Delicious and gooey caramel pecan rolls that you can make overnight for a stress-free breakfast treat.

These overnight caramel pecan rolls are a delightful sweet treat that can be prepared the night before and baked in the morning for a stress-free breakfast. The dough is soft and fluffy, and the caramel and pecans add a delightful crunch and sweetness. Whether you're hosting a brunch or just want to treat yourself, these rolls are sure to be a hit!

Ingredients

• For the dough:
• - 4 cups all-purpose flour
• - 1/4 cup granulated sugar
• - 2 1/4 teaspoons active dry yeast
• - 1 cup milk, warm
• - 1/2 cup unsalted butter, melted
• - 1 teaspoon salt
• - 2 large eggs
• For the caramel pecan topping:
• - 1 cup unsalted butter
• - 1 cup packed light brown sugar
• - 1 cup chopped pecans
• - 1/4 cup heavy cream
• - 1/4 cup light corn syrup
• - 1 teaspoon vanilla extract
• For the filling:
• - 1/2 cup unsalted butter, softened
• - 1/2 cup packed light brown sugar
• - 2 teaspoons ground cinnamon

Directions

1. In a large mixing bowl, combine the flour, sugar, and yeast. Mix well.
2. In a separate bowl, whisk together the warm milk, melted butter, salt, and eggs.
3. Pour the milk mixture into the flour mixture and stir until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. While the dough is rising, prepare the caramel pecan topping. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, chopped pecans, heavy cream, corn syrup, and vanilla extract. Cook for about 5 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat and let it cool.
7. Once the dough has doubled in size, punch it down and roll it out on a lightly floured surface into a 12x18-inch rectangle.
8. Spread the softened butter evenly over the dough, leaving a 1/2-inch border.
9. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture over the butter layer.
10. Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal pieces.
11. Pour the cooled caramel pecan topping into a greased 9x13-inch baking dish. Arrange the dough slices on top of the caramel pecan mixture.
12. Cover the dish with plastic wrap and refrigerate overnight.
13. In the morning, remove the dish from the refrigerator and let it sit at room temperature for about 30 minutes.
14. Preheat the oven to 350°F (175°C).
15. Bake the rolls for 25-30 minutes or until golden brown and cooked through.
16. Remove from the oven and let the rolls cool in the dish for 5 minutes.
17. Place a large serving tray or baking sheet upside down on top of the baking dish. Carefully flip the dish over to invert the rolls onto the tray.
18. Serve the rolls warm and enjoy!

Interesting Facts