One-Rise Caramel Rolls

Name: One-Rise Caramel Rolls
Prep time: 20 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1/2 cup packed brown sugar; 1/2 cup butter or margarine, softened; 1/3 cup light corn syrup; 1/4 cup whipping cream; 3/4 cup pecan halves; 1 1/2 cups Gold Medal™ whole wheat flour; 1/4 cup granulated sugar; 1 teaspoon salt; 2 packages regular active dry yeast; 1 cup water; 1/4 cup butter or margarine; 1 egg; 2 to 2 1/4 cups Gold Medal™ all-purpose flour; 2 tablespoons butter or margarine, softened; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon

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Prep 20 min
Total 1 hr 45 min
Servings 12

Treat your guests with these caramel rolls that are topped with pecans.

By Betty Crocker Kitchens

Updated November 30, 2011

Make With

Gold Medal Flour

Ingredients

Topping

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup light corn syrup
1/4 cup whipping cream
3/4 cup pecan halves

Rolls

1 1/2 cups Gold Medal™ whole wheat flour
1/4 cup granulated sugar
1 teaspoon salt
2 packages regular active dry yeast
1 cup water
1/4 cup butter or margarine
1 egg
2 to 2 1/4 cups Gold Medal™ all-purpose flour

Filling

2 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon

Steps

1

Grease 13x9-inch pan with shortening. In small bowl, mix all topping ingredients except pecans until well blended; spread evenly in pan. Sprinkle pecans evenly over top.
2

In large bowl, mix whole wheat flour, 1/4 cup granulated sugar, the salt and yeast. In 1-quart saucepan, heat water and 1/4 cup butter until very warm (120°F to 130°F). Add warm liquid and egg to flour mixture; beat with electric mixer on low speed until moistened, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl frequently. Stir in enough all-purpose flour until dough pulls cleanly away from side of bowl.
3

On floured surface, knead dough 3 minutes. With rolling pin, roll dough to 15x7-inch rectangle.
4

Spread 2 tablespoons butter over dough. In small bowl, mix 1/4 cup granulated sugar and the cinnamon; sprinkle evenly over butter.
5

Starting with 15-inch side, roll up dough tightly; pinch edge of dough into roll to seal. Cut into 12 slices; place cut side down in pan over topping. Cover loosely with plastic wrap; let rise in warm place until doubled in size, about 45 minutes.
6

Heat oven to 350°F. Uncover dough; bake 30 to 35 minutes or until golden brown. Cool in pan 1 minute. Place heatproof serving platter or tray upside down onto pan; immediately turn platter and pan over. Remove pan.