Caramel Pecan Sticky Buns, so easy to make and so good, you’ll want to make them every weekend!
I should probably name these the lost rolls. I made these rolls almost 2 months ago. Just like I always do, I had a piece of paper and was writing down my measurements as I created, crossing out, making adjustments, spilling on my paper. Just a normal day in my kitchen. I always have that piece of paper right next to my mixer. It’s never a big deal. I usually Will transfer the recipe to the computer while my recipe is in the oven.
But it didn’t happen this time. Someone slept over. I think it was one of Grace’s friends. I can’t even remember. But I didn’t get the recipe into the computer. And then I lost my piece of paper! I searched everywhere. On the counter, in the drawers. I even started shaking out cookbooks. That paper was gone.
These rolls were good. I mean really good. Like burn your fingertips trying to get the last of the caramel out of the pan before it’s cooled, good. Like the caramel seeped into the twist of the rolls, making every bite a delicious, sugary, caramely bite. So this past weekend, my son stepped into the kitchen with me to recreate the magic. And we did. In fact, I think we made it even better the second time.
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for the dough
- 1 cup milk
- 5 tablespoons butter
- 2 eggs
- 3 1/2 cups bread flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 package active dry yeast (2 1/4 teaspoons)
for the filling
- 2 tablespoons butter, softened
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/3 cup chopped pecans
for the topping
- 1/2 cup butter, melted
- 2/3 cup brown sugar
- 1/4 cup corn syrup
- 1/2 cup chopped pecans (feel free to add more pecans to taste)
- In the bowl of your mixer, combine 1 cup flour, yeast, sugar and salt. Heat milk to 120 degrees and stir in butter, butter does not have to melt. Using the beater attachment of your mixer, stir in milk to flour mixture until well combined. Add in eggs, one at a time. Gradually add in remaining flour until a soft dough forms. Switch to dough hook or knead by hand for 7-8 minutes. Place dough in a lightly greased bowl, cover loosely with plastic wrap and let rise in a warm location until doubled in size.
- Prepare topping. In a small saucepan, combine butter, brown sugar and corn syrup. Heat until just below boiling and all sugar is melted. Pour into a greased 9 x 13 pan. Sprinkle chopped pecans evenly over topping. Set pan aside.
- Turn dough out onto a lightly floured surface and roll out into a 18 x 15 inch rectangle. Brush melted butter over entire surface. Combine sugar and cinnamon then sprinkle evenly over dough. Spread pecans in the same manner, coating evenly. Starting on a short side, roll dough, jelly roll style. Pinch seam to secure. Cut dough into 12 even slices approximately 1 1/4 inch thick. Place rolls, cut side down in prepared pan. Cover with plastic wrap and let rise until doubled and spaces between rolls are no longer visible. (at this point you can also place in the refrigerator for baking later) Once rolls are risen, remove plastic wrap and bake in a preheated 350 degree oven for 25-35 minutes, until golden brown.
- Remove from oven and let sit for one minute. Cover cooling rack or large tray with foil, then carefully invert rolls onto foil. PLease use caution. CARAMEL IS EXTREMELY HOT AND CAN BURN YOU. Remove pan and let rolls sit for 5 minutes before serving.
recipe source ChocolateChocolateandmore.com
Looking for other breakfast ideas?
Cinnamon Cinnabon Cake from Shugary Sweets
Super Crumb Cake from The Domestic Rebel