These very delicious and fantastic tasting caramel rolls are perfect for breakfast or an afternoon cup of coffee or tea. The preparation is easy and can be made the day before serving.
Makes 12 caramel rolls
For the dough
- 2,5 dl milk
- 7 g dry yeast
- 30 g sugar
- 3 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1 egg
- 450 g flour
Warm the milk in a saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
In a large bowl, combine the flour, the sugar, the salt and the dry yeast.
Add the milk, the egg and the vegetable oil and knead until the dough is smooth and elastic.
Place the dough in a bowl and coat the bowl with a wet towel and let rise in a warm place until doubled in volume for about 1 hour.
For the caramel
- 100 g brown sugar
- 50 g butter
- 2 tablespoon honey
- 140 g chopped pecan nuts
- Heat brown sugar and the butter until melted and stir in the honey.
Remove from heat and pour the mixture into a greased 20 x 30 cm baking pan. Sprinkle with the chopped pecan nuts.
Filling the rolls
- 50 g softened butter
- 80 g brown sugar
- 1 teaspoon cinnamon
When dough has doubled in size, punch down and turn out onto a lightly floured surface.
Roll out into a large rectangle and spread with the softened butter.
Add the sugar and the cinnamon and sprinkle over the surface.
Starting with the long side, roll up the rectangle into a log, and slice into 2 cm wide rolls.
Place the rolls slightly apart (about 2-3 cm) in the pan.
If you prepare the rolls for the next day: wrap the pan with aluminum foil and refrigerate at least 12 hours but no longer than 48 hour.
Remove the rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes.
For using right now: coat the bowl with a wet towel and let rise again in a warm place until doubled in volume for about 1 – 2 hours.
Preheat the oven to 190° C
Bake the rolls until golden for about 25 to 30 minutes.
Remove it from the oven and IMMEDIATELY turn upside down onto a platter.
Serve the caramel rolls warm and ENJOY!