Caramel rolls are my absolute favorite thing on earth. They're perfect for all holiday mornings!
Ingredients
- water: 0.75 cup
- butter: 2 Tbsp
- white bread flour: 2 cups
- white sugar: 2 Tbsp
- ½ tablespoons nonfat dry milk powder: 1 piece
- fast-rising dry yeast: 1 tsp
- salt: 0.5 tsp
- brown sugar: 0.5 cup
- light corn syrup: 0.25 cup
- butter: 0.25 cup
- pecans: 0.25 cup (chopped, optional)
- butter: 0.25 cup (softened)
- ground cinnamon: 0.5 tsp
Metric Conversion
Stages of cooking
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Make dough: Combine water, butter, bread flour, white sugar, milk powder, yeast, and salt, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
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Meanwhile, make sauce: Combine brown sugar, corn syrup, and butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans and set aside.
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Fill dough: Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 9 equal pieces, about 1 1/3-inches thick; place cut-side down into the baking pan on top of pecans. Set aside until rolls are doubled in size, about 1 hour.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; invert a serving platter on top of the pan, then turn over. Carefully remove the pan to release rolls and allow pecan sauce to flow over rolls.
