Pecan Sticky Rolls
Indulge in the ultimate breakfast treat with these irresistibly gooey Pecan Sticky Rolls, where soft, pillowy dough meets a rich caramel-pecan topping that’s decadently sweet and nutty. This crowd-pleasing recipe combines the comforting flavors of cinnamon, maple syrup, and buttery brown sugar for a sticky glaze that’s pure perfection. With a satisfying homemade yeast dough, these rolls are all about texture—fluffy on the inside and lusciously sticky on top. Perfect for holidays, brunch gatherings, or weekend indulgence, these rolls are a labor of love made easy with step-by-step instructions. Serve them warm straight from the oven for an unforgettable bakery-quality experience in your own kitchen!
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Recipe Information
Ingredients
- 1 cup whole milk
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter
- 2.5 teaspoons active dry yeast
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup maple syrup
- 1 cup pecan halves
- 2 tablespoons light corn syrup
- 2 teaspoons ground cinnamon
- 6 tablespoons softened unsalted butter
Instructions
Warm the milk in a saucepan or microwave until lukewarm (approximately 110°F). Stir in the granulated sugar and 4 tablespoons of unsalted butter until melted. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the yeast mixture, eggs, 3 3/4 cups of all-purpose flour, and salt. Mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes, adding the remaining 1/4 cup of flour if the dough is sticky.
Transfer the dough to a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
While the dough rises, prepare the caramel glaze. In a saucepan, combine the brown sugar, maple syrup, corn syrup, and 4 tablespoons of unsalted butter. Cook over medium heat until the sugar is dissolved and the mixture is smooth. Pour the glaze into a 9x13-inch baking dish, then sprinkle the pecan halves evenly over the glaze.
Once the dough has risen, punch it down and roll it out into a 12x18-inch rectangle on a floured surface. Spread the softened butter over the dough, leaving a 1/2-inch border. Sprinkle the cinnamon and 1/2 cup of brown sugar evenly over the buttered area.
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Slice the log into 12 equal pieces using a sharp knife or dental floss.
Place the rolls cut-side down onto the prepared caramel and pecan layer in the baking dish. Cover the dish with a clean towel and let the rolls rise again for 30-45 minutes until puffy.
Preheat the oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until golden brown on top and cooked through.
Remove the dish from the oven and let it cool for 5 minutes. Carefully invert the rolls onto a large serving platter so the caramel and pecan topping is on top.
Serve warm, and enjoy the sticky, gooey goodness!
Nutrition Facts
Calories |
5393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 797.5 g | 290% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 410.6 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 706 mg | 54% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
