1 / 1
Caramel Pecan Sticky Rolls
A yeast dough made with warm milk, butter, egg, and up to four cups of flour rises once before rolling. A brown sugar-butter-corn syrup caramel spreads across the bottom of the pan, pecan halves press into it, then the rolled-up cinnamon-filled dough slices go on top. During baking, the caramel bubbles up around each roll; inverting the pan while still hot coats every surface. Fifteen rolls, about three hours including both rise periods.
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
- 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.
- 2Beat with an electric mixer on low speed for 1 minute, scraping the bowl frequently. Increase to medium speed for 1 minute.
- 3Stir in enough of the remaining flour, 1/2 cup at a time, to make the dough easy to handle.
- 4Transfer the dough to a lightly floured surface. Knead for 5 minutes until smooth and springy. Lightly grease a large bowl.
- 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.
- 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.
- 7In a small bowl, mix the cinnamon, remaining sugar, and chopped nuts or raisins for the filling.
- 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.
- 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.
- 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.
- 11Bake in a preheated 350F oven for 30 to 35 minutes until golden brown. Let the dish stand for 2 to 3 minutes.
- 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.
Notes
- Make ahead: After placing the sliced rolls in the pan, cover tightly with plastic wrap or foil and refrigerate for 4 to 24 hours. Before baking, replace the tight cover with loose plastic wrap and let rise in a warm spot for about 2 hours until doubled.
- Classic cinnamon rolls: Omit the caramel topping and pecan halves. Grease the baking dish, arrange the slices, and bake as directed. Do not invert the pan after baking. Cool for 10 minutes, then finish with a powdered sugar glaze.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat gently in the microwave.
Recipe Details
About the Author
