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Fireball Caramel Rolls on the Yoder YS640

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

INSTRUCTIONS

Dough

  1. Dissolve yeast in warm milk in stand mixer bowl.
  2. Add sugar, margarine, salt, eggs & flour and mix well.
  3. Knead dough until it forms a smooth ball (6-8 mins).
  4. Cover dough ball in a greased bowl, and allow the dough to rise and double in size (60-90 mins).

Smoked Pecans

  1. Pour 1/2 cup maple syrup over 1 pecan halves and toss to coat.
  2. Add 1/4 cup brown sugar, 1 tsp cinnamon and 1 tsp smoked salt and toss until evenly covered.
  3. Spread coated pecans evenly over grill mat.
  4. Smoke at 250° until pecans have dried out for about 45-60 minutes.

Fireball Caramel

  1. Add 1 stick margarine, 2 cup brown sugar, 1/2 tsp cinnamon and 3 shots Fireball in sauce pan and boil for 2 min.
  2. Turn off the heat and stir in the cream.
  3. Pour the caramel sauce in a 9” x 13” baking pan.

Filling

  1. Combine brown sugar and cinnamon in a bowl.
  2. The 1/2 cup softened margarine will be spread on the rolled out dough.

Rolls

  1. After dough has doubled in size, turn out on a lightly floured surface and roll out into a 21”x16” rectangle.
  2. Spread 1/2 cup softened margarine over rolled out dough.
  3. Sprinkle the brown sugar-cinnamon mixture evenly over the entire dough surface.
  4. With the rolling pin, lightly roll over the brown sugar-cinnamon mixture.
  5. Working carefully, from the top long edge roll the dough down to the bottom edge (or vice versa).
  6. Cut dough into 1 3/4” slices & place on top of caramel in 9” x 13” baking pan.
  7. Allow rolls to rise for 1 hour.
  8. Bake at 400° for about 30-40 minutes or until they are light golden brown.
  9. Brush 4 tbsp melted butter on rolls and allow them to cool for 5-10 minutes before turning out.

Top with smoked pecans.

1406 Views | 0 Comments

Fireball Caramel Rolls on the Yoder YS640

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

INSTRUCTIONS

Dough

  1. Dissolve yeast in warm milk in stand mixer bowl.
  2. Add sugar, margarine, salt, eggs & flour and mix well.
  3. Knead dough until it forms a smooth ball (6-8 mins).
  4. Cover dough ball in a greased bowl, and allow the dough to rise and double in size (60-90 mins).

Smoked Pecans

  1. Pour 1/2 cup maple syrup over 1 pecan halves and toss to coat.
  2. Add 1/4 cup brown sugar, 1 tsp cinnamon and 1 tsp smoked salt and toss until evenly covered.
  3. Spread coated pecans evenly over grill mat.
  4. Smoke at 250° until pecans have dried out for about 45-60 minutes.

Fireball Caramel

  1. Add 1 stick margarine, 2 cup brown sugar, 1/2 tsp cinnamon and 3 shots Fireball in sauce pan and boil for 2 min.
  2. Turn off the heat and stir in the cream.
  3. Pour the caramel sauce in a 9” x 13” baking pan.

Filling

  1. Combine brown sugar and cinnamon in a bowl.
  2. The 1/2 cup softened margarine will be spread on the rolled out dough.

Rolls

  1. After dough has doubled in size, turn out on a lightly floured surface and roll out into a 21”x16” rectangle.
  2. Spread 1/2 cup softened margarine over rolled out dough.
  3. Sprinkle the brown sugar-cinnamon mixture evenly over the entire dough surface.
  4. With the rolling pin, lightly roll over the brown sugar-cinnamon mixture.
  5. Working carefully, from the top long edge roll the dough down to the bottom edge (or vice versa).
  6. Cut dough into 1 3/4” slices & place on top of caramel in 9” x 13” baking pan.
  7. Allow rolls to rise for 1 hour.
  8. Bake at 400° for about 30-40 minutes or until they are light golden brown.
  9. 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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