Sticky Pecan Caramel Rolls Recipe

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Photo by Fotolia/raptorcaptor
This Sticky Pecan Caramel Rolls Recipe creates a sweet bread that is a great choice for breakfast anytime.
2 hours minutes DURATION
40 minutes COOK TIME
20 minutes PREP TIME
6 to 8 large rolls. SERVINGS

Ingredients

Sticky Pecan Topping & Filling

  • 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

Directions

  • 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.
  • 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.
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Creating a sweet breakfast is easy using this Sticky Pecan Caramel Rolls Recipe made from a refrigerated bread dough technique. Artisan Bread in Five Minutes a Day is written by Jeff Hertzberg and Zoë François (Thomas Dunne Books, an imprint of St. Martin’s Press, LLC, Copyright 2007).

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.

More No-Knead Dough Recipes

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 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?).

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