I have had caramel pecan sticky buns on the brain for awhile. Do you do this? I have food ideas tucked in the back of my mind that will eventually make their way to the cooktop or oven. On Instagram I was in a Baker’s Man Collaboration. Have you read the book, Baker’s Man by Jennifer Moorman? Or have you heard of it yet? You should definitely add it to your list. It is such a fun read! our challenge was to cook or bake something that inspired us from the book.
I chose the caramel pecan sticky buns as my contribution. I chose this as most scenes the baker’s man (Elijah) appears in, Anna almost always smells the scent of cinnamon. The rolls to me always produce the best smell of cinnamon and caramel. Which to me, are some of my favorite smells.
I also chose these, because they are some of my husband’s very favorite sweets I make. he just loves them!
Also, as a note on the video below, I accidentally added in the wrong mixing segment….sorry about that. There is no potato flakes and oil in this one. You will get the real recipe below. Every other part of the video is the actual caramel pecan rolls.
I mean, just look at this? Can you see why he loves them.
I did make these a little healthier than normal. I used less sugar and butter, but I also used a partial wheat brioche dough. Did anyone notice the changes? No. I get so much satisfaction out of that!
Seriously though, read the book, try these rolls and your life will be so much better! I can promise you that. Unless you are gluten intolerant, then you really should not try these! 🙂
Partial Wheat brioche povitica shaped
- 1 3/4 cups whole wheat flour I prefer a white wheat. You can use a red wheat if that is what you have.
- 1 3/4-2 cups all purpose flour
- 1 teaspoon salt
- 3 eggs
- 1/2 cup warm milk
- 2 1/2 teaspoons active dry yeast
- 1/4 cup brown sugar
- 1/2 cup softened butter
- 1/4 cup melted butter
- 1/3-2/3 cup brown sugar
- 2/3 cup ground walnuts
- 1 tablespoon cinnamon
Coating for bread
- 3 tablespoons melted butter
- 1/4-1/3 cup brown sugar
- Activate yeast in warm milk. Make sure your milk is warm, not hot. You don't want to kill the yeast. This should only take about 3-5 minutes, depending on the heat of the milk and your house. Add milk mixture and remaining ingredients to mixer. Start with only 1 1/2 cups whole wheat flour, you don't want to add too much to begin with. Mix for a few minutes before you decide if you need more or not. It's taking some mixing time to know. You want this dough to be tacky, slightly sticky. Normally when you mix a dough, you will want the dough to pull away from the edges of the bowl, with this brioche, because of the whole wheat, you will want to have more moisture in the dough to begin with. The wheat will absorb more moisture than a regular all purpose flour would. So, if you have a little bit sticking, don't sweat it. Mix for about 4-5 minutes. Immediately place in buttered container, cover ( I used a tupperware container with lid) and place in fridge. You can let it rise and use it the day of, but I think it is so much better after a cool rise. So, let place in an airtight container and it goes in the fridge for at least 12 hours. The next day, prepare your bread pan. I brushed mine with melted butter. Set aside.Remove dough from fridge. Lightly flour your surface and set the dough out. Roll to a rectangle about 10×30 inches. The dough will be very thin. Now, in the photos on the post, I had doubled the recipe, yours will not be that big. Brush all but about an inch on the bottom of your long end with melted butter. You will need that inch to pinch closed your roll at the end. It is impossible to do with the butter on it!Once it is brushed with butter, sprinkle your brown sugar over the melted butter and spread. Then add your ground walnuts and cinnamon on top of that. Let's start rolling. You will start at the top and carefully start rolling down. The dough is thin, so be careful not to tear. I started at one and, rolled and inch or 2 down, then moved down the line doing the same, until you have rolled the roll all the way up. Now, pinch the end to close the roll. I cut the 2 ends on my roll just to clean it up and make sure it was all the same size. You can skip this next step, but I think it is so good to add a sweet crunch to the bread. Brush your roll with melted butter. Yes, this will be messy. Now spread the brown sugar over the melted butter, again this will be messy.Now, you will lay the roll in your pan in an "S" shape. It will form an "S" on the bottom, then with the extra keep snaking the dough across the top. Sorry for that descriptor, I am not sure how to explain this, you will see in the photos on the post. Cover the loaf and allow to double at room temp. Towards the end of the rise, preheat oven to 350 degrees. Place the loaf in the oven. Bake for 15 minutes. Reduce the heat to 300 degrees and bake another 35 minutes. If the top starts to get too dark, tent with tinfoil. I did. It is a large loaf, covered in butter and brown sugar, it will get a deep golden brown. No stress. Once it is baked, remove from the oven. I like to carefully remove from the pan right away. Once the caramel starts to harden on the edges on the loaf, it can be really hard to get it out of the pan. I would recommend waiting at least 5-10 minutes before cutting into the loaf. This bread is perfect hot, slathered with butter. It is great cool, it is so good as french toast, it is great toasted. I mean, it is good any way you eat it!!Now, sit back and enjoy. You deserve it!!
Caramel Pecan Whole Grain Rolls
- 1/3 cup butter
- 1/2 cup brown sugar I like to use dark.
- 3 tablespoons karo syrup
- 1 teaspoon vanilla
- 2 cups pecans leave them whole like I did, or chop them up
cinnamon roll filling
- 1/3 cup butter, softened
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- Add butter, brown sugar, and karo syrup to pan. Heat over medium low. Bring to a bowl and remove from heat. Pour into pan. I used an 8 inch and 6 inch pan. If you prefer to make it in one batch, use a 10 inch pan. Add pecans on caramel. Set pan aside to cool.
- Combine the softened butter, brown sugar and cinnamon. Remove brioche from fridge. Roll to a rectangle about 18×24. It will crack a touch on the edges, don't worry about this. Simply squeeze it back together. Spread the butter mixture across the brioche, leaving a one inch gap at the bottom. You will need this to crimp the bread closed. So, roll the roll. Pinch closed. Cut into 1 1/2-2 inch pieces. Add them to pan (s) with the caramel filling. Cover and let it rise until doubled. Preheat oven to 325 degrees while the rolls are rising. Normally I bake cinnamon rolls at 350 degrees, but I always bake the caramel pecan rolls at 325 degrees. Once the rolls are doubled, add them to the oven. Mine took about about 20 minutes. The way I check my rolls for doneness is to carefully lift the center swirl up and check to see if it is done. Remember to keep an eye on them, you don't want them to over bake, nothing is worse than dry whole wheat baked goods. Mine were just lightly browned. Remove from pan.Run a knife around the edges to make sure no rolls will stick to the side when flipped. Invert almost immediately. I show flipping my 8 inch pan onto a plate. Place the plate on top, flip the pan holding on to both the plate and pan. I think these are best served right away, while they are warm. Honestly though, I am not too picky, I will take them any way I can get them!Now, sit back and enjoy. You deserve it!