would have been better without the frosting. The caramel that oozes out of them is sweet enough, the frosting is a little bit overkill. But still - I enjoyed them very much!
Cinnamon Rolls -
2 Cups Milk
2 Packages Active Dry Yeast
1/2 Cup Warm Water
1/3 Cup White Sugar
1/3 Cup Vegetable Oil
1 Tbsp Baking Powder
2 tsp Salt (optional)
7 Cups All-Purpose Flour
1 Cup Packed Brown Sugar
1/2 Cup Butter
2 Tbsp Light Corn Syrup
1 Cup Glazed Pecan Halves
1/4 Cup Butter, Melted
1/2 Cup White Sugar
1-1/2 Tbsp Ground Cinnamon
1-1/2 Cups Powdered Sugar
4 Oz Cream Cheese, Softened
1 tsp Vanilla
1-1/2 tsp Milk
Warm the milk in a small saucepan until it bubbles. Remove from heat and let cool until lukewarm in a small bowl. In a small bowl, dissolve yeast in warm water. let stand until creamy.
In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).
Lightly oil a large bowl and place the dough in the bowl, turning to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume (about one hour).
Heat brown sugar and 1/2 cup butter until melted. Remove from heat and stir in corn syrup. Divide mixture between two 9 x 13 baking pans. Spring 1/2 cup pecans in each pan.
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 melted butter. Sprinkle with cinnamon and sugar mixture. Starting with the long side, roll up the dough into a long log and slice into 1 inch wide rolls (the easiest way to make perfect rolls without crushing your dough is to use unwaxed dental floss, slide it under the roll, and bring the ends together until it slices through the dough).
Placed rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate for at least 12 hours but no longer than 48 hours. In the morning, remove rolls from the refrigerator and let stand in a warm place until doubled in size (about 30 min). Meanwhile, preheat oven to 350 degrees.
Bake uncovered in a preheated oven until golden, about 30 minutes. Immediately invert the pan on a heatproof serving plate (I used a cookie sheet). Wait for 1 to 2 minutes before removing the pan so that the caramel has time to drizzle over the rolls.
If you decide to use the icing, drizzle over cinnamon rolls one tablespoon at a time! Serve and enjoy!