Description
These Soft and Sticky Caramel Pecan Rolls are the perfect indulgent treat featuring a tender, fluffy dough swirled with a cinnamon-sugar filling, topped with gooey homemade caramel sauce and crunchy pecans. Baked to golden perfection, these rolls are an irresistible sweet breakfast or dessert that melt in your mouth with every bite.
Ingredients
Scale
Dough
- 1/2 cup warm milk (110°F/45°C)
- 2 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon salt
- 1/2 teaspoon vanilla extract
Caramel Sauce and Topping
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Cinnamon Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- Make the Dough: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
- Combine Dough Ingredients: In a large bowl or stand mixer, mix together the flour and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Mix until a soft dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface for 8-10 minutes by hand or use a stand mixer fitted with a dough hook to knead until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size.
- Prepare Caramel Sauce: In a small saucepan, melt 1/2 cup butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a gentle boil and cook for 3-4 minutes until the sauce thickens slightly. Remove from heat and stir in the vanilla extract.
- Prepare Baking Dish: Pour the caramel sauce into the bottom of a 9×13-inch baking dish. Evenly sprinkle the chopped pecans over the caramel. Set aside.
- Make Cinnamon Filling: In a small bowl, mix the softened butter, brown sugar, ground cinnamon, and salt until well combined to form a smooth cinnamon filling.
- Roll Out Dough: After the dough has risen, punch it down to release air. Roll it out on a floured surface into an 18×12 inch rectangle.
- Spread Filling: Evenly spread the cinnamon filling over the rolled dough, leaving about a 1-inch border on all sides.
- Roll Dough Log: Starting from the long edge, tightly roll the dough into a log shape, sealing the edge to secure it.
- Slice Rolls: Cut the rolled dough into 12-15 evenly sized slices depending on preferred roll size.
- Arrange Rolls: Place the slices cut-side up into the prepared baking dish over the caramel and pecans.
- Second Rise: Cover the baking dish with a clean towel and allow the rolls to rise for 30-45 minutes, until they become puffy and nearly double in size.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake Rolls: Bake the rolls for 25-30 minutes, or until they are golden brown on top and fully cooked through.
- Cool Slightly: Remove the rolls from the oven and let them cool for a few minutes.
- Unmold and Serve: Carefully invert the baking dish onto a large platter or tray to release the sticky caramel pecan topping. Serve the rolls warm to enjoy their gooey, sweet deliciousness.
Notes
- Ensure the milk is warm but not hot to activate yeast without killing it.
- Knead the dough thoroughly for a soft, elastic texture in the rolls.
- Letting the dough rise fully is key for fluffy rolls.
- Use a sharp knife or dental floss to slice the rolled dough cleanly.
- The caramel sauce thickens slightly as it cools, so serve the rolls warm for best gooey texture.
- Store leftovers tightly covered at room temperature for 1-2 days or freeze for longer storage.
