Overnight Caramel Pecan Cinnamon Rolls

{Overnight} Caramel Pecan Cinnamon Rolls

Ingredients

For rolls:

• 4 1/2 tsp OR 2 packages of active dry yeast
• 1/2 cup warm milk
• 3 eggs
• 2 teaspoons + 1/2 c sugar, divided
• 1 1/2 tsp salt
• 4 1/2 c AP flour
• 1/2 c butter, melted

Filling:

• 3/4 c brown sugar
• 1/2 c sugar
• 1 Tbls ground cinnamon
• 1/3 c chopped pecans
• 1/2 c raisins
• 1 c butter, melted
• Caramel Icing:
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 tsp salt
• 1/3 cup heavy whipping cream
• 2 tsp vanilla
• 1 1/3 cups powdered sugar

Instructions

For the rolls:

• Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
• Beat eggs, sugar, and salt until well combined.
• Add egg mixture to yeast mixture and whisk to combine.
• Add 1 cup of flour and continue mixing until smooth.
• Pour in the melted butter and mix well.
• Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
• Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
• Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
• Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
• Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
• Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
• Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
• {If baking now - do NOT put in refrigerator.}
• Remove from refrigerator and let rolls come to room temperature in a warm area.
• Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
• While rolls are baking, prepare the caramel icing:
• Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
• Remove from heat and add vanilla.
• Whisk in the powdered sugar until nice and smooth.
• Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.