I’m not being a drama queen. These sticky rolls are actually as good as their name implies. If you like butter, caramel, cinnamon, and pecans, you will love these. If you don’t love those things, I’m not sure we could ever be friends.
I love me some cinnamon rolls, but these uber-decadent, rich and buttery sticky rolls are legendary. If you’re trying to think of something amazing to make for Easter, a birthday, special occasion or just some random Tuesday, these are it. Unfortunately (or fortunately?), these will not last long, but your memories of them will.
1 (¼ oz. package of active dry yeast
1 c. warm milk (microwaved for 45 seconds)
½ c. white sugar
4 c. flour
⅓ c. butter, room temperature
1 c. brown sugar
⅓ c. butter
3 Tbsp. cinnamon
⅔ c. brown sugar
⅓ c. butter
1 Tbsp heavy cream
½ c. pecans, roughly chopped
Pour the yeast packet into a cup of warm milk and stir to dissolve (wait 5-10 minutes). In a separate bowl, mix sugar with melted butter. Add eggs and vanilla and stir. Add 2 c. of flour and mix. Pour the milk/yeast mixture into the bowl and mix until combined. Add the remaining 2 c. of flour and mix until well combined.
Put dough into a greased bowl, cover with a kitchen towel and allow it to rise for one hour or until dough is doubled in size.
Roll dough onto a lightly floured surface and roll until it’s ½ thick. The rolled out dough should be about 18 x 12 inches.
To make the filling, combine butter, cinnamon and brown sugar in a food processor. Blend until the mixture has a sandy texture. Spread the filling evenly over the rolled out dough.
Starting at the bottom, roll up the dough to the top so that you have created one large cylindrical roll. With a sharp knife, cut the roll into 12 slices (about 1 ½ inches thick). Place the rolls into a greased pan. Cover with a towel and let the cut rolls rise for about 30-45 minutes.
Preheat the oven to 350 degrees. While the rolls are rising, grease a baking pan and prepare the caramel sauce. Combine the brown sugar, heavy cream and butter in a saucepan over low heat. Whisk until you have a smooth sauce, about 3-5 minutes. Pour onto the greased pan. Then, sprinkle with the pecans.
When the rolls are finished rising, place them on top of the caramel/nut sauce. Bake for 20 minutes. Invert the baking pan onto a large plate or tray so that the nuts and sauce are on the top. Serve warm!