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Caramel Pecan Sticky Rolls
A yeast dough made with warm milk, butter, and egg rises until doubled, then rolls out flat for a filling of cinnamon sugar and chopped pecans or raisins. Brown sugar, softened butter, corn syrup, and pecan halves go into the bottom of the pan first — that layer becomes the glaze once the pan flips. After a second rise and a 180-minute total process, the rolls invert onto a platter and the caramel pours over the top while still hot. Makes 15.
Equipment
- Hand Mixer
- Rolling Pin
- Oven
Ingredients
- 3 ½ to 4 cups all-purpose or bread flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 2 packages regular active or fast-acting dry yeast (4 ½ 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
- 5 Gently push fist into dough to deflate. Flatten dough with hands or rolling pin
Instructions
- 1Combine 2 cups of the flour, 1/3 cup of granulated sugar, the salt, and the yeast in a large mixing bowl. Pour in the warm milk, 1/4 cup of softened butter, and the egg.
- 2Blend the mixture with an electric mixer on low speed for 1 minute, scraping down the sides of the bowl as needed. Increase the speed to medium and beat for another minute.
- 3Stir in the remaining flour, adding a 1/2 cup at a time, until the dough comes together and is easy to handle.
- 4Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and springy. Place the dough into a large greased bowl, turning it once to coat all sides.
- 5Cover the bowl loosely with plastic wrap and let it rise in a warm spot for about 1 hour and 30 minutes, or until it doubles in size. You'll know it's ready if an indentation remains when you gently press two fingers into the dough.
- 6Combine the brown sugar and 1/2 cup of butter in a saucepan. Bring to a boil over medium heat, stirring constantly to prevent burning. Remove the pan from the heat, stir in the corn syrup, and pour the mixture into a 13x9-inch baking pan. Scatter the pecan halves evenly over the caramel base.
- 7Stir together the remaining filling ingredients in a small bowl, setting aside the 2 tablespoons of softened butter for later use.
- 8Punch down the dough and press it out into a 15x10-inch rectangle on a lightly floured surface. Spread the reserved 2 tablespoons of butter evenly over the dough and sprinkle the cinnamon sugar filling on top.
- 9Roll the dough tightly into a log, starting from the longer 15-inch side. Pinch the seam of the dough to seal the roll completely. Shape the log with your fingers to ensure an even thickness, then cut it into 15 1-inch slices using dental floss or a serrated knife.
- 10Arrange the slices slightly apart in the prepared baking pan. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for about 30 minutes until doubled in size.
- 11Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 30 to 35 minutes until they turn a deep golden brown, then let them rest in the pan for 2 to 3 minutes.
- 12Place a heatproof serving tray upside down over the baking pan and carefully invert them together. Leave the pan in place for 1 minute to allow the warm caramel to drizzle down over the rolls before removing it.
Notes
- Make ahead: You can prepare the dough through the first rise the night before. Punch it down, cover tightly, and refrigerate overnight. Let it come to room temperature before rolling and filling.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheat: Warm individual rolls in the microwave for 15 to 20 seconds to soften the caramel and dough.
- Tip: Using unflavored dental floss to cut the dough prevents the rolls from squishing, keeping them perfectly round.
Recipe Details
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