Breakfast / Brunch
Toasted Pecan Sticky Rolls
If we had to pick a favorite sweet roll in the Test Kitchen, this pecan sticky rolls would be it. The caramel sauce makes these rolls too sticky and gooey to resist. And have patience when turning these babies out of the pan — they need to rest 5 minutes before serving them.
FOR THE CARAMEL, BOIL:
FOR THE ROLLS, PREPARE:
Coat a 9×13-inch baking pan with butter; set aside.
For the caramel, boil brown sugar, cream, corn syrup, and salt in a saucepan over medium-low heat, 2 minutes. Pour caramel into prepared pan, then sprinkle pecans over caramel; cool.
For the rolls, prepare one recipe Cinnamon Rolls.
Preheat oven to 375°.
Arrange rolls on top of caramel. Cover with a towel and let rise until puffy, about 1 hour; remove towel.
Pour caramel into pan and allow it to cool down and set up before arranging rolls over the top.
Place the serving platter over the baked rolls, then flip them over and pull the pan off the rolls.
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Cholesterol 71mg 23%
Sodium 622mg 25%
Carbs 77g 25%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.