There's nothing like the holidays to get you thinking about family. These caramel pecan rolls were a staple at every visit to my grandmother's home in Iowa, especially during Thanksgiving, where pecan is king.
She would make them ahead of time, store them in the fridge, and then on a crazy morning where my cousins and aunts and uncles and second cousins and sisters were rising from the twin beds and air mattresses in the basement, we would walk upstairs to find these sticky beauties waiting for us, fresh out of the oven. They'd be crammed into the metal 9x13 pan she always used, whose lid was labeled with an address label to her home to make sure no one ever tried to swipe it. We'd cut the rolls out, making sure to spoon enough caramel-y goodness on top, plop it down on a plate (never a paper plate, because grandpa actually loved doing dishes), pair it with a cup of coffee that was definitely spiked, because this was grandma's house, and all was right in the world.
Because Grandma Pearl was a working woman, she used store-bought dough. And no one's going to judge you for your half-homemade pastries, because these babies are so good you can't even tell.
THINGS YOU'LL NEED:
- 1-2 loaves frozen bread dough, thawed (you can also make your own dough, becky home-ec-y)
- 3/4 cup butter, melted
- 3/4 cup sugar
- 1 T cinnamon
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup pecan, halved
- Preheat oven to 350 degrees. Once dough is thawed, roll out into long rectangle. Brush 1/4 cup (1/2 stick) melted butter onto dough, then sprinkle white sugar and cinnamon on top of dough.
- In a 9x13 pan, pour 1/2 cup (1 stick) of melted butter. Combine maple syrup and brown sugar in a small bowl and then pour over melted butter in the pan. Top with pecans.
- Roll up the dough with the cinnamon sugar inside util it is a long log. Slice off rolls, about 1 1/2-inch thick. Once rolls are all sliced off, place them in the buttered, sugared pan.
- Bake rolls for about 35-40 minutes until golden brown. Set out the pan to cool, so the caramel bottom can set and thicken (you can also make these ahead and store them in the fridge for breakfast!). Then, after about 30 minutes, lay a piece of wax paper onto your work surface. Flip the pan of rolls onto this paper, so the caramel mixture is on top. You can now take hold of both sides of the wax paper and place it back in the pan, and serve.
Photos and text © copyright Katie Currid, 2016. All rights reserved.