Soft and Sticky Caramel Pecan Rolls

PREP TIME: 40 mins | COOK TIME: 35 mins | CHILL TIME: 2 hrs | TOTAL TIME: 3 hrs 15 mins | SERVINGS: 12 Caramel Rolls

Soft, sticky, and delicious caramel pecan rolls! Looks like too much is going on, but it’s all worth it! You’ll be greeted with decadent rolls studded with pecans with an insane amount of caramel sauce that will no doubt make you drool!

Ingredients

Sweet dough:

2 large eggs

1 c. whole milk, warm

5 tbsp granulated sugar

3 & 1/4 c. all-purpose flour, spooned and leveled

1 tbsp active dry yeast

1/2 c. salted butter, very soft (divided) (1 stick)

1 tsp kosher salt

Caramel sauce:

1/3 c. honey

3/4 c. salted butter, (1 and 1/2 sticks)

1 & 1/2 c. brown sugar, firmly packed

1/3 c. heavy cream

1/4 tsp kosher salt

1/3 c. water

Roll filling:

1/3 c. granulated sugar

1/3 c. brown sugar, packed

1 & 3/4 (about 8 ounces) – cups pecans, toasted

dash nutmeg, optional

1/2 tsp cinnamon

How to make Soft and Sticky Caramel Pecan Rolls

Step 1: To make the sweet dough, place 1 c. of milk (or whole milk) in a glass measuring cup. Warm the microwave in 20-second increments. At this point, the milk should be about 105 to 110 degrees F. Let the milk cools down in the fridge it feels hot.

Step 2: To the warm milk, stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let this sit for 5 minutes until bubbly.

Step 3: To the measuring cup, add two eggs and whisk well until smooth.

Step 4: To a large bowl or stand mixer, place 3 1/4 cups flour and 1 tsp kosher salt. Add the wet ingredients and mix for about a minute until blended, scraping the sides and bottom of the bowl as you go.

Step 5: Set the mixer on low or medium-low and add 1 tbsp of very soft butter at a time until you have added the whole half cup.

Step 6: Continue beating for 5 minutes on medium-low speed once all the butter has been incorporated until you have a silky, smooth, and shiny dough.

Step 7: Using butter or oil, grease a large bowl.

Step 8: Into the greased bowl, scrape the sweet dough using a spatula. Tent and place in the fridge for at least 2 hours up to 2 days.

Step 9: In the meantime, prepare the caramel sauce. Melt 3/4 c butter in a medium saucepan over medium heat. Then, add 1 1/2 c brown sugar and mix well until blended.

Step 10: Turn the heat off, then whisk in 1/3 c. honey, 1/3 c. heavy cream, and 1/3 c water. Next, add 1/4 tsp kosher salt and mix well until smooth. Let this cool to room temperature. To speed up the process, you can pop this in the fridge. Note that you can prepare the caramel sauce up to 2 days in advance. Cover and store in the fridge.

Step 11: For the roll filling, toast the pecans. Prepare the oven to 350 degrees F. Into small or medium pieces, chop the pecans (or use pre-chopped pecans). On a dry-rimmed baking pan, evenly spread the chopped pecans. Place in the oven and bake for about 5 to 7 minutes at 350 degrees. Toss the pecans around once using a spatula during the baking time. Once the pecans are very fragrant they are toasted. Set them aside to cool.

Step 12: Mix 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. If desired, add a dash of nutmeg. Toss in half of the cooled pecans.

Step 13: On the stove, bring a pot of water to a boil. On the bottom rack of the oven, place an empty 9 x 13-inch pan. Above it, place another rack. Set the oven to 350 degrees for about 3 minutes, then turn it off.

Step 14: Into another 9 x 13-inch baking pan, add the cooled caramel sauce. So the sauce coats the sides of the pan, make sure to carefully tilt the pan or use a spoon or brush to distribute the caramel sauce. Then, sprinkle with the rest of the pecans. DO NOT MIX.

Step 15: Using flour, generously dust your work surface. Onto the flour, scrape the chilled dough, and knead it a few times. Using your hands, press it out into a rectangle. Into a large triangle, roll the dough to about 1/4 inch thickness using a rolling pin (the triangle should measure around 12 x 16-18 inches) Over the dough, evenly sprinkle the sugar and pecan mixture.

Step 16: Beginning from the long edge, roll up the dough, smoothing it from the center using your hands to make an even roll. Seal the roll.

Step 17: Into 12 slices, cut the dough using a very long and sharp serrated knife to about half an inch each. In between cuts, dip the knife in flour. Let the dough sit in the freezer for 20 minutes if it is pretty sticky on the inside, then try cutting it again.

Step 18: In the prepared pan, place the rolls.

Step 19: Using a non-stick spray, generously grease some plastic wrap, then lay them on top of the dough.

Step 20: Into the empty 9 x 13-inch pan in the oven, pour the boiling water that you prepare. Allow the rolls to rise for about 30 minutes with the water bath until nice and puffy. DO NOT open the oven door. Take the rolls and the pan of water out after 30 minutes of rising in the steam.

Step 21: Ready the oven and preheat it to 350 degrees F.

Step 22: Set the dough in a warm spot to allow them to continue rising. This takes about 15 minutes.

Step 23: Bake the rolls in the preheated oven for about 35 to 45 minutes. In the last 15 to 20 minutes of baking, tent the rolls with a sheet of foil.

Step 24: When fully baked, the rolls should be dark golden on top, and their internal temperature has reached 190 degrees F.

Step 25: Allow the rolls to cool for about 20 minutes in the pan. Onto a platter, invert the whole pan, or you can take the rolls out one by one. Serve with a glass of milk. You can keep the rolls on the counter for up to 2 days, covered.

Nutrition Facts:

Serving: 1roll | Calories: 669 kcal | Carbohydrates: 81g | Protein: 7g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 445mg | Potassium: 216mg | Fiber: 3g | Sugar: 53g | Vitamin A: 777IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 3mg

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Soft and Sticky Caramel Pecan Rolls

Soft, sticky, and delicious caramel pecan rolls! Looks like too much is going on, but it's all worth it! You'll be greeted with decadent rolls studded with pecans with an insane amount of caramel sauce that will no doubt make you drool!

Print Recipe Pin Recipe

Prep Time 40 mins

Cook Time 35 mins

Total Time 3 hrs 15 mins

Course Dessert

Cuisine American

Servings 12 people

Calories 669 kcal

Ingredients

  

• Sweet dough:
• 2 large eggs
• 1 c. whole milk warm
• 5 tbsp granulated sugar
• 3 & 1/4 c. all-purpose flour spooned and leveled
• 1 tbsp active dry yeast
• 1/2 c. salted butter very soft (divided) (1 stick)
• 1 tsp kosher salt
• Caramel sauce:
• 1/3 c. honey
• 3/4 c. salted butter (1 and 1/2 sticks)
• 1 & 1/2 c. brown sugar firmly packed
• 1/3 c. heavy cream
• 1/4 tsp kosher salt
• 1/3 c. water
• Roll filling:
• 1/3 c. granulated sugar
• 1/3 c. brown sugar packed
• 1 & 3/4 about 8 ounces - cups pecans, toasted
• dash nutmeg optional
• 1/2 tsp cinnamon

Instructions

 

• To make the sweet dough, place 1 c. of milk (or whole milk) in a glass measuring cup. Warm the microwave in 20-second increments. At this point, the milk should be about 105 to 110 degrees F. Let the milk cools down in the fridge it feels hot.
• To the warm milk, stir in 1 tbsp yeast and 5 tbsp granulated sugar. Let this sit for 5 minutes until bubbly.
• To the measuring cup, add two eggs and whisk well until smooth.
• To a large bowl or stand mixer, place 3 1/4 cups flour and 1 tsp kosher salt. Add the wet ingredients and mix for about a minute until blended, scraping the sides and bottom of the bowl as you go.
• Set the mixer on low or medium-low and add 1 tbsp of very soft butter at a time until you have added the whole half cup.
• Continue beating for 5 minutes on medium-low speed once all the butter has been incorporated until you have a silky, smooth, and shiny dough.
• Using butter or oil, grease a large bowl.
• Into the greased bowl, scrape the sweet dough using a spatula. Tent and place in the fridge for at least 2 hours up to 2 days.
• n the meantime, prepare the caramel sauce. Melt 3/4 c. butter in a medium saucepan over medium heat. Then, add 1 1/2 c. brown sugar and mix well until blended.
• Turn the heat off, then whisk in 1/3 c. honey, 1/3 c. heavy cream, and 1/3 c. water. Next, add 1/4 tsp kosher salt and mix well until smooth. Let this cool to room temperature. To speed up the process, you can pop this in the fridge. Note that you can prepare the caramel sauce up to 2 days in advance. Cover and store in the fridge.
• For the roll filling, toast the pecans. Prepare the oven to 350 degrees F. Into small or medium pieces, chop the pecans (or use pre-chopped pecans). On a dry-rimmed baking pan, evenly spread the chopped pecans. Place in the oven and bake for about 5 to 7 minutes at 350 degrees. Toss the pecans around once using a spatula during the baking time. Once the pecans are very fragrant they are toasted. Set them aside to cool.
• Mix 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. If desired, add a dash of nutmeg. Toss in half of the cooled pecans.
• On the stove, bring a pot of water to a boil. On the bottom rack of the oven, place an empty 9 x 13-inch pan. Above it, place another rack. Set the oven to 350 degrees for about 3 minutes, then turn it off.
• Into another 9 x 13-inch baking pan, add the cooled caramel sauce. So the sauce coats the sides of the pan, make sure to carefully tilt the pan or use a spoon or brush to distribute the caramel sauce. Then, sprinkle with the rest of the pecans. DO NOT MIX.
• Using flour, generously dust your work surface. Onto the flour, scrape the chilled dough, and knead it a few times. Using your hands, press it out into a rectangle. Into a large triangle, roll the dough to about 1/4 inch thickness using a rolling pin (the triangle should measure around 12 x 16-18 inches) Over the dough, evenly sprinkle the sugar and pecan mixture.
• Beginning from the long edge, roll up the dough, smoothing it from the center using your hands to make an even roll. Seal the roll.
• Into 12 slices, cut the dough using a very long and sharp serrated knife to about half an inch each. In between cuts, dip the knife in flour. Let the dough sit in the freezer for 20 minutes if it is pretty sticky on the inside, then try cutting it again.
• In the prepared pan, place the rolls.
• Using a non-stick spray, generously grease some plastic wrap, then lay them on top of the dough.
• Into the empty 9 x 13-inch pan in the oven, pour the boiling water that you prepare. Allow the rolls to rise for about 30 minutes with the water bath until nice and puffy. DO NOT open the oven door. Take the rolls and the pan of water out after 30 minutes of rising in the steam.
• Ready the oven and preheat it to 350 degrees F.
• Set the dough in a warm spot to allow them to continue rising. This takes about 15 minutes.
• Bake the rolls in the preheated oven for about 35 to 45 minutes. In the last 15 to 20 minutes of baking, tent the rolls with a sheet of foil.
• When fully baked, the rolls should be dark golden on top, and their internal temperature has reached 190 degrees F.
• Allow the rolls to cool for about 20 minutes in the pan. Onto a platter, invert the whole pan, or you can take the rolls out one by one. Serve with a glass of milk. You can keep the rolls on the counter for up to 2 days, covered.