Gooey Caramel Pecan Sticky Cinnamon Rolls Recipe

• 總時間: 5 hours 4 minutes

食材

Dough

1 package active dry yeast (2 1/4 teaspoons)

1/4 cup plus 1 teaspoon sugar

3/4 cup whole milk

2 tablespoons dark brown sugar

1 teaspoon vanilla extract

1 egg

1 egg yolk

3 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 nutmeg

1/2 teaspoon salt

4 tablespoon maple syrup

4-5 tablespoons butter, melted

Caramel Pecan Topping

3/4 cups butter (1 1/2 sticks) I prefer salted

1 1/2 cups dark brown sugar, packed

1/2 cup heavy cream

1 cup pecans, chopped and toasted

步驟

Dough:

In a stand mixer bowl, combine yeast, 1 tsp sugar, and ¼ cup warm milk (115°F). Let it sit until foamy, about 10 min. Add remaining sugar, milk, brown sugar, vanilla, egg, and yolk. Mix on low for 1 min. Add flour and salt, mix until combined, then knead on high for 5 min. Add butter and knead another 6+ min until smooth and glossy, scraping as needed. Cover and let rise in a warm place until doubled, 1½–2 hrs.

Filling:

Mix sugars, pecans, cinnamon, nutmeg, salt, and maple syrup (no butter yet). Set aside.

Rolls:

Punch down dough and transfer to a floured surface. Knead 1 min, roll into a 12x20” rectangle. Brush with melted butter and sprinkle filling over, leaving a 1” border. Press gently, then roll tightly. Cut into 12 even pieces and place in a greased 9x13 pan. Cover and rise again for 2 hrs or overnight in the fridge.

Caramel:

Melt butter in a pan, stir in brown sugar, then remove from heat and whisk in cream. Cool.

Assembly & Baking:

Preheat oven to 375°F. Pour caramel into the bottom of a clean 9x13 pan and top with 1 cup pecans. Place rolls face-down into caramel. Bake 30–40 min until golden. Cool 10–15 min, then flip onto a plate to serve. Enjoy!