Pecan Sticky Rolls

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!Pecan Sticky Rolls / The Grateful Girl Cooks!
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.

Pecan Sticky Rolls / The Grateful Girl Cooks!
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!

Pecan Sticky Rolls / The Grateful Girl Cooks!Pecan Sticky Rolls / The Grateful Girl Cooks!
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!

Pecan Sticky Rolls / The Grateful Girl Cooks!Recipe Source: Oster Deluxe Bread & Dough Maker User Handbook, published 1994, Sunbeam-Oster Household Products, page 55

Pecan Sticky Rolls
 
Prep time
Cook time
Total time
 
Sweet rolls, with a sticky Caramel-Pecan topping, are a perfect morning treat!
As Prepared By:
Recipe type: Breakfast
Serves: 14-15
Ingredients
For Dough:
  • 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
For Spreadable Filling (to spread on rolled out dough)
  • 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)
For Caramel-Pecan Topping:
  • ⅓ cup butter, melted
  • ½ cup packed brown sugar
  • 1 Tablespoon corn syrup
  • ⅔ cup pecan halves
Directions
  1. Place all dough ingredients ( into bread machine and select DOUGH cycle. (If making by hand, see NOTES section for directions).
  2. Spray a 13x9x2 inch baking pan with non-stick spray
  3. 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.
  4. In a small bowl, mix together the spreadable filling (1/2 cup sugar and 2 teaspoons cinnamon). Set aside.
  5. 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.
  6. 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).
  7. 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!
Notes
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.

 

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