You won’t want to stop at just one of these caramel pecan rolls. Easy to make too!
Sunday Breakfast
Looking for something to serve for a Sunday breakfast or brunch?
These caramel pecan rolls may be just what you’re looking for. They’re a little different from the usual pancakes, waffles, eggs, etc. These go down really easy with the sweet tooths in the family. In fact, these go over very well even with folks who aren’t always hungering for sweets.
The dough is, of course, a “sweet dough.” However, it’s not as sweet as some by the same name since it has a minimum amount of sugar. The sugar shows up elsewhere and is not overpowering.
Unusual Ingredient
The dough contains what I consider to be a rather unusual ingredient–cornmeal.
I was intrigued when I found the original recipe on Taste of Home’s site. I’ve never seen cornmeal added to any sweet dough rolls I have ever made.
The first thing you have to do is cook the liquids and the cornmeal then let it cool down enough that it doesn’t kill the yeast. The cornmeal swells so you’ve got a polenta-like substance (which tastes very good by the way).
I did notice that the resulting rolls have a little more body to them than other rolls of this type. They’re soft but substantial, if that makes any sense. Also, the dough doesn’t rise like a balloon–so don’t expect it to do so. That’s a word to the wise. It will proof a little slower than usual. I did “proof” my yeast so I knew there was no problem there.
However, when I taste tested a roll, not only did it have a great flavor, but the actual bread part was nice and soft. It had a texture that is hard to describe. Substantial yet smooth and velvety.
Brown Sugar
I used dark brown sugar for the topping. If you use this variety, you will get a rich and full-bodied caramel flavor which will be, of course, darker.
You can use light brown and get great results too. Using dark brown sugar is just a personal preference of mine which I urge you to try. However, don’t go out and buy it special if you have only light brown on hand.
Watch The Video
The Recipe
- 1 cup milk
- ¼ cup water
- 2 tbs cornmeal
- ¼ cup sugar
- ¼ cup unsalted butter
- 1 tsp salt
- 3½-3/3/4 cups flour
- 1 pkg yeast
- 1 egg
- Topping:
- 1 cup dark brown sugar
- ¼ cup unsalted butter
- ¼ cup milk
- ¾ cup chopped pecans
- Filling:
- ¼ cup butter, melted
- ¼ cup sugar
- 1 tsp cinnamon
- In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to cool to 120°-130°. In a bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough.
- Turn the dough onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into a greased 13x9-in. baking pan. Sprinkle with pecans; set aside.
- Punch dough down. Roll into a 12x15-in. rectangle; brush with melted butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from the long side; pinch seams and turn ends under. Cut roll into 12 slices. Place 12 slices, cut side down, in baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
- Bake at 375 degrees F for 20-25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter.
