Ingredients
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2 1/2 tsp yeast (1 package)
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1 cup warm milk
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1/3 cup sugar
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1/2 cup butter (softened, 1 stick)
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1 tsp salt
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2 eggs
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4 cups all purpose flour
For the Filling:
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1/4 cup butter
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1 cup brown sugar
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2 TBS cinnamon
For the Caramel Topping:
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8 TBS butter
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1 cup brown sugar
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1/4 cup half and half
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1/4 cup pure maple syrup
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1 cup chopped pecans
Method
For the Dough:
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Dissolve the yeast in the warm milk in a large bowl.
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Add sugar, butter, salt, eggs and flour to the bowl and mix well.
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Once the dough starts to come away from the edges, knead for about 5 minutes (if you are using your hands, dust them lightly with flour to avoid sticking) until a large ball is formed.
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Cover the bowl with a towel and allow to rise for 45 minutes to 1 hour, until dough has doubled in size.
For the Caramel Topping:
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Combine the butter, brown sugar, half and half, and maple syrup in a medium sized sauce pan over medium heat.
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Bring to a boil and allow to boil for about 3 minutes, stirring often.
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Remove from heat and pour into the bottom of a greased 9x13 pan.
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Sprinkle pecans all around the caramel.
For the Filling:
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Combine the brown sugar and cinnamon in a small bowl.
For Assembling the Rolls.
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Lightly flour your counter top and roll the dough out until it is approximately 16x20 inches, and 1/4 inch thick.
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Spread softened butter all over the dough.
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Sprinkle brown sugar cinnamon mixture over the top.
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Carefully roll the dough from the long top edge to the bottom edge.
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Carefully cut the dough into 12 to 16 even cinnamon roll slices.
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Place them into the prepared baking pan.
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Cover the rolls and allow them to rise for about 25-30 more minutes.
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Preheat the oven to 400 degrees.
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Bake rolls for 30-35 minutes, until they are golden brown and cooked throughout. After about 20 minutes cover the rolls loosely with foil so the tops don't get too brown or hard.
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Remove rolls from oven and allow them to cool for about 5 minutes.
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Carefully invert the pan onto a large serving platter. The warm topping will melt down the middles and sides.
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Serve warm.