Overnight Caramel Pecan Rolls Recipe

Ingredients

• 2 cups milk
• 2 (.25 ounce) packages active dry yeast
• 0.5 cup warm water
• 0.33 cup white sugar
• 0.33 cup vegetable oil
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 egg egg
• 7 cups all-purpose flour
• 1 cup packed brown sugar
• 0.5 cup butter
• 2 tablespoons light corn syrup
• 1 cup pecan halves
• 0.25 cup butter, softened
• 0.5 cup white sugar
• 1.5 tablespoons ground cinnamon

Instructions

1. Gather all of your ingredients.
2. Warm the milk in a small saucepan until it just begins to bubble. Remove from the heat and allow it to cool until lukewarm. In a separate small bowl, dissolve the yeast in warm water and let it stand until creamy, approximately 10 minutes.
3. In a large bowl, combine the yeast mixture, lukewarm milk, sugar, oil, baking powder, salt, egg, and 3 cups of flour. Beat until the mixture is smooth. Gradually stir in the remaining flour, adding 1/2 cup at a time and beating well after each addition. Once the dough has pulled together, transfer it to a lightly floured surface and knead until it becomes smooth and elastic, about 8 minutes.
4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat it with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until it has doubled in volume, approximately 1 hour.
5. Heat the brown sugar and 1/2 cup of butter in a saucepan until melted. Remove from heat and stir in the corn syrup. Divide the mixture evenly between two 9x13 inch baking pans. Sprinkle 1/2 cup of pecans evenly in each pan.
6. Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough out into a large rectangle and spread it evenly with butter. Sprinkle generously with sugar and cinnamon.
7. Starting with the long side, tightly roll up the rectangle into a log. Slice the log into rolls that are 1 inch wide. Arrange the rolls slightly apart in the prepared pans. Cover the pans tightly with aluminum foil and refrigerate for a minimum of 12 hours, but no longer than 48 hours.
8. Remove the pans of rolls from the refrigerator and let them stand in a warm place until they have doubled in size, about 30 minutes. Meanwhile, preheat your oven to 350 degrees F (175 degrees C).
9. Bake the rolls uncovered in the preheated oven until they are golden brown, approximately 30 to 35 minutes.
10. Immediately invert each pan onto a heatproof serving plate. Wait for 1 to 2 minutes before carefully removing the pan, allowing the warm caramel to drizzle generously over the rolls.
11. Serve immediately and enjoy the deliciousness!

Nutrition

• Calories: 327 kcal
• Fat Content: 13 g
• Fiber Content: 2 g
• Sugar Content: 18 g
• Sodium Content: 293 mg
• Protein Content: 6 g
• Cholesterol Content: 25 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g