Family and friends will rave over these gooey, caramel pecan rolls. Perfect for slow mornings and holiday gatherings alike.

Caramelized Cinnamon Pecan Rolls

4 1/2-5 c. flour

1/3 c. sugar

2 packets of rapid rise yeast

1 tsp. salt

1 1/2 c. warm water

6 T. butter, melted

1 egg, lightly beaten

Caramel Glaze

1 stick of butter

1 c. brown sugar

1/4 c. maple syrup

1 c. chopped pecans

Filling

1/2 c. brown sugar

1 T. cinnamon

6 T. butter, softened

Combine 2 c. flour, sugar, yeast and salt in mixing bowl.

Combine melted butter and warm water (120-130 degrees) and

add to dry mixture, along with the egg. Beat 2 minutes, slowly adding

1 c. flour. Scrape sides and continue to beat another 2 minutes. Add

additional flour until dough forms a ball. On a floured surface, knead

dough for about 7 minutes. Cover bowl with a tea towel and let rest

for 10 minutes.

To make caramel glaze combine butter, brown sugar, and maple syrup

in a small saucepan and bring to a boil over medium heat, stirring

constantly. Boil 30 seconds and pour into greased 13x19-inch glass baking pan.

Sprinkle chopped pecans over glaze.

Roll out dough into a 15x10-inch rectangle. Spread softened

butter over surface of dough with fingers leaving 1/2-inch on the long edge.

Sprinkle with cinnamon and sugar. Gently roll dough tightly beginning on the long

end of the rectangle, sealing the end. Cut into 12 rolls using unflavored dental floss.

To use this technique, slide a 12-inch piece of floss under roll. With the ends of the

floss in hand cross over to cut each slice. Place cut rolls in baking dish and cover

with tea towel. Let rise until doubled in size.

Bake at 350 degrees for 30 minutes or until lightly browned. Do not over bake.

Cool slightly and invert rolls onto baking sheet, taking care to remove

any caramel glaze in baking dish.

Store in airtight container or freeze for later.