A delightful twist on the classic pecan rolls, these caramel pecan cinnamon rolls are perfect for a special breakfast or brunch.
Combine the flour, sugar, and salt in a mixing bowl.
Ensure the dry ingredients are well mixed for an even dough.
Warm the milk and butter together until the butter melts, then let it cool slightly.
Do not overheat the milk; it should be warm, not hot, to avoid killing the yeast.
Add the egg and yeast to the milk mixture, then combine with the dry ingredients.
Mix until a soft dough forms, adding more flour if necessary.
Knead the dough on a floured surface until smooth and elastic.
Kneading helps develop the gluten for a better texture.
Let the dough rise in a greased bowl covered with a damp cloth until doubled in size.
Place the bowl in a warm, draft-free area for the best results.
Roll out the dough into a rectangle and spread with the filling mixture.
Spread the filling evenly to ensure consistent flavor in each roll.
Roll the dough tightly and cut into even slices.
Use a sharp knife or dental floss to cut cleanly without squishing the rolls.
Prepare the topping by heating the brown sugar, butter, and corn syrup until smooth, then pour into a baking dish and sprinkle with pecan halves.
Ensure the topping is evenly spread in the dish for uniform caramelization.
Place the rolls on top of the topping in the baking dish, cover, and let rise again.
This second rise ensures the rolls are light and fluffy.
Bake the rolls in a preheated oven at 350°F until golden brown.
Check the rolls halfway through to ensure even baking.
Invert the baking dish onto a serving plate to release the rolls and topping.
Let the dish sit inverted for a minute to allow the caramel to drizzle over the rolls.
