These Caramel and Pecan Rolls are just sweet heaven on a plate! Filled with cinnamon and Pecans and topped with homemade caramel and more pecans these are the perfect sweet treat.
Reasons to Love This Recipe
Homemade Caramel – This recipe includes my homemade caramel sauce. It is sweet and thick and absolutely perfect for these rolls. It will set but not completely, so it makes a lovely, thick and gloopy caramel. Perfect for covering your rolls in.
Pecan Filling – I have tried to include as many Pecans as I could in this recipe. I have included them in the filling, which is just a simple cinnamon filling, like my Cinnamon Rolls recipe. I cut them into different sizes, so I had halves and quarters. When you roll them up the swirls might seem a little bulgy but don’t worry just go with it, as once they have had their second prove they should look perfect.
You can make them in advance – If you are wanting to make these the day before then you can! Just when it comes to the second prove, prove them in the fridge. This will slow the yeast down but not stop it completely. I would recommend making them and leaving them in the fridge overnight and baking them in the morning.
Caramel and Pecan Rolls
To make these I started by mixing together the sugar, flour and yeast in a bowl to make sure it was evenly distributed. In this recipe, I used plain flour. This recipe works perfectly with either plain flour or strong white bread flour.
Next, I added in the butter and mixed using the paddle attachment on my stand mixer. You could also do this with a hand mixer, or you could rub the mixture using your hands until it resembles breadcrumbs.
Before adding the milk, you need to warm it. I did this in the microwave, but you could just as easily do this in a saucepan on a low heat. You want the milk to be warm and for there to be steam coming from it but you don’t want it to be boiling.
If you are doing this in the microwave and are a bit unsure about how long to warm it for I would do it in 30-second-bursts.
Add the milk to the dry ingredients, along with the eggs and vanilla and knead the dough.
To do this I used the dough hook on my stand mixer. If you are using a hand mixer then it should come with dough hooks. Or if you are doing it by hand I would recommend kneading it in the bowl as it will be quite sticky. Once it starts coming together pour it onto a lightly floured work surface and continue to knead until it is smooth and not sticky.
Once you have kneaded your dough put it into a lightly oiled bowl and leave until the dough has doubled in size. This should take roughly around an hour and a half but might take as long as two hours.
How Do I Make the Filling?
The cinnamon filling is super easy to make and the same as the one in my Cinnamon Rolls. In a bowl, you need to add the brown sugar and cinnamon to a bowl and mix. Depending on how cinnamony you want the rolls to be you can add slightly more or slightly less. Leave this to one side.
At this stage, I would also chop my Pecans. Don’t worry about making them all even and the same size, roughly chopping them works perfectly for this recipe as you might get little chunks of Pecan as you bite into the rolls. Pop these into a bowl and leave them to the side.
How Do I Roll the Rolls?
Once the rolls have doubled in size transfer it onto a lightly floured surface and roll into a large rectangle roughly 35cm x 25cm. You need to make sure the thickness of your dough is even all the way around so that the rolls are easier to roll.
Melt the butter and spread this evenly over the dough. Next, sprinkle over your cinnamon filling again making sure this is even over your dough. Finally, sprinkle over the pecans. These don’t need to be completely covering the top of your dough.
Now you need to roll the dough. The best way to do this is from long end to long end. So you can cut it into 12 pieces. If you, do it short end to short end you will end up with small but super thick rolls.
Once you have rolled the rolls, cut them into twelve equal pieces.
Place them into your roasting tin. At this stage, you don’t want them to touch so try and space them out as much as possible.
Cover with cling film and prove for a second time until doubled in size and touching. They should take around an hour to an hour and a half.
When you are coming to the end of the proving time preheat the oven, remove the cling film, and bake in the oven until they are lovely and golden brown.
Making the Caramel
So, I won’t go into a lot of detail about making the caramel as there is a full post dedicated to it here.
I made the caramel while the rolls were in the oven but it is completely up to you at what stage you make it. You could make it at the start if you prefer or even when your rolls are out of the oven.
To make the caramel start with granulated sugar and water in a saucepan over low/medium heat. You need to stir this continuously until the sugar has completely dissolved. If you don’t the caramel will be grainy.
You will know it is completely dissolved when you can’t feel the grains in the bottom of the saucepan as you are stirring. The water will stay cloudy, but this is fine. When you can no longer feel the sugar, stop stirring and leave the water to come to a boil.
As this is happening pre-prepare your butter and cream and leave to one side. Once the sugar is boiling you need to keep an eye on it. It will start to turn a golden amber colour. This can take a few minutes and it can burn so easily so please don’t put it on the hob and walk away and leave it.
Once the caramel has turned a lovely amber colour remove from the heat and add the double cream stirring continuously. It will bubble and splutter so please be careful as it will be super-hot. Once you have stirred in all the double cream add the butter and vanilla and stir continuously until it is fully melted.
If you want to make salted caramel, you can add salt at this point and stir it in. If not pour the caramel into a preprepared jar and leave it to one side to set.
Once the rolls have baked leave to one side to cool completely. Roughly chop your Pecans again so that they are all different sizes and leave them to one side. Once they are cool and your caramel has set pour it over the top of your rolls and sprinkle over some chopped Pecans.
You don’t need to use Pecans you could use any other nut you wanted.
Also, if you would rather not use caramel on top, you can just sprinkle the pecans over the top, or why not use white icing, you can find all the details for that in my Cinnamon Roll post.
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Caramel & Pecan Rolls
For the Rolls
- 475 g Plain Flour
- 14 g Dried Active Yeast
- 75 g Caster Sugar
- 75 g Unsalted Butter or Stork
- 270 ml Whole Milk
- 1 tsp Vanilla Extract
- 1 Large Egg
For the Filling
- 2-3 tbsp Ground Cinnamon
- 150 g Light Brown Sugar
- 60 g Unsalted Butter or Stork
- 100 g Pecans (chopped)
For the Caramel Sauce
- 250 ml Double Cream
- 50 g Unsalted Butter
- 350 g White Granulated Sugar
- 100 ml Cold Water
For the Decoration
- 75 g Pecans (chopped)
To Make the Dough
- Add the flour to a large bowlalong with the sugar and yeast. Mix together until they are evenly distributed.
- Add the butter to the mixtureand mix again. The mixture will be very dry and shouldn’t ball up. It shouldform bread crumbs. Leave to one side.
- Heat the milk in the microwaveon 30 second bursts until it is warm. You don’t want it to be boiling but it should have steam coming from the bowl. Alternatively you can heat the milk upin a saucepan on a low heat.
- Add the milk, vanilla and egg to the dry ingredients.
- Knead the dough together untilit is lovely and smooth and springy to touch. The can take 10-15 minutes ifdoing it with a KitchenAid and Dough Hook so don’t worry just stick with it.
- Once you have kneaded your dough transfer it to a lightly oiled bowl and cover using cling film. You need to leave the dough to rise for 1-2 hours or until it is double in size.
To Make the Filling
- In a separate bowl add thebrown sugar and cinnamon and mix until evenly distrubted. Leave to one side.
To Make the Rolls
- Transfer the dough onto alightly floured surface and roll out to a large rectangle.
- Melt the butter in themicrowave on 20 second bursts until it is completely melted and smooth.Alternatively you can melt it in a saucepan on a low heat.
- Brush the melted butter over the top of your dough.
- Sprinkle over the sugar and cinnamon mix. Ensuring that there is an even coating of sugar over your dough. Sprinkle over the chopped Pecans.
- Roll the dough from long side to long side. Cut this evenly into 12 pieces.
- Place the rolls into yourpreprepared roasting tray so that they are not touching. Cover in cling filmand leave to rise again. This will take around 1 hour and 30 minutes or untilthe rolls are touching.
- Towards the end of the doughrising preheat the oven to 180C (160C Fan).
- Bake your rolls in theoven for 20-25 minutes or until golden brown. Leave to cool fully.
Make the Caramel
- Measure out the cream in a jug and leave to one side.
- Measure out the butter and cut into small cubes and leave to one side.
- In a saucepan add the sugar and water and pop onto a low/medium heat.
- Stir continuiously until the sugar has completley dissolved (the mixture will be cloudy)
- Once the sugar has dissolved stop stirring and leave the mixture to come to the boil.
- Once the mixture is boiling, levae until it turns a lovely amber colour, and then remove from the heat. This can take up to 10 minutes.
- Whisk the caramel and add in the double cream. This will bubble and spit so please be careful. Keep whisking and quickly as you can until the bubbling has stopped.
- Add in the butter and whisk again until it is completley melted.
- Careful pour the mixture into a clean jar, pop the lid on and place it into the fridge until it is completley cool.
- Once the rolls are completley cool and your caramel has set, pour the caramel over the top of your rolls.
- Finish by sprinkling over some chopped Pecans.