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Soft and Sticky Caramel Pecan Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 70 reviews
  • Author: Deborah
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 15 minutes plus 2 hour chilling and rising times
  • Yield: 12 caramel pecan rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These Soft and Sticky Caramel Pecan Rolls are rich, gooey, and irresistibly delicious cinnamon rolls topped with a luscious caramel sauce and toasted pecans. Made with a sweet yeast dough that is chilled and rolled out, then layered with a spiced pecan sugar mixture, baked in a caramel bath. The rolls are steamed to rise quickly, then baked until golden and perfectly sticky, making an unforgettable treat for breakfast or dessert.

Ingredients

Scale

Dough

  • 1 cup whole milk (warm)
  • 1 tablespoon active dry yeast
  • 5 tablespoons granulated sugar
  • 2 large eggs
  • 3 & 1/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon kosher salt
  • 1/2 cup salted butter (very soft, divided, 1 stick)

Caramel Sauce

  • 3/4 cup salted butter (1 and 1/2 sticks)
  • 1 & 1/2 cups brown sugar (firmly packed)
  • 1/3 cup honey
  • 1/3 cup heavy cream
  • 1/3 cup water
  • 1/4 teaspoon kosher salt

Filling

  • 1 & 3/4 cups pecans (about 8 oz, toasted and divided)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 1/2 teaspoon cinnamon
  • Dash nutmeg (optional)

Instructions

  1. Make the sweet dough: Warm the milk until about 105-110°F, then stir in yeast and 5 tablespoons sugar. Wait 5 minutes for it to become bubbly, indicating the yeast is active.
  2. Add eggs and mix: Whisk in the two eggs until smooth.
  3. Prepare dry ingredients: In a large bowl or stand mixer, combine 3 1/4 cups flour and 1 teaspoon kosher salt.
  4. Combine wet and dry: Add the wet mixture to the flour and beat with paddle attachment for 1 minute, scraping sides and bottom.
  5. Incorporate butter: Slowly add 1 tablespoon of very soft butter at a time, fully absorbing each before adding more, until 1/2 cup butter is incorporated.
  6. Beat dough: Continue beating on medium-low speed for 5 minutes until silky, shiny, and forming a loose, wet ball.
  7. Chill dough: Grease a large bowl, scrape dough into it, cover, and refrigerate for 2 hours up to 2 days to firm up.
  8. Make caramel sauce: Melt 3/4 cup butter over medium heat; add brown sugar and stir until incorporated. Turn off heat and whisk in honey, heavy cream, water, and salt until smooth. Cool to room temperature.
  9. Toast pecans: Preheat oven to 350°F. Spread pecans on a rimmed pan and bake 5-7 minutes until fragrant, tossing once. Cool.
  10. Prepare roll filling: Mix granulated sugar, brown sugar, cinnamon, and optional nutmeg in a bowl. Add half of the toasted pecans and mix, reserving the other half for caramel topping.
  11. Prepare rise environment: Boil water in a pot on stove and place empty 9×13-inch pan on oven bottom rack. Heat oven to 350°F for 3 minutes then turn off for steam rise method.
  12. Prepare baking pan: Pour caramel sauce into a different 9×13 pan and tilt to coat sides. Sprinkle reserved pecans evenly over the caramel. Set aside.
  13. Roll out dough: Lightly flour a workspace. Scrape chilled dough onto it, knead a few times, press into a rectangle, and roll out to about 12×16–18 inches and 1/4 inch thick.
  14. Add filling: Evenly sprinkle the sugar-pecan mixture over the rolled dough.
  15. Form rolls: Roll dough from the long edge, smoothing the roll as you go to ensure even thickness, then seal the edge with fingers.
  16. Cut rolls: Using a long serrated knife, cut the dough into 12 slices about 1 1/2 inches thick, flouring the knife between cuts as needed. If too soft, chill in freezer 20 minutes before cutting.
  17. Arrange rolls in pan: Place rolls upright in the caramel-filled pan.
  18. Cover rolls: Spray plastic wrap with nonstick spray and cover rolls snugly to prevent sticking.
  19. Steam rise rolls: Pour boiling water into the pan at the bottom of the oven rack. Place rolls on rack above water. Keep oven off and door closed. Let rolls rise for 30 minutes until puffy.
  20. Second rise: Remove water pan and rolls from oven. Preheat oven to 350°F. Let rolls rise at room temperature another 15 minutes for a total 45-minute rise.
  21. Bake: Bake rolls at 350°F for 35-45 minutes. Cover with foil the last 15-20 minutes to prevent over-browning.
  22. Check doneness: Rolls should be dark golden and reach an internal temperature of 190°F.
  23. Cool and serve: Let cool 20 minutes in pan. Invert the pan onto platter or remove rolls individually, serving them bottom-side-up to enjoy with milk.

Notes

  • Make sure to chill the dough thoroughly; it is too sticky to handle otherwise.
  • Spray plastic wrap before covering rising rolls to prevent sticking to the dough.
  • Use the steaming method in the oven with boiling water to speed up rising time to about 45 minutes.
  • Monitor pecans closely while toasting; they can burn quickly.
  • You can prepare the caramel sauce up to 2 days ahead and refrigerate.
  • Rolls keep well for up to 2 days at room temperature when covered.

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Find it online: https://easydinnerinminutes.com/soft-and-sticky-caramel-pecan-rolls-recipe/