Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
Active Time
30 Mins
Total Time
2 Hours 20 Mins
Yield
Serves 12 

These caramel-drizzled treats will be a hit at brunch—and you’ll love them even more because they are made with frozen dough and can be prepped in advance. You’ll also appreciate their adorably mini, hand-held size perfect for a lively crowd. The pecans add the right amount of nutty flavor to the sweet bread, and the caramel topping is gooey and indulgent. You can even assemble the loaves, and store in the refrigerator overnight. Let them rise and bake as instructed.

How to Make It

Step 1

Thaw yeast roll dough according to package directions; cut the rolls in half. Stir together sugars, cinnamon, and ginger in a small bowl. Coat 2 (6-cavity) mini fluted tube cake pans with cooking spray. Sprinkle 1 tablespoon pecans in the bottom of each cavity.

Step 2

Prepare the Caramel Topping (makes about 1 cup): Bring 3/4 cup packed light brown sugar, 6 tablespoons salted butter, and 1/4 cup heavy cream to a boil in a small saucepan over medium, stirring constantly; boil, stirring constantly, 1 minute. Remove from heat, and stir in 1 teaspoon vanilla extract. Stir constantly 3 minutes. Set aside for immediate use.

Step 3

Coat each dough roll half in melted butter; dredge in sugar mixture. Place 4 coated roll halves on pecans in each cavity, and top each with 1 teaspoon of the remaining sugar mixture. Drizzle with any remaining melted butter. (Discard any leftover sugar mixture.) Sprinkle remaining 1/2 cup pecans over the loaves. Spoon Caramel Topping over loaves.

Step 4

Cover each pan with plastic wrap, and let rise until doubled in size, about 1 hour.

Step 5

Preheat oven to 325°F. Bake until golden brown and done, 20 to 25 minutes. Let stand in pans on a wire rack 5 minutes. Invert the loaves onto a platter, and spoon any remaining topping from pans onto loaves. Serve warm.