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Caramel Pecan Cinnamon Rolls

Sticky Caramel Pecan Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 1 teaspoon fine sea salt
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, very soft
  • 1 1/4 cups pecan halves, toasted and chopped
  • 3/4 cup packed light brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt

Method
 

  1. Whisk warm milk, yeast, and granulated sugar in a large bowl. Let sit 5 minutes until foamy. Stir in melted butter, egg, and salt, then gradually add flour until a shaggy dough forms. Knead 8 to 10 minutes until smooth and elastic. Cover and let rise until doubled, about 1 hour.
  2. In a saucepan, cook 1/4 cup butter, 3/4 cup brown sugar, cream, and corn syrup over medium heat, stirring until boiling. Boil without stirring 2 minutes, then remove from heat and add vanilla and a pinch of salt. Pour into a greased 9x13-inch dish, tilt to coat, and scatter toasted pecans over the caramel.
  3. Punch down dough and roll into a 12x18-inch rectangle. Spread 2 tablespoons soft butter on top, leaving a border. Sprinkle with 1/2 cup brown sugar mixed with 2 tablespoons cinnamon, press lightly. Roll up tightly, seal the seam, and cut into 12 slices. Place cut-side down in the dish on top of the caramel and pecans.
  4. Cover and let rise until puffy, 30 to 45 minutes. Preheat oven to 350°F (175°C). Bake 22 to 25 minutes until golden and bubbling. Cool in the pan 5 minutes, then invert onto a platter and serve warm.

Notes

The rising times (about 1 hour for the first rise and 30 to 45 minutes for the second) are not included in the prep or cook times. If you want overnight rolls, assemble through Step 3, cover tightly, and refrigerate without the second rise. The next morning, let them come to room temperature and rise for about 45 minutes, then bake.