Sticky pecan caramel cinnamon rolls

Here is the cinnamon roll recipes that we made a few weekends ago and they tasted so good. You just use the master bread recipe
The Dough


A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)

The Gooey Sticky Caramel Topping


6 tbl unsalted butter, softened


1/2 tsp salt


1/2 cup brown sugar


30 pecan halves

The Heavenly Sweet Cinnamon Butter Filling


4 tbl unsalted butter, softened


1/4 cup sugar


1 tsp ground cinnamon


1/4 tsp freshly grated nutmeg


1/2 cup chopped and toasted pecans


pinch of freshly ground black pepper

9″ square or round cake pan

The first thing you need to do is take that master dough out of the refrigerator, grab a small cantaloupe sized chunk of dough. Return the rest of it to the refrigerator to use another time. Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating the ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.



While the dough is unchilling, mix the topping and the filling.

FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves.

FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.

Dust your counter with flour and roll out the dough with a rolling pin to 1/8″ thick rectangle. Try to get it 13″ x 17″ I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over.

Roll it up, starting with the long side.

Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).

Set it in the pan on top of the caramel, cover with towel and rest for 1 hour

Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.

While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.

~ Rachel