Caramel-Pecan Sticky Rolls

Prep 40 min
Total 3 hr 15 min
Servings 15

Who wouldn’t be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans? MORE+ LESS-

By Betty Crocker Kitchens

Updated August 13, 2014

Ingredients

Rolls

3 1/2

to 4 cups all-purpose or bread flour

1/3

cup granulated sugar

teaspoon salt

packages regular active or fast-acting dry yeast (4 1/2 teaspoons)

cup very warm milk (120°F to 130°F)

1/4

cup butter, softened

egg

Caramel Topping

cup packed brown sugar

1/2

cup butter, softened

1/4

cup light corn syrup

cup pecan halves, if desired

Filling

1/2

cup chopped pecans or raisins, if desired

1/4

cup granulated sugar or packed brown sugar

teaspoon ground cinnamon

tablespoons butter, softened

Steps

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1

In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
2

Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
3

In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
4

In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
5

Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. 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.
6

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.
7

Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate 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.

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Expert Tips

Lighter Caramel Sticky Rolls For 4 grams of fat and 255 calories per serving, make recipe as directed—except omit caramel topping and pecan halves. Line pan with foil; spray with cooking spray. Drizzle 1 cup caramel ice-cream topping over foil (heat topping slightly if it is stiff). Continue as directed—except omit chopped pecans from filling.
After placing slices in pan, cover tightly with plastic wrap or foil; refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
Omit caramel topping and pecan halves. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Place dough slices in pan. Let rise and bake as directed in Steps 6 and 7—except do not turn pan upside down. Remove rolls from pan to cooling rack. Cool 10 minutes. Drizzle rolls with Vanilla Glaze (page 150) if desired.