Description
These Soft and Sticky Caramel Pecan Rolls are a decadent treat featuring fluffy, buttery dough swirled with cinnamon sugar, baked atop a rich homemade caramel sauce and crunchy pecans. Perfect for breakfast or dessert, they combine gooey caramel, warm spices, and nutty crunch in 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, 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 the flour and salt. Add the yeast mixture, softened butter, eggs, and vanilla extract. Stir until a soft dough forms.
- Knead the Dough: Knead on a lightly floured surface for 8-10 minutes or use a stand mixer with a dough hook until 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 butter over medium heat. Stir in brown sugar and heavy cream. Bring to a gentle boil and cook for 3-4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
- Assemble Caramel Layer: Pour the caramel sauce into the bottom of a 9×13-inch baking dish and sprinkle chopped pecans evenly over it. Set aside.
- Make Cinnamon Filling: In a small bowl, combine softened butter, brown sugar, cinnamon, and salt. Mix until well combined.
- Shape Rolls: After the dough has risen, punch it down to release air. Roll out on a floured surface into an 18×12-inch rectangle.
- Add Filling: Spread the cinnamon filling evenly over the rolled dough, leaving a 1-inch border around edges.
- Roll Dough: Starting from the long edge, roll the dough tightly into a log and seal the edge.
- Slice Rolls: Cut the log into 12-15 even slices based on preferred roll size.
- Arrange Rolls: Place the slices cut-side up over the caramel and pecans in the baking dish.
- Second Rise: Cover with a clean towel and let the rolls rise for 30-45 minutes until puffy and nearly doubled in size.
- Preheat Oven: Heat the oven to 350°F (175°C).
- Bake Rolls: Bake for 25-30 minutes or until golden brown on top and fully cooked.
- Cool Slightly: Remove from oven and let cool for a few minutes.
- Invert Rolls: Carefully flip the baking dish onto a large platter to release the sticky caramel pecan topping.
- Serve: Serve warm and enjoy the deliciously gooey, soft caramel pecan rolls.
Notes
- Make sure the milk is warm but not hot to activate the yeast properly.
- You can store leftover rolls in an airtight container at room temperature for up to 2 days.
- Reheat slightly before serving to restore softness and gooey texture.
- If you prefer less sweetness, reduce the brown sugar slightly in the caramel and filling.
- For a nut-free version, omit pecans or substitute with toasted seeds.
