December Recipes

Caramel-Pecan Rolls

Three Caramel Pecan Rolls stacked
Hands On:
30 minutes
Total Time:
60 minutes
Serves:
12

Ingredients

  • 4 cups plus 3 tbsp. Hy-Vee all-purpose flour, divided
  • 1 (¼-oz.) pkg. active dry yeast, about 2¼ tsp
  • ¾ cup buttermilk
  • ⅓ cup Hy-Vee granulated sugar
  • ¼ cup Hy-Vee unsalted butter, cut up
  • ¼ cup Hy-Vee shortening
  • 1 tsp Hy-Vee salt
  • ¼ cup cold water
  • 2 Hy-Vee large eggs

Topping

  • 2 cups Hy-Vee brown sugar, packed
  • 1 cup Hy-Vee heavy whipping cream
  • 1 tbsp Hy-Vee unsalted butter
  • ½ tsp Hy-Vee vanilla extract
  • 1 cup Hy-Vee pecan pieces

Filling

  • ¼ cup Hy-Vee unsalted butter, softened
  • ½ cup Hy-Vee brown sugar, packed
  • 2 tsp Hy-Vee ground cinnamon
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Preparation

1
For dough, stir together 4 cups flour and yeast in a large bowl; set aside. Combine buttermilk, sugar, ¼ cup butter, shortening, and salt In a small saucepan. Cook and stir over medium heat just until butter and shortening are melted. Remove from heat; stir in cold water. Add buttermilk mixture to flour mixture along with the eggs. Using a wooden spoon, stir until a soft dough forms.
2
Turn dough out onto a lightly floured surface. Knead in up to 3 tablespoons more flour for 5 minutes to make a soft, but not sticky, dough. Place dough in a lightly greased bowl; turn to grease surface of the dough. Cover; let rise in a warm place about 1 hour or until double in size.
3
Lightly spray sides of a 3-quart rectangular baking dish with nonstick spray. For topping, in a medium saucepan combine 2 cups brown sugar, cream, 1 tablespoon butter and vanilla. Bring mixture to boiling; reduce heat. Gently boil for 3 to 4 minutes. Pour topping into prepared dish. Scatter pecans on top.
4
Turn dough out onto a lightly floured surface. Gently roll out on a lightly floured surface to an 18-by-15-inch rectangle. Spread the softened ¼ cup butter evenly over dough. In a small bowl, combine ½ cup brown sugar and cinnamon; sprinkle evenly on dough. Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible. Pinch the edges to seal. Using a serrated knife, trim both ends. Then cut roll into 12 even slices. Arrange rolls in baking dish, evenly spacing them 4 rows of 3 each. Use your hands to gently press the rolls into the pecans. Cover dish loosely with buttered plastic wrap and let rolls rise until nearly double (about 40 minutes).
5
Preheat oven to 350°. Uncover rolls and bake for 30 to 35 minutes or until light brown. Let stand in dish on wire rack for 5 minutes. Invert onto serving platter. Serve warm.
6
Make-ahead directions: Prepare and bake rolls as directed. Cool rolls completely. Wrap in foil and store at room temperature overnight. Unwrap rolls. Place rolls on a foil-lined baking sheet. Bake in a 350° oven for 15 to 20 minutes or until warm.

Nutrition Facts

Serving Size: 1 each
Serves: 12
Amount Per Serving
Calories:620
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: .5g
Trans Fat: .5g
Cholesterol: 75mg 25%
Sodium: 26mg 1%
Total Carbohydrate: 87g 32%
Dietary Fiber: 2g 7%
Sugars: 52g 104%
Protein: 8g 16%

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