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Caramel-Pecan Sticky Rolls

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By Betty Crocker Kitchens
Updated Aug 13, 2014
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Who wouldn’t be happy when offered one of these rich, delicious pinwheels of warm raised yeast dough topped with pecans?

Caramel-Pecan Sticky Rolls

  • Prep Time 40 min
  • Total 3 hr 15 min
  • Servings 15
  • Ingredients 15
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Ingredients

Rolls

  • 3 1/2 to 4 cups all-purpose or bread flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
  • 1 cup very warm milk (120°F to 130°F)
  • 1/4 cup butter, softened
  • 1 egg

Caramel Topping

  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup light corn syrup
  • 1 cup pecan halves, if desired

Filling

  • 1/2 cup chopped pecans or raisins, if desired
  • 1/4 cup granulated sugar or packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

380 Calories
18 g Total Fat
5 g Protein
51 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Roll
Calories
380
Calories from Fat
160
Total Fat
18 g
Saturated Fat
8 g
Cholesterol
45 mg
Sodium
260 mg
Potassium
160 mg
Total Carbohydrate
51 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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