Gooey Pecan Caramel Rolls
1 cup heavy whipping cream
1 ¾ cups packed dark brown sugar, divided
1 1/2 cups pecan halves, toasted*
3/4 cup unsalted butter, softened
3/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 recipe Sweet Dough (below)
1. Coat 13x9-inch baking pan with cooking spray. Beat cream and 1 cup of the brown sugar in large bowl at medium-high speed until firm but not stiff peaks form. Spread in bottom of baking pan; sprinkle with pecans. Using same bowl (no need to clean), beat remaining 3/4 cup brown sugar, butter, cinnamon and nutmeg at low speed until combined.
2. Gently punch down dough. On lightly floured surface, roll dough to 18x12-inch rectangle. Spread butter mixture over dough. Starting with long edge, roll dough into log; press edges to seal. Cut into 12 (1 1/2-inch) pieces; place cut-side up in pan. Cover; let rise in warm place 45 to 60 minutes or until almost doubled in size.
3. Meanwhile, heat oven to 350ºF. Bake 30 to 35 minutes or until golden brown. Cool on wire rack 5 minutes. With small knife, gently loosen edges. Place parchment paper-lined rimmed baking sheet over top of pan; invert. Scrape any caramel and nuts remaining in pan onto rolls. Cool on baking sheet on wire rack 15 minutes; serve warm.
PER ROLL: 510 calories, 32 g total fat (15 g saturated fat), 5 g protein, 54.5 g carbohydrate, 95 mg cholesterol, 175 mg sodium, 2 g fiber
TIP *To toast pecans, place on baking sheet; bake at 350ºF. 6 to 8 minutes or until slightly darker in color. Cool.
Sweet Dough Master Recipe
1/3 cup warm whole milk (110ºF. to 115ºF.)
1/4 cup sugar
1 1/4 teaspoons active dry yeast
3 tablespoons unsalted butter, melted
3/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg, room temperature
1 egg yolk, room temperature
2 to 2 1/2 cups all-purpose flour
1. Combine milk, sugar and yeast in large bowl of stand mixer (dough can also be made by hand); let stand 5 to 10 minutes or until foamy. Beat in 3 tablespoons melted butter, salt and allspice at low speed with paddle attachment, if available. Beat in egg and egg yolk until blended.
2. Beat in 2 cups flour, adding additional flour, 1 tablespoon at a time, if necessary, to form soft dough. (Avoid adding too much flour, dough will be sticky and won’t pull away from sides of bowl cleanly.) Increase speed to medium-low; beat 5 minutes to knead or until dough is smooth and elastic.
3. Place dough in medium greased bowl, turning to coat. Cover with plastic wrap and towel; let rise in warm place 1 1/2 to 2 hours or until doubled in size.