If you like homemade Cinnamon Rolls, then you will love these homemade Pecan Sticky Rolls! Raised yeast rolls, dripping with a caramel-pecan topping. They are so delicious… such a wonderful sweet 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, and after making these one time, decided that this was a “keeper” recipe, and have enjoyed making these several times since then. The process for making these sweet rolls is very similar to making cinnamon rolls (with only a couple changes).
I made the dough in my bread machine. It’s possible to make these even without a machine (I’ve included directions for the dough in the recipe below). I made the dough on a DOUGH cycle of my bread machine. When the dough was done, I rolled it out to a 15×10 inch rectangle on a lightly floured surface.
I sprayed a 9 x 13 x 2 inch pan with non-stick spray. In a small bowl, I mixed up the topping ingredients (melted butter, brown sugar, corn syrup, and pecan halves), and spread this mixture all over the bottom of the baking pan.
I mixed up 1/2 cup granulated sugar and 2 teaspoons cinnamon in a small bowl. I spread 2 teaspoons of softened butter over the surface of the dough, then I sprinkled the dough with the cinnamon-sugar mixture. I rolled up the dough tightly (starting at the LONG side), then sealed the edges of dough when done.
I cut the dough roll into 1 inch slices, then arranged them in the baking pan on top of the caramel-pecan mixture. I covered the pan with a dish towel and let the dough rise in a warm place until the dough had almost 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!
Once the rolls had risen, I baked them (uncovered) in a 375 degree oven for about 25 minutes, until they were golden brown. As soon as they were done, I removed the pan from the oven and immediately INVERTED the pan onto a heat proof serving platter. I let the pan stay upside down for a minute, so all the good caramel-pecan topping could drizzle all over the rolls. I removed the pan from the inverted rolls, and spooned any excess topping onto the tops of the rolls. I let them cool just a bit before serving them!
The recipe makes 14-15 rolls… and they are wonderful. Sweet, cinnamony, and sticky… just the way we like ’em. Sure hope you will give this recipe a try!
Recipe Source: Oster Deluxe Bread & Dough Maker User Handbook, published 1994, Sunbeam-Oster Household Products, page 55
- 1 cup water
- 1 egg
- 2 Tablespoons butter, softened
- 3¼ cups all-purpose flour
- ¼ 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)
- ½ cup granulated sugar (to spread on rolled dough)
- 2 teaspoons ground cinnamon (to spread on rolled out dough)
- ⅓ cup butter, melted
- ½ cup packed brown sugar
- 1 Tablespoon corn syrup
- ⅔ 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 ⅓ 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!