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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.


12 servings

Total Time

1 hour + rising & baking

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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.

Bake rolls until browned, 3035 minutes. Let rolls rest 5 minutes in the pan, then turn out onto a serving platter.


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.

Nutritional Facts

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