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Mammoth Maker’s Mark Pecan Roll

by Ross on February 18, 2012

I make the dough for this in my Breville Bread Machine so I can wake up and have the dough already mixed and risen, so all I have to do is roll, fill and slice it – then place it in the pans for the final rise.  This makes 3-9″ round cake pans full.

For the dough:
1 cup hot milk (I heat it up in the microwave)
1/4 cup unsalted butter, cubed up
2 eggs, beaten
1 tsp. salt
1/3 cup sugar
4 cups bread flour
2 tsp. yeast.

Place ingredients into you bread machine and place on dough setting.  You can use a regular mixer for this, just be sure you know what dough should look like, adjusting the recipe as needed (it may need additional flour or milk at the end).

While dough is rising, prepare 3-9″ round cake pans by adding:

1/4 cup brown sugar (dark or light is fine)
1/4 cup Maker’s Mark Bourbon
1/4 cup unsalted butter, melted
1 tsp. vanilla
3/4 – 1 cup pecans – optional

Place the brown sugar and Bourbon in to begin with, stirring to begin to dissolve and distribute the mixture.  Then add the melted butter and vanilla, stirring again to mix.  Set aside

When dough is done and risen, then roll out to a 12″X16″ rectangle and slather with:

1/4 cup unsalted butter – room temperature
1/4 cup brown sugar
1 tsp. cinnamon

I suggest to roll the short end up to create a larger roll, then cut that larger roll into six rolls.  Place one roll into the center of each, then take a second roll and unroll it by wrapping it around the roll that is in the center of each pan to create one large roll.  Cover with plastic wrap and place in a warm spot – I usually preheat my oven to 200 degrees, then turn it off to create a warm home for dough to rise a second time (just remember to remove them before you preheat your oven to bake) for 30-40 minutes.

Preheat oven to 350 degrees and place risen rolls into the oven, baking for 30-40 minutes, depending on your oven.  Remove from oven and allow to cool for FIVE MINUTES, then invert pans onto cutting board or surface.  If you wait much longer, the caramel will begin to solidify too much and you will not get them out unless you place them over a low flame over you stove to liquify the caramel enough to invert them.  Enjoy!

{ 8 comments… read them below or add one }

Christine December 12, 2012 at 12:40 am

I can’t wait to try this!!! It looks ssssoooooo yummy! I’ll need a new bottle first though! :)

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Daniel December 12, 2012 at 1:12 am

But how do you make this WITHOUT a bread machine?! I must know! Please!

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Ross Sveback December 12, 2012 at 1:15 am

Just make the bread dough in your mixer, and let it rise as you normally would. Super easy. If you don’t know how to make bread from scratch, check out my article on how to make bread dough – http://www.rosssveback.com/2010/03/bread-dough.html

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Daniel December 12, 2012 at 1:24 am

Awesome! I’m a relatively new cook who’s never made bread before, but I’m also a huge Makers/pecan roll fan. I’m willing to try anything, and this looks incredible! Thanks!

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Ross Sveback December 12, 2012 at 1:46 pm

If you have any questions at all, feel free to email me at Ross@RossSveback.com and I will do my best to get you on track. Thank you for being so inspired – makes my day.

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Kathy December 12, 2012 at 2:42 am

I can’t wait to try this. It looks sooooo yummy!!!

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Rebecca Smith December 12, 2012 at 11:26 am

I’m a little confused about how to shape this! It sounds so good, and I am definitely going to make it!

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Ross Sveback December 12, 2012 at 1:44 pm

Rebecca, if you have any questions feel free to email me at Ross@RossSveback.com and I can easily assist you in how to shape the rolls.

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