Prep time: 40 mins | Cook time: 35 mins | Chill time: 2 hrs | Total time: 3 hrs 15 mins | Servings: 12 CARAMEL ROLLS
Make sure not to miss these soft and fluffy rolled-up brioche dough with a freakish amount of sticky caramel sauce, adorned with toasted pecans. Enjoy the undeniably amazing tastes of these rolls that tastes precisely as it came from a bakeshop!
Ingredients
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Sweet dough:
2 large eggs
1 c. whole milk, warm
5 tbsp granulated sugar
1/2 c. salted butter, very soft (divided) (1 stick)
3 & 1/4 c. all-purpose flour, spooned and levelled
1 tsp kosher salt
1 tbsp active dry yeast
Caramel sauce:
1 & 1/2 c. brown sugar, firmly packed
3/4 c. salted butter, (1 and 1/2 sticks)
1/3 c. heavy cream
1/3 c. honey
1/4 tsp kosher salt
1/3 c. water
Roll filling:
1/3 c. granulated sugar
1/2 tsp cinnamon
1/3 c. brown sugar, packed
dash nutmeg, optional
1 & 3/4 (about 8 ounces) cups pecans, toasted
How to make Soft and Sticky Caramel Pecan Rolls
Step 1: For the sweet dough, add a cup of milk in a glass measuring cup. Place the cup in the measuring cup in 20 seconds increments until the milk is heated. The recommended temperature is about 105 to 110 degrees F.
Step 2: Mix well 1 tbsp yeast with 5 tbsp granulated sugar. After 5 minutes, check if the yeast is getting bubbly.
Step 3: To the measuring cup, add two eggs and beat well until smooth.
Step 4: To a large bowl or stand mixer, add 3 and 1/4 cups flour, then add a tsp kosher salt.
Step 5: To the flour, add the wet ingredients. Beat for a minute using the paddle attachment on your mixer (you can also use a hand mixer). Stop and scrape the sides and bottom of the bowl.
Step 6: Add a tbsp of the over soft butter at a time while the mixer is running on low or medium-low until you have added the entire half cup. Ensure to mix well after every addition.
Step 7: Beat on medium speed for about 5 minutes once all the butter is incorporated until the dough is silky, smooth, and shiny.
Step 8: Using butter or oil, grease a large bowl.
Step 9: Into the greased bowl, scrape the sweet dough using a spatula. Cover the bowl and keep it in the fridge for at least 2 hours or up to 2 days. This is step is optional.
Step 10: For the caramel sauce, melt 3/4 cup butter in a medium saucepan over medium heat. Then, add 1 1/2 cup brown sugar. Mix well until blended.
Step 11: Turn the heat off, then add in 1/3 cup each of honey and heavy cream along with 1/3 cup water. Then, add 1/4 tsp kosher salt and mix until smooth. Make sure to try to break the chunks of brown sugar as you go. Set aside at room temperature to cool or simply keep in the fridge to speed things up.
Step 12: For the roll filling, toast the pecans first and let them cool before you sprinkle them on the rolls. Prepare the oven and preheat it to 350 degrees F. Into small or medium pieces, chop the pecans, then evenly spread them on the dry rimmed baking pan.
Step 13: Place in the preheated oven and bake for about 5 to 7 minutes. Open the oven twice and toss them around using a spatula. The pecans are toasted when they become very aromatic. Make sure to keep an eye on the pecans as they burn too quickly.
Step 14: Place 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. Mix well until incorporated. If desired, you can add a dash of nutmeg. Toss half of the cooled pecans into the mixture, reserving half for later.
Step 15: On the stove, bring a pot of water to a boil. On the bottom of your oven rack, place an empty 9 x 13-inch pan, then put another rack on top. Preheat the oven to 350 degrees and let the pans heat for about 3 minutes, then turn the oven off.
Step 16: To another 9 x 13-inch baking pan, add the cooled caramel sauce, scraping it all in. To coat the sides, tilt the pan. You can use a spoon or brush. Then, sprinkle with the rest of the pecans. DO NOT MIX. Set aside.
Step 17: Generously dust your work surface with flour. You can use a pastry cloth to roll the dough out. Onto the flour, scrape the chilled dough and knead it a few times using your hands, then press it out into a rectangle. Roll the dough into a large rectangle to about 1/4 inch thickness using a rolling pin.
Step 18: Over the dough, evenly sprinkle the sugar and pecan mixture.
Step 19: Beginning from the long edge, roll the dough. Smooth the dough using your hands as you roll. Then, seal it with your fingers.
Step 20: Cut the dough into 12 slices using a very long and sharp serrated knife to about 1 1/2 inches. In between cuts, dip the knife in flour.
Step 21: Into the prepared pan, place the rolls. Generously spray with nonstick spray some plastic bag to cover the rolls.
Step 22: Into the empty 9 x 13-inch pan on the lower rack of the oven, pour the boiling water. Allow the rolls to rise for about 30 minutes with the water bath. Make sure to keep the oven door closed.
Step 23: Take the rolls out after 30 minutes, then preheat the oven to 350 degrees F. Keep the rolls in a warm spot to continue rising. I suggest putting them near the heating oven for about 15 minutes.
Step 24: Return the rolls in the oven once they are quite puffy and have just doubled in size and bake for approximately 35 to 45 minutes. In the last 15 to 20 minutes, tent the rolls with a sheet of foil.
Step 25: Take the rolls out of the oven once the top is golden and the temperature of the centre of the rolls is about 190 degrees F. Allow the rolls to cool for about 20 minutes in the pan. Serve the rolls with a glass of milk. Enjoy! Or you can tent the rolls and keep them on the counter for up to 2 days.
Nutrition Facts:
Serving: 1 roll, calories: 669 kcal, carbohydrates: 81 g, protein: 7 g, fat: 37 g, saturated fat: 16 g, polyunsaturated fat: 5 g, monounsaturated fat: 14 g, trans fat: 1 g, cholesterol: 93 mg, sodium: 445 mg, potassium: 216 mg, fiber: 3 g, sugar: 53 g, vitamin a: 777 iu, vitamin c: 1 mg, calcium: 86 mg, iron: 3 mg
Ingredients
- Sweet dough:
- 2 large eggs
- 1 c. whole milk, warm
- 5 tbsp granulated sugar
- 1/2 c. salted butter, very soft (divided) (1 stick)
- 3 & 1/4 c. all-purpose flour, spooned and levelled
- 1 tsp kosher salt
- 1 tbsp active dry yeast
- Caramel sauce:
- 1 & 1/2 c. brown sugar, firmly packed
- 3/4 c. salted butter, (1 and 1/2 sticks)
- 1/3 c. heavy cream
- 1/3 c. honey
- 1/4 tsp kosher salt
- 1/3 c. water
- Roll filling:
- 1/3 c. granulated sugar
- 1/2 tsp cinnamon
- 1/3 c. brown sugar, packed
- dash nutmeg, optional
- 1 & 3/4 (about 8 ounces) cups pecans, toasted
Instructions
Step 1: For the sweet dough, add a cup of milk in a glass measuring cup. Place the cup in the measuring cup in 20 seconds increments until the milk is heated. The recommended temperature is about 105 to 110 degrees F.
Step 2: Mix well 1 tbsp yeast with 5 tbsp granulated sugar. After 5 minutes, check if the yeast is getting bubbly.
Step 3: To the measuring cup, add two eggs and beat well until smooth.
Step 4: To a large bowl or stand mixer, add 3 and 1/4 cups flour, then add a tsp kosher salt.
Step 5: To the flour, add the wet ingredients. Beat for a minute using the paddle attachment on your mixer (you can also use a hand mixer). Stop and scrape the sides and bottom of the bowl.
Step 6: Add a tbsp of the over soft butter at a time while the mixer is running on low or medium-low until you have added the entire half cup. Ensure to mix well after every addition.
Step 7: Beat on medium speed for about 5 minutes once all the butter is incorporated until the dough is silky, smooth, and shiny.
Step 8: Using butter or oil, grease a large bowl.
Step 9: Into the greased bowl, scrape the sweet dough using a spatula. Cover the bowl and keep it in the fridge for at least 2 hours or up to 2 days. This is step is optional.
Step 10: For the caramel sauce, melt 3/4 cup butter in a medium saucepan over medium heat. Then, add 1 1/2 cup brown sugar. Mix well until blended.
Step 11: Turn the heat off, then add in 1/3 cup each of honey and heavy cream along with 1/3 cup water. Then, add 1/4 tsp kosher salt and mix until smooth. Make sure to try to break the chunks of brown sugar as you go. Set aside at room temperature to cool or simply keep in the fridge to speed things up.
Step 12: For the roll filling, toast the pecans first and let them cool before you sprinkle them on the rolls. Prepare the oven and preheat it to 350 degrees F. Into small or medium pieces, chop the pecans, then evenly spread them on the dry rimmed baking pan.
Step 13: Place in the preheated oven and bake for about 5 to 7 minutes. Open the oven twice and toss them around using a spatula. The pecans are toasted when they become very aromatic. Make sure to keep an eye on the pecans as they burn too quickly.
Step 14: Place 1/3 cup granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. Mix well until incorporated. If desired, you can add a dash of nutmeg. Toss half of the cooled pecans into the mixture, reserving half for later.
Step 15: On the stove, bring a pot of water to a boil. On the bottom of your oven rack, place an empty 9 x 13-inch pan, then put another rack on top. Preheat the oven to 350 degrees and let the pans heat for about 3 minutes, then turn the oven off.
Step 16: To another 9 x 13-inch baking pan, add the cooled caramel sauce, scraping it all in. To coat the sides, tilt the pan. You can use a spoon or brush. Then, sprinkle with the rest of the pecans. DO NOT MIX. Set aside.
Step 17: Generously dust your work surface with flour. You can use a pastry cloth to roll the dough out. Onto the flour, scrape the chilled dough and knead it a few times using your hands, then press it out into a rectangle. Roll the dough into a large rectangle to about 1/4 inch thickness using a rolling pin.
Step 18: Over the dough, evenly sprinkle the sugar and pecan mixture.
Step 19: Beginning from the long edge, roll the dough. Smooth the dough using your hands as you roll. Then, seal it with your fingers.
Step 20: Cut the dough into 12 slices using a very long and sharp serrated knife to about 1 1/2 inches. In between cuts, dip the knife in flour.
Step 21: Into the prepared pan, place the rolls. Generously spray with nonstick spray some plastic bag to cover the rolls.
Step 22: Into the empty 9 x 13-inch pan on the lower rack of the oven, pour the boiling water. Allow the rolls to rise for about 30 minutes with the water bath. Make sure to keep the oven door closed.
Step 23: Take the rolls out after 30 minutes, then preheat the oven to 350 degrees F. Keep the rolls in a warm spot to continue rising. I suggest putting them near the heating oven for about 15 minutes.
Step 24: Return the rolls in the oven once they are quite puffy and have just doubled in size and bake for approximately 35 to 45 minutes. In the last 15 to 20 minutes, tent the rolls with a sheet of foil.
Step 25: Take the rolls out of the oven once the top is golden and the temperature of the centre of the rolls is about 190 degrees F. Allow the rolls to cool for about 20 minutes in the pan. Serve the rolls with a glass of milk. Enjoy! Or you can tent the rolls and keep them on the counter for up to 2 days.
