Cinnamon Rolls with Caramel Pecan Sauce

Votes: 1

Time: 3 hours 15 minutes
Complexity: average
Quantity: 12 pcs.

These vitushki buns are baked with a yeast dough and a classic filling of butter, cinnamon, and a mixture of refined and brown sugar. Give them time to rise, and they'll delight everyone with their exquisite flavor, aroma, and airy texture. For a topping, prepare a caramel pecan sauce. Drizzle it hot over the still-warm buns to help them soak up the heavenly flavor. The perfect homemade dessert that's sure to lift your spirits just by looking at it!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3/4 cup water
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
2 tbsp. l. + 1/4 tsp. granulated sugar
2 and 3/4 cups of premium flour, plus extra for work
1/3 cup nonfat dry milk, sift if necessary
1 teaspoon of salt
4 tablespoons unsalted butter, melted, plus extra for the bowl
2 large yolks

Filling

1/4 cup granulated sugar + extra for the pan
1/4 cup dark brown sugar
2 tablespoons ground cinnamon
110g unsalted butter, softened + extra for pan

Caramel Pecan Sauce

110 g unsalted butter
0.5 cup brown sugar
1/4 cup dark corn syrup
1/4 cup heavy cream
0.5 tsp coarse salt
1 cup chopped toasted pecans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast, sugar, premium flour, dry milk, butter, eggs, brown sugar, cinnamon, syrup, cream, pecans

Cooking the dish according to the recipe:

Knead the dough:

In a microwave-safe bowl, heat water to 100°F (38°C). (It should be warm, not too hot.) Add the yeast and 1/4 teaspoon of granulated sugar and stir until completely dissolved. Let stand until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, dry milk, salt, and the remaining 2 tablespoons of sugar. Make a well in the center. Stir the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon to form a loose dough.

Turn the dough out onto a lightly floured work surface, dust it with flour, and knead, adding more flour as needed, until the dough is smooth but still slightly sticky, 2-3 minutes. Transfer the dough to a greased bowl, turning it over to coat all sides with butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-1.5 hours.
Prepare the filling:

In a small bowl, combine granulated sugar, brown sugar, and cinnamon. Turn the dough out onto a lightly floured surface, smooth it out, and roll it out into a 25x45cm rectangle. Brush the dough with butter, leaving a 2cm border on one long side. Sprinkle with cinnamon sugar and lightly press the sprinkles into the butter. Brush a clean edge of the dough with water, then tightly roll the dough into a log, starting at the long edge and working toward the clean edge; press to seal.
Grease a 22x32cm baking pan with butter and sprinkle lightly with sugar. Cut the roll into 12 pieces and arrange the buns cut-side up in the pan. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight and let rise at room temperature for 2 hours in the morning before baking.
Preheat oven to 350°F (175°C). Uncover the buns and bake until golden brown, 25-30 minutes. Let cool in the pan for at least 15 minutes.
Meanwhile, prepare the pecan caramel sauce:

In a saucepan, bring the butter, brown sugar, corn syrup, heavy cream, and coarse salt to a boil. Reduce heat and simmer until thickened, 8-12 minutes. Stir in the pecans. Cook, stirring, until the pecans are completely coated with the caramel sauce, 1-2 minutes. Let cool for 5 minutes, stirring occasionally, then pour the sauce over the rolls.