Caramel Pecan Rolls

What is the use of having a cookbook if you don’t make at least one recipe from it? For a while now we have owned Damn Good Food by chef and owner Mitch Omer of Hell’s Kitchen in Minneapolis. We’ve been there many times now and everything on the menu is absolutely amazing. I wanted to try something different that I have never made before, so I went with their Caramel Pecan Rolls. I just made half of the books recipe and some aspects were failing for me so I had to make some slight changes. Otherwise, it was superb. They were a lot easier than I first thought. The dough itself is slightly sweet rather than being bland and letting the filling and caramel carry it. My husband keeps raving about it as he finishes off the last of them. The caramel itself isn’t overly sweet either which gives the rolls a nice rounded flavor that doesn’t make you run for a glass of milk to wash it down. I’m going to make these the next time my mother-in-law comes to visit as she adores caramel pecan rolls, and I will use any opportunity available to impress her.

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