Pecan Caramel Rolls

Pecan Caramel Roll

One of the first things I teach my girls in Culinary Class is how to make Artisan Bread, it’s fast, it’s easy and it’s pretty much foolproof!   Well now I have another lesson to add, and that is for the easiest, tastiest Brioche dough I have ever made!  Now I can say that with a great amount of confidence, because its the only brioche dough I’ve ever made, and If I can make it, believe me anyone can!

I was truly amazed the first time I made these rolls, so much so that I had to make them again just to be sure it wasn’t beginners luck, and it wasn’t.  Its a simple fool proof recipe, that only needed a little tweaking to get it where I thought it should be.  Of course the dough is great for just plain Brioche rolls too, or a nice loaf of bread!  The recipe I’m going to give you will make a few batches of these beauties or what ever type of roll you decide to make,  and the nice thing is the dough holds up for 5 days!

If you haven’t already picked up a copy of Artisan Bread in 5 minutes a Day, I couldn’t think of a better reason than these  Caramel Pecan Rolls!  Trust me this is just a teaser of all the great recipes you’re going to find inside this book, and if you’ve always been afraid to make bread or your own cinnamon buns like I was, your going to look like a superstar with these rolls!   Just make sure you make a full batch of this dough, because your family is going to devour them!

4.6 from 13 reviews
Pecan Caramel Rolls
Prep time
Cook time
Total time
Recipe type: Breads & Sweet Rolls
Serves: 8
  • 1½ cups lukewarm water
  • 1½ Tbsp granulated yeast (2 packets)
  • 1½ Tbsp coarse sea salt or kosher salt
  • 8 eggs lightly beaten
  • ½ cup honey
  • 1½ Cups unsalted butter, melted (3 sticks)
  • 7½ cups all purpose flour
Caramel Topping
  • 6 Tbsp unsalted butter, softened
  • ½ tsp salt
  • ½ cup brown sugar
  • ¼ cup Karo syrup or Honey
  • 30 Pecan halves (or as many as needed)
Filling for Rolls
  • 8 tbsp unsalted butter
  • ½ cup sugar
  • 2 tsp cinnamon
  • ½ cup toasted and chopped pecans (optional)
  • pinch of ground black pepper
  1. Mix the yeast, salt, water in the bowl of your mixer, mix well
  2. Add in eggs, honey and melted butter, and continue to mix until well blended
  3. Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
  4. The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that's ok.
  5. Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
  6. Chill dough for at least 2 hours, before making the rolls*
  7. For topping cream butter,salt and brown sugar, spread evenly over the bottom of a 9 inch cake pan, then scatter pecan halves over the topping and set aside.
  8. Using floured hands cut out a 1½ lb piece of brioche dough.
  9. Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped.
  10. Using a rolling in roll out the dough int a ⅛ inch thick rectangle (about 12"x8") add flour as needed to keep the dough from sticking to the rolling pin or surface.*
  11. While dough is resting cream butter, cinnamon and sugar, then spread the mixture evenly over the dough and if you're using pecans in the filling add them now by sprinkling them over the filling.
  12. Start rolling the dough along the long side of the dough, so you end up with a roll.
  13. If the dough feels to soft to cut, allow it to chill for about 20 minutes.
  14. When dough is ready , with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan.
  15. Cover with plastic and allow to rise for 1 hour*
  16. Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center.
  17. Run a knife around the sides of the pan and turn out the rolls onto a platter immediately*1
  18. Serve the rolls and get ready for rave reviews
*This dough may be frozen if you're not going to use it in 5 days, freeze in one pound dough balls and allow 24 hours to defrost before using. *do not add any more flour than necessarily, too much flour will make the rolls dry. *I like to make these rolls the night before baking, then in the morning take them out of the refrigerator and allow them to rise for 1 hour. *if you let the rolls sit too long, they will not come out of the pan easily. If this happens place the pan on top of a burner for a few minutes to heat the pan and loosen the rolls.


When I first made these rolls, I had no idea how a brioche dough would turn out or even if it would.  I definitely had no idea it would be so good!  These are just like the best Pecan rolls I ever had, light and fluffy,  and so flavorful, I had left them to cool while I ran an errand, and I got a text message from Lisa that simply read ” Incredible”….lol, if that doesn’t say it all I don’t know what does.

Have a great week my friends, eat something decadent and do something fun and totally unexpected, but what ever you do, don’t work too hard!




  1. I’m a real lover of pecans and those rolls look unbelievably good. I’ve bookmarked this recipe for future baking ventures, thanks for sharing 🙂

  2. Dennis, your photographs are amazing and you’re giving me some confidence…maybe I can do this! 🙂

  3. My first taste of Artisan bread were pecan cinamon rolls a friend made for me. Ohhhh I love to remember good things. Thanks.

  4. I love making brioche dough into sweet delicacies. These sound delish!

  5. Wow, that looks so sweet and sticky.

  6. I can’t wait to try these! They look so delicious~hope mine are as good as yours look!

  7. Oh my! These look so good Chef Dennis. Bet your girls were quite happy to learn this one. Think I shall try this on our next cool day. My daughter would go nuts for this one. Have a great week.

  8. This recipe looks great. The full photo should really be illegal. In looking at the ingredients I wonder if I couldn’t substitute gluten free flour and get a similar result. I’m going to try. It looks too good to pass up! Interested to know more about the cookbook too; thank you!

  9. If I could…I would eat the photo! Looks delicious, and it already saved on my favorites! Thanks 🙂

  10. Wowza! These look amazing! I hate that I’m allergic to cinnamon….I miss out a lot this time of year. What a beautiful bread and the filling and topping is incredible!

  11. I’ve already ordered my copy of this book, I can’t wait for it to arrive!!!!

  12. These looks super awesome, Chef! However, I’ve got a question: 7 1/2 cups of flour???? You said to cut out a 1 1/2 lb chunk of dough. Would that be what yields the 8 rolls you mention above? So, the 1 1/2 lb chunk fits into the 9″ pan? And so I guess a big question is: how much more dough is there left?!?!?! Lol, I’ve just never used that much flour at once before 🙂 Thank you so much for sharing this wonderful recipe! My mother bought me two large packages of yeast at Sam’s Club since constantly buying packets was getting to be expensive. I’m going to definitely order this book!

    • Most of the recipes that come in the book all have the same basic amount of flour 7 1/2 cups, this will give you enough dough for 2 batches with a little left over for just plain rolls or a small loaf of bread. It also freezes very well, just remembering to give it 24 hours to thaw properly.
      The bread dough recipes last up to two weeks once made, and I think the idea is to have the dough ready so your more ready to bake.
      Once the 1 1/2 pound piece is rolled out and filled with the mixture you roll it into a log, and cut it into roll size pieces that fit into your cake pan, you can see from my pic how they baked together so nicely.
      Please let me know if you do try the recipe!

  13. Wow. This is absolutely a must try for me – the last time I made rolls, I swore I would wait a year before making another decadent batch. But these are begging to be baked!

  14. These look amazing! I love this book – I can’t believe I hadn’t seen this recipe before. Can’t wait to try them. 🙂

  15. mouth watering!

  16. I love that book, it’s so easy and versatile. I’ve made the brioche dough before but never tried anything like this – must try!

  17. Heaven on a plate right there!
    Have a happy week.
    🙂 Mandy

  18. That picture does say it all, simply delicious. We all want that wonderful end result but sometimes do not want to spend all day in the kitchen- we just want others to think that. The secret of that “extra” dough in the fridge is safe with me!

  19. Dennis, as always, this looks amazing!! I would love one of these rolls with my morning coffee!!

  20. Those look seriously amazing! Great job!

  21. These look divine. I would love one this morning!

  22. Tasty, yummy to infinity and beyond! That first picture is a mouthwatering 3D experience.

  23. Yeast has not been my friend so far. I’ve tried and it either came out flat or dry or flat and dry. But your words give me hopes and motivation and this looks just delectable! 5 day, you say? I can freeze it, you say? I am SO going to make this!


    • yeast has never been my friend either, the trick is to make sure its not old and your water is not too hot, other than that with these recipes its foolproof!

  24. These look amazing! I wish I had read this post sooner and made this for breakfast today…well there is always tomorrow 🙂

  25. Beautiful! Somehow I am now craving pecan rolls and coffee!

  26. These look fantastic! I’ve never tried making brioche dough but you’ve inspired me to try it and this recipe.

  27. In one of those, well DUH moments, I wondered where you had been since your post hadn’t changed for weeks… now I know. Great way to find you with those rolls.. one of my favorites.. like sticky buns that I treat myself with once in a while at Amy’s bakery in Chelsea Market… often still warm from the oven they are FABULOUS. Perhaps I should treat myself to a whole pan of them!!! Great looking recipe Dennis

  28. Chef – these look amazing… they jump off the page and I want one right now with my morning coffee!

  29. Oh my!! These pecan rolls look AMAZING!! I’m sitting here wishing I could eat one right this minute! I definitely have to try this recipe, wow!!

  30. That’s a work of beauty, my friend.

  31. Oh my sakes alive are these rolls calling my name. So delicious and I totally agree: artisan bread is absolutely worth the extra effort. The fresh yeasty smell of the bread alone is amazing.

    Thanks for sharing, Chef Dennis, lovely as always!!

  32. I am totally apprehensive about making breads or any type of rolls and have been on the fence about buying the book wondering if I could pull off making anything right lol. These look amazing and if I could pull it off it’s totally worth a try.

    • give this recipe a try, I also have the artisan bread recipe on my site, try those and I’m sure you’ll feel more comfortable. I am not a bread baker and I can make these!

  33. What a great idea, Chef! Must try this with brioche (I make it about every weekend so high time for a wee change) and dribble on the caramel like this. Pecans, cinnamon? Brilliant.

  34. Wow – chef that looks amazing! really tasty. caramel and pecans are one of my favourite tastes! I always struggle with yeast though as well. I may have to try it though.

  35. Oh, you’ve hit my weak spot, Dennis!!! I’m a sucker for anything caramel…and these are simply divine!!! I’m going to have to try your recipe this fall…I know you’d have five avid fans after our first bites~

  36. Yum yum! This looks and sounds delicious!

  37. Great recipe, Chef D.As always.I LOVE anything with caramel. I will give it a try.

  38. Live by the philosophy that if you’re going to eat desserts the homemade ones are healthy because you know exactly what’s in ’em and can pronounce every ingredient. 😀

    These look awesome! Makes me want to try my hand at a pecan pie this year and dig in to some more bread recipes over the winter. 🙂

  39. I made something very similar to this yesterday! I love how soft the bread looks in the top photo, the way it’s broken apart. I can practically taste the warmth and gooeyness!

  40. Okay, these look crazy delicious! I’m so bad but artisan bread scares me-I should be one of the girls and learn this. 🙂

  41. Oh this has been saved! That second photo especially looks delicious!

  42. Oh my goodness I would eat that whole thing, I love caramel and pecans and that bread looks so scrumptious!

  43. Incredible. I have been striving to make the best cinnamon rolls for ever and low and behold this year I DID! These look sinfully awesome, and I bet it’s the eggs in this brioche that makes it so amazing. I will have to try this recipe when we have company (because if it’s just my husband and I, well, we all don’t need to see the results of that!).

  44. Wow these rolls look amazing! I’m literally drooling over here. YUM!

  45. Oh that looks so sticky and delicious!

  46. I’m sold. I’ll send you my address and you can pack up a batch of these and mail them my way, ok? I was thrilled to see your note about preparing them the night before and letting them rise for an hour in the morning. I surely couldn’t get up three hours earlier than normal to get these going and yes, I did see the prep time.

    They’re gorgeous, fantastic and look so light, gooey and like the most glorious melt-in-your-mouth treat a girl could hope for. Again, I will be sending my address, ok? 🙂

  47. Your girls are lucky to have a chef like you teaching them. Great recipe.

  48. Dennis,

    Thanks for this. These look great. I love sweet rolls, and all things pecan. This looks like the perfect combination.


    Glenn Kaufmann
    Editor & Publisher of All About Mardi Gras

  49. Chef Dennis these look delicious! I’ll have to make them soon. Congrats on Top 9!

  50. That looks so yummy and would be perfect for thanksgiving!

  51. I love caramel pecan rolls! I’m going to making these sweet, heavenly rolls for sure. Thanks for sharing, Chef. Hope you’re having a great week and congrats on the Top 9! 🙂

  52. These look so perfect!! yum!

  53. That looks amazing! Will have to try it soon. Thanks for sharing this yummy recipe.

  54. Usually I see the word “yeast” and go running, but these seem pretty manageable and look delicious!

  55. wow. that looks good.

  56. I LOVE that cookbook! Yeast intimidates me so much for some reason- it never rises on me! But these just look phenomenal!
    Thanks so much

  57. This is a great recipe for rolls, with all of that gooey caramel, pecans, and cinnamon ,lots of cinnamon. Congrats on the Top 9 today!

  58. oh my goodness Dennis! These look amazing! Might have to whip up a batch for breakfast =)

  59. Congrats on Top 9! This looks so yummy!

  60. My nana is a sucker for pecan rolls… this is a MUST make for her!

  61. Congrats on top 9 Chef Dennis! I knew these ones would make it. So yummy!

  62. Needless to say, I need to go dust off my copy of that book now… Ill be shamefully in the corner digging it out while drooling over these some more!

  63. Congrats on top 9! These rolls…oh my goodness I need some for breakfast. I will print and try them this weekend. Delicious:)

  64. wowwww. this definitely is a must try! thanks for the recipe! 😀

  65. these look fantastic, perfect for all!

  66. I love pecans and caramel! These rolls just look amazing!!

  67. Chef, just found you through YBR. What a wonderful site and thing you’re doind teaching those girls!
    Your food looks amazing and I can’t wait to try your recipes! The rolls are very enticing and I’ll also be making a loaf of this so we can have it for French Toast.
    I’ll be back!

  68. Oh how I would love one of these right now to go with my tea. This is going on my baking list. Thanks Chef for sharing your scrumptious recipes. Thanks for participating in September’s YBR 🙂 Sorry I’m so late in getting here.

  69. Thank you for not only the recipe but for the pep talk. I’ve had some failed adventures making sticky buns & with your encourging words, I will try my hand at these yummy gems,

    I’m your newest fan…you have my vote Chef Dennis!

  70. thank you very much chef Dennis. I already tried and am quite satisfy. My first time to make Pecan caramel roll. I love it very much. it is much elegant than normal cinnamon roll. Luksana

  71. I have done so many time so I must stop by to vote this recipe.


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