Ultra Soft and Rich Caramel Pecanbon Roll
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- large baking dish
- Spreader knife
INGREDIENTS
- Chopped pecans for sprinkling
Dough:
- 500 grams all purpose flour
- ½ cup/100 grams sugar
- 25 grams fresh yeast or 8 grams dry yeast
- 1 large egg
- 100 ml sour cream
- ¾ cup/160 ml milk
- 100 grams cold butter, cubed
- ⅔ tablespoon/7 grams salt
Filling:
- 200 grams pecans
- 150 grams butter
- 1½ tablespoons cinnamon
- 1⅓ cups/270 grams brown sugar
Cheese glaze:
- 100 grams cream cheese
- 50 grams soft butter
- 100 grams powdered sugar
Caramel sauce:
- 150 grams sugar
- 200 grams heavy whipping cream
- 40 grams soft butter
INSTRUCTIONS
Dough:
- In a mixing bowl with a dough hook, combine milk, sour cream, sugar, egg, yeast, and flour. Start mixing on low speed for about 5 minutes, then add salt and gradually add the cold cubed butter. Continue mixing for an additional 2 minutes. Increase the mixer speed to medium-high and continue mixing for about 12 more minutes until you have a smooth and uniform dough.
- Cover the dough and let it rise until it doubles in size (about 1 to 1.5 hours at room temperature or overnight in the refrigerator).
Filling:
- In a food processor, combine pecans, melted butter, cinnamon, and granulated sugar. Process until you have a uniform mixture.
- Once the dough has risen, divide it into two equal portions. Roll each piece into a thin rectangle on a floured surface. Spread a layer of the pecan mixture evenly over each rectangle. Roll up each rectangle into a log, then cut each log into 4 cm-wide slices. Place the slices in a suitable baking dish, press down lightly, and let them rise for about 35 minutes.
Cheese glaze:
- Mix together soft butter, cream cheese, and powdered sugar until you have a smooth and uniform texture. Refrigerate the glaze.
- In a small saucepan, heat the heavy cream until it’s about to boil, then remove it from the heat.
- In a wide skillet over high heat, add sugar. When the sugar begins to caramelize in the center, reduce the heat to medium and move the pan around occasionally until you have a deep amber caramel.
- Turn off the heat and add the butter, stirring vigorously until it’s fully incorporated. Then, reheat the mixture over medium heat, adding a bit of the warm cream at a time and stirring until you have a smooth caramel sauce. Once everything is combined, turn off the heat.
Baking and assembly:
- Preheat the oven to 355℉ (180℃) with the fan on, and bake the cinnamon rolls for about 35 minutes until they are golden and beautiful.
- Remove them from the oven and let them cool for a few minutes. While they are still warm, drizzle them with the cream cheese glaze and pour the caramel sauce over the top. Sprinkle chopped pecans on top of everything.
MY NOTES
FAQ
What is a caramel PecanBon roll?
The Caramel PecanBon roll is a signature classic by Cinnabon, and this homemade recipe is among the finest available, making it a must-try treat.
How long can I store these caramel pecanbon rolls?
You can store these cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them fresh for longer, store them in the refrigerator for up to a week. For reheating, the best way is to warm them in a microwave for about 20-30 seconds per roll, or in a preheated oven at 300°F (150°C) for 5-10 minutes. This will help restore their softness and bring out their delicious flavors.
How to freeze the dough for later use
After preparing the dough, allow it to rise as instructed, then punch it down and shape it into the desired form. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn, place it in an airtight container, and freeze for up to three months. When you’re ready to bake, simply thaw the dough in the refrigerator overnight, then let it come to room temperature before proceeding with the recipe.
How do I know when the caramel sauce is at the right consistency?
It should be smooth and thick enough to coat the back of a spoon. To test, dip a clean spoon into the sauce. It should evenly coat the spoon’s back, and if you draw a line through it with your finger, the line should hold its shape. Be cautious not to overcook it, as caramel can quickly turn bitter if burnt. It’s best to monitor the color closely, aiming for a deep amber hue. When it reaches the right consistency and color, remove it from the heat promptly, as it will continue to cook a bit from its residual heat.
What’s the best way to ensure the dough rises properly?
First, use fresh yeast or check the expiration date of dry yeast to guarantee its effectiveness. Maintain a warm, draft-free environment for rising; around 75-85°F (24-29°C) is ideal. Cover the dough with a damp cloth or plastic wrap to prevent it from drying out. Allow ample time for the first rise, typically 1-1.5 hours at room temperature or overnight in the refrigerator for enhanced flavor. During the second rise, follow the recipe instructions closely, ensuring the dough doubles in size before baking.
