Caramel Pecan Rolls

This is a Christmas morning family tradition that we all love. It takes time, but it is worth it.

Bran roll recipe:
1 C. canola oil
½ C. brown sugar
1 ½ t. salt
1 C. oats (or All Bran cereal if you prefer)
1 C. boiling water
2 T. yeast
1 C. lukewarm water
2 T. flax seeds (whole or ground)
6-7 C. flour

Additional:
½ C. Brown Sugar
2 t. Cinnamon
1 C. Pecans, whole
½ C. Vegan Butter
2/3 C. Brown Sugar
2 T. light corn syrup

Make bran roll recipe:

Pour oil, sugar, salt, and oats into a large mixing bowl. Pour in the boiling water. Mix and let cool.

Dissolve the yeast in the lukewarm water. Stir.

Combine the flax seeds with 4 Tablespoons of water (I typically use whole flax seeds and mix with the water with my immersion blender, but you can also use ground flax seeds and whisk vigorously with a fork in the water, then let sit for a few minutes).

When the bran mixture is lukewarm, add the yeast and flax seeds. Add 3 cups of flour and beat. Add the remaining flour as you stir/beat until you are able to mix with your hand. Continue to knead until the dough is still a little sticky but not super sticky. Let rise until doubled in bulk (less than 2 hours).

Roll dough out on a floured board into an oblong shape about 9 X 15 – ½” thick. Mix 1/2 cup brown sugar and cinnamon together and spread on the rolled out dough. Roll up as tightly as you can on the long side to make a long log. Cut into 1 ¼” to 1 ½ “ thick slices.

To make the Caramel:
Melt the butter in the bottom of a 9 X 13 pan. Mix in 2/3 cup brown sugar and the corn syrup. Sprinkle the pecans on top of the caramel mixture.

Place the sliced rolls, spiral side up on the pecan and caramel mixture.
Let rise until doubled in bulk about 45 minutes.

Bake at 350 for 30-35 minutes.

Remove from the oven and immediately turn pan upside down on a large sheet of foil. Let the pan remain a few minutes to let all of the caramel soak into the rolls.