Fireball Caramel Rolls with Candied Pecans on the Yoder YS640

By Unhinged BBQ / YS640
Fireball Caramel Rolls with Candied Pecans on the Yoder YS640

A perfect recipe to enjoy on a cool fall afternoon or winter morning.

Full video recipe: bit.ly/2MphuVT

Fireball Caramel Rolls with Candied Pecans Recipe

Ingredients

Dough
  • 2 1/4 teaspoon dry yeast (14oz pkg)
  • 1 cup warm milk (microwave 1 min)
  • 1/2 cup granulated sugar
  • 1/2 cup melted margarine
  • 1 teaspoon smoked salt
  • 2 eggs
  • 4 cups flour
Smoke Pecans
  • 1 cup pecan halves
  • 1/2 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked salt
Fireball Caramel
  • 1 stick margarine
  • 2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 3 shots Fireball Cinnamon Whisky
  • 3/4 cup heavy cream
Filling
  • 1 cup packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/2 cup softened margarine

Directions

Dough

Dissolve yeast in warm milk in stand mixer bowl.

Add sugar, margarine, salt, eggs & flour and mix well.

Knead dough until it forms a smooth ball (6-8 mins).

Cover dough ball in a greased bowl, and allow the dough to rise and double in size (60-90 mins).

Smoked Pecans

Pour 1/2 cup maple syrup over 1 pecan halves and toss to coat.

Add 1/4 cup brown sugar, 1 tsp cinnamon and 1 tsp smoked salt and toss until evenly covered.

Spread coated pecans evenly over grill mat.

Smoke at 250° until pecans have dried out for about 45-60 minutes.

Fireball Caramel

Add 1 stick margarine, 2 cup brown sugar, 1/2 tsp cinnamon and 3 shots Fireball in sauce pan and boil for 2 min.

Turn off the heat and stir in the cream.

Pour the caramel sauce in a 9” x 13” baking pan.

Filling

Combine brown sugar and cinnamon in a bowl.

The 1/2 cup softened margarine will be spread on the rolled out dough.

Rolls

After dough has doubled in size, turn out on a lightly floured surface and roll out into a 21”x16” rectangle.

Spread 1/2 cup softened margarine over rolled out dough.

Sprinkle the brown sugar-cinnamon mixture evenly over the entire dough surface.

With the rolling pin, lightly roll over the brown sugar-cinnamon mixture.

Working carefully, from the top long edge roll the dough down to the bottom edge (or vice versa).

Cut dough into 1 3/4” slices & place on top of caramel in 9” x 13” baking pan.

Allow rolls to rise for 1 hour.

Bake at 400° for about 30-40 minutes or until they are light golden brown.

Brush 4 tbsp melted butter on rolls and allow them to cool for 5-10 minutes before turning out.

Top with smoked pecans.

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