Caramel Apple Pecan Rolls

IMG_2330Hi all– I’m up.  Early. It’s a Saturday morning and I rolled out of bed while it’s still dark to make these apple pecan rolls.  I guess getting up early on a Saturday is not the best way to convince you to make them!!– But these little roll are super simple using frozen bread dough.  You just need to have some time for that yeasty dough rise in the middle of the process.  They have a yummy maple glaze and sit in a puddle of caramel at the bottom of the pan– and all those sweet apple and bits of pecan!!  OK, that should lure you.

I’m whisking them off to breakfast with a big bunch of friends on Glenda’s back patio in a bit.  They send a scrumptious cinnamon-y smell out of your oven as they bake and I know will be a hit at our little breakfast potluck.  Totally worth the early morning get up!

CARAMEL APPLE PECAN ROLLS
1 loaf frozen bread dough,* thawed
a sprinkle of flour
2 tab. butter melted
1/2 cup brown sugar
2 tsp. cinnamon
1 Granny Smith apple, peeled, cored and diced fine
1/2 cup pecans, chopped

carmel:
3/4 cup brown sugar
2 tab. milk
1 3.5 oz. box vanilla pudding mix (not instant!)**
6 tab. butter (3/4 of a stick of butter)

glaze:
1/2 cup powdered sugar
2 tab. maple syrup

IMG_2317Thaw the frozen bread dough– let it sit out in a warm place a couple hours. or thaw in the fridge overnight.

Roll the dough on a flat surface sprinkled with a couple spoons of flour until it is a 12″ by 16″ rectangle.  Spread on the 2 tsp. melted butter, 1/2 cup brown sugar, cinnamon, apples and pecans.

Starting at the longer side, roll the up the dough, jelly roll style.  Use a serrated knife to cut the dough into 12 equal slices

Set the slices cut side up into a 9″x13″ baking dish or 10 to 12″ round cake pan that has been liberally sprayed with cooking spray.  Set them into a warm place and let them sit and rise for  1  1/2 to 2*** hours until they are about double in size.

Meanwhile, to make the topping, stir together the 3/4 cup brown sugar, milk, pudding mix, and 6 tab. melted butter in a bowl.  Set aside.

Once the rolls have risen, pour the brown sugar-pudding mix topping over the rolls and bake them in a 350 degree oven for 25 to 30 minutes until the rolls are browned and set.

Then whisk together the 1/2 cup powdered sugar and maple syrup and drizzle it over the rolls with a fork.  Delicious served warm from the oven…

* I used Bridgeford frozen bread dough.  It comes in a package with 3 one pound loaves, so I have another 2 in the freezer to use later.
**My market didn’t have the 3.5 oz. package of vanilla pudding mix–the cook & serve (not instant) kind.  So I used butterscotch (which they did have!).
***I set the oven for 350 and let it heat for just 3 minutes when I first walk in the kitchen and then turn it off.  This makes it just warm enough to raise the dough.  These rolls rose quickly and were huge in a little less than 1 1/2 hour.

P.S. I’m back from the breakfast and the rolls were as good as I’d hoped!

IMG_2324

9 thoughts on “Caramel Apple Pecan Rolls

    • HI Suzanne– yep, I’ve had mixed results with frozen bread dough– sometimes it tastes too heavy, not as good as made from scratch– but this was rolled out nice and thin and was just about right!

  1. Rhonda, I’m going to try these! I’ve never heard of pudding mix in the caramel, but if you say it was great, then I am definitely going to try it. I love cinnamon rolls …and with apples?! –that’s just too good to pass up!

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