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Caramel-Pecan Sticky Rolls
Caramel-Pecan Sticky Rolls
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Prep Time:
40 minutes
Total Time:
3 hours 15 minutes
Indulge in warm, rich pecan-topped yeast pinwheels for pure happiness.
Ingredients:
  • 3 1/2 to 4 cups all-purpose or bread flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
  • 1 cup very warm milk (120°F to 130°F)
  • 1/4 cup butter, softened
  • 1 egg
  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup light corn syrup
  • 1 cup pecan halves, if desired
  • 1/2 cup chopped pecans or raisins, if desired
  • 1/4 cup granulated sugar or packed brown sugar
  • 2 tablespoons butter, softened
Instructions:
  • Combine 2 cups of flour, 1/3 cup granulated sugar, salt, and yeast in a large bowl. Add warm milk, 1/4 cup of butter, and egg. Mix with an electric mixer on low speed for 1 minute, scraping the bowl often. Increase speed to medium and mix for 1 more minute, scraping the bowl as needed. Gradually stir in additional flour, 1/2 cup at a time, until the dough is smooth and easy to work with.
  • Place the dough on a lightly floured surface and knead for about 5 minutes until it becomes smooth and springy. Grease a large bowl with shortening and then place the dough in the bowl, turning it to ensure all sides are greased. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 hour and 30 minutes, or until it doubles in size. To test readiness, touch the dough - it is ready when an indentation remains.
  • In a 2-quart saucepan, melt brown sugar and 1/2 cup butter until bubbly, stirring constantly; take off heat. Mix in corn syrup. Transfer to a 13x9-inch pan and top with pecan halves.
  • Combine all filling ingredients in a small bowl, excluding 2 tablespoons of butter; set aside.
  • Press fist into dough to release any air bubbles and flatten it into a 15x10-inch rectangle on a lightly floured surface. Spread 2 tablespoons of butter on the dough and sprinkle on the filling. Roll the dough tightly from the long side, sealing the edge by pinching it. Evenly shape the roll with your fingers and cut it into 15 (1-inch) slices using dental floss or a serrated knife.
  • Arrange the slices in the pan with some space in between. Gently cover with plastic wrap and allow to rise in a warm spot for around 30 minutes, until the dough has doubled in size.
  • Preheat oven to 350°F. Bake until golden brown, about 30-35 minutes. Allow to cool for 2-3 minutes. Invert a heatproof tray or serving plate on top of the pan, then quickly flip them over. Let the pan sit for 1 minute to allow caramel to drizzle over rolls, then remove the pan. Serve the rolls warm.

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