Sticky Pecan Caramel Rolls Recipe

This Sticky Pecan Caramel Rolls Recipe is made from a five minutes a day for fresh-baked bread technique, creating a moist-and-chewy-on-the-inside sweet roll with a crunchy crust on the outside.
From "Five Minutes a Day for Fresh-Baked Bread"

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Total Hands-On Time: Let dough rise 1 hour before baking, or 40 minutes for fresh, unrefrigerated dough. Bake about 40 minutes, or until golden brown and set in center.
Preparation Time: Let dough rise 1 hour before baking, or 40 minutes for fresh, unrefrigerated dough.
Cook Time: Bake about 40 minutes, or until golden brown and set in center.

Yield: Makes 6 to 8 large rolls.

This Sticky Pecan Caramel Rolls Recipe uses an easy no-knead refrigerated bread dough that can be used for a variety of different recipes.


Creating a sweet breakfast is easy using this Sticky Pecan Caramel Rolls Recipe made from a refrigerated bread dough technique.

Sticky Pecan Caramel Rolls Recipe

This crowd-pleaser was our first attempt to make dessert from stored bread dough. It was so successful that it reshaped our view of what this technique could accomplish. The flavors were enhanced by using stored dough, and the butter and sugar seeped into the folds, approximating enriched sweet doughs.

1 1/2 pounds pre-mixed boule dough

6 tbsp unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halves

4 tbsp salted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of ground black pepper
1/2 cup toasted pecans, chopped


• Cream together the butter, salt and brown sugar. Spread evenly in a 9-inch cake pan. Scatter the pecan halves over the mixture and set aside.

• Dust the refrigerated dough with flour and cut off a cantaloupe-sized piece. Dust the piece with flour and shape it into a ball following the method in Step 5 of The Master Recipe (above).

• With a rolling pin, roll out the dough to a 1/8-inch thick rectangle. Add only enough flour to prevent it from sticking.

• Cream together the butter, sugar and spices for the filling. Spread evenly over the dough and sprinkle with chopped nuts. Roll the dough into a log. If it’s too soft to cut, chill for 20 minutes.

• With a serrated knife, cut the log into 8 pieces and arrange over the pecans, with the “swirled” edge facing up. Cover loosely with plastic wrap and allow to rest and rise 1 hour (or 40 minutes if you’re using fresh, unrefrigerated dough).

• 5 minutes before baking time, preheat the oven to 350 degrees.

• Bake about 40 minutes, or until golden brown and set in center. While still hot, run a knife around the pan to release the rolls, and invert immediately onto a serving dish.

Makes 6 to 8 large rolls.

Highly Recommended by the MOTHER EARTH NEWS editors:

Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë François (Thomas Dunne Books, an imprint of St. Martin’s Press, LLC, Copyright 2007). The MOTHER EARTH NEWS editors whole-heartedly offer a big fat stamp of approval to this incredible cookbook, which proves hands-down that there is enough time in life for baking, and that baking at home can save you hundreds every year. The recipes reprinted here give you just a taste of the numerous treats you’ll be able to create — deftly! — by mastering one simple technique. Check it out for all kinds of troubleshooting tips and many more mouthwatering recipes (Almond Cream Pastry, Chocolate-Raisin Babka or Homemade Beignets, anyone?).

Find the Master Boule Bread Recipe used in this recipe here: Master Boule Bread Recipe.

Read about the five minute homemade bread recipe here: Five Minutes a Day for Fresh-Baked Bread.

Post a comment below.


6/23/2014 7:48:23 AM
It would have been nice to actually have had the recipe for the dough included with this one...or at least a link to the dough recipe.

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