Caramel Pecan Rolls
There was a bakery near by that had the BEST caramel pecan rolls and I went through an intense phase where I bought them too frequently and then I got sick of them. They ended up closing about a year ago and I started craving them again, so I decided to become self sufficient and make my own. No offense to the bakery that is no longer, but these are better. They are SUPER rich, salty, sweet, flakey, gooey, they’re everything.
This recipe is heavily influenced from a Saveur Cinnamon Roll recipe that is my FAVORITE, which you can find here. And you can find my version of that recipe here where I’ve modified a couple of things to my liking.
Enjoy this recipe- it’s beyond!
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Caramel Pecan Cinnamon Roll Recipe
Ingredients
Makes 8 large cinnamon rolls
Dough
1 package active dry yeast (2 1/4 teaspoons)
1/4 cup plus 1/2 tsp. Sugar
1/2 cup whole milk
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
2 3/4 cups flour (plus more for kneading)
3/4 tsp salt
8 tablespoons butter, at room temperature
Filling
1/2 cup sugar
1/4 cup dark brown sugar
1/2 cup pecans, chopped and toasted
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
4 tablespoon maple syrup
4-5 tablespoons butter, melted
Cream Cheese Layer
5 oz cream cheese, at room temperature
3 tablespoons butter, at room temperature
Caramel
3/4 cups butter (1 1/2 sticks) I prefer salted
1 1/2 cups brown sugar, packed
1/2 cup heavy cream
1 cup pecans, chopped and toasted
Instructions
To make the dough, start by combining yeast, 1/2 teaspoon of sugar, and 1/4 cup of water heated to 115°F in the bowl of a standing mixer fitted with a hook. Stir to combine and let it sit for about 10 minutes until it starts to become foamy.
Add the remaining sugar (1/4 cup), milk, light brown sugar, vanilla, egg, and egg yolk, and beat on low speed for 1 minute until thoroughly combined and then turn the mixer off.
Add the flour and salt, and then mix on medium speed until the dough comes together. Increase the mixer speed to high and knead the dough for about 5 minutes.
Next add the butter and continue kneading until the dough becomes smooth and starts to pull away from the sides of the bowl, which should take around 6+ minutes scraping down the bowl when needed.
Note: I have received comments that their dough is too wet and they needed to add more flour, but I think the problem is that they didn’t knead it long enough, because eventually the butter is fully incorporated and the dough isn’t too wet. It’ll still be sticky, but not too sticky.
Once you’re at that consistency, remove the bowl from the mixer, cover it with plastic wrap, and set it aside in a warm place to rise for 1 1/2 to 2 hours until it has doubled in size.
Step 2
While dough is proofing, make the filling. Mix sugar, dark brown sugar, pecans, cinnamon, fresh nutmeg, salt, and maple syrup (DON’T ADD THE BUTTER, that is used to spread on top of the dough and then you’ll sprinkle the filling on top). Set aside.
Step 3
In a medium bowl, use a rubber spatula to beat the cream cheese and butter together until it’s combined and is spreadable.
After the dough has risen, gently punch it down and transfer it onto a heavily floured surface. Knead the dough for about a minute until it is no longer sticky, adding more flour as necessary. With a floured rolling pin, roll the dough into a 12" x 12" square. Evenly spread the cream cheese butter mixture over the dough square.
Next, fold the dough square into thirds, like folding a letter to go inside of an envelope. Fold the ends of the new rectangle into thirds again, resulting in a small square. Flip the dough over so that the seam is facing down, and using the rolling pin, gently roll it out into a 10" x 20" rectangle.
Turn the dough so that the short ends are parallel to you. Brush the dough with melted butter and then spread the filling mixture on top of the dough leaving about an inch on the edge. Gently press the filling into the dough.
Now is roll time! Tightly start rolling the dough starting closest to you, and roll up to the top as evenly as possible, while adjusting the dough as you roll up.
Place the dough seam-side down onto a cutting board and use a knife to evenly mark 8 sections, and then cut the log.
Place the 8 rolls into a greased 9x13 baking dish and cover and place in a warm spot for 2 hours (or overnight in a refrigerator).
Step 5
While the cinnamon rolls are on their last rise, prepare the caramel. In a medium pan, melt butter over medium heat until melted. Once melted, add brown sugar and stir together until combined and remove from heat. Pour in cream and whisk until smooth. Cool to room temperature.
Step 6
Preheat the oven to 375°F.
When rolls are ready to be cooked, remove them from the refrigerator and either get a new 9x13 pan or remove the rolls from the 9x13 pan onto a plate.
Pour the caramel in the bottom of the pan. Sprinkle the remaining pecans (1 cup) evenly over the caramel. Place the cinnamon rolls on top of the caramel- I like to put the top side of the rolls face down into the caramel, so that the bottoms are exposed to the air since you are going to flip them over when they are done cooking.
Place them in oven and cook for about 30-40 minutes until they are golden brown. Once they are done, remove them from the oven and let them rest for about 10-20 minutes to cool down a little bit. Once they’re easier to work with, grab a large round plate and cover the top of the 9x13 pan tightly and carefully flip the pan over the plate. Remove the pan carefully and then serve. Enjoy!
