5 from 12 votes
Caramel Pecan Rolls
Caramel Pecan Rolls are sweet, yeasted dough rolls filled with a cinnamon brown sugar mixture and baked atop a rich pecan-caramel sauce. The dough is enriched with eggs, buttermilk, and butter, resulting in tender, flavorful rolls with a moist interior and sticky, nutty caramelized base. These rolls combine a soft crumb with a gooey caramel topping studded with toasted pecans.
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings:
12
Calories:
482 kcal
Course:
Breakfast
Cuisine:
French
Ingredients
Dough:
- 3 Large egg
- 1/3 cup brown sugar
- 3/4 cup buttermilk
- 1 1/2 teaspoons salt
- 2 1/4 teaspoon instant yeast
- 6 Tablespoons butter melted
- 4 cups all-purpose flour
Pecan-Caramel Sauce:
- 4 Tablespoons butter
- 3/4 cup brown sugar
- 3 Tablespoons buttermilk or heavy cream
- 1 cup pecan coarsely chopped
Brown Sugar Filling:
- 3/4 cup brown sugar
- 3 Tablespoons butter
- 1 teaspoon cinnamon
Instructions
For the Dough:
- In a large bowl, Bosch mixing bowl, or KitchenAid mixer, whisk the eggs until mixed together. Add brown sugar, buttermilk, yeast, and melted butter. Whisk together. Sprinkle in flour and salt. Stir until a ball of dough forms together.
- If making by hand in a bowl, remove the dough from the bowl and place on a lightly floured surface. Knead for 2-3 minutes. If using a Bosch or KitchenAid, mix for two minutes on a medium speed. Cover with plastic wrap and allow to rise until double in size, about two hours.
Cup of Yum
Pecan Caramel Sauce:
- In a small saucepan, melt the butter and brown sugar over medium heat, until it is completely dissolved and beginning to bubble, about 2 minutes. Pour in the buttermilk or cream (be careful as it may splatter) and pecans. Stir until the caramel mixture is smooth and mixed together. Pour into the bottom of a 9 x 13 pan.
Brown Sugar Filling:
- In a small bowl, mix the brown sugar and cinnamon together. Set aside.
Assemble Sticky Buns:
- Turn the raised dough onto a lightly floured surface. Roll into a rectangle that is approximately 16 inches long and 12 inches wide. Brush with melted butter. Sprinkle with cinnamon sugar mixture.
- Roll the dough up into a tight cylinder. Pinch the seam shut and turn the dough so it is seam-side down. Use a very sharp knife to cut into 12 slices. Place facing up in prepared dish with caramel pecan filling on the bottom. Cover with plastic wrap and let double in size, about 2 hours. After the rising process, the rolls should be puffy and touch each other.
- While the dough is rising, preheat oven to 350 degrees. Bake until rolls are puffed up and cooked through, about 24-28 minutes. Watch carefully as the rolls can brown quickly. Allow to rest for 5 minutes, then invert the sticky buns onto a serving platter. Scrape the rest of the filling all over the sticky buns. Serve.
Notes
- Make sure the dough is well kneaded until smooth and elastic for a soft texture.
- Use coarsely chopped pecans for a noticeable crunch in the caramel sauce.
- Pour the warmed caramel pecan sauce into the baking pan before placing rolls to allow the sauce to coat the bottoms beautifully during baking.
- Allow rolls to rise fully before baking for best volume and tenderness.
- Serve the rolls warm for the best sensory experience, as the caramel will be gooey and the dough soft.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
68g
(23%)
Protein
8g
(16%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
81mg
(27%)
Sodium
437mg
(18%)
Potassium
192mg
(4%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
483IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
75mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 68g | 23% |
| Protein | 8g | 16% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 437mg | 18% |
| Potassium | 192mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.