Try this Overnight Caramel Rolls recipe, or contribute your own.
Suggest a better descriptionDOUGH: sprinkle the yeast over warm water and let it stand for 10 min. Should bubble up, which a sign that yeast is alive.
Warm the milk in the microwave for about 30 seconds, just tepid.
In a mixing bowl with the dough hook, mix together flour, yeast mixture, milk, egg, vegetable oi, sugar, baking powder and salt until everything is incorporated. Take the dough onto a flat surface dusted wi a bit of flour and knead for a few minutes.
Transfer the dough into large oiled bowl and cover it with wet towel. Put in warm place for an hour to rise. (Can use microwave with a glass of hot water - don't turn on microwave)
In medium saucepan combine heavy cream and brown sugar. Brink it to simmer over medium high heat, stiffing constantly. Once the sugar is melted, continue to cook for a bout 5 minutes, whisking frequently. Add vanilla extract and salt. Taste and make sure you're happy with the flavor. Add more vannia or salt if needed. Cool slightly.
Coarsely chop the pecans.
Pour half of the carpal sauce into 9 X 13 in baking pan and spread the chopped pecans. Reserve theater half of caramel sauce to serve on the side.
In a small dish, combine sugar and cinnamon for filling. Once the dough is doubled in size, punch it down and roll it out into a 15 X 20 in rectangle.
Pour melted butter all over the dough, and evenly sprinkle sugar and cinnamon mixture. Roll up the dough into a log and cut into 20 1 in rolls.
Arrange the rolls in the prepared baking pan. Cover the pan with a foil and let it rise for 30 to 60 min or refrigerate overnight.
Preheat oven to 350. Take the rolls out of the refrigerator and place in a warm place for about 30 min. Bake uncovered for 30 to 35 min.
As soon as you take the rolls, cover it with flat cookie sheet and flip it over. Use a pan with sides. Let sit for couple minutes to that caramel gets soaked into the rolls. Then remove the pan and serve with reserved caramel sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1697g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5196 | ||
Calories from Fat: 1408 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 156.4g | 209 % | |
Saturated Fat 53.6g | 268 % | |
Monounsaturated Fat 69.2g | ||
Polyunsanturated Fat 26.3g | ||
Cholesterol 253mg | 78 % | |
Sodium 21816.3mg | 752 % | |
Potassium 1476.1mg | 39 % | |
Total Carbohydrate 964.7g | 284 % | |
Dietary Fiber 13.6g | 55 % | |
Sugars, other 951g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5196
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