bread

Sticky Pecan Rolls

Soft, pillowy cinnamon rolls baked over a rich buttery caramel-pecan topping. When inverted after baking, the caramel cascades over the rolls for a classic, old-fashioned sticky bun.

Servings: 12 sticky rolls
Total Time: 165 min
Pan: 9×13 inch baking dish

Ingredients

Dough
  • 1 cup warm milk (110°F)
  • 1/3 cup melted butter
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 3 1/2 to 4 cups all-purpose flour
Cinnamon Filling
  • 2 tablespoons softened butter (for spreading)
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons ground cinnamon
Sticky Pecan Topping
  • 1/2 cup (1 stick) butter
  • 3/4 cup packed brown sugar
  • 1/4 cup honey or light corn syrup
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves or chopped pecans
Vintage Sticky Pecan Rolls

Instructions

  1. In a mixing bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let stand 5–10 minutes until foamy.
  2. Add the melted butter, egg, and salt. Mix in 2 1/2 cups of flour, then add more flour a little at a time until the dough forms a soft ball and pulls away from the bowl.
  3. Turn the dough onto a lightly floured surface and knead 6–8 minutes (or mixer 5 minutes) until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise 1 to 1 1/2 hours or until doubled.
  5. In a saucepan, melt the butter over medium heat. Add brown sugar, honey (or corn syrup), and water. Stir until smooth and bubbling at the edges, 1–2 minutes. Remove from heat and stir in vanilla. Pour the mixture into a greased 9×13 inch pan and spread evenly. Sprinkle pecans over the caramel layer.
  6. In a small bowl, mix the brown sugar and cinnamon. Keep the softened butter separate for spreading.
  7. Punch down the dough and roll it into a 10×14 inch rectangle. Spread the softened butter over the surface. Sprinkle evenly with the cinnamon-sugar mixture.
  8. Roll up tightly from the long side and pinch the seam to seal. Cut into 12 equal slices and arrange them cut side up over the caramel-pecan topping.
  9. Cover loosely and let rise 40–45 minutes until puffy. Preheat oven to 350°F during the last part of the rise.
  10. Bake at 350°F for 20–25 minutes, or until the rolls are golden and the centers feel set. If browning too quickly, tent loosely with foil.
  11. Let the pan rest for 5 minutes, then carefully invert onto a heatproof platter. Spoon any remaining caramel from the pan over the rolls. Cool slightly and serve warm.

Notes

  • For extra-decadent rolls, add an extra handful of pecans to the caramel layer.
  • Honey creates a classic old-fashioned flavor, while corn syrup makes a shinier, smoother caramel.
  • If the caramel firms up while cooling, microwave the rolls for 10–15 seconds before serving to soften it.
  • These can be prepared the night before: assemble the rolls over the topping, refrigerate overnight, and bake in the morning.