Caramel Pecan Rolls
Homemade sweet rolls with rich caramel sauce and pecans. The perfect pecan sticky buns recipe!
There are certain times of year when I get out my Bosch mixer and whip up homemade sticky buns or cinnamon rolls. My husband is the happiest guy in the world when I do because homemade sweet rolls are his ultimate comfort food.
These Caramel Pecan Rolls are downright heavenly. They taste straight out of a gourmet bakery but are made at home for a fraction of the price! These will become a family favorite and a recipe to pass down.
There are certain tips and tricks to making perfect caramel pecan rolls. Making homemade bread, rolls, sticky buns, or cinnamon rolls can be intimidating but I want to make it easy for you. I have learned so many things from baking with my Mother and she has shared her many years of baking wisdom.
The first time I made these heavenly caramel pecan rolls, my Mama was with me and we declared them actually easy! Now, they are time-consuming since there at two rises but the dough is very easy to work with, which makes a big difference!
Let’s start off with what makes sticky buns different than a regular bread recipe. A sticky bun dough is different than a traditional baguette dough. A caramel sticky bun dough is enriched with butter and eggs, which creates a richer, more tender dough. I found it easier to work with!
How to make Perfect Caramel Pecan Sticky Buns:
- Make sure your YEAST is FRESH. This is so important as this is what makes the bread rise. If you aren’t sure, place the yeast in a small amount of warmed water (about 110 degrees) and a touch of sugar. Watch it for a few minutes to see if it starts to foam. If there is no action or movement, start over with new, fresh yeast.
- Set aside the TIME to let the dough RISE two times. The first rise is for about 2 hours or until the dough doubles in size. The second rise is after the rolls are rolled out and they will need about two more hours. The rising process will be at least 4 hours so plan ahead.
- This recipe can be made in a large bowl but my preferred method is to use my Bosch mixer. It makes making bread such a breeze since it does the work for me. If you’ve ever wanted a Bosch, they are offering a discount package deal for my readers. Click HERE to find out the special Bosch pricing.
- Pour the Homemade Pecan-Caramel Sauce all over the bottom of a 9 x 13 pan. All of the ooey gooey sauce is at the bottom of the pan and once they come out of the oven, you invert the pan so the caramel pecan filing is at the top.
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Famous Caramel Pecan Sticky Buns Recipe will be an instant classic in your kitchen!
- 3 Large Eggs
- 1/3 cup Brown Sugar
- 3/4 cup Buttermilk
- 1 1/2 teaspoons Salt
- 2 1/4 teaspoon Instant Yeast
- 6 Tablespoons Butter, melted
- 4 cups All-Purpose Flour
- 4 Tablespoons Butter
- 3/4 cup Brown Sugar
- 3 Tablespoons Buttermilk or Heavy Cream
- 1 cup Pecans, coarsely chopped
- 3/4 cup Brown Sugar
- 3 Tablespoons Butter
- 1 teaspoon Cinnamon
In a large bowl, Bosch mixing bowl, or KitchenAid mixer, whisk the eggs until mixed together. Add brown sugar, buttermilk, yeast, and melted butter. Whisk together. Sprinkle in flour and salt. Stir until a ball of dough forms together.
If making by hand in a bowl, remove the dough from the bowl and place on a lightly floured surface. Knead for 2-3 minutes. If using a Bosch or KitchenAid, mix for two minutes on a medium speed. Cover with plastic wrap and allow to rise until double in size, about two hours.
In a small saucepan, melt the butter and brown sugar over medium heat, until it is completely dissolved and beginning to bubble, about 2 minutes. Pour in the buttermilk or cream (be careful as it may splatter) and pecans. Stir until the caramel mixture is smooth and mixed together. Pour into the bottom of a 9 x 13 pan.
In a small bowl, mix the brown sugar and cinnamon together. Set aside.
Turn the raised dough onto a lightly floured surface. Roll into a rectangle that is approximately 16 inches long and 12 inches wide. Brush with melted butter. Sprinkle with cinnamon sugar mixture.
Roll the dough up into a tight cylinder. Pinch the seam shut and turn the dough so it is seam-side down. Use a very sharp knife to cut into 12 slices. Place facing up in prepared dish with caramel pecan filling on the bottom. Cover with plastic wrap and let double in size, about 2 hours. After the rising process, the rolls should be puffy and touch each other.
While the dough is rising, preheat oven to 350 degrees. Bake until rolls are puffed up and cooked through, about 24-28 minutes. Watch carefully as the rolls can brown quickly. Allow to rest for 5 minutes, then invert the sticky buns onto a serving platter. Scrape the rest of the filling all over the sticky buns. Serve.
*Adapted from the Food Lab Cookbook.
Happy Baking, my friends!
This recipe looks amazing….1 question before I attempt to make it…..in the directions you don’t say when to add the flour, it’s completely omitted.
Thank you so much