Caramel pecan cinnamon rolls . . .
Cinnamon rolls are our preferred ‘weekend indulgence’ on lazy Saturday mornings. There’s nothing better than waking up to the smell of cinnamon and sugar baking away in the oven, and Ree’s recipe sure does the trick. It’s simple, classic and delicious–especially when paired with caramel glaze and toasted pecans. Since it’s just the two of us, I like to cut the dough and filling ingredients by a third. This means I end up with 5 or 6 big cinnamon rolls. It’s always enough to satisfy even the sweetest of cravings.
Caramel Glaze & Pecan Topping:
In a small saute pan, begin toasting the chopped pecans on low heat. Occasionally stir the nuts with a wooden spoon to keep from burning.
Once the nuts are slightly darker in color or golden brown, remove the pan from heat. Set aside.
To make the caramel frosting, begin melting the butter in a medium saucepan over low heat. Add in the brown sugar, cinnamon, nutmeg and salt. Stir for 1-2 minutes to let ingredients begin to caramelize.
At this point, add the milk. Stir until the mixture is smooth. Take the glaze off the heat, and add the vanilla extract.
Once cool, slowly pour in the powdered sugar. Keep stirring. The mixture will begin to thicken. Generously drizzle the caramel glaze on the top of each warm cinnamon roll, and sprinkle with the toasted pecans.
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