A few weeks ago I made my infamous cinnamon rolls with cream cheese frosting. If you’re not much for the cream cheese topping, then I know you will love my caramel topping that turns the same rolls into the stickiest pecan rolls you’ve ever had.
The procedure is essentially the same in producing the rolls, but you should make the caramel first and pour it into 2-10” round cake pans, add the nuts of your choice (I used pecans) and then lay the rolls on top of that. Once they have proofed and are then baked, you must make sure to turn them out onto your serving platter right away or the caramel will cool and they will be hard to remove. Just watching all of that gooey caramel topple out of the pan onto the rolls is enough to send any cinnamon roll lover on a red eye to heaven and back. Try them and let me know if you have a supernatural experience…
1 egg plus 2 tablespoons of water (egg wash)
Caramel Topping (enough for 2-10” round pans)
1 stick butter
1 ½ cups brown sugar
½ cup granulated sugar
1 tablespoon corn syrup (prevents crystallization)
1 cup heavy cream
1 cup pecans, coarsely chopped
Add the butter to a medium sized stock pot and melt. Then add the sugar and corn syrup and stir until it has completely melted and begins to take on a deeper caramel color, about 15 minutes. Add the cream all at once and continue to stir until the mixture begins to thicken slightly and the moisture from the cream has evaporated, about 10 minutes.
Pour this into 2-10 round cake pans that have been generously sprayed with a pan release. Add the chopped nuts and allow this to cool completely.
Once cool, place the cut rolls on top of the caramel, then cover loosely with plastic wrap and a tea towel and proof for 30-60 minutes until rolls have doubled in size.
Once proofed, brush the tops of the rolls gently with the egg wash and bake in a preheated 350°F oven for 40-45 minutes. The top of the rolls will turn a deep golden brown color which is necessary to make sure that they have cooked all the way through.
Remove them from the oven and invert immediately onto your serving platter, serve warm.