Best-ever caramel rolls

Consider this an early Christmas present.

I'm sharing my favorite recipe for caramel pecan rolls.  And this time, I'm not taking any shortcuts.  I made these rolls on Thanksgiving weekend, using leftover mashed potatoes.  Usually, I'll use my go-to bread dough recipe to make these rolls.  Or (gasp!) I'll use potato buds. But these rolls really do turn out best with real mashed potatoes.

Oh yeah.  That's real caramel on the top, too. Not butterscotch pudding mix.

My photos (taken at night without natural light) really don't do these rolls justice.  The dough was soft and white, like a marshmallow.  My husband gobbled about half the pan up in one sitting. 

These rolls would be perfect for a holiday brunch, or alongside a bowl of chili.  (Did anyone else enjoy chili and cinnamon rolls at their elementary school cafeteria?)  Enjoy, my blog friends!

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Caramel Pecan Rolls

• 3/4 C. sugar
• 3/4 C. hot mashed potatoes
• 1-1/2 C. warm water (105 to 115 degrees)
• 2 packages instant dry yeat
• 1 C. butter, softened
• 2 eggs
• 2 tsp. salt
• 5-1/2 to 6-1/2 C. all-purpose flour
• Caramel syrup (recipe below)
• Cinnamon-sugar filling (recipe below)

In large bowl, combine sugar and potatoes.  Add water and yeast; mix well.  Cover and let rise in a warm place for 1 hour.  Stir down dough.  Mix in 1/2 of the butter, eggs and salt.  Gradually stir in flour to make a soft dough.  Turn out onto lightly floured surface.  Knead until dough is smooth and elastic, about 8 to 10 minutes.  Place dough in a greased bowl, turning once to grease the top.  Let rise until doubled.  While dough rises, prepare caramel syrup. (Recipe below.)  Pour syrup into two 9-inch square greased pans.  Sprinkle 1 C. pecans over syrup in each pan.

When dough has doubled, divide in half and roll out each half to a 14x8-inch rectangle. Spread each rectangle of dough with 1/4 C. of the butter, then sprinkle with filling. (Recipe below.)  Roll up dough from the long sides, jellyroll style.  Cut each roll into 9 pieces.  Place rolls, cut-side down, into prepared pans.  Cover and let rise until double.  Bake in 350 degree oven to 30 to 35 minutes, until browned.  Cool 5 minutes in pans before turning out.  Makes 18 rolls.

For caramel syrup:

• 1/2 C. butter
• 1 C. packed brown sugar
• 1/4 C. light corn syrup
• 2-3/4 T. heavy cream
• 2 C. coarsely chopped pecans

Mix butter, brown sugar, corn syrup and cream in a small saucepan.  Cook over medium heat, stirring until all melted.

For filling:

• 2/3 C. sugar
• 1 T. cinnamon

Combine sugar and cinnamon. Set aside.