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Ultimate Pecan Sticky Rolls

Ultimate Sticky Pecan Rolls
Gooey and sticky pecan sweet rolls made with an ultimate simple dough recipe.
Yield 12 rolls
1

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Ingredients

Caramel Topping

  • 1 stick (113g) unsalted butter
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup light corn syrup
  • 1 cup (100g) pecan halves

Filling

  • 1/2 cup (55g) chopped pecans
  • 1/4 cup (50g) packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted and cooled

Instructions

  • Make the ultimate simple dough through the first rise (through step 4).
  • Generously grease two 9-inch pie pans or one 9×13-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 9×15-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.

Notes

Recipe by Handle the Heat.

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