Whipped Cream Pecan Caramel Rolls

 

These rolls are soft, rich, sticky, gooey and delicious. They take a little bit of time, but the effort is so worth it in the end when you sit down to eat one of these rolls.  Pouring cream over the rolls just before baking is what puts these rolls over the top.

Ingredients

1/2 c. warm water
2 pkg. yeast
1 Tbs. sugar
1 1/2 c. milk
1 stick butter
1/2 c. sugar
2 tsp. salt
2 eggs, room temperature
7 - 7 1/2 c. flour
1 stick softened butter
brown sugar
cinnamon

Topping

1 c. brown sugar
1/2 c. butter
4 Tbs. cream or evaporated milk
2 Tbs white sugar
1 pkg pecans (optional)
1 c. cream (to pour over the top of the rolls)

Directions

Oven temperature set at 350°.  Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110°, you will need to let the milk set a while to cool.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in the eggs and yeast mixture.  Beating again until the mixture is smooth, for about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to you and your floured surface. 

Lightly grease or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls.

While the dough is rising for the second time, it is time to start making the caramel topping.

In a saucepan, add the brown sugar, butter, cream and white sugar. Stir constantly and bring to a boil.  Pour half the caramel mixture in one pan, and the other half in the second pan. Place the pecans on the caramel if desired. Set aside while you finish making the rolls. 

Punch the dough down and turn the dough out onto a lightly floured surface. Roll or pat the dough out onto a lightly floured surface into an 18 x 12-inch rectangle.  

Spread the 2 tablespoons butter over the top of the dough. Sprinkle brown sugar and cinnamon over the top, almost to the edges of the dough. I rarely measure the filling ingredients. I just smear butter over the dough and sprinkle the sugar and cinnamon over the top. For this step, you can add as much or as little brown sugar and cinnamon as you want or like.

 Roll up, jelly roll fashion. Starting at the narrow side. Cut into 12 slices and place, cut side down, on top of the caramel in the pan.  Repeat for the other half of the dough. 

Cover with a tea towel. Place in a warm location until the rolls have until doubled in size. 

Pour the cream over the top of the cinnamon rolls, dividing it evenly between the two pans.  Let set for 10 minutes.

Bake for 20 to 25 minutes, or until they are golden brown.

 Remove the pans from the oven and allow them to sit for 5 minutes.  Carefully place a platter or cookie sheet over the top of the pan. Invert the pan onto the cookie sheet or platter, then remove the pan that you baked the rolls in. Scrape out the caramel topping while it is still warm in the pan and drizzle over the top of the rolls.

Sit down and enjoy. You can allow them to cool, but we find that these rolls, fresh out of the oven, are the best!