Recipe of the Month: Caramel-Pecan Sticky Rolls



  • 3 1/2 to 4 cups all-purpose or bread flour
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • 2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
  • 1cup very warm milk (120°F to 130°F)
  • 1/4 cup butter, softened
  • 1 egg

Caramel Topping

  • 1 cup packed brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup light corn syrup
  • 1 cup pecan halves, if desired


  • 1/2 cup chopped pecans or raisins, if desired
  • 1/4 cup granulated sugar or packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened


  1. In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  3. In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13×9-inch pan. Sprinkle with pecan halves.
  4. In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
  5. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15×10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
  6. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
  7. Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.
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