Caramel Sticky Rolls

What better way to wake up then to some freshly baked caramel rolls?  Cinnamon rolls, maybe?  But this is still pretty damned good.

Yield: 15 rolls


  • Rolls
    • 3 1/2 - 4 cups flour
    • 1/3 cup sugar
    • 1 tsp salt
    • 1 tsp wheat gluten
    • 4 1/2 tsp yeast
    • 1 cup warm milk
    • 1/4 cup butter, melted
    • 1 egg
  • Caramel
    • 1 cup packed brown sugar
    • 1/2 cup butter
    • 1/4 cup dark corn syrup
    • 1 cup chopped pecans
  • Filling
    • 1/2 cup chopped pecans
    • 1/4 cup packed brown sugar
    • 1 tsp cinnamon
    • 3 tbsp butter, melted


  1. In a large bowl, combine 2 cups flour, sugar, salt, gluten, and yeast.  Add the milk, butter, and egg.  Mix well until it's a thick goo.
  2. Add enough remaining flour to form a dough.  Knead for five minutes.  Place in a greased bowl, cover, and let rise for 90 minutes.
  3. To make the caramel, combine the brown sugar & butter in a medium pot.  Heat until melted, then increase the heat and bring to a boil, stirring constantly.  When it boils, immediately remove from the heat, add the corn syrup, and mix well.
  4. Pour the caramel into a 9" x 13" ungreased casserole dish.  Sprinkle with the chopped pecans.
  5. To make the filling, combine the pecans, sugar, and cinnamon.  Mix well.
  6. Once the dough has risen, punch down and then roll into a 10" x 15" rectangle.  Spread the 3 tbsp melted butter and then sprinkle with the filling.  Roll tightly beginning at the 15" side.  Pinch to seal.
  7. Using dental floss, cut into 15 1-inch rolls.  Place in the casserole dish on top of the caramel.  Cover and let rise for 20 minutes.
  8. Bake at 350°F for 25 minutes.  Remove from the oven and let sit for 2-4 minutes.  Flip upside down onto a serving pan or cutting board.  Remove individual rolls and serve warm.