Caramel Pecan Roll Recipe
Make Caramel Pecan Roll Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Caramel Topping
Optional Glaze
Method
Dough
- 1
Warm liquids and activate yeast
Heat whole milk until warm but not hot (about 105–115°F / 40–46°C). Stir in 1 tablespoon granulated sugar and the instant dry yeast. Let sit 5–8 minutes until foamy. If mixture doesn’t foam, yeast may be inactive—start over with fresh yeast.
- 2
Combine dry ingredients
In a large bowl or bowl of a stand mixer fitted with a dough hook, whisk together 3 1/2 cups of the all-purpose flour and 1 teaspoon salt.
- 3
Cut in butter and add liquids
Melt 3 tablespoons unsalted butter and let cool slightly. Add melted butter, the foamed milk-yeast mixture, warm water (1/4 cup), and 1 large beaten egg to the flour. Mix on low until a shaggy dough forms, adding the remaining flour 1/4 cup at a time as needed. Dough should be soft, slightly tacky but not overly sticky.
- 4
Knead
Knead by mixer on medium for 5–7 minutes or by hand on a lightly floured surface 8–10 minutes until smooth and elastic. The dough should pass the windowpane test or feel slightly springy.
- 5
Filling & Assembly
- 6
Prepare filling
While the dough rises, cream together 6 tablespoons softened unsalted butter, 1 cup packed brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon vanilla extract and 1/4 teaspoon fine salt until smooth and spreadable. Stir in 1 cup finely chopped pecans and set aside.
- 7
Roll out dough
After the first rise, punch dough down and turn out onto a lightly floured surface. Roll into a rectangle about 16 x 12 inches and roughly 1/4 inch thick. Trim edges for evenness if desired.
- 8
Spread filling
Evenly spread the prepared brown sugar–butter–pecan filling over the rolled dough, leaving a 1/2-inch clean border along the long edge furthest from you.
- 9
Form the log
Starting at the edge nearest you, tightly roll the dough into a log, sealing the seam by pinching the dough. Use a bench scraper or sharp serrated knife to trim 1/2 inch off each end for neat rolls.
- 10
Cut rolls
Cut log into 12 even rolls (about 1 to 1 1/4-inch thick each). For neater edges, chill the log 10–15 minutes before cutting.
- 11
Second rise in pan
Prepare a 9x13-inch baking pan by brushing with a little melted butter. Arrange the rolls cut-side up in the pan, leaving small gaps to allow expansion. Cover loosely with plastic wrap and let rise in a warm place until nearly doubled, about 30–45 minutes.
Caramel Topping & Baking
- 12
Make caramel topping
While rolls do their second rise, make the caramel. In a medium saucepan over medium heat combine 3/4 cup packed brown sugar, 4 tablespoons unsalted butter, 1 tablespoon light corn syrup (optional), and 1/2 cup heavy cream. Stir constantly until mixture comes to a gentle boil, then reduce heat and simmer 2–3 minutes until slightly thickened. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon fine salt. Let cool 3–5 minutes (it will thicken as it cools).
- 13
- 14
Place rolls on caramel
Carefully place the risen rolls on top of the caramel-coated pecans, cut side up, arranging them snugly so they will rise into each other while baking.
- 15
Bake
Preheat oven to 350°F (175°C). Bake the rolls on the center rack for 25–30 minutes until golden brown on top and cooked through (internal temp ~190°F/88°C). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
- 16
Invert and rest
Remove the pan from the oven and let rest 5 minutes. Run a thin knife around the edges to loosen. Place a large serving platter or baking sheet over the pan and carefully invert so rolls drop out onto the platter, caramel side up. If any caramel remains in the pan, spoon it over the rolls.
Optional Glaze & Finishing
- 17
Prepare cream cheese glaze (optional)
If using the glaze, beat 4 oz softened cream cheese until smooth. Add 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract; beat until glossy and spreadable. Add a splash more milk if too thick.
- 18
Glaze and serve
While rolls are warm (but not piping hot), drizzle or spread the cream cheese glaze over the tops. Serve warm. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days (reheat gently).
