"Pillowy-soft, sweet dough swathed in buttery, warm caramel wrapped with pecans. Festive for family breakfast and brunch, follow along as we craft our sticky rolls with love and serve them hot out of the oven."
Dave's Caramel-Pecan Sticky Rolls
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- Recipe Card
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 8 rolls
Recipe Card
ingredients
- 3/4 cup warm water
- 1 envelope dry yeast
- 4 tablespoon softened butter
- 1 large egg
- 1 tablespoon dry milk powder
- 2 1/2 cups bread flour
- 1/4 cup granulated sugar
- 1/21 tsp salt
- 6 tablespoon melted butter
- 1/2 cup dark brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- 1/4 tsp nutmeg
- 10 tablespoon butter
- 2 tablespoon dark brown sugar
- 1 cup chopped pecans
- 2 tablespoon light corn syrup
Method
Step 1
Make the dough- Pour the warm water into the bowl of a heavy mixer with the dough hook attached. Sprinkle the yeast over the water and stir to combine. Allow the yeast to start to activate and bubble, about 5 minutes.
Step 2
Add the softened butter, egg, dry milk, 2 cups of the bread flour, salt and pepper. Attach the dough hook and begin to combine the ingredients. The dough will be soft and sticky. Add additional flour just until the dough forms a very soft ball. Knead in the mixer until soft and elastic, about 8 minutes. Spray a large plastic tub with cooking spray and turn the dough into the tub. Loosely place the lid on the tub and place the dough in a warm place to rise and double in size. The dough should double in size in about 3 hours.
Step 3
Flour a work surface and turn the dough out of the bowl. Roll the dough into a rectangle about 10" x 14" and 1/3" thick. Brush the dough with the melted butter and sprinkle with the dark brown sugar, cinnamon, nutmeg, and cloves. Beginning at the long edge, slowly roll-up the dough into a log. Pinch the ends of the dough log to seal the edges. Cut the dough log into 8 equal size rolls.
Step 4
Make the caramel and bake the rolls- Heat a saucepan over medium heat. Add the butter and melt. Once the butter is melted, stir in the brown sugar and corn syrup. Let the caramel come to a simmer and cook for 3 minutes. Pour the caramel into the baking dish and sprinkle the chopped pecans over the top. Place the sliced rolls on top of the pecans and caramel. Cover and let the rolls rise again until doubled, about one hour.
Step 5
Heat the oven to 325. Bake the rolls just until they start to turn golden brown, about 20 minutes. Remove the baking pan from the oven. Use a spatula to place the rolls on top of the cookie rack placed over a baking sheet. Spoon any caramel and nuts left in the baking pan over the top of the rolls. Serve the rolls warm while the caramel is still hot and sticky.