Twilight Caramel Pecan Rolls

 

2 c. unsweetened almond milk   

2 (.25 oz.) packages active dry yeast

½c. warm water        

13c. Brown sugar

1 T. baking powder 

2 tsp. salt

 1 egg

 7 c. unbleached flour

 

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water.Let stand until creamy, for about 10minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, ½cup at a time, beating well after each addition. When the dough is pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, for about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, for about 1 hour. Heat brown sugar and ½cup butter until melted. Remove from heat; and stir in honey. Divide mixture between two 9×13 inch baking pans. Sprinkle ½cup pecans in each pan. When the dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate for at least 12 hours, but no longer than 48 hours. Remove rolls from refrigerator and let stand in a warm place until doubled in size, for about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden for 30 to 35 minutes. Immediately invert pan on a heatproof serving plate. Wait for 1 or 2 minutes before removing the pan, so that the caramel can drizzle over rolls.

Sprinkle ½cup pecans in each pan. When the dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate for at least 12 hours, but no longer than 48 hours. Remove rolls from refrigerator and let stand in a warm place until doubled in size, for about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until golden for 30 to 35 minutes. Immediately invert pan on a heatproof serving plate. Wait for 1 or 2 minutes before removing the pan, so that the caramel can drizzle over rolls.

Caramel Topping:

1 c. packed brown sugar 

¼c. unsalted butter softened

2 T.honey

1 c. pecan halves

½c. unsalted butter

  ½c. cane sugar 

 1 ½T. ground cinnamon 

Combine brown sugar, butter, honey, pecans, softened butter, natural cane sugar and cinnamon. Then drizzle onto rolls.

Note: A midnight cheat day snack. Enjoy!

 

If want you more of these recipes for the holidays, click on cookbooks tab on the menu bar and scroll down to the Cookie Dee’s Kitchen cookbook.

 

 

 

 

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