4.62 from 13 votes
Pecan Caramel Cinnamon Rolls
Prep Time
25 mins
Cook Time
40 mins
Total Time
50 mins
 

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.  

Course: Breakfast
Cuisine: American
Calories: 419 kcal
Author: Adapted from Artisan Bread in Five Minutes a Day
Ingredients
  • 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
Caramel Topping
  • 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)
Filling for Rolls
  • 8 tbsp unsalted butter
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup toasted and chopped pecans (optional)
  • pinch of ground black pepper
Instructions
  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 1 1/2 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 1/8 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
Recipe Notes

*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.

Nutrition Facts
Pecan Caramel Cinnamon Rolls
Amount Per Serving
Calories 419 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 102mg 34%
Sodium 511mg 21%
Potassium 99mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 17g
Protein 6g 12%
Vitamin A 12.8%
Calcium 2.9%
Iron 12.6%
* Percent Daily Values are based on a 2000 calorie diet.