I still daydream about these rolls and I haven't even made them for months. They are gloriously delicious. Like a cinnamon roll x 10 in terms of flavor. The brioche dough makes them all the more irresistible. I did have one issue with the original recipe (from Crouton Crackerjacks: https://www.youtube.com/watch?v=E16bwXqYONU). I followed the recipe to the T but didn't realize that the baking time was too short and the temperature was a bit too high. Some of my rolls ended up undercooked but also overly browned. In the recipe below I increased the cooking time and decreased the baking temperature. I certainly hope your caramel rolls turn out lovely and perfect.
The recipe is here, and pictures of the process are below.
Ingredients:
Dough:
3 1/2 cups of all purpose flour (525 g)
3/4 cup of warm milk (185 g)
1 tsp. sugar
2 and 1/4 tsp. yeast
2 eggs (room temperature)
2 egg yolks (room temperature)
1/4 cup of sugar (50 g)
1 tsp. salt
3/4 cup of soft butter (170 g)
Filling:
6 tbsp. butter softened at room temperature (85 g)
1 cup packed light brown sugar (200 g)
2 1/2 tsp. ground cinnamon
Caramel sauce:
6 Tbsp. butter (85 g)
1 1/4 cups packed light brown sugar (250 g)
3 Tbsp. heavy cream or milk
1 tsp vanilla extract
1 cup pecans
Optional:
Extra butter for spreading on finished rolls
Directions:
Make the dough:
Warm milk in a saucepan (to 100°F).
In a medium mixing bowl, add the yeast, 1 tsp. sugar, and warm milk. Let rest 5-10 minutes, or until yeast foams.
Then add in half the flour, all the eggs, the remaining sugar, and salt. Mix with a large spoon or by hand until it's very well incorporated.
Add in the remaining flour and mix by hand into a sticky shaggy dough.
Take out onto an un-floured surface and knead for 3 minutes, or until it is less sticky and forms a semi-smooth ball.
Then, take 1/2 of the softened butter and start incorporating it into the dough. This is tricky, be patient.
Once most of the butter is incorporated, the dough should feel looser and greasy (this is okay). At this point you'll want to mix in the rest of the butter gradually.
Once all the butter is added the dough will still be quite sticky, but move it to a clean surface and knead for 5 minutes. It will be sticky but DO NOT add more flour.
Place the dough in a greased bowl, cover with plastic wrap, and let rise 1.5-2 hours in a warm place (75-85°F is good).
Caramel sauce and filling:
When the dough is nearly ready, melt 6 tbsp. of butter in a saucepan. Add in the brown sugar, cream, and vanilla. Turn the heat up to medium stir constantly and bring the mixture up to a bubble (not boil).
Turn off the heat and remove the pan. Let cool 10 minutes and then pour into a 9x13” glass or greased metal pan. Then top the caramel with 1 cup pecan halves or chopped pecans.
To make the filling mix together softened butter with brown sugar and cinnamon. Set aside.
Shaping and Baking:
Remove the risen dough from the bowl onto a clean, un-floured work surface.
Use your hands and a rolling pin to roll the dough into a 16” x 20” rectangle.
Spread the filling on to the edges (except 1/2 inch from the of one side). Gently press the filling into the dough.
Roll it up and then pinch the open edge closed. Gently cut into 12 rolls.
Place the rolls on the Caramel/pecan mixture. Cover with greased plastic wrap and let rise for 30-45 minutes.
While they are rising, preheat the oven to 375°F.
Bake for 22-30 minutes, or until golden brown and fully cooked (200°F internally, make sure to check the middle rolls) and the caramel is melted and bubbling up the sides.
Note: if the tops are browning too much before fully baked, cover with tin foil.
If desired, rub/brush butter on the rolls after baking. Let rest 10 minutes then serve by tipping the pan over onto a larger dish and letting the rolls fall out.
Drizzle extra caramel on the rolls.
12 servings.
Best served fresh but can keep covered at room temperature up to 3 days. Microwave 5-20 seconds to warm each roll.
Dough before first rise (very soft and sticky)
Dough after the first rise.
Making the caramel sauce
Adding the caramel sauce and pecans to the pan.
Rolling out the dough and adding butter and a mixture of brown sugar and cinnamon all over.
Rolling the dough up before cutting.
Dough before the second rise.
Dough after the second rise and before baking.
The baked rolls. Like I mentioned earlier, some got overdone on top (the corner ones) and I later discovered that the middle ones were underdone. Modifying the oven temperature and baking time is essential to getting the best result.
Glorious
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