Source: Better Homes and Gardens. "Old-Fashioned HOME BAKING"
Makes 12 servings.
Preparation time: 3 hours
Tips: See Cinnamon Rolls for variation with same dough
Caramel Pecan Rolls
Using "Basic Sweet Dough"
Ingredients
Preparation
1 recipe Basic Sweet Dough
1/3 cup margarine or butter
2/3 cup packed brown sugar
2 tablespoons light corn syrup
2/3 cup chopped pecans
3 tablespoons margarine or butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1. Prepare Basic Sweet Dough as directed, about 1 hr. before shaping rolls.
2. While the dough is resting, in a small saucepan melt the 1/3 cup butter. Stir in the brown sugar and corn syrup. Cook and stir just till blended. Divide syrup mixture evenly among two 9x1 1/2-inch round baking pans or pour entire amount into a 13x9-inch rectangle instead (see note 1). If you choose to bake rolls in individual muffin cups, double the amount of syrup mixture and distribute among 12 large muffin tins. Sprinkle chopped pecans evenly in the bottom of baking pan/s. Set pan/s aside.
3. On a lightly floured surface, roll each half of the dough into a 12x8" rectangle. Brush with margarine or butter. In a small mixing bowl stir together sugar and cinnamon. Sprinkle the sugar-cinnamon mixture on top of the two rectangles of dough.
4. Roll up each rectangle, jelly-roll style, starting from one of the long sides, (see note 2). Pinch seams to seal.
5. Cut each roll into 10 to 12 pieces . To cut use a heavy thread under the roll and knot at top. Place pieces, cut side down, in prepared baking pan/s. Cover with plastic wrap and let rise till nearly double, about 30 minutes to 1 hour. ( Or refrigerate for 2 to 24 hours to delay baking. If chilled, let stand covered for 20 minutes at room temperature. Puncture any surface bubbles with greased wooden toothpick.) Preheat oven to 375F degrees.
6. REMOVE OVEN STONES IF ANY. Caramel needs high bottom heat to liquefy. Bake at middle rack in a 375 degree oven for 20 to 25 minutes or until done. Invert rolls immediately onto serving platter careful not to touch the caramelized topping, it is extremely hot!
NOTES : 1) Use metal baking pans so that the bottom heat of oven can caramelize the sugar. Glass or porcelain do not work well for the caramel.
2) Depending on size desired dough may be rolled starting at narrow side, then cut to obtain about 6 rolls from each log. For a total of 12 large rolls.
3) Try making miniature buns using mini-muffin tins, great for a afternoon party. Makes about 36 depending on size.
