Overnight Caramel Pecan Rolls
These fluffy pecan rolls have a sweet and sticky caramelized topping flavored with cinnamon for a delightful breakfast treat you can prep ahead.
Ingredients
Method
- Gather all ingredients.
- Warm milk in a small saucepan until it bubbles; remove from heat and let cool until lukewarm. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 10 minutes.
- Combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour in a large bowl; beat until smooth. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9×13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
- When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon.
- Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
- Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in preheated oven until golden 30 to 35 minutes.
- Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.
- Serve and enjoy!
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