Sticky Pecan Rolls

Posted on

Every holiday season, our grandma would make a huge batch of her sticky pecan rolls. She’d grab the biggest bowl in the kitchen and quickly mix the dough ingredients. We watched in amazement as the dough rose for a few hours, nearly doubling in size and almost overflowing the bowl. Then came the fun part – she’d punch down the dough, making it shrink back to its original size.

Sticky Pecan Rolls

Prep Time 30 minutes
Cook Time 45 minutes
Rising Time 5 hours
Course Breakfast
Servings 12



  • – 2 packages dry yeast
  • – 1/4 cup warm water
  • – 1 3/4 cups whole milk
  • – 2 large eggs
  • – 1/2 cup salted butter
  • – 1/2 cup granulated sugar
  • – 2 teaspoons salt use 1/2 teaspoon if using Morton
  • – 5 cups all-purpose flour
  • – Butter for lining the pan

**Cinnamon Center:**

  • – 4 tablespoons cinnamon
  • – 1/2 cup granulated sugar
  • – 1 stick butter softened

**Sticky Pecan Topping:**

  • – 1 stick salted butter
  • – 1 cup brown sugar
  • – 1/4 cup corn syrup
  • – 1 teaspoon vanilla extract
  • – 1/2 teaspoon flaky sea salt use 1/4 teaspoon if using Morton
  • – 3 cups pecans roughly chopped



  • Combine yeast and warm water (under 120°F). Stir gently and let sit for 5 minutes until bubbly.
  • Warm the milk in a saucepan on low (under 120°F). Set aside.
  • In a large bowl, whisk together eggs, butter, sugar, and salt until combined (the mixture will look slightly curdled).
  • Add the yeast mixture to the egg mixture and whisk gently.
  • Stir in the warm milk.
  • Gradually mix in the flour by hand, cup by cup, until well combined. Knead the dough for 3-5 minutes until smooth.
  • Scrape the sides of the bowl with a spatula and coat with butter to prevent sticking.
  • Cover the bowl with a cloth and let the dough rise for 2 hours, or until almost doubled in size. Punch down the dough and turn it over, then let it rise for another 2 hours.
  • Before rolling out the dough, place the pecans in the bottom of a 9×13-inch pan and top with the caramel mixture (below).

**Caramel Pecan Topping:**

  • In a saucepan, boil together butter, brown sugar, corn syrup, vanilla extract, and sea salt. Pour this mixture over the pecans in the pan.

**Rolling and Baking:**

  • Punch down the dough and roll it out into a 12×24-inch rectangle.
  • Melt 1 stick of butter and spread over the dough. Sprinkle with 1/2 cup sugar and 4 tablespoons cinnamon.
  • Trim the edges and cut the dough into 12 strips (~1.5 inches each). Roll each strip into a swirl and place in the prepared pan.
  • Cover the pan with a towel and let the rolls rise for 1-1.5 hours until puffy.
  • Preheat the oven to 350°F and bake for about 45 minutes until golden brown.
  • While hot, cover the pan with foil and carefully flip the rolls onto a plate (use oven mitts as they will be hot).

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating