Hi hi hello.
I couldn’t be more excited to share this caramel cinnamon roll recipe with you all!! If you’ve been following me on Instagram, then you know these are the best cinnamon rolls ever.
So good- in fact, that my mom went crazy over them during Christmas this past year. She was literally JUMPING UP AND DOWN. I’ve never seen her more active???
Anyways, Craig’s mom (Joyce) is a PRO baker. She can practically whip up bread with her eyes closed. This recipe is passed down from her mom, and her mom’s mom, etc, etc.
And now for the first time ever… this recipe is shared with the world! Jk. Just you guys! If you make it, be sure to tag me on Instagram so I can share it with her :)
To mix bread about 10 minutes. 5 minutes to make caramel and 5 minutes to roll out. You need to let the dough rise twice, 2 hours. But you do other things during that time.
Let it rise for the first time after you mix the dough (1 1/2 hrs). Then you shape them into rolls and place them on the caramel, let rise for another 1/2 hour.
Joyce’s Pro tips:
•Do not automatically add the flour. Reserve 1 cup and slowly add just until dough starts to come together and stick to hook (do not want dry dough).
• When letting your dough rise, warm oven slightly, turn off oven, place dough in slightly warmed oven. Yeast develops better in draft free warm dark space. Cover dough bowl with dry towel to prevent drafts.
•When making the caramel in the bottom of the pan, do not add too much syrup and brown sugar.
1/2 cup syrup and about 3/4 cup of brown sugar with 1 cube of butter. Make sure butter is melted and incorporated (mixed) well in to both. This prevents the caramel from being to hard and brittle when releasing from the pan.
•Place caramel pan on a flat surface so the caramel does not run all to one side. Sprinkle with crushed pecans.
•Can prepare caramel pan ahead of time while dough is rising. It is okay if butter/caramel rests.
• After rolls are done baking, turn the rolls over when they are right out of the oven (so they don’t stick to the pan). Run a knife around the edge and shake the pan slightly when tipping them over onto a cookie sheet.
Mama Joyce’s Caramel Pecan Cinnamon Rolls
- 2 packages active dry yeast (1/4 ounce each)
- 1 cup warm 2% milk (110-115F)
- 2 large eggs room temperature
- 5 tbsp butter melted
- 1/2 cup sugar
- 1 tsp salt
- 5 cup all-purpose flour
- 1 cup butter cubed
- 3/4 cup packed brown sugar
- 1/2 cup corn syrup
- 1/2 to 3/4 cup pecans chopped
- 2 tbsp butter
- 1/2 cup sugar
- 1 tsp ground cinnamon
- In a large bowl, dissolve yeast in warm milk. Add eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in remaining flour to form a soft dough.
- Turn onto a lightly floured surface; 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 double in size, about 1 hour.
- Meanwhile, make the caramel sauce. Melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13×9-in baking dish. Sprinkle with pecans- set aside.
- Grab your dough and turn it onto a floured surface. Roll into a 17×15 in rectangle. Spread butter to within 1/2 inch of edges.
- Combine 1/2 cup sugar and 1 teaspoon cinnamon and sprinkle it over the dough.
- Roll it up (jelly-roll style), starting with longside- pinch seam to seal.
- Cut into 15 slices. Place cut side down over the caramel sauce. Cover- let it rise until doubled, about 30 minutes.
- Bake at 350 F until golden brown, 30-35 minutes. Let stand 5 minutes; then invert onto serving platter.