By Bring Made From Scratch Caramel Pecan Sticky Rolls to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Made From Scratch Caramel Pecan Sticky Rolls captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Made From Scratch Caramel Pecan Sticky Rolls becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Dough
½ tablespoon instant yeast
½ cup warm milk
3 tablespoons sugar
¼ cup butter, well softened, but not melted
½ teaspoon salt
1 egg
2 cups all purpose flour
For the Filling
1 Tablespoon cinnamon
½ cup brown sugar
3 Tablespoons butter, softened
For the Pecan Topping
⅓ cup brown sugar
1 Tablespoons corn syrup
3 Tablespoons butter
½ cup chopped pecans
How To Make Caramel Pecan Sticky Rolls
Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside
Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.
Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375 F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray. Be careful, the caramel is very hot. They are best served warm.
PREPARATION STEPS
Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
4
Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan
Heat until almost boiling and the sugar is melted
Pour the mixture into a greased 10 round baking pan and sprinkle with pecans
Set aside
5
Roll the dough into an 10 by 18 inch rectangle
Spread the 4 tablespoons of butter on the dough
Sprinkle with the cinnamon sugar mixture
Roll up tightly starting on the short edge.
6
Using thread or a very sharp knife, cut the log into 8 or 9 rolls
Place them on top of the pecan filling in the 10 inch baking pan and let them rise
Bake at 375 F for 15-16 minutes or until lightly browned
Remove them from the oven and let them sit for a minute
Invert the pan on a foiled lined tray
Be careful, the caramel is very hot
They are best served warm.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
