Caramel Pecan Sticky Rolls

Equipment

• Hand Mixer
• Saucepan
• Rolling Pin
• Oven

Ingredients

• 3½ to 4 cups all-purpose or bread flour
• 1 ⁄ 3 cup granulated sugar
• 1 teaspoon salt
• 2 packages regular active or fast-acting dry yeast (4½ teaspoons)
• 1 cup very warm milk (120°F to 130°F)
• ¼ cup butter, softened
• 1 egg
• 1 cup packed brown sugar
• ½ cup butter, softened
• ¼ cup light corn syrup
• 1 cup pecan halves, if desired
• ½ cup chopped pecans or raisins, if desired
• ¼ cup granulated sugar or packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, softened

Instructions

1. 1In a large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, salt, and yeast. Add the warm milk, 1/4 cup softened butter, and the egg.
2. 2Beat with an electric mixer on low speed for 1 minute, scraping the bowl frequently. Increase to medium speed for 1 minute.
3. 3Stir in enough of the remaining flour, 1/2 cup at a time, to make the dough easy to handle.
4. 4Transfer the dough to a lightly floured surface. Knead for 5 minutes until smooth and springy. Lightly grease a large bowl.
5. 5Place the dough in the greased bowl, turning once to coat all sides. Cover loosely with plastic wrap and let it rise in a warm spot for about 90 minutes, or until doubled in size. The dough is ready if an indentation remains when gently pressed with a finger.
6. 6In a saucepan, heat the brown sugar and 1/2 cup butter to boiling, stirring constantly to prevent the sugar from burning. Remove from the heat and stir in the corn syrup. Pour the mixture into a 13x9-inch baking dish and sprinkle evenly with the pecan halves.
7. 7In a small bowl, mix the cinnamon, remaining sugar, and chopped nuts or raisins for the filling.
8. 8Gently punch the dough down to deflate it. On a lightly floured surface, roll the dough into a 15x10-inch rectangle. Spread with 2 tablespoons of softened butter and sprinkle the filling evenly across the top.
9. 9Starting from the 15-inch side, roll the dough up tightly. Pinch the edge to seal the seam. Shape the roll evenly with your fingers, then cut it into 15 one-inch slices using dental floss or a serrated knife. Using floss prevents the soft dough from squishing.
10. 10Place the slices slightly apart in the prepared baking dish. Cover loosely with plastic wrap and let rise in a warm place for about 30 minutes, or until doubled in size.
11. 11Bake in a preheated 350F oven for 30 to 35 minutes until golden brown. Let the dish stand for 2 to 3 minutes.
12. 12Place a heatproof serving tray upside down over the pan. Carefully and quickly invert the tray and pan together. Leave the pan in place for 1 minute so the caramel can drizzle down over the rolls, then remove the pan.

Recipe Details