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Serves
US | Metric
Ingredients
Dough
  • 1½ Cups Warm milk (110F)
  • 3 tsps Dry yeast
  • 4 tbsps Granulated sugar
  • 1 Pc egg
  • 4 Cups AP flour
Filling
  • ¾ Cup Sugar
  • 3½ tsps Cinnamon powder
  • 3¼ tbsps High quality butter
Bourbon caramel
  • 5 tbsps High quality butter
  • ¾ Cup Brown sugar
  • 3 tbsps Bourbon
  • 1 Cup Pecan (roasted)
Cinnamon rolls with bourbon and pecan caramel Cinnamon rolls with bourbon and pecan caramel

Cinnamon rolls with bourbon and pecan caramel

Created by the Swedish, this delicious sweet dough full of cinnamon flavours is always a winner. Especially when you top it up with a pecan and bourbon caramel.

Prep 45 minutes
Total 2 hours 30 minutes

Dough:

  • Warm the milk in the saucepan to 110℉
  • Pour the milk over the yeast and let it activate for 10 min.
  • In a mixer with the paddle attachment, mix the dry ingredients on low speed.
  • Add the milk and yeast mixture and mix for about a minute.
  • Add the egg and increase the speed, mix for 8 minutes.
  • Place the dough in a greased bowl, cover it and place in a warm place to rise for an 60-90 minutes.
  • Punched the dough, On a floured surface, place the dough and roll it to about 1/2 inch thick.


Filling:

  • Spread the better across the dough.
  • Mix the cinnamon and sugar, and sprinkle it across.
  • Roll the dough over itself tightly, you'll end up with a sausage looking dough.
  • Cut the sausage into 12 equal portions.
  • In a 14x9 oven proof dish, line up parchment paper and place each rolls.
  • Cover the dish and let it proof for an other 30 min.


Bourbon caramel:

  • Place the sugar and butter to melt.
  • Add the bourbon and cook for a minute.
  • Add the pecan, and let it rest on the side of the stove.


Assembling:

  • Remove the plastic and bake in a 375℉ oven for 25/30 min.
  • Pour the caramel over top. Let it rest for 10 minutes.
  • And you know what's next.
  • Bon Appetit.
Cinnamon rolls with bourbon and pecan caramel Cinnamon rolls with bourbon and pecan caramel

Cinnamon rolls with bourbon and pecan caramel

Created by the Swedish, this delicious sweet dough full of cinnamon flavours is always a winner. Especially when you top it up with a pecan and bourbon caramel.

favorite
print
rate
Prep 45 minutes
Total 2 hours 30 minutes
Serves
US | Metric
Ingredients
Dough
  • 1½ Cups Warm milk (110F)
  • 3 tsps Dry yeast
  • 4 tbsps Granulated sugar
  • 1 Pc egg
  • 4 Cups AP flour
Filling
  • ¾ Cup Sugar
  • 3½ tsps Cinnamon powder
  • 3¼ tbsps High quality butter
Bourbon caramel
  • 5 tbsps High quality butter
  • ¾ Cup Brown sugar
  • 3 tbsps Bourbon
  • 1 Cup Pecan (roasted)

Dough:

  • Warm the milk in the saucepan to 110℉
  • Pour the milk over the yeast and let it activate for 10 min.
  • In a mixer with the paddle attachment, mix the dry ingredients on low speed.
  • Add the milk and yeast mixture and mix for about a minute.
  • Add the egg and increase the speed, mix for 8 minutes.
  • Place the dough in a greased bowl, cover it and place in a warm place to rise for an 60-90 minutes.
  • Punched the dough, On a floured surface, place the dough and roll it to about 1/2 inch thick.


Filling:

  • Spread the better across the dough.
  • Mix the cinnamon and sugar, and sprinkle it across.
  • Roll the dough over itself tightly, you'll end up with a sausage looking dough.
  • Cut the sausage into 12 equal portions.
  • In a 14x9 oven proof dish, line up parchment paper and place each rolls.
  • Cover the dish and let it proof for an other 30 min.


Bourbon caramel:

  • Place the sugar and butter to melt.
  • Add the bourbon and cook for a minute.
  • Add the pecan, and let it rest on the side of the stove.


Assembling:

  • Remove the plastic and bake in a 375℉ oven for 25/30 min.
  • Pour the caramel over top. Let it rest for 10 minutes.
  • And you know what's next.
  • Bon Appetit.