Pecan Caramel Rolls Recipe

pecan caramel roll on a plate drizzled with icing

Course: Breakfast

Cuisine: American

Prep Time: 30

Cook Time: 25

Rise Time: 3

Total Time: 3 55

Servings: rolls

Calories: 522kcal

Author: Becky Hardin

If you are looking for a breakfast to feed a crowd, then look no further! These delicious pecan caramel rolls are a real crowd pleaser and perfect for Christmas morning! Sticky and sweet, these rolls are made from scratch and are hands down delicious!

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Equipment

Ingredients

For the Dough

1 cup milk 227 grams, warm (105-115°F)
½ cup unsalted butter 113 grams, room temperature and divided (1 stick)
½ cup granulated sugar 100 grams
2½ teaspoons instant yeast 7 grams (1 envelope)
2 large eggs 100 grams, room temperature
4½ cups all-purpose flour 540 grams, plus more as needed

For the Topping/Filling

¾ cup brown sugar 160 grams
¾ cup unsalted butter 170 grams, melted and warm (1½ sticks)
1 cup chopped pecans 114 grams
1 tablespoon ground cinnamon 9 grams
½ teaspoon ground nutmeg

Instructions

Make the dough: In a large bowl, combine the warm milk with the sugar and ¼ cup of the butter. Stir to combine. The butter should melt while combining.
1 cup milk, ½ cup granulated sugar, ½ cup unsalted butter
Add the yeast and eggs and whisk together. Add 4½ cups of flour. Use a wooden spoon to incorporate. The dough should be thick.
2½ teaspoons instant yeast, 2 large eggs, 4½ cups all-purpose flour
Transfer the dough to a floured surface and add the remaining ¼ cup of butter, 1 tablespoon at a time (4 tablespoons total), kneading well after each addition. Knead the dough for 8 minutes, or until the it is elastic and soft. If it’s too sticky, add a little extra flour, 1 tablespoon at a time.
Spray the inside of a glass bowl with cooking oil spray, then place the dough inside, flipping to coat the ball. Cover the bowl, place it in a warm place, and allow the dough to rise (it should double in size) for about 2 hours.
While the dough rises, make the filling: Mix the melted butter, brown sugar, spices, and chopped pecans in a small bowl. The mixture should resemble a thick caramel.
¾ cup brown sugar, ¾ cup unsalted butter, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, 1 cup chopped pecans
Once the dough has doubled in size, punch it down. Turn the dough out onto a lightly floured surface and roll it into a 20x16-inch rectangle.
Grease a 9x13-inch baking pan. Spread ⅓ of the filling into the bottom of the prepared pan. Set aside.
Spread the remaining filling over the rolled-out dough, leaving a 1-inch gap at one long edge. Roll up the dough, jelly-roll style, starting at the long end. Use a knife to cut the dough log into 12 large rolls and place them side-by-side on top of the filling coating the bottom of the prepared pan. Cover the baking pan and allow the rolls to rise for 40-60 minutes.
While the rolls are rising, preheat oven to 400°F.
Once the rolls have doubled in size, bake the rolls for 20-25 minutes, or until lightly golden brown. Remove from the oven and cool slightly before serving. Drizzle with icing (store bought or homemade) if desired.

Video

Notes

If you decide to frost these rolls, I recommend a homemade maple frosting or a traditional cream cheese icing.
The dough should be soft and elastic when you have finished kneading it.
Don't skip on the rising times, this is key to serving up light and fluffy breakfast rolls.

Storage: Store pecan caramel rolls in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition