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Caramel Pecan Sticky Rolls

By: Cristen www.foodandswine.com
Author: Cristen

Ingredients

Dough:

  • 4 ½ tsp 2 packets yeast (use instant, for bread machines, active dry, whatever you want, just make sure it is fresh- as in, recently purchased.)
  • 1/2 C warm water
  • 2 tsp honey Ebert’s Sully IA
  • 1 C buttermilk warmed to 115 degrees
  • 6 TBSP Land O Lakes Sweet Cream butter room temperature
  • 2 eggs at room temperature lightly beaten
  • 1/3 C sugar
  • 1 1/2 tsp salt
  • 1 C creamy mashed potatoes
  • 1/4 C nonfat milk powder
  • 5 C King Arthur All Purpose Flour

Filling:

  • 6 T Land O Lakes Sweet Cream Butter softened
  • 3/4 C brown sugar
  • 1/4 C granulated sugar
  • 1 1/2 TBSP Tone’s Ground Cinnamon
  • 1 T flour
  • Dash of salt

Caramel Glaze:

  • 6 T Land O Lakes Sweet Cream butter
  • 3/4 C brown sugar
  • 2 T heavy cream
  • 2 T KARO light corn syrup
  • 1 T Ebert’s Honey Sully IA
  • Dash of salt
  • 1/4 tsp Tone’s Ground Cinnamon

Pecans:

  • 1 C quality pecans chopped
  • 1 T Land O Lakes Sweet Cream butter
  • Dash of salt

Instructions

Filling: Mix in a small bowl: brown sugar, sugar, cinnamon, flour and salt. Set aside to use once dough is rolled out.

    Caramel Glaze: Combine all ingredients except cinnamon in a medium saucepan over medium heat. Bring to a boil for 30 seconds. Remove from heat, stir in cinnamon. Stir and divide glaze evenly between 3-8” cake pans.

      Pecans: Toast pecans in butter and salt in skillet over medium heat, until fragrant. Chop and divide evenly over caramel glaze in 3-8” cake pans.

        Dough Instructions:

        • Proof yeast with warm water and honey in a large mixing bowl until foamy. Add buttermilk, butter, eggs, sugar, salt, potatoes and dry milk powder, whisk well. Stir in flour. Add flour, stir until dough comes together. Turn out on floured surface, knead 8 minutes. Place in greased bowl, flip dough over so both sides are well greased then cover lightly with plastic wrap and let rise until double. (60-75 mins). Punch down dough. Let relax 5 minutes. On a lightly greased surface roll dough into 12×24 inch rectangle. Spread butter evenly over dough, evenly sprinkle filling on butter. Roll up long end to long end. Pinch seam at the end of the roll. Score the dough in 2 inch increments. Slide dental floss under roll. Bring up ends of floss and criss cross at the center and pull quickly, slicing through the dough. Place 4 slices each, cut side up in 3 well buttered 8” cake pans containing caramel filling and nuts. The rolls should not be touching at this point. Cover with plastic wrap and let rise until double in size. (60-75 minutes) Remove plastic wrap.
        • Bake the rolls in a 350 degree oven for 24-28 minutes being sure the internal temperature is 190 degrees F. Do not let the roll tops overbrown. Tent with foil during the last 10 minutes of baking if necessary.
        • Remove rolls from oven. Let rest a couple of minutes then invert onto serving plate. Serve warm.

        Notes

        Yields: 12 very large rolls or 16-18 medium/large rolls. TIP: If you want an easy roll-out, chill the dough after the first rise. It is much easier to roll out when it is chilled a few hours, or up to 24 hours! Yeast and honey + water… will get this foamy after 5-10 minutes!