Description
Caramel pecan rolls deliver pure breakfast bliss with gooey layers of sweet indulgence and nutty crunch. Warm kitchen aromas and golden-brown pastry promise comfort that will draw everyone to the morning table.
Ingredients
Scale
Dough Ingredients:
- 3 1/4 cups all-purpose flour
- 2 large eggs
- 1 cup whole milk (warm)
- 1 tablespoon active dry yeast
- 5 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup salted butter (very soft)
Caramel Sauce Ingredients:
- 3/4 cup salted butter
- 1 1/2 cups brown sugar (firmly packed)
- 1/3 cup honey
- 1/3 cup heavy cream
- 1/3 cup water
- 1/4 teaspoon kosher salt
Filling Ingredients:
- 1 3/4 cups pecans (toasted, about 8 ounces)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- Dash nutmeg (optional)
Instructions
- Activate the yeast by warming milk to 105-110F, mixing with yeast and sugar. Allow 5 minutes for mixture to become frothy and bubbly.
- Whisk eggs into the yeast mixture until thoroughly incorporated and smooth.
- Combine flour and salt in a large mixing bowl or stand mixer. Pour wet ingredients and blend using paddle attachment until just combined.
- Switch to dough hook and gradually incorporate softened butter. Knead for 8-10 minutes until dough becomes silky and elastic.
- Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm environment for 1-2 hours until volume doubles.
- Create caramel sauce by melting butter over medium heat. Add brown sugar, honey, heavy cream, water, and salt. Simmer for 3-4 minutes until mixture becomes glossy and uniform.
- Pour caramel sauce into a greased 9×13-inch baking dish. Distribute toasted pecans evenly across the bottom.
- Roll risen dough into a rectangular shape approximately 12×18 inches.
- Blend granulated sugar, brown sugar, cinnamon, and nutmeg. Sprinkle this mixture uniformly across the dough surface.
- Tightly roll dough from the long side, creating a compact log. Slice into 12 equal portions.
- Arrange rolls atop the caramel pecan layer. Cover and allow second rise for 30-45 minutes until rolls appear puffy.
- Preheat oven to 350F. Bake for 30-35 minutes until rolls turn golden brown.
- Rest rolls for 5 minutes after baking. Carefully invert pan onto serving platter, allowing caramel to cascade over rolls.
- Serve immediately while warm, revealing luscious caramel-drenched pecan rolls.
Notes
- Ensure the milk is precisely warm (105-110F) to activate yeast without killing it, creating a perfect rise for soft, fluffy rolls.
- Develop gluten by kneading thoroughly, which creates a stretchy, tender dough with a rich, silky texture.
- Watch the caramel sauce carefully while simmering to prevent burning, aiming for a smooth, golden consistency that coats the rolls beautifully.
- Prepare the dough the night before and let it slow-rise in the refrigerator for deeper flavor and more convenient morning baking.
- Prep Time: 2 hours 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 376
- Sugar: 20 g
- Sodium: 145 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg