Ingredients:

  • 1 cup Whole Milk, warmed
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar
  • ½ cup Unsalted Butter, melted and cooled slightly
  • 2 Large Eggs, room temperature
  • 4 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 1 cup Light Brown Sugar, packed (for filling)
  • ½ cup Unsalted Butter, cubed (for filling)
  • 1 ½ cups Pecan Halves or Pieces, toasted
  • 2 teaspoons Ground Cinnamon (for filling)
  • 4 tablespoons Unsalted Butter (for sauce)
  • 1 cup Light Brown Sugar, packed (for sauce)
  • ¼ cup Heavy Cream (35% fat), warmed slightly
  • Pinch Flaky Sea Salt (optional, for finishing)

Instructions:

  1. Activate Yeast: Combine warm milk, sugar, and yeast. Let stand until frothy (about 5–10 minutes).
  2. Mix Wet Ingredients: Whisk in melted butter and eggs into the activated yeast mixture.
  3. Form Dough: Combine flour and salt in a mixer bowl. Gradually add the wet mixture. Mix on low speed until a shaggy dough forms.
  4. Knead: Increase speed and knead for 6–8 minutes until the dough is smooth and elastic.
  5. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (approx. 1 to 1.5 hours).
  6. Prepare Caramel Base: In a 9x13 inch pan, melt 4 tbsp of butter. Mix in 1 cup brown sugar and cinnamon until combined. Scatter half the toasted pecans over this base layer.
  7. Roll Out Dough: Gently punch down the risen dough. On a lightly floured surface, roll into a large rectangle (approx. 12x18 inches).
  8. Apply Filling: Brush the surface of the dough evenly with the remaining melted butter from the dough ingredients (if not fully incorporated). Mix the remaining 1 cup of brown sugar and cinnamon and sprinkle evenly over the dough, along with the remaining pecans.
  9. Roll and Cut: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal slices (about 1.5 inches thick).
  10. Arrange and Second Rise: Place the rolls, cut-side up, tightly into the prepared baking pan over the pecan base. Cover loosely and allow the rolls to proof again until puffy (about 45–60 minutes). Preheat oven to 375°F (190°C) during the last 15 minutes of rising.
  11. Bake: Bake for 25–30 minutes until golden brown on top and cooked through.
  12. Make Quick Caramel Drizzle: While baking, briefly warm the 4 tbsp butter, 1 cup brown sugar, and heavy cream in a saucepan until smooth and melted. Remove from heat and stir in flaky salt (if using).
  13. Invert and Serve: Immediately upon removing the rolls from the oven, let them rest for just 5 minutes. Place a serving platter over the hot pan and quickly invert the entire assembly. Drizzle generously with the quick caramel sauce and serve warm.