Made From Scratch Caramel Pecan Sticky Rolls

Why Make This Recipe

There’s something truly comforting about homemade sticky rolls. These caramel pecan sticky rolls are soft, sweet, and full of warm flavors that make your kitchen smell amazing. They’re the kind of treat that brings everyone to the table with smiles.

These rolls are made completely from scratch, so you know exactly what’s in them. No shortcuts or mixes—just simple ingredients you probably already have at home. That makes them perfect for special mornings, holidays, or when you just want to bake something cozy.

The best part? The gooey caramel sauce and crunchy pecans on top make every bite rich and satisfying. Whether you’re baking for family or friends, these sticky rolls will definitely impress and become a favorite.

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How to Make Made from Scratch Caramel Pecan Sticky Rolls

Ingredients:

For the dough:

• 1 cup warm milk (110 degrees F)
• 2 eggs, room temperature
• 1/3 cup butter, melted
• 4 1/2 cups bread flour
• 1 teaspoon salt
• 1/2 cup white sugar
• 2 1/2 teaspoons bread machine yeast

For the filling:

• 1 cup brown sugar, packed
• 2 1/2 tablespoons ground cinnamon
• 1/3 cup butter, softened

For the caramel topping:

• 1/2 cup butter
• 1 cup brown sugar, packed
• 1/4 cup corn syrup
• 1 cup chopped pecans

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Directions:

1. In a bread machine, add the milk, eggs, melted butter, flour, salt, sugar, and yeast in the order suggested by your machine. Run the dough cycle.
2. While the dough is working, prepare the caramel topping. In a small saucepan, melt the butter, then stir in brown sugar and corn syrup. Cook until smooth. Pour the caramel into a greased 9×13 inch pan. Sprinkle chopped pecans evenly over the caramel.
3. Once the dough is done, roll it out on a lightly floured surface into a rectangle (about 16×21 inches).
4. Spread the softened butter over the dough. Mix the brown sugar and cinnamon together, and sprinkle it all over the buttered dough.
5. Roll up the dough tightly starting from the long edge. Cut into 12 equal rolls and place them cut-side down into the pan over the caramel pecan mixture.
6. Cover the pan and let the rolls rise until they double in size (about 30–40 minutes).
7. Preheat your oven to 375°F (190°C). Bake the rolls for 20 minutes or until golden brown.
8. Let the rolls sit in the pan for a few minutes, then carefully turn them out onto a serving tray so the caramel and pecans are on top.