Caramel Pecan Rolls
There was a bakery nearby that had the BEST caramel pecan rolls and I went through an intense phase where I bought them too frequently and then I got sick of them. They ended up closing about a year ago and I started craving them again, so I decided to become self sufficient and make my own. No offense to the bakery that is no longer, but these are better. They are SUPER rich, salty, sweet, flakey, gooey, they’re everything.
Enjoy this recipe- it’s beyond!
Caramel Pecan Cinnamon Sticky Rolls
Yield: 12
Ingredients
Dough
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/4 cup plus 1 teaspoon sugar
- 3/4 cup whole milk
- 2 tablespoons dark brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 3 cups flour (plus more for kneading)
- 3/4 tsp salt
- 8 tablespoons butter, at room temperature
Filling
- 1/2 cup sugar
- 1/4 cup dark brown sugar
- 1/2 cup pecans, chopped and toasted
- 1 tablespoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 tablespoon maple syrup
- 4-5 tablespoons butter, melted
Caramel Pecan Topping
- 3/4 cups butter (1 1/2 sticks) I prefer salted
- 1 1/2 cups dark brown sugar, packed
- 1/2 cup heavy cream
- 1 cup pecans, chopped and toasted
Instructions
Dough
- Combine yeast, 1 teaspoon of sugar, and 1/4 cup of whole milk heated to 115°F in the bowl of a stand mixer. Stir to combine and let it sit for about 10 minutes until it starts to become foamy.
- Add the remaining sugar (1/4 cup), milk, light brown sugar, vanilla, egg, and egg yolk, and beat on low speed for 1 minute until thoroughly combined.
- Add the flour and salt, and then mix on medium speed until the dough comes together. Increase the mixer speed to high and knead the dough for about 5 minutes.
- Add the butter and continue kneading until the dough becomes smooth and starts to pull away from the sides of the bowl, which should take around 6+ minutes scraping down the bowl when needed. The dough will be very hydrated and glossy. Once you’re at that consistency, remove the bowl from the mixer, cover it with plastic wrap, and set it aside in a warm place to rise for 1 1/2 to 2 hours until it has doubled in size.
- While dough is proofing, make the filling. Mix sugar, dark brown sugar, pecans, cinnamon, nutmeg, salt, and maple syrup (do not add the butter). Set aside.
- After the dough has risen, gently punch it down and transfer it onto a heavily floured surface. Knead the dough for about a minute until it is no longer sticky, adding more flour as necessary. With a floured rolling pin, roll the dough into a 12"x20" rectangle.
- Brush the dough with melted butter and then spread the filling mixture on top of the dough leaving about an inch on the edge. Gently press the filling into the dough. Tightly start rolling the dough starting closest to you, and roll up to the top as evenly as possible, while adjusting the dough as you roll up.
- Place the dough seam-side down onto a cutting board and use a knife to evenly mark 12 sections, and then cut the log.
- Place the 12 rolls into a greased 9x13 baking dish and cover and place in a warm spot for 2 hours (or overnight in a refrigerator).
Caramel Topping
- While the cinnamon rolls are on their last rise, prepare the caramel. In a medium pan, melt butter over medium heat until melted. Once melted, add brown sugar and stir together until combined and remove from heat. Pour in cream and whisk until smooth. Cool to room temperature.
Caramel Pecan Roll Assembly and Cooking
- Preheat the oven to 375°F.
- When rolls are ready to be cooked, remove them from the refrigerator and either get a new 9x13 pan or remove the rolls from the 9x13 pan onto a plate.
- Pour the caramel in the bottom of the pan. Sprinkle the remaining pecans (1 cup) evenly over the caramel. Place the cinnamon rolls on top of the caramel- I like to put the top side of the rolls face down into the caramel, so that the bottoms are exposed to the air since you are going to flip them over when they are done cooking.
- Place them in oven and cook for about 30-40 minutes until they are golden brown. Once they are done, remove them from the oven and let them rest for about 10-15 minutes to cool down a little bit. Once they’re easier to work with, grab a large plate or serving tray and cover the top of the 9x13 pan tightly and carefully flip the pan over the plate. Remove the pan carefully and then serve. Enjoy!
