No-Knead Sticky Pecan Caramel Cinnamon Rolls
These gooey pecan cinnamon rolls are a decadent treat that will have your kitchen filled with the warm, comforting scent of caramel and spices. With a base of master dough, a rich caramel topping, and a sweet cinnamon butter filling, these rolls are a delightful balance of flavors. The process of rolling out the dough, spreading the filling, and cutting and baking the rolls is a hands-on experience that is perfect for creating a special morning meal or indulgent dessert. Overflowing with pecans and sweetness, these rolls are a true labor of love that will be well worth the effort once you take that first delicious bite.
— Constant Cookbook
Ingredients
- The Dough
- A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)
- The Gooey Sticky Caramel Topping
- 6 tbl unsalted butter, softened
- 1/2 tsp salt
- 1/2 cup brown sugar
- 30 pecan halves
- The Heavenly Sweet Cinnamon Butter Filling4 tbl unsalted butter, softened
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 cup chopped and toasted pecans
- pinch of freshly ground black pepper
Instructions
- Use a 9" square or round cake pan
- The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst...get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.
- While the dough is unchilling, mix the topping and the filling.
- FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves (I used chopped pecans in my photos).
- FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
- Dust your counter with flour and roll out the dough with a rolling pin to 1/8" thick rectangle. Try to get it 13" x 17" I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over. Here is Andrew, the bad-ass baker boy at work. (hey, if your kid wants to eat sweets, make him cook or bake it himself - that's my rule!)
- Roll it up, starting with the long side.
- Flour your SERRATED knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).
- Set it in the pan on top of the caramel, cover with towel and rest for 1 hour
- Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.
- While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
Cook Time
0M
Prep Time
PT0M
Comments
No comments found.