Pecan cinnamon rolls are our favorite gooey sticky buns for weekend and holiday brunch. These cinnamon rolls start with an easy homemade dough and baked with a delicious caramel pecan topping.
Place milk, sugar and butter into a 2-cup microwave safe bowl. Microwave on high for 1 minute, or until temperature is between 190°F to 205°F. Stir until butter is at least almost all melted.
Transfer butter mixture into the bowl of a stand mixer. Stir in salt and sprinkle in yeast.
Add beaten egg and 2 cups of flour. Mix until combined.
Using the dough hook attachment at medium speed, continue to mix for 3 minutes while gradually adding the rest of the flour, in ½ cup portions, until a tacky dough forms.
Transfer the dough to a large greased bowl, turn dough over once in the bowl and then cover with plastic wrap. Let rise on the counter until doubled in size, about 1 hour. During the last 15 minutes of rising, make the topping.
Make the Topping:
Lightly grease 9x13-inch baking dish; set aside.
In a medium bowl, cream the butter and brown sugar. Add the corn syrup and vanilla then continue to mix until light and fluffy.
Spread mixture evenly into bottom of prepared pan. Sprinkle pecans evenly over top.
Assemble Sticky Buns and Filling:
After dough is risen, transfer to a lightly floured surface. (I like to use my pastry mat.) Roll dough into a 16x12-inch rectangle.
In a 1-cup measuring bowl, melt the butter in the microwave for 30 seconds. Stir and heat another 15 seconds until melted. Stir in the brown sugar, cinnamon and salt.
Spread mixture evenly over the surface of the rolled out dough.
Starting with the long side, roll the dough into a log. Cut into 12 even rolls.
Place the rolls in the pan on top of the pecans. Cover with plastic wrap and let rise 30 minutes.
Bake:
Preheat oven to 350°F. Bake the risen rolls for 30 to 35 minutes, until golden brown.
Remove pan from the oven. Let rolls cool in the pan for 10 minutes then invert onto a serving platter.
Let cool another 15 minutes before serving.
Notes
Overnight instructions: You can assemble sticky buns the night before. Simply place the rolls in the dish over the pecan topping, cover with plastic wrap and place in the fridge before the second rise. The next morning, remove from the refrigerator 1 to 2 hours before baking.
Store: Cover with plastic wrap and store at room temperature up to 2 days.
Reheat: Leftover rolls can be reheated in the microwave or oven, or eat at room temperature.
Freeze: Baked rolls can be frozen up to 2 months. Separate rolls after baking and freeze in single layer on baking sheet for 20 minutes. Transfer to freezer bag.