Caramel Pecan Rolls & Donuts Too

These rolls are excellent and something special.  They are a show stopper whenever I bring them to a pot-luck breakfast. They are a type of cinnamon roll but also completely different.

The donuts, oh the donuts  When my daughters were young, I used to make donuts for dinner once a year. Usually we had a house full of kids when I did this dinner.  The whole neighborhood of kids came over for it.  

I used to make the Caramel Pecan Rolls for friends in Kansas just to be kind.  It is what I could do, bake.  Try these rolls some weekend and enjoy.

These rolls are something that my Mom would make when company was coming for breakfast.  They are an excellent roll. Something just a little different than a cinnamon roll. They are excellent rolls.

INGREDIENTS

1 Pkg. Active Dry Yeast

1 Cup Warm Water

¼ Cup Sugar

1 teaspoon Salt

2 Tablespoons Margarine

1 Egg

3 ½ Cups Flour

NOTE: The above is the dough recipe for both the donuts and the caramel pecan rolls.

CARAMEL PECAN ROLLS ADDITIONAL INGREDIENTS:

½ Cup Sugar

2 teaspoons Cinnamon

⅓ Cup Margarine, melted

½ Cup Brown Sugar

1 Tablespoon Light Corn Syrup

⅔ Cups Pecan Halves

DIRETIONS

1. In a mixing bowl, dissolve the yeast in warm water. Stir in ¼ Cup sugar, salt, 2 Tablespoons Margarine, Egg and 2 Cups of Flour. Mix with a spoon until the batter is smooth. Work in the other 1 ½ Cups flour until the dough is easy to handle. You may not need all of the flour.

2. Cover tightly with plastic wrap sprayed with cooking spray. You can let this rise for an hour and a half or you can refrigerate this dough for up to a week.

3. Combine ½ Cup Sugar with 2 teaspoons Cinnamon. Set aside

4. Combine the melted margarine, brown sugar, light corn syrup and pecan halves.  Set aside

5. After the dough has risen once, roll the dough out to a 15 inch 9 inch wide rectangle.  Spread with the cinnamon sugar mixture. Roll from the 15 inch side and roll tightly.  Seal the edges.

6. Prepare the 9X13 pan, grease it and spread the brown sugar mixture into the bottom of this pan. Cut the dough roll into 1 inch slices and place in the pan with the brown sugar mixture. Cover these rolls and let them rise for about 30 minutes or until they are the right size. 

7. Heat oven to 375 degrees F. Bake for 25 to 30 minutes.  Once out of the oven, invert the rolls onto a non-stick sheet. Caramel side up.  Serve.

DIRECTIONS FOR DONUTS:

1. Let the dough rise once.  This can take an hour or more, depending on the temperature of the room. 

2. Once the dough has risen once, roll it out to about ¼ inch and cut with a donut cutter. You can see the donut cutters on my shop site with the Amazon link.

3. Heat oil in a pan to 350 degrees F. Fry donuts and donut holes until golden brown. 

NOTE

I make a simple glaze for this out of milk and powdered sugar and I make cinnamon sugar to dip them in as well.  

These donuts do not keep well once fried and so eating them immediately after making is the best way to have them.  They are really good though.