Fireball Caramel Rolls with Candied Pecans on the Yoder YS640

 

By Unhinged BBQ / YS640
@unhingedbbq

 

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

Full video recipe: bit.ly/2MphuVT

INGREDIENTS for DOUGH

2¼ tsp dry yeast (14oz pkg)

1 c warm milk (microwave 1 min)

½ c  granulated sugar

⅓ c melted margarine

1 tsp smoked salt

2 eggs

4 c flour

DIRECTIONS for 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)

INGREDIENTS for SMOKED PECANS

1 c pecan halves

½ c maple syrup

¼ c packed brown sugar

1 tsp cinnamon 

1 tsp smoked salt

DIRECTIONS for SMOKED PECANS

1-pour ½ c maple syrup over 1 pecan halves and toss to coat

2-add ¼ c 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

INGREDIENTS for FIREBALL CARAMEL

1 stick margarine

2 c packed brown sugar

½ tsp cinnamon

3 shots Fireball Cinnamon Whisky 

¾ c heavy cream

DIRECTIONS for FIREBALL CARAMEL

1-add 1 stick margarine, 2 c brown sugar, ½ 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

INGREDIENTS for FILLING

1 c packed brown sugar

2½ tbsp cinnamon 

⅓ c softened margarine

DIRECTIONS for FILLING

1-combine brown sugar and cinnamon in a bowl

2-the ⅓ c softened margarine will be spread on the rolled out dough in step #2 of DIRECTIONS for the ROLLS

DIRECTIONS for 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 ⅓ c 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 1¾” 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

10-top with smoked pecans

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