Honey Cinnamon Rolls

The recipe card ratio for the pecan caramel is not enough for the full recipe of rolls. I ended up quadrupling the sugar mixture for the full 2 dozen. That being said these are very good and best eaten warm since the caramel pecan topping sets firm. Nothing a few seconds in the microwave the next day won’t fix.

Honey Cinnamon Rolls

Makes 2 dozen

3 1/2- 5c flour
2 packets yeast
1tsp salt
1/2c lukewarm water
3/4c milk
2 tbsp honey
2 tbsp butter, melted
1 egg
1/3c sugar
1 tsp cinnamon

Inside the rolls
6 tbsp butter, melted
2/3c sugar
2tbsp cinnamon

Honey Pecan caramel
2c brown sugar
1c butter, melted
3/4c honey
2c chopped pecans


Dissolve the yeast into the water and honey, let sit until foamy. In your stand mixer fitted with a dough hook combine all the roll ingredients but, to start with only use 3 1/2c of the flour. Combine all the ingredients and knead until it forms a smooth dough. Add as much extra flour as needed, dough should be soft but not stick to your fingers. Place in a greased bowl and let double, about 1 hour.

In a medium-size bowl thoroughly mix together the caramel ingredients and divide the mixture between 2 greased or lined 9×13 pans. When the dough has risen, divide it into two. Roll out half of the dough to roughly 12inx15in. Spread 3tbsp of melted butter over the dough then sprinkle over 1/3c of sugar and 1 tbsp of cinnamon. Starting from the long edge roll up the dough and cut it into 12 pieces. Place the rolls into one of the prepared pans leaving a little room in between. Repeat with the other half of the dough. Cover with plastic wrap and let rise for 1 hour. Bake at 375 for 25-30 minutes. Let sit for 5-10 minutes and carefully flip rolls out onto a sheet pan or serving platter.

If making an overnight stop before the second rise and put the covered rolls into the fridge. Take out and let rise for 3 hours before baking.

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