Caramel Pecan Rolls
Total TimePrep: 40 min. + rising Bake: 20 min.
This is nothing like they sell at their store. Completely wrong texture. It should be a flaky layered bread similar to the inside of a croissant. This recipe is more like a Hot Cross Bun is in the inside.
Okay! Sooooo I’ve used this recipe often and have always loved the flavor and texture. I used to live in Utah and these would rise so well there. I’ve since moved to Michigan and I can’t for the life of me get the rolls to rise or double in size no matter the flour or yeast I’ve tried. I’m wondering if it’s a humidity thing? But then I see the author of this recipe is in Iowa (where I’ve also lived but didn’t have this recipe when I lived there.) My mom thought it was weird I didn’t add the yeast to any water or wet ingredients first. And obviously, I’ve made this with great success before. I don’t want to find another recipe but I likely am going to have to.
I've made this recipe several times. The rolls are sweet and moist. I now use 50% more of both the topping and filling, but that is just personal preference. This is by far my favorite sweet dough and sweet roll recipe!
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Perfect every time. I use this recipe to make raisin cinnamon rolls too.
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Excellent!!! Followed this recipe exactly as written except I did halve the recipe (makes 1 dozen if halved). Worth the effort and worth the calories. Will definitely be on the Thanksgiving menu every year. If eaten shortly after removal from the oven they are warm and gooey and absolutely yummy in every possible way.
These turned out great! They were even good the second day, especially heated up.
Holy Moly! These are so good!
I have made these as written and also by halving the recipe - same results! These do take a little more time, but I've had so many compliments and was asked where my bakery was (I'm a doctor). Just remember to flip the pan(s), as directed, or else you'll be scraping off the topping to add it to the rolls like I did the first time!