It doesn’t get better than bread! And cinnamon rolls are basically the best breakfast bread. By adding caramel pecan to the mix you have a sweet dish to start off any special day.
Course Breakfast
Keyword cinnamon roll recipe, cinnamon rolls, homemade cinnamon rolls
lightly stir the yeast, sugar and warm water together in the bottom of your mixing bowl
let sit 5-10 mins (until doubled in size) to activate the yeast
With the mixer on low add the milk, butter, sugar, egg and salt
Add the flour 1 C at a time you want the dough to be slightly sticky - but just starting to pull away from the sides.
Pour it into a greased bowl, cover with a damp towel and let rise, someplace warm, until doubled in size, about 60 mins.
Caramel Topping
In a medium saucepan, combine sugars, syrup, and butter
Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes
Remove from heat and cool 5 minutes
Stir in whipping cream
Pour 1 1/2 C into the bottom of a 9x13 pan, save the rest for later,
Sprinkles pecans all over the caramel in the bottom of the pan
Assembly
Flour your counter top and pour the dough on to it, press it out into a rectangle then roll it out to about 15-26 inches or so. It will be about 1/4 inch thick and give you more swirls this way. The thinner it is the more twists.
Cover the dough from edge to edge with the soft butter. Use it all, don't be stingy.
Mix the sugars and cinnamon and cover it entirely, again use it all, it will be thick.
Starting at the shorter side start rolling up along the long side.
using non flavored floss cut into 15 pieces
line a 9x13 pan with parchment paper and place the pieces down on top of the caramel
let rise a second time until poofy - and almost completely filling the pan - about 60 mins
Bake at 375 for 22-25 mins
The rolls should bounce back when you press them - take them out!
Beat the frosting ingredients together
Spread the frosting over the warm rolls, and drizzle with the rest of the caramel sauce and more chopped pecans