Ultimate Pecan Sticky Rolls

Gooey and sticky pecan sweet rolls made with an ultimate simple dough recipe.

Yield 12 rolls

Make the ultimate simple dough through the first rise (through step 4).
Generously grease two 9-inch pie pans or one 9x13-inch baking pan.
Make the topping: In a small saucepan, melt the butter. Add the sugar and bring the mixture to a boil, stirring constantly. Remove from heat and stir in the corn syrup. Pour mixture into prepared baking pan(s). Sprinkle evenly with pecans.
Make the filling: In a small bowl combine pecans, brown sugar, cinnamon; set aside.
On a lightly floured work surface, roll the dough out into a 9x15-inch rectangle.
Brush the melted (filling) butter all over the dough, leaving a 1/2-inch border along the edge. Sprinkle the filling evenly over the buttered dough. Starting with the long edge, roll the dough up tightly then press the seam to seal. Use a sharp serrated knife or unscented dental floss to slice into 12 equal pieces. Place in prepared pan(s).
Loosely cover and allow to rise for 30 minutes to 1 hour, or until puffy.
Preheat oven to 350°F.
Bake for 25 minutes, or until golden brown.
Let stand for 2 to 3 minutes before placing a tray or serving plate upside down onto pan. With oven mitts on, carefully turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls before pulling the pan away. Serve warm.

Recipe by Handle the Heat.