If you like Cinnamon Rolls, then you’ll love these scrumptious homemade Pecan Sticky Rolls! Raised yeast rolls, dripping with a caramel-pecan topping.
Oh my goodness… these pecan sticky rolls are so delicious! They are a wonderful treat to enjoy (occasionally) over a cup of morning coffee or tea! I found this easy recipe in the user manual for my bread machine years ago. After making them ONCE, I decided this was a “keeper” recipe, and have enjoyed making these rolls many times since then.
The method used for making pecan sticky rolls is very similar to making cinnamon rolls (with only a couple changes). Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Dough In A Bread Machine OR By Hand
I made the dough in my bread machine. It’s possible to make these even without a machine , and I’ve included directions in the printable recipe at the bottom of this post. Make the dough on the DOUGH cycle of your bread machine, or follow instructions to make by hand. When the dough is done, roll it out to a 15×10 inch rectangle on a lightly floured surface.
Spray a 9 x 13 x 2 inch pan with non-stick spray. In a small bowl, mix the topping ingredients (melted butter, brown sugar, corn syrup, and pecan halves). Spread this mixture all over the bottom of the baking pan. The rolls are baked on top of this sticky butter pecan mixture, and then flipped over, which lets all the gooey topping drip down and coat the sweet rolls.
Prepare The Pecan Sticky Rolls
Combine granulated sugar and cinnamon in a small bowl. Spread 2 teaspoons of softened butter over the surface of the dough, then sprinkle with the cinnamon-sugar mixture. Roll up the dough tightly (starting at the LONG side), and seal the edges when done. Cut the pecan sticky rolls into 1 inch slices, then arrange them in the baking pan on top of the caramel-pecan mixture.
Let The Dough For The Pecan Sticky Rolls Rise
Cover the pan with a dish towel and let the dough rise in a warm place until the dough has doubled in size. Shhh- here’s a secret! I actually put them outside on top of our jacuzzi to rise, because it was a really hot day!
Bake, Then Invert The Pecan Sticky Rolls!
Once the rolls have risen, bake them (uncovered) in a 375 degree oven for about 25 minutes, until golden brown. As soon as they are done, remove the pan from the oven and immediately INVERT the pan onto a heat proof serving platter. Let the pan stay inverted (upside down) for a minute, so that yummy caramel-pecan topping can drizzle all over the hot rolls. Now you can see why they are called pecan sticky rolls!
Remove the pan from the inverted rolls, and spoon any excess topping onto the tops of the rolls. Let the pecan sticky rolls cool just a bit before serving them! The recipe makes 14-15 rolls… and they are wonderful. Sweet, full of cinnamon, and sticky… just the way we like ’em.
Sure hope you will give this recipe a try! If you enjoy this, be sure to check out my recipes for homemade cinnamon rolls or cinnamon roll crescents. Yum! You can also find ALL of my recipes in the Recipe Index, located at the top of the page. Have a great day.
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks
Recipe Source: Oster Deluxe Bread & Dough Maker User Handbook, published 1994, Sunbeam-Oster Household Products, page 55
If you like Cinnamon Rolls, then you'll love these scrumptious homemade Pecan Sticky Rolls! Raised yeast rolls, dripping with a caramel-pecan topping.
- 1 cup water
- 1 egg
- 2 Tablespoons butter , softened
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 teaspoons reg. active dry yeast OR 3 teaspoons bread machine yeast OR quick acting yeast
- 2 Tablespoons butter , softened (to spread on rolled out dough)
- 1/2 cup granulated sugar (to spread on rolled dough)
- 2 teaspoons ground cinnamon (to spread on rolled out dough)
- 1/3 cup butter , melted
- 1/2 cup packed brown sugar
- 1 Tablespoon corn syrup
- 2/3 cup pecan halves
- Place all dough ingredients ( into bread machine and select DOUGH cycle. (If making by hand, see NOTES section for directions).
- Spray a 13x9x2 inch baking pan with non-stick spray
- In a medium bowl, combine 1/3 cup melted butter, brown sugar, corn syrup, and pecan halves. Mix well. Spread this in the bottom of the baking pan.
- In a small bowl, mix together the spreadable filling (1/2 cup sugar and 2 teaspoons cinnamon). Set aside.
- When dough is ready, roll it out to a 15x10 inch rectangle on a lightly floured surface. Spread the 2 Tablespoons of softened butter over the surface of the dough, all the way to the edges. Sprinkle the buttered dough with the cinnamon-sugar mixture, all the way to the edges.
- Roll up the dough very tightly, beginning at the long (15 inch) side of the dough. Tuck in the ends and pinch the dough into the roll to seal. Using a sharp knife, cut the dough roll into 14-15 one inch slices. Arrange the cut slices on top of the pecan mixture in baking pan. Cover with a dish towel, and let rise in a warm place for about an hour (or until dough has doubled in size).
- Once dough has risen, place the uncovered pan in a preheated 375 degree oven. Bake rolls for 22-27 minutes (mine took 25), or until they turn golden brown. Remove the pan from the oven and immediately invert (flip over) the entire pan onto a heat proof serving platter (or tray). Don't remove the pan for about a minute or so, because you want all that sticky caramel-pecan topping to drip onto the rolls. Remove the pan after a minute or so, and spoon any remaining topping over the top of the rolls. Let cool slightly, then serve!
If you are NOT using a bread machine: In a LARGE mixing bowl, dissolve the yeast into 1 cup warm water (not hot). Let sit for about 5 minutes to make sure it bubbles (meaning the yeast is good). Add/mix in the egg, and the softened butter. Stir in the flour, sugar and salt. Mix ingredients very well. Knead dough on a lightly floured surface (for about 10 minutes) into a large ball, using lightly flour-dusted hands. Spray a LARGE bowl with non-stick spray. Place dough ball in bowl. Flip the dough over, to coat it with the spray from the bowl. Cover dough with dish towel. Let rise in a warm place for about an hour (or until doubled in size). Once dough has doubled in size, continue with recipe, as directed.
Here’s one more to pin on your Pinterest boards!