These light and fluffy cinnamon rolls made with an easy to make no-knead brioche dough that give these rolls an over the top texture and flavor.
Good Cinnamon Rolls are a thing of beauty. And the best cinnamon rolls are made using a brioche dough. The problem is most brioche doughs are complicated and can prove to be a little daunting for a novice baker. But using a no-knead brioche dough recipe takes a lot of the work out of the process.
And these OMG delicious Pecan Caramel Cinnamon Rolls are proof that it works! Check out my Pan Dulce Recipe that I made using a batch of the brioche dough.
I was truly amazed the first time I made these cinnamon rolls, so much so that I had to make them again just to be sure it wasn’t beginners luck. It’s a simple foolproof 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 whatever type of roll you decide to make. The dough holds up for 5 days so you have so time to plan how else you’re going to use the dough.
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, you’re 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!
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.
If you’ve tried my Pecan Caramel Cinnamon Rolls any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my Apple Butter Sticky Bun Recipe.
These light and fluffy cinnamon rolls made with an easy to make no-knead brioche dough that give these rolls an over the top texture and flavor.
- 1 1/2 cups lukewarm water
- 1 1/2 Tbsp granulated yeast (2 packets)
- 1 1/2 Tbsp coarse sea salt or kosher salt
- 8 eggs lightly beaten
- 1/2 cup honey
- 1 1/2 Cups unsalted butter melted (3 sticks)
- 7 1/2 cups all purpose flour
- 6 Tbsp unsalted butter softened
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/4 cup Karo syrup or Honey
- 30 Pecan halves (or as many as needed)
- 8 tbsp unsalted butter
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 cup toasted and chopped pecans (optional)
- pinch of ground black pepper
- Mix the yeast, salt, water in the bowl of your mixer, mix well
- Add in eggs, honey and melted butter, and continue to mix until well blended
- Add in flour and using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in.
- The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that's ok.
- Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours.
- Chill dough for at least 2 hours, before making the rolls*
- 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.
- Using floured hands cut out a 1 1/2 lb piece of brioche dough.
- 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.
- Using a rolling in roll out the dough int a 1/8 inch thick rectangle (about 12"x8") add flour as needed to keep the dough from sticking to the rolling pin or surface.*
- 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.
- Start rolling the dough along the long side of the dough, so you end up with a roll.
- If the dough feels to soft to cut, allow it to chill for about 20 minutes.
- When dough is ready , with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan.
- Cover with plastic and allow to rise for 1 hour*
- Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center.
- Run a knife around the sides of the pan and turn out the rolls onto a platter immediately*1
- 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.
Luksana says
I have done so many time so I must stop by to vote this recipe.
Luksana says
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
Lisa says
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!
Chef D says
thank you Lisa! I’m here if you need me!
Nancy/SpicieFoodie says
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.
Lynne @ 365 Days of Baking says
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!
Chef D says
Thanks Lynn, so glad you came over from Nancy’s site! I look forward to reading your blog!
Charlie says
I love pecans and caramel! These rolls just look amazing!!
Julianna says
these look fantastic, perfect for all!
Lora ~ cakeduchess says
Congrats on top 9! These rolls…oh my goodness I need some for breakfast. I will print and try them this weekend. Delicious:)
kita says
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!
chika says
wowwww. this definitely is a must try! thanks for the recipe! 😀
Kim Bee says
Congrats on top 9 Chef Dennis! I knew these ones would make it. So yummy!
Tiffany says
My nana is a sucker for pecan rolls… this is a MUST make for her!
Peggy says
oh my goodness Dennis! These look amazing! Might have to whip up a batch for breakfast =)
Dee Dee's Delights says
Congrats on Top 9! This looks so yummy!
Becky says
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!
emily says
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
alyce@culinarythymes.com says
wow. that looks good.
Mercedes@Satisfy My Sweet Tooth says
Usually I see the word “yeast” and go running, but these seem pretty manageable and look delicious!
whisksandchopsticks says
That looks amazing! Will have to try it soon. Thanks for sharing this yummy recipe.
Angie @ Bigbearswife says
These look so perfect!! yum!
Ally says
Incredible.
http://allykayler.blogspot.com/
Cristina says
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! 🙂
Meagan says
That looks so yummy and would be perfect for thanksgiving!
Ali B says
Chef Dennis these look delicious! I’ll have to make them soon. Congrats on Top 9!
Glenn Kaufmann says
Dennis,
Thanks for this. These look great. I love sweet rolls, and all things pecan. This looks like the perfect combination.
Cheers,
Glenn Kaufmann
Editor & Publisher of All About Mardi Gras
Christine says
Your girls are lucky to have a chef like you teaching them. Great recipe.
Apple @Polkadotsandchopsticks says
Oh that looks so sticky and delicious!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
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? 🙂
Happy When Not Hungry says
Wow these rolls look amazing! I’m literally drooling over here. YUM!
Eva says
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!).
Casise [Bake Your Day] says
Oh my goodness I would eat that whole thing, I love caramel and pecans and that bread looks so scrumptious!
Elyse @The Cultural Dish says
Oh this has been saved! That second photo especially looks delicious!
naomi says
Okay, these look crazy delicious! I’m so bad but artisan bread scares me-I should be one of the girls and learn this. 🙂
Megan @ Pip and Ebby says
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!
The Kitchen Noob says
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. 🙂
Brindusa @ Cooking with my soul says
Great recipe, Chef D.As always.I LOVE anything with caramel. I will give it a try.
Wendy of Wendys Hat says
Yum yum! This looks and sounds delicious!
Steve @ The Black Peppercorn says
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.
Liz says
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~
Meagan @ Scarletta Bakes says
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!!
Jill@MadAboutMacarons says
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.
Susie says
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.
Chef D says
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!
Brian @ A Thought For Food says
That’s a work of beauty, my friend.
Lacy says
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!!
Stacey @ Four Points Foodie says
Chef – these look amazing… they jump off the page and I want one right now with my morning coffee!
deana@lostpastremembered says
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
Eating Deliciously says
These look fantastic! I’ve never tried making brioche dough but you’ve inspired me to try it and this recipe.
Rachel @ My Naturally Frugal Family says
These look amazing! I wish I had read this post sooner and made this for breakfast today…well there is always tomorrow 🙂
Tobias @ T and Tea Cake says
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!
Cheers,
Tobias
Chef D says
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!
Sandra says
Tasty, yummy to infinity and beyond! That first picture is a mouthwatering 3D experience.
Alison @ Ingredients, Inc. says
These look divine. I would love one this morning!
Amanda says
Those look seriously amazing! Great job!
Tanya - Three Square Meals says
Beautiful! Somehow I am now craving pecan rolls and coffee!
Stephanie @ Eat. Drink. Love. says
Dennis, as always, this looks amazing!! I would love one of these rolls with my morning coffee!!
Tina@flourtrader says
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!
Mandy - The Complete Cook Book says
Heaven on a plate right there!
Have a happy week.
🙂 Mandy
Sylvie @ Gourmande in the Kitchen says
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!
Diane {Created by Diane} says
mouth watering!
Kathy - Panini Happy says
These look amazing! I love this book – I can’t believe I hadn’t seen this recipe before. Can’t wait to try them. 🙂
Liren says
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!
Hester aka The Chef Doc says
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!
Chef D says
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!
Hester aka The Chef Doc says
Oh great! Thanks for responding to my inquiries, Chef! And yes, I’m going to be making these soon 🙂 Thanks again!
Alyssa says
I’ve already ordered my copy of this book, I can’t wait for it to arrive!!!!
Ann says
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!
Chef D says
you can leave out the cinnamon and just make a very nice sticky bun!
Mari @ Mari's Cakes says
If I could…I would eat the photo! Looks delicious, and it already saved on my favorites! Thanks 🙂
Boulder Locavore says
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!
Kim Bee says
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.
jann says
I can’t wait to try these! They look so delicious~hope mine are as good as yours look!
Curt says
Wow, that looks so sweet and sticky.
Kristin says
I love making brioche dough into sweet delicacies. These sound delish!
JulieD says
Dennis, your photographs are amazing and you’re giving me some confidence…maybe I can do this! 🙂
Chef D says
Julie
its easier than you think, I was amazed!
Nicole @ Bake Me Blush says
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 🙂
Apron Appeal says
My first taste of Artisan bread were pecan cinamon rolls a friend made for me. Ohhhh I love to remember good things. Thanks.