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Grease a 9×13-inch baking pan and place the rolls in the pan in a single layer. Cover the pan with plastic wrap and allow to rise 30 minutes or until doubled in size. While the dough is rising, preheat oven to 400 degrees. Uncover the pan and bake in the oven until golden brown, about 18-20 minutes.
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Flatten the dough. Preheat oven to 375 F. Now in a large bowl combine 1 1/2 stick of butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, cinnamon, and nutmeg. Mix until well combined, then slather on top of the dough. Roll up the dough, then cut in desired size rolls. Lightly butter a bake dish, then add in the rolls.
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Adjust your oven rack to the middle position. Preheat oven to 350 degrees. Uncover the cinnamon rolls. Tent the baking dish with foil. Bake the cinnamon rolls for 15 minutes with the foil tent. Remove the foil tent and bake for another 10 minutes or until cinnamon rolls are lightly golden brown.
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Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt; let cool to room temperature. Bake rolls for 25 to 30 minutes, or until golden. Remove from oven and place on a wire rack to cool for 20 minutes. Drizzle salted caramel sauce over rolls before serving.
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Preheat the oven to 350 degrees Fahrenheit (175°C) and bake for 30-35 minutes or until golden brown. Let the pan cool for five minutes, then flip it over onto a platter or large plate. Use a spatula to scrape any extra caramel pecan sauce from the pan onto the cinnamon rolls and serve warm.
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Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded wit.
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Instructions. Combine 2 cups of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar, and salt over medium heat until temperature reaches 120 to 130°F (butter will be almost melted). Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds.
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Cinnamon Roll Dough. In a small saucepan heat the milk and butter to 110 degrees (warm to touch). Into your stand mixer add the yeast and milk and whisk and let sit for one minute. Add 6 cups of the flour, sugar, salt and eggs to the stand mixer.
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Lightly press the sugar into the butter with a rolling pin. Roll the dough towards you, ending with the plain dough on the bottom of this log. Cut log into 2-inch cinnamon rolls and place into greased baking pans. Cover and rise 1-2 hours or until they are double in size again.
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First, gently punch the dough to deflate. Then on a lightly floured surface, use a rolling pin to roll it out into a rectangle that is about 16 inches long, 12 inches wide, and ¼ inch in thickness. Next, spread ⅓ cup of soft butter evenly over the dough and then sprinkle the surface with the cinnamon sugar.
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Combine the filling. In a separate bowl, mix together the brown sugar and ground cinnamon for the filling. Flour the surface and roll the dough. Roll the dough out onto a lightly floured surface into a rectangle that is approximately 16X21 inches and is approximately ¼ inch thick. Spread the filling.
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Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13 baking pan.****. Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
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Step 2: Roll out and add the filling. Mix brown sugar and cinnamon. Punch down the dough and divide it in half. On a lightly floured surface, roll one portion of dough into an 11×8-inch rectangle. Brush with 2 tablespoons of butter, then sprinkle with half of the brown sugar mixture to within 1/2 inch of the edges.
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Pre-heat oven to 400 degrees. In a small saucepan, heat the topping ingredients: brown sugar, butter, honey and 1 tbsp of water over medium heat until smooth. Pour the topping mixture into a 9-inch round cake pan and sprinkle the pecans over the mixture. Place the biscuits on top of the pecans, with the sides touching.
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Allow caramel to cook for 5 minutes (without stirring). Remove from heat when bubbles begin to rapidly form in the center and caramel has turned an amber color. As it cools, stir in sea salt flakes and set aside. In a separate bowl, combine granulated sugar and cinnamon. Lightly grease your work surface.