It almost felt like Christmas morning (minus the 100+ temp today) with these delicious caramel pecan rolls. We halved the recipe, making 12 rolls, which was plenty. They do have to sit overnight so you have to plan ahead with this one.

Caramel Pecan Rolls (makes 24 rolls)

Rolls
Ingredients:

2 cups milk
2- .25 ounce packages of dry active yeast (not rapid rising)
1/2 cup warm water
1/3 cup sugar
1/3 cup vegetable oil
1 tbs baking powder
2 tsp salt
1 egg
7 cups flour

Caramel Pecan Topping
Ingredients:

2 cups packed brown sugar
1 cup butter
4 tbs light corn syrup
1 1/2 cups pecans (chopped, chips or halves- I used chips)

Filling
Ingredients:

1/4 cup butter, melted
1/2 cup sugar
1 1/2 tbs cinnamon

Heat milk in a small saucepan until it bubbles, stirring frequently so it doesn’t burn. Remove from heat and let cool until it’s lukewarm.

Dissolve yeast into 1/2 cup of warm water and let stand for 10 minutes, or until creamy.

In a mixing bowl, combine yeast mixture, warm milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Mix until the dough is smooth. Slowly add remaining flour and mix until well combined. Knead dough on lightly floured surface for approx. 8 minutes, until elastic. Place dough in lightly oiled bowl, covered, and let sit for 1 hour in a dry, warm place.

For topping, heat butter and brown sugar in small sauce pan until melted. Remove from heat and stir in corn syrup. Divide topping between 2- 9×13 pans and sprinkle with pecans. Let sit.

Once the dough has doubled in size (about 1 hour), punch dough and place on a lightly floured surface. Cut dough in half. Roll out into 2 rectangles, each about 13 inches in length. Using a pastry brush, apply butter and sprinkle with cinnamon and sugar. Starting at the long side, roll the rectangles into log shapes. Cut off ends and divide each log into rolls, about 1 inch wide. Place rolls into pans, slightly apart. Cover and refrigerate for at least 12 hours.

Take rolls out of the refrigerator and let sit at room temperature for at least 30 minutes. Preheat oven to 350F while rolls are resting.

Bake uncovered for 30-35 minutes, or until golden brown. Remove from oven and immediately flip upside down onto parchment paper. Leave pan on top of rolls for 2 minutes, so caramel drizzles onto rolls.

Recipe Adapted From AllRecipes