Caramel Pecan Rolls

Sticky, chewy, crunchy.

That pretty much describes it. Oh the smell of caramel rolls baking. Mmmmm!!

This is another installment of what to do with the yeast bread recipe. Pictured is 1/2 of the recipe, ingredients are for a full batch.

1 yeast bread recipe

Filling:
1/4 cup butter softened
1/2 cup sugar
1 1/2 teaspoons cinnamon

Caramel Sauce:
1 cup brown sugar
1/2 cup butter
2 Tablespoons corn syrup
1 cup pecans

After the first rise of bread dough, roll out on a well floured surface. You want it to be approximately 1/4 inch thick and rectangular in shape. 18x21 inch would be a good size. I don't get out a yard stick and measure. I also don't panic if the edges aren't perfect.

 Let the dough rest while you make the caramel sauce.

Melt the butter and brown sugar over medium heat until completely dissolved.

Add corn syrup.Grease 9x13 pan and place pecans in bottom.

Pour syrup over pecans and using spoon rearrange pecans as desired.

Mix together the sugar and cinnamon. Roll dough to reshape and spread softened margarine over entire piece. Sprinkle sugar mixture over margarine.

Grabbing the short end (18") start to roll into a log working your way up. After it is rolled make sure the seam side is facing down.

Cut the log into uniform pieces. An easy way to do this without measuring is to cut it in half, then cut the half in half and so on until you have approximately 1 inch rolls. I used a serrated knife but next time I am going to try using waxed floss to cut the pieces.

Place the rolls in a greased 9x13 inch cake pan on top of the caramel mixture. 

Perfection is not required. (Thank goodness!)

Let rise until double in size. This happens pretty fast because the sauce is warm and speeds up the process.
(In other words, now is not the time to go run errands.)
Preheat oven to 350F. Bake for 30 minutes until center looks like it is no longer doughy.

(Yikes-No picture!)

Set rolls on a cooling rack for 10 minutes. Many like to remove the rolls right away but that is asking for burns. I know from experience. It's painful if the caramel splashes on you.

Place a serving plate over rolls and invert as quickly as you can. Let pan rest over rolls for a minute or two so any remaining caramel sauce can run down.

Pull apart and enjoy!