These delicious Caramel Rolls are perfect for breakfast or afternoon tea. They are super easy to make, ready in no time, and have a rich caramel flavor and crunchy texture. The combination of sweetness and crunchiness of the pecans and currants makes this recipe truly unique. Enjoy this warm and tasty treat with a cup of tea or coffee.
Ingredients used:
- 2.5 cups - Warm water
- 2 tbsp - Active dry yeast
- 0.5 cups - Granulated sugar
- 1 - Egg
- 1.5 tsp - Pure vanilla extract
- 0.33 cups - Vegetable oil
- 0.5 cups - Nonfat dry milk or buttermilk powder
- 1 tbsp - Salt
- 7.5 cups - All-purpose flour
- 1 cups - Butter
- 2 cups - Packed brown sugar
- 0.5 cups - Light corn syrup
- 0.25 cups - Water
- 6 tbsp - Butter
- 1.5 cups - Packed light brown sugar or dark brown sugar
- 0.25 cups - Ground cinnamon
- 1 cups - Chopped pecans
- 1 cups - Dried currants
Recipe steps:
- Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes.
- In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic.
- Let rise in a draft free place until doubled.
- Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.
- Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside.
- Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan.
- Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm.
- The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours.
These Caramel Rolls are truly mouth-watering! They are a great combination of crunchy, sweet, and spicy flavors. Enjoy them while they are still warm and you will not be disappointed. These rolls can also be frozen or refrigerated before the last rise, so you can have them anytime you want. Enjoy!
