How To Make Caramel Sticky Rolls

Nothing starts a weekend off right like a batch of caramel sticky rolls fresh from the oven! We like to fill ours with pecans, but they can easily be omitted in Step 2 of our easy-to-follow instructions. Read along to make your own at home. 

What you’ll need:

• Ingredients for Caramel-Pecan Sticky Rolls
• Large bowl
• Electric mixer
• 2-quart sauce pan
• 13 x 9-inch pan
• Small bowl
• Rolling pin
• Serrated knife or dental floss
• Serving platter
• Plastic wrap

How to:

Expert tips:

• Heat milk to temperature within range indicated in recipe for yeast to grow properly and dough to rise correctly.
• Knead dough until smooth and springy, so the dough develops correctly.
• Let dough rise in a warm, draft-free area, and just until doubled. If not allowed to rise long enough, the rolls may not rise as high. If allowed to rise too long, the rolls may collapse while baking.

Step 1:

In large bowl, mix 2 cups flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, ¼ cup butter and egg. Mix on low speed 1 minute; then on medium speed 1 minute. Stir in remaining flour, ½ cup at a time. Place dough on lightly floured surface; knead 5 minutes or until dough is smooth.

Step 2:

Place dough in greased bowl, turning dough to grease all sides. Let dough rise 1 hour 30 minutes with plastic wrap over bowl. In 2-quart saucepan, bring brown sugar and ½ cup butter to boil, stirring constantly. Remove from heat; stir in corn syrup. Pour into 13x9-inch pan; sprinkle with pecan halves.

Step 3:

Mix filling ingredients except 2 tablespoons butter in small bowl; set aside. Push fist into dough to deflate. Flatten dough with rolling pin into 15x10-inch rectangle on floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side.

Step 4:

Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1-inch) slices.

Step 5:

Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size. Heat oven to 350°F.

Step 6:

Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place tray or serving platter upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Expert tips:

• Heat milk to temperature within range indicated in recipe for yeast to grow properly and dough to rise correctly.
• Knead dough until smooth and springy, so the dough develops correctly.
• Let dough rise in a warm, draft-free area, and just until doubled. If not allowed to rise long enough, the rolls may not rise as high. If allowed to rise too long, the rolls may collapse while baking.