Caramel Pecan Cinnamon Rolls
How to make easy homemade fluffy and moist caramel pecan cinnamon rolls
How to make easy homemade fluffy and moist caramel pecan cinnamon rolls
- 1 tsp salt
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 tsp ground nutmeg
- filling
- dough
- toppings
- 1/2 cup warm water
- icing
- 3 tbsp milk
- 1 tbsp vanilla extract
- 1 1/2 stick butter
- 3 cups powdered sugar
- 2 tbsp butter (unsalted)
- 4 1/2 cups of cake flour
- 2 tbsp + 1 tsp of granulated sugar
- 5 tbsp vegetable oil
- 5 oz evaporated milk (warm)
- 0.75 oz package of active dry yeast (fast acting)
- 1 large egg (beaten)
- 2 oz cream cheese (softened)
- 1/2 cup chopped pecan
- 1/2-3/4 cup caramel sauce
- Carbohydrate 351.465739806272 g
- Cholesterol 493.520200768428 mg
- Fat 233.374902331722 g
- Fiber 1.7382666207124 g
- Protein 7.56585017057707 g
- Saturated Fat 117.69229588767 g
- Serving Size 1 1 recipe (1046g)
- Sodium 1261.58625248386 mg
- Sugar 349.72747318556 g
- Trans Fat 14.95228619631 g
- Calories 3494 calories
Step-by-step
- Pour the warm water into a mixing bowl, then sprinkle in the yeast, and 1 tsp of sugar.
- Mix until well combined then, let sit for about 7 minutes, or until the yeast foams.
- Next pour in the warm evaporated milk.
- Add in the vegetable oil, salt, 2 tbsp sugar, 1 tbsp vanilla extract, and egg.
- Mix the ingredients using a hand or stand mixer.
- Now remove the mixing blade, and replace with the dough hooks.
- Turn on to a low speed ( between 1-3), and slow start adding in the flour. Add about 1/4 cup at a time.
- Once the dough has form, remove it from the bowl, and set to the side.
- Lightly oil the bowl, then place the dough back into the bowl, and cover with a clean towel.
- Put the dough in a warm place, and let rest for 1 1/2 hours.
- Next, punch the middle of the dough ( to remove air).
- Flatten the dough.
- Preheat oven to 375 F.
- Now in a large bowl combine 1 1/2 stick of butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, cinnamon, and nutmeg.
- Mix until well combined, then slather on top of the dough.
- Roll up the dough, then cut in desired size rolls.
- Lightly butter a bake dish, then add in the rolls.
- Bake the rolls for 15-20 minutes.
- Remove from the oven, and let cool.
- In a medium size bowl combine 2 tbsp butter, and 2 oz of cream cheese.
- Mix well, then add in 2 tsp vanilla extract, and 3 tbsp milk.
- Add in the powdered sugar, and mix until creamy.
- Sprinkle the pecans onto the rolls, then drizzle on the icing, and caramel.
- Serve & enjoy!!
Swapping cake flour for standard bread flour alters the final structure significantly, yielding a chewier crumb due to higher protein content instead of the tender, delicate texture designed here. Yeast activation requires precise thermal control; liquid kept between 105 and 110 degrees Fahrenheit ensures the organisms thrive without dying from excessive heat, which halts fermentation entirely. Pouring warm evaporated milk alongside the water maintains that ideal thermal window before adding the fat and dry components. Neglecting the initial seven-minute foaming phase risks dense, unrisen dough that cannot trap expanding gases during the ninety-minute resting period. Incorporating cake flour gradually using dough hooks prevents heavy gluten development, keeping the rolls soft rather than tough. Mixing the filling ingredients thoroughly ensures the butter and brown sugar emulsify without separating during the fifteen to twenty minutes of baking at 375 degrees Fahrenheit. Cream cheese and butter for the icing must sit at room temperature to blend smoothly with powdered sugar without forming lumps. Storing leftover rolls in an airtight container at room temperature preserves moisture for up to forty-eight hours, while refrigeration extends usability to four days if tightly wrapped to prevent staling. Reviving refrigerated rolls requires twenty seconds in the microwave to soften the crumb and melt the caramel topping back to a glossy consistency.
