If you are craving a truly unforgettable breakfast or brunch treat, this Soft and Sticky Caramel Pecan Rolls Recipe is going to become your new go-to indulgence. Picture tender, fluffy rolls so soft they practically melt in your mouth, drenched in a luscious caramel sauce loaded with toasted pecans that add the perfect crunch. Each bite delivers a heavenly balance of buttery sweetness with a hint of warm spices—a delightful combination that brings a comforting, homemade touch to your table. Whether you are baking for a special occasion or a weekend treat, these caramel pecan rolls will quickly earn a permanent spot in your recipe collection.
Ingredients You’ll Need
The beauty of this recipe lies in how a handful of simple, quality ingredients come together to create an irresistible treat. Each element plays its part, from enriching the dough’s texture to building that rich caramel flavor and crunchy nut topping.
- Whole milk (warm): Warm milk activates the yeast and adds moisture for tender dough.
- Active dry yeast: The magic starter that helps our dough rise perfectly fluffy.
- Granulated sugar: Sweetens the dough and feeds the yeast for a lively rise.
- Large eggs: Adds richness and structure to the dough.
- All-purpose flour: The foundation of the dough, providing structure without heaviness.
- Kosher salt: Balances sweetness and enhances overall flavor.
- Salted butter (soft and melted): There are two types here; softened butter for the dough and melted butter for the caramel sauce—both add buttery goodness.
- Brown sugar (firmly packed): Deep molasses notes that give our caramel that iconic flavor.
- Honey: A touch of natural sweetness and moisture to round out the caramel.
- Heavy cream: Richness in the caramel sauce for that melt-in-your-mouth texture.
- Water: Helps achieve the perfect caramel sauce consistency.
- Pecans (toasted): Adds toasty crunch and nutty flavor, both inside the rolls and on top.
- Cinnamon and nutmeg (optional): Warm spices that give complexity to the filling sugar blend.
How to Make Soft and Sticky Caramel Pecan Rolls Recipe
Step 1: Activate the yeast and start the dough
Begin by warming 1 cup of whole milk until it’s about body temperature—warm enough to activate the yeast without killing it. Stir in the active dry yeast and 5 tablespoons of granulated sugar, then wait for the mixture to bubble and foam. This bubbly step tells you your yeast is alive and ready to work its magic. Quickly whisk in two eggs for richness, then set this wet mixture aside while you prepare the dry ingredients.
Step 2: Mix dry ingredients and combine
Spoon and level 3 1/4 cups of all-purpose flour into a large bowl, then stir in kosher salt. Pour the wet mixture into the flour and beat it on low until just combined—you want the dough to start coming together but still feel soft and slightly sticky. This is the base of your luscious rolls!
Step 3: Incorporate butter and develop dough
Slowly beat in softened butter one tablespoon at a time until fully incorporated. This slow addition prevents the dough from becoming greasy and helps build its silky texture. After adding all the butter, continue beating at a low speed for 5 minutes. You will notice the dough becomes shiny, very wet, and silky—this is exactly what you want for soft, tender rolls.
Step 4: Chill the dough
Grease a large bowl well with butter or oil, then scrape the sticky dough into it. Cover and refrigerate the dough for at least 2 hours or up to 2 days. Chilling is key—it firms up the dough so it’s manageable and enhances flavor development, setting a perfect stage for rolling out.
Step 5: Toast your pecans and prepare caramel sauce
Toast pecans in a preheated 350-degree oven for about 5-7 minutes until fragrant. Meanwhile, melt butter in a saucepan and stir in brown sugar until incorporated. Remove from heat and whisk in honey, heavy cream, water, and a pinch of salt. Let this caramel sauce cool to room temperature—feel free to make it up to two days ahead for extra convenience!
Step 6: Make the pecan-sugar filling
Mix granulated sugar, brown sugar, cinnamon, and a pinch of nutmeg in a bowl. Toss half the toasted pecans into this mixture for the filling. Reserve the remaining pecans to sprinkle over the caramel sauce in the baking pan—this layering of nuts is what makes these rolls so divinely crunchy and caramel-kissed.
Step 7: Set up your oven and caramel pan
Create a warm, steamy environment for rising your rolls by preheating your oven briefly and then turning it off, while placing a pan of boiling water on the bottom rack. Spread the cooled caramel sauce evenly in a greased 9×13 pan, then sprinkle the reserved toasted pecans over the sauce. This sticky caramel layer will cradle your rolls as they bake.
Step 8: Roll out and fill the dough
On a floured surface, knead the chilled dough briefly, then roll it into a rectangle about 12 by 16-18 inches and roughly 1/4 inch thick. Evenly sprinkle the pecan sugar mixture over the dough, then carefully roll up the dough from the long side, smoothing it as you go for an even roll thickness. Seal the edge and slice into 12 thick rolls using a clean serrated knife—flour the knife between cuts to prevent sticking.
Step 9: Arrange rolls and rise
Place each caramel-coated roll into the prepared pan with the caramel side down. Cover with plastic wrap sprayed with nonstick spray to prevent sticking. Place the pan in the warm, steamy oven created earlier and let the rolls rise for 30 minutes until puffed. Remove the pan of water and let the rolls rise another 15 minutes out of the oven until nearly doubled in size.
Step 10: Bake till golden perfection
Bake the rolls at 350 degrees for 35-45 minutes, tenting with foil during the last 15-20 minutes to prevent over-browning. Look for a deep golden color on top, and if you have a thermometer, the center should reach 190 degrees Fahrenheit. Remove from the oven and let them cool for 20 minutes before carefully inverting the pan to reveal a caramel-dripped masterpiece!
How to Serve Soft and Sticky Caramel Pecan Rolls Recipe
Garnishes
A dusting of powdered sugar offers a delicate, snowy finish. For extra decadence, drizzle with a little warmed caramel sauce or a dollop of freshly whipped cream. If you want a pop of color, sprinkle some finely chopped fresh mint or a pinch of flaky sea salt to balance the sweetness.
Side Dishes
These caramel pecan rolls pair wonderfully with a fresh fruit salad or a tart yogurt parfait to cut through the richness. A steaming cup of coffee, latte, or spiced chai complements the warm flavors beautifully. Serve alongside scrambled eggs or a cheese platter for a fuller brunch spread.
Creative Ways to Present
For a crowd-pleasing presentation, bake the rolls in individual ramekins or muffin tins for personal servings. You can also twist the rolled dough into individual braids for a uniquely decorative look before baking. Serving them freshly inverted on a rustic wooden board surrounded by toasted pecans and caramel drizzle is both inviting and stunning.
Make Ahead and Storage
Storing Leftovers
Cover leftover rolls tightly with plastic wrap and store at room temperature for up to 2 days. Because of their rich caramel topping, leaving them refrigerated can cause the caramel to harden and the rolls to become less tender. The rolls taste best fresh but remain delicious the next day when gently warmed.
Freezing
Wrap individual rolls tightly in plastic wrap and then in foil before freezing. They can be frozen for up to 2 months. To thaw, leave wrapped rolls at room temperature overnight. This method preserves their softness and flavor beautifully.
Reheating
Reheat rolls gently in a low 300-degree oven for 10-15 minutes, uncovered. This melts the caramel slightly and refreshes the dough’s tender texture. Alternatively, a quick microwave zap for 15-20 seconds works well if you’re short on time.
FAQs
Can I make the dough without chilling overnight?
Chilling is essential for workable dough and better flavor, but if you’re pressed for time, at least refrigerate for 2 hours. Skipping this step may result in overly sticky dough that is harder to roll out and less flavorful rolls.
What can I substitute for pecans?
Walnuts, almonds, or even hazelnuts work well if you need to swap pecans. Toast your nuts lightly to bring out their flavor and add that satisfying crunch that complements the caramel.
Do I need a stand mixer to make this recipe?
No, a stand mixer is helpful but not required. You can mix and knead the dough by hand or with a hand mixer fitted with dough hooks, though it requires a bit more elbow grease.
Why are my rolls dense instead of soft?
Dense rolls usually mean the yeast wasn’t active enough, the dough wasn’t properly chilled, or the rolls were not given enough time to rise. Make sure your yeast is bubbly before mixing and allow the full rising time in a warm, humid environment for best results.
How do I know when the caramel pecan rolls are done baking?
The rolls are baked when they turn a dark golden brown on top and an instant-read thermometer inserted into the center reaches 190 degrees Fahrenheit. The caramel will be bubbling around the edges, signaling that perfect sticky finish.
Final Thoughts
This Soft and Sticky Caramel Pecan Rolls Recipe is not just a treat—it is an experience that invites you to slow down, savor, and share warm moments with loved ones. Once you taste these rolls, with their cozy sweetness and irresistible gooeyness, you’ll understand why they are so special. I encourage you to try this recipe soon and watch it become a cherished favorite in your kitchen as well!
Print
Soft and Sticky Caramel Pecan Rolls Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes + 2 hours chilling and 45 minutes rising
- Yield: 12 caramel pecan rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These Soft and Sticky Caramel Pecan Rolls are the ultimate indulgence with a luscious caramel glaze, toasted pecans, and a tender, buttery dough. Perfect for breakfast, brunch, or a sweet treat, these rolls combine a rich caramel sauce with a delicate cinnamon-pecan filling for a mouthwatering pastry that melts in your mouth. The recipe includes a unique rising method using a steam water bath for a quicker, fluffier rise and a beautifully shiny dough enriched with butter and eggs.
Ingredients
Sweet Dough
- 1 cup whole milk (warm)
- 1 tablespoon active dry yeast
- 5 tablespoons granulated sugar
- 2 large eggs
- 3 & 1/4 cups all purpose flour (spooned and leveled)
- 1 teaspoon kosher salt
- 1/2 cup salted butter (very soft, divided, 1 stick)
Caramel Sauce
- 3/4 cup salted butter (1 and 1/2 sticks)
- 1 & 1/2 cups brown sugar (firmly packed)
- 1/3 cup honey
- 1/3 cup heavy cream
- 1/3 cup water
- 1/4 teaspoon kosher salt
- 1 & 3/4 cups pecans (about 8 oz, toasted)
Roll Filling
- 1/3 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 1/2 teaspoon cinnamon
- Dash nutmeg (optional)
- About half of the toasted pecans (from the 1 & 3/4 cups total)
Instructions
- Make the sweet dough: Warm 1 cup whole milk to 105-110°F and stir in 1 tablespoon active dry yeast with 5 tablespoons granulated sugar. Let it sit for 5 minutes until bubbly to activate yeast.
- Add eggs: Whisk in 2 large eggs into the activated yeast mixture until smooth.
- Mix dry ingredients: In a large bowl or stand mixer, combine 3 1/4 cups all-purpose flour and 1 teaspoon kosher salt.
- Combine wet and dry: Add the wet yeast-egg mixture to the flour. Beat on low-medium using paddle attachment, scraping bowl sides and bottom.
- Add butter: With mixer running low-medium, add 1 tablespoon very soft salted butter at a time until 1/2 cup is fully incorporated, taking a few minutes.
- Knead dough: Beat on medium-low speed for 5 minutes until dough is silky, smooth, shiny, and forms a loose, wet ball but not workable.
- Chill dough: Grease a large bowl, scrape dough into it, cover and refrigerate 2 hours up to 2 days to firm up dough for handling.
- Make caramel sauce: Melt 3/4 cup butter in saucepan over medium heat. Stir in 1 1/2 cups brown sugar. Remove from heat, whisk in 1/3 cup honey, 1/3 cup heavy cream, 1/3 cup water, and 1/4 teaspoon kosher salt until smooth. Cool to room temperature, refrigerate if needed.
- Toast pecans: Preheat oven to 350°F. Spread 1 3/4 cups chopped pecans on a dry rimmed pan. Bake 5-7 minutes, tossing once, until fragrant. Cool.
- Make roll filling: In bowl, mix 1/3 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a dash of nutmeg if desired. Add half the toasted pecans and mix well.
- Prepare oven for rising: Boil water in pot. Place an empty 9×13-inch pan on bottom rack of oven, another rack above. Turn oven on 350°F for 3 minutes then off to create a warm, steamy spot for rising rolls.
- Prepare pan with caramel and pecans: Pour cooled caramel sauce into a 9×13-inch pan, spreading to coat sides. Sprinkle remaining pecans evenly on top.
- Roll out dough: Dust work surface with flour. Scrape chilled dough onto surface, knead lightly, then press and roll into a rectangle approximately 12 x 16-18 inches and about 1/4 inch thick.
- Add filling: Sprinkle the sugar-pecan mixture evenly over the dough rectangle.
- Roll dough into log: Starting from the long edge, roll dough tightly, smoothing with hands to even thickness across the roll, and pinch edges to seal.
- Slice rolls: Use a long, serrated knife to cut the roll into 12 slices about 1 1/2 inches thick, flouring the knife between cuts to manage stickiness. If dough is too soft, chill for 20 minutes before slicing.
- Arrange rolls in caramel pan: Place each roll cut-side up into the caramel sauce pan, spacing evenly.
- Cover and rise rolls: Spray plastic wrap with nonstick spray and cover the rolls without letting the wrap stick. Pour boiling water into the lower pan in the oven to create steam. Place rolls in warm oven, turned off, letting rise for 30 minutes until puffy without opening oven door.
- Finish rising: Remove rolls and water pan. Preheat oven to 350°F. Let rolls rise out of oven in a warm spot for an additional 15 minutes, reaching about double size total.
- Bake rolls: Bake rolls at 350°F for 35-45 minutes. Cover with foil for the last 15-20 minutes to prevent over-browning.
- Check doneness: Rolls are done when golden brown and internal temperature reaches 190°F.
- Cool and serve: Let rolls cool in the pan 20 minutes. Invert the pan onto a platter or remove rolls individually. Serve caramel pecan rolls bottom-side-up with milk.
- Storage: Store covered at room temperature up to 2 days, best eaten fresh on day one.
Notes
- Use whole milk warmed to about 105-110°F to activate yeast properly without killing it.
- Chilling the dough is essential as it is very wet and sticky, making it workable.
- Be careful to toast pecans just until fragrant to avoid burning.
- The steam-rise method shortens rising time significantly while keeping rolls fluffy.
- Spray plastic wrap to prevent it sticking to sticky dough during rising.
- If the dough is too soft to cut, chilling briefly in the freezer helps firm it up.
- Use a sharp serrated knife and a sawing motion for clean slices.
- Covering rolls with foil during baking prevents excessive browning.
- Flip rolls onto a platter so the caramel pecan side is on top for serving.
