As I mentioned in an earlier blog post, I recently had a craving for Caramel Pecan sticky rolls, and went to Panera to get one. But, since it was 8:00 at night, they were all out. So I decided to visit the Safeway right next door and get the ingredients to make my own.
They weren’t so good. The flavor was fine, but the texture was way off. Very heavy. So, I decided, as I am wont to do, that it was now my personal mission to make the perfect Caramel Pecan sticky rolls. I went through a total of three batches (most of which I gave away to the office staff at my apartment complex and my co-workers, I’ll have you know) until I got what I was looking for.
I was so proud of my creations that I even had to go out and buy some white china plates that I could use to photography my sticky rolls because the green plates that I was using before just didn’t do them justice. So now, here is the recipe for my Caramel Pecan Sticky Rolls. Enjoy.
- 3 1/2 – 4 C Flour
- 1/3 C Sugar
- 1 t Salt
- 5 t Active Dry Yeast
- 1/4 t Baking Soda
- 1 C Warm Milk (120-130 degrees)
- 1/3 C Softened Butter
- 1 Egg
- 1/4 C Sugar
- 1-2 t Cinnamon
- 2 T Softened Butter
- 1 C Packed Brown Sugar
- 1/2 C Butter
- 1/4 C Dark Corn Syrup
- 1 1/2 – 2 C Pecans
1. Add 2 C flour, 1/3 C Sugar, salt, yeast, and baking soda to the bowl of your stand mixer. Add in milk, 1/3 C butter, and egg. Using the paddle attachment, mix just until smooth, but don’t overmix. Add remaining flour (1 1/2 to 2 C) gradually into the mix until dough is easy to handle, but not too dry.
2. Turn the dough out on a floured surface and knead until smooth and elastic. Add additional flour as necessary to keep the dough from sticking. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 90 minutes, or until dough is doubled.*
*I found that the absolute best way to deal with fast-rising dough like this is to use steam. I put the bowl, uncovered in the cold oven, and put the base of my electric steamer filled with water in the oven and well, and would turn it on for 10 minutes every half-hour. You could accomplish the same thing by using a shallow pan on the bottom rack of your oven which you can fill with boiling water, then place the dough on top of the pan on the top rack. Replace the water every 30 minutes or so. This helps keep the dough hydrated and speeds up the rise, which will result in a lighter, more delicate roll.
3. While the dough is rising, Mix Brown Sugar, Corn Syrup, and 1/2 C butter in a saucepan and bring to a boil. Once thoroughly combined, pour into the bottom of an ungreased 9×13” pan. I prefer glass in this case. Sprinkle pecan halves over the caramel in a single layer. Caramel should be pretty much covered by pecans. Set aside
4. Turn out the risen dough onto a floured surface and roll out to a rectangle shape approximately 10×15”. Using your hands cover the dough with 2T of softened butter. Then sprinkle on cinnamon and sugar. Roll up along the long side of the dough to form a “snake” about 15” long. Using a very sharp knife, but the snake into 12 pieces. Place those pieces on top of the caramel pecan mixture, allowing a little bit of room for a second rise.
5. Allow the rolls to rise another 30-45 minutes. (I use the steam trick again for the first 30 minutes, then pull out for 15 while the oven preheats.) Preheat over to 350 degrees. Bake for 25-27 minutes or until the “top” of the rolls are golden brown and the centers are done, but just barely.
6. While still hot, run a knife around the outside edge of the pan to loosen any rolls that may have stuck to the edges of the pan. Then, place a greased cookie sheet upside-down on top of the rolls, then flip the sheet and the 9X13 pan upside down. Make sure that the rolls have separated from the pan, and then let the pan sit for about a minutes for the caramel mixture to drizzle down over the rolls. Remove the pan.
7. Gorge yourself silly.