The Best Carmel Pecan Rolls Ever!

When I was growing up, my mom made Cinnamon Rolls every year for Christmas breakfast.  It was a tradition that my brother, dad and I looked forward to with great anticipation.  She always made them a week or two early, carefully wrapped them in tin foil and stowed them in the freezer.  On Christmas Eve, mom would retrieve them from the freezer and leave them on the counter overnight to thaw.  Early the next morning, as we kids were delighting ourselves with our new treasures, mom would slide the rolls into the oven and soon, their spicy, sweet scent would fill the air.  It was a simple tradition, but it was our tradition.

When I started a family of my own I was compelled to carry on the Cinnamon roll tradition.  Never being able to duplicate my moms perfect rolls, I had to expand my horizons and try new recipes.  After stumbling across this recipe, it became our new favorite Christmas morning treat.  Not only are these rolls full of Cinnamon and sugar, they have the added benefit of being smothered in Carmel and pecans.


Carmel Pecan Rolls

2 C Milk
1/2 C Water
1/2 C Sugar
1/2 C Butter
1/3 C Cornmeal
2 tsp. Salt
7 to 7 1/2 C Flour
2 T Yeast
2 Eggs

Topping:
2 C Brown Sugar
1/2 C Butter
1/2 C Milk
1/2 to 1 C Chopped Pecans

Filling:
1/4 C Butter, softened
1/2 C Sugar (I like to use Brown Sugar)
2 tsp. Cinnamon

In a saucepan, combine the first six ingredients, bring to a boil, stirring frequently.  Set aside to cool to 120 degrees.  When cooled, add eggs and mix in.  Add yeast, mix well.  Allow to "sponge" for 20 to 30 minutes.  Stir in enough flour to form a soft dough.  Knead until smooth.  Let rise until doubled.  Combine first 3 topping ingredients in saucepan; bring to a boil.  Pour into two greased 13x9" pans.  Sprinkle with pecans.  Divide dough in half.  Roll into rectangle, spread with butter and sprinkle with cinnamon mixture.  Roll dough into a log, seal edges.  Cut into 12 pieces, put into pan.  Let rise until double.  Bake at 375 degrees for 20 to 25 minutes.  Let cool for 1 minutes.  Invert onto a serving platter.

Heating the first six ingredients

Just after adding the eggs and yeast

After the yeast mixture has "sponged" for about
15  minutes

Making the Carmel topping

The greased pans with Carmel and pecans -
just waiting for the rolls!

The dough rolled out with cinnamon and sugar

Rolling for Cinnamon Rolls

Ready for the final rise

Fresh out of the oven
NOTE: when cooking in a wood cookstove, I
have to turn my rolls frequently so they do
not get too done on one side.  Notice the rolls on
the left are darker than the rolls on the right.
I also cover the rolls with tin foil for final baking
so they don't get too done on top!

The finished product!

These are a great favorite in our family.  I hope you enjoy them too!