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- 4 cups all-purpose flour - 1 packet (2 ¼ teaspoons) instant yeast - ½ cup granulated sugar - 1 teaspoon salt - ½ cup whole milk, warmed to about 110°F (43°C) - ½ cup unsalted butter, melted and cooled slightly - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 cup packed brown sugar (light or dark) - ½ cup unsalted butter, softened (for caramel topping) - 1 cup pecans, coarsely chopped - 1 teaspoon ground cinnamon The right ingredients make a big difference. For flour, I suggest using all-purpose flour. It gives the rolls the best texture. You want a nice balance between fluffiness and chewiness. When it comes to sugar, use both granulated and brown sugar. Granulated sugar is perfect for the dough. Brown sugar adds deep flavor to the caramel. For pecans, choose coarsely chopped roasted pecans. Roasting brings out their rich flavor. Raw pecans do not have that same nutty taste. You want every bite to burst with flavor. {{ingredient_image_2}} To start, gather your dry ingredients. In a large mixing bowl, combine 2 cups of all-purpose flour, instant yeast, granulated sugar, and salt. Use a whisk to blend these well. In another bowl, mix the warmed milk, slightly cooled melted butter, eggs, and vanilla extract. Whisk until all is smooth. Pour this wet mixture into the dry ingredients. Stir gently until you form a shaggy dough. This dough should not be too sticky. Next, it's time to knead the dough. Gradually add the rest of the flour, about ½ cup at a time. Knead the dough on a lightly floured surface for about 5 to 7 minutes. You want the dough to be smooth and elastic. You can tell it is ready when it springs back after you poke it. Once done, place the dough in a greased bowl. Cover it with a kitchen towel and let it rise in a warm spot for about 1 hour. The dough should double in size. Now, let's make the caramel topping. In a medium saucepan over medium heat, combine softened butter and brown sugar. Stir this mixture continuously until it melts and begins to bubble. Remove it from the heat. Carefully pour the hot caramel evenly into the bottom of a greased 9x13 inch pan. Sprinkle the chopped pecans over the caramel evenly. After the dough has risen, gently punch it down to release the air. Roll the dough out on a floured surface into a large rectangle measuring about 16x12 inches. Spread a thin layer of softened butter over the surface of the dough. Next, sprinkle the ground cinnamon and an optional extra touch of sugar on top. Begin rolling the dough tightly, starting from the long edge. Cut the log into 12 equal pieces using a sharp knife. Place the rolls, spiral side down, into the pan on top of the caramel and pecans. Cover the pan again with a towel and let the rolls rise for another 30 to 45 minutes until they puff up. While they rise, preheat your oven to 350°F (175°C). When the rolls are puffy, bake them for 25 to 30 minutes. They should turn a rich golden brown, and you will see the caramel bubbling. Over-kneading vs. under-kneading the dough: Kneading is key for good texture. If you knead too much, your rolls become tough. If you don’t knead enough, they can be dense. Aim for 5-7 minutes until the dough feels smooth and elastic. Importance of precise measuring: Baking is a science. Use measuring cups and spoons for accuracy. Too much flour can make your dough dry. Too little sugar can affect the caramel. Always level off your measurements for best results. Adjusting the recipe for thicker or thinner caramel: If you want thicker caramel, add more brown sugar. For thinner caramel, use less. Stir it well until it bubbles for a smooth texture. How to prevent burnt caramel: Watch the heat closely. Stir often to avoid burning. If you see dark spots, lower the heat. Remove it from the stove as soon as it melts and bubbles to keep it golden. Garnishing options for an appealing look: For a beautiful finish, sprinkle whole pecans on top before serving. You can also dust with powdered sugar for extra charm. Both options make your rolls look fancy. Serving suggestions for best enjoyment: Serve the sticky rolls warm on a colorful platter. Drizzle any extra caramel over the top. Pair them with coffee or tea for a delightful treat. Enjoying them fresh adds to the joy! Pro Tips Use Fresh Yeast: Always check the expiration date on your yeast packet. Fresh yeast ensures your rolls rise properly for a fluffy texture. Room Temperature Ingredients: Make sure your eggs and milk are at room temperature. This helps create a smoother dough and better rise. Don’t Skip the Second Rise: Allowing the rolls to rise a second time is crucial for achieving that light, airy texture. Be patient! Invert While Warm: Inverting the pan while the caramel is warm makes it easier to release the rolls and prevents them from sticking. {{image_4}} You can make these caramel pecan sticky rolls even better. Try adding spices like nutmeg, ginger, or cardamom. These spices add warmth and depth to the rolls. A little bit can change the whole flavor. You can also mix in chocolate or fruits. Chopped chocolate gives a rich twist, while fruits like apples or berries add freshness. Just make sure to balance sweetness. If you need gluten-free options, use almond flour or a gluten-free blend. These can work well without losing taste. Look for brands that fit your needs. For vegan substitutions, replace eggs with flax eggs or applesauce. Use plant-based milk and vegan butter. These changes keep the rolls tasty and fluffy. Pair these sticky rolls with coffee or tea. The warm drinks enhance the sweet flavors. They also go well with dessert wines for a special treat. For creative serving ideas, try stacking them on a cake stand. Garnish with whole pecans or a sprinkle of powdered sugar. This makes them look fancy for any occasion. Store your caramel pecan sticky rolls in a cool, dry place. If you plan to eat them within a day or two, leave them at room temperature. Use an airtight container to keep them fresh and soft. This helps prevent them from drying out. If you want to keep them longer, refrigeration is an option. However, it may change the texture. If you refrigerate, make sure they are in a tight container. To reheat sticky rolls, the oven works best. Preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This keeps the rolls soft and warm. You can also use a microwave. Heat them for 15-20 seconds. But be careful, as microwaving too long may make them tough. You can freeze sticky rolls for later. Freeze them before baking for the best results. After shaping the rolls, place them in a single layer on a baking sheet. Once they are frozen, transfer them to a freezer bag. Make sure to remove as much air as possible. If frozen after baking, wait until they cool completely. Thaw them overnight in the fridge before reheating. This helps keep them soft and tasty. Yes, you can use active dry yeast. The main difference is that active dry yeast needs to be activated in warm water first. To substitute, use the same amount of active dry yeast. Mix it with warm water (about 110°F) and let it sit for 5-10 minutes until it bubbles. Then, add it to your dry ingredients as you would with instant yeast. You can prepare the dough the night before. After kneading, place the dough in a greased bowl and cover it. Refrigerate the dough overnight. In the morning, let it sit at room temperature for about 30 minutes before shaping. Then, follow the steps to roll and bake. This makes it easy for brunch or a special breakfast. If the dough doesn't rise, check the yeast. It may be old or inactive. Ensure your liquid is warm but not hot, as high heat can kill yeast. If the dough is too cold, find a warmer spot for it. If it still doesn't rise, you may need to start over with fresh yeast. Yes, you can use a bread machine. Add the wet ingredients first, followed by the dry ones. Use the dough setting on your machine. Once the dough is ready, shape it and continue with the caramel topping and baking steps as normal. Just remember to check your machine for specific instructions, as they can vary. In this guide, we covered the basics of making sticky rolls, including essential ingredients and careful techniques. We explored tips on dough preparation, caramel topping, and presentation to ensure great results. Remember, small changes can lead to big flavor improvements. Whether you try flavor variations or adjust for dietary needs, have fun with the recipe. With practice and care, your sticky rolls can be a tasty treat. Don't forget to store and reheat them properly for lasting enjoyment!

Caramel Pecan Sticky Rolls

Delicious sticky rolls topped with caramel and pecans, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 1 packet instant yeast (2 ¼ teaspoons)
  • 0.5 cups granulated sugar
  • 1 teaspoon salt
  • 0.5 cups whole milk, warmed to about 110°F (43°C)
  • 0.5 cups unsalted butter, melted and cooled slightly
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup packed brown sugar (light or dark)
  • 0.5 cups unsalted butter, softened (for caramel topping)
  • 1 cup pecans, coarsely chopped
  • 1 teaspoon ground cinnamon

Instructions
 

  • In a large mixing bowl, whisk together 2 cups of flour, instant yeast, granulated sugar, and salt until thoroughly combined. In a separate bowl, mix the warmed milk, melted butter (that has cooled slightly), eggs, and vanilla extract until well blended. Pour the wet mixture into the dry ingredients and stir until just combined, forming a shaggy dough.
  • Gradually add the remaining flour, about ½ cup at a time, kneading the dough on a lightly floured surface for approximately 5-7 minutes. The dough should become smooth and elastic to the touch. Once kneaded, transfer the dough to a greased bowl, cover it with a kitchen towel, and place it in a warm spot to rise for about 1 hour, or until it has doubled in size.
  • In a medium saucepan over medium heat, combine the softened butter and brown sugar, continually stirring until the mixture is melted and bubbling. Remove from heat and pour the hot caramel mixture evenly into the bottom of a greased 9x13 inch pan. Evenly sprinkle the chopped pecans over the caramel.
  • After the dough has risen, gently punch it down to release the air. On a floured surface, roll the dough out into a large rectangle measuring approximately 16x12 inches. Spread a thin layer of softened butter over the entire surface of the dough, then evenly sprinkle ground cinnamon and an extra touch of granulated sugar on top if desired.
  • Beginning at the long edge of the rectangle, tightly roll the dough into a log. Use a sharp knife or dough cutter to slice the log into 12 equal pieces. Carefully arrange the cut rolls, spiral side down, in the prepared pan over the caramel and pecans.
  • Cover the pan with a kitchen towel or plastic wrap, allowing the rolls to rise again in a warm area for about 30-45 minutes, or until they are puffy and almost doubled in size.
  • Preheat your oven to 350°F (175°C). Bake the rolls in the preheated oven for 25-30 minutes, or until they are a rich golden brown and the caramel is bubbling.
  • After baking, remove the rolls from the oven and let them cool in the pan for about 5 minutes. Carefully invert the pan onto a serving platter while the caramel is still warm, allowing the rolls to slide out easily.
  • Serve the sticky rolls warm, drizzled with any remaining caramel that collects in the bottom of the pan. Savor the sweet, gooey delight of these caramel pecan rolls fresh out of the oven!

Notes

For an impressive display, garnish the serving platter with whole pecans or a dusting of powdered sugar for a touch of elegance.
Keyword breakfast, caramel, dessert, pecans, sticky rolls