This recipe comes to us from Robert St. John’s newest cookbook, Mississippi Mornings: Deep South Breakfasts, Brunches, and Musings.
Caramel Pecan Sweet Rolls
These sticky-sweet, pecan-studded rolls can easily double as breakfast or dessert!
Ingredients
For the Dough
- 1 cup warm milk 115 degrees
- 1 tbsp instant-rise yeast
- 2 large eggs at room temperature
- 6 tbsp unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1/2 tsp kosher salt
- 5 - 5 1/2 cups all-purpose flour
Caramel Sauce
- 12 tbsp unsalted butter (1 1/2 sticks), cubed, plus more for greasing the dish
- 1 1/2 cups packed dark brown sugar
- 2 tbsp honey
- 1 cup chopped pecans
For the Filling
- 2 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- pinch of kosher salt
Instructions
- For the dough: In the bowl of a stand mixer with the paddle attachment, combine the warm milk and yeast and set aside until foamy, 5 minutes. When the yeast is foamy, beat in the eggs, butter, granulated sugar, brown sugar, salt, and 2 1⁄2 cups of the flour. Beat until smooth.
- Change to the dough hook and add 2 1⁄2 cups of the remaining flour. Knead on low speed for 8 to 9 minutes, until a soft ball is formed.
- Place the dough in a lightly oiled bowl, turning it over in the bowl so the entire surface of the dough is lightly oiled. Cover with plastic wrap or a damp tea towel. Set in a warm place to allow the dough to double in size, about 1 hour.
- Meanwhile, prepare the Caramel Sauce: Melt the butter in a small saucepan over medium-high heat. Stir in the brown sugar and honey. Simmer for 4 minutes, stirring constantly. Pour into a greased 9 x 13-inch baking dish.
- Sprinkle the pecans over the sauce and set aside. Punch the dough down and place on a lightly floured surface. Roll the dough out into a 15 x 18-inch rectangle.
- For the filling: Brush off any excess flour on the surface of the dough. Using a pastry brush, spread the melted butter over the surface of the dough, leaving a 1⁄2-inch border around the edge. Combine the granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a small bowl and sprinkle the sugar mixture over the melted butter. Starting with a long side, tightly roll the dough into a log. Pinch the edges to seal. Cut the roll into 15 even slices. Arrange the rolls, cut side down, over the Caramel Sauce. Let rise until doubled in size, about 30 minutes.
- Preheat the oven to 350°F.
- Place the baking dish in the oven and bake, uncovered, for 25 to 30 minutes, until deep golden brown. Remove from the oven and allow the rolls to rest for 5 to 10 minutes before inverting them onto a serving platter. To invert, place a serving platter, face side down, on top of the baking dish. Using potholders or kitchen towels in both hands, flip the baking dish and slowly remove the dish from the rolls. Serve immediately.
- Note: When you invert the casserole dish of rolls onto the platter, the rolls are a little slow to release at first because a vacuum is created between the sweet rolls and the bottom of the dish. Just take it slowly and be careful — use oven mitts or side towels to avoid burning your hands.
Nutrition
Calories: 529kcalCarbohydrates: 78gProtein: 7gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 64mgSodium: 104mgPotassium: 160mgFiber: 2gSugar: 42gVitamin A: 529IUVitamin C: 0.1mgCalcium: 66mgIron: 3mg
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Photography by Kate Dearman
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