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caramel rolls recipe Butterscotch-Glazed Caramel Rolls With Pecan Shards
- Total Time: 205 minutes
- Yield: 12 rolls 1x
- Diet: General
Description
This Butterscotch-Glazed Caramel Rolls With Pecan Shards recipe creates soft, buttery rolls drenched in a rich butterscotch glaze and crunchy pecan shards, perfect for a special morning treat. It is surprisingly simple to make and brings pure joy and deliciousness to your family table.
Ingredients
- 3.5 cups all-purpose flour (420g)
- 2.25 tsp active dry yeast (7g)
- 1 cup warm milk (240ml), 105–115 degrees F (40–46 degrees C)
- 0.25 cup granulated sugar (50g)
- 1 cup unsalted butter (226g), melted
- 2 large eggs
- 0.5 tsp salt
- 1.5 cups brown sugar (300g), divided
- 1 tbsp cinnamon
- 0.5 cup pecan halves/shards (55g)
- 0.5 cup heavy cream (120ml)
- 1 tsp vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine warm milk (105-115 degrees F/40-46 degrees C), a pinch of granulated sugar, and active dry yeast. Let it bloom until foamy, about 5-10 minutes, to indicate active yeast.
- Make Dough: In a large mixing bowl (or stand mixer bowl), combine flour, remaining granulated sugar, salt, eggs, melted butter, and the activated yeast mixture. Mix until a shaggy dough forms and no dry streaks remain.
- Knead Dough: Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when gently poked, indicating proper development.
- First Rise: Place dough in a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size and visibly puffy.
- Prepare Filling: While dough rises, melt 6 tbsp (85g) unsalted butter with 1 cup (200g) brown sugar and 1 tbsp cinnamon in a small saucepan over low heat, stirring until well combined and smooth.
- Roll and Fill Dough: Punch down the risen dough to release air. On a lightly floured surface, roll it into a large rectangle, approximately 18×12 inches (45×30 cm). Spread the prepared filling evenly over the dough, leaving a small border on one long edge. Sprinkle 0.5 cup (55g) pecan shards over the filling.
- Roll and Slice: Tightly roll the dough from the long, filled edge into a log. Using a sharp knife or unflavored dental floss, slice into 12 equal caramel rolls, about 1.5 inches (4 cm) thick.
- Second Rise: Arrange the sliced caramel rolls in a greased 9×13 inch baking dish, leaving a little space between each. Cover loosely and let rise for another 30-45 minutes in a warm spot, until noticeably puffy and almost touching.
- Bake Rolls: Preheat oven to 375 degrees F (190 degrees C). Bake the caramel rolls for 20-25 minutes, until golden brown on top and cooked through (the centers should spring back when lightly pressed).
- Make Glaze: While rolls bake, combine the remaining 0.5 cup (100g) brown sugar, 2 tbsp (28g) butter, 0.5 cup (120ml) heavy cream, and 1 tsp vanilla extract in a small saucepan. Bring to a gentle simmer over medium-low heat, whisking constantly until smooth and slightly thickened, about 3-5 minutes.
- Glaze and Serve: As soon as the warm caramel rolls come out of the oven, immediately pour the warm butterscotch glaze generously over them, ensuring every roll is coated. Let sit for a few minutes to absorb the glaze before serving warm.
Notes
Ensure milk is warm (105-115 degrees F/40-46 degrees C), not hot, to activate yeast properly; always check yeast freshness. To prevent rolls from spreading, roll dough tightly into a log before slicing. If glaze is too thin, continue simmering to thicken; if too thick, add a splash of heavy cream or milk to adjust consistency. Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll (approx. 100g)
- Calories: 400 calories
- Sugar: 40 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg