Made From Scratch Caramel Pecan Sticky Rolls

Ingredients:

For the Dough

  • ½ tablespoon instant yeast
  • ½ cup warm milk
  • 3 tablespoons sugar
  • ¼ cup butter, well softened, but not melted
  • ½ teaspoon salt
  • 1 egg
  • 2 cups all purpose flour

For the Filling

  • 1 Tablespoon cinnamon
  • ½ cup brown sugar
  • 3 Tablespoons butter, softened
  • For the Pecan Topping
  • ⅓ cup brown sugar
  • 1 Tablespoons corn syrup
  • 3 Tablespoons butter
  • ½ cup chopped pecans

Directions :

1. Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.

2. Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.

3. Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.

4. Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside

5. Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.

6. Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375 F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray. Be careful, the caramel is very hot. They are best served warm.