Overnight Caramel-Pecan Rolls
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
Overnight caramel-pecan rolls are a make-ahead breakfast treat. The dough is prepared the night before, then baked in the morning for gooey, nutty rolls.
Ingredients
- all-purpose flour divided
- 2 1/4 tsp active dry yeast
- 1 cup whole milk
- 2 tbsp whole milk
- 1 1/2 tbsp shortening
- 5 tbsp granulated sugar divided
- 1 tsp kosher salt
- 6 tbsp unsalted butter softened, divided
- 1/2 cup packed brown sugar
- 1 tbsp light corn syrup
- 1/2 cup pecan halves
- 1/2 tsp ground cinnamon
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 26.6 mg
- Iron: 0.46 mg
- Magnesium: 7.6 mg
- Phosphorus: 34 mg
- Potassium: 53 mg
- Zinc: 0.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 1/4 tsp active dry yeast
- 1 cup whole milk
- 2 tbsp whole milk
- 1 1/2 tbsp shortening
- 1 tsp kosher salt
- 1/2 cup packed brown sugar
- 1 tbsp light corn syrup
- 1/2 cup pecan halves
- 1/2 tsp ground cinnamon
Prepare
- all-purpose flour, divided
- 5 tbsp granulated sugar, divided
- 6 tbsp unsalted butter, softened, divided
Let's Cook
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Step 1.
In a large mixing bowl, stir together 1¼ cups of the all-purpose flour and the 2¼ teaspoons active dry yeast.
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Step 2.
In a small saucepan over medium heat, combine 1 cup plus 2 tablespoons whole milk, 1½ tablespoons shortening, 1 tablespoon of the granulated sugar, and 1 teaspoon kosher salt. Heat, stirring constantly, until the mixture is just warm (120°F) and the shortening is nearly melted.
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Step 3.
Add the warm milk mixture to the flour-yeast mixture. Beat on low speed for 30 seconds, scraping the sides of the bowl, then beat on high speed for 3 minutes.
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Step 4.
Turn the dough out onto a lightly floured surface. Knead in as much of the remaining flour (about 2 to 2½ cups) as needed to form a soft dough that is smooth and elastic. Shape into a ball, cover with a clean kitchen towel or plastic wrap, and let rest in a warm place for 20 minutes.
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Step 5.
While the dough rests, in a small saucepan over medium heat, melt ¼ cup of the unsalted butter. Stir in ½ cup packed brown sugar and 1 tablespoon light corn syrup until just blended. Remove from heat.
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Step 6.
Distribute the brown sugar mixture evenly among 18 greased muffin cups. Sprinkle ½ cup pecan halves evenly into the cups. Set aside.
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Step 7.
On a lightly floured surface, roll the rested dough into an 18-by-10-inch rectangle. Spread the remaining 2 tablespoons softened unsalted butter evenly over the dough.
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Step 8.
In a small bowl, combine the remaining ¼ cup granulated sugar with ½ teaspoon ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
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Step 9.
Using a sharp knife, cut the dough into eighteen 1-inch-thick slices. Place each slice cut side down into a prepared muffin cup.
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Step 10.
Cover the muffin pans with plastic wrap and refrigerate for at least 2 hours or overnight.
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Step 11.
When ready to bake, preheat the oven to 375°F. Remove the pans from the refrigerator and let them sit at room temperature, still covered, for 20 minutes.
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Step 12.
Bake the rolls for 20 minutes, or until lightly golden on top. Immediately invert the pans onto a wire rack to release the rolls. Serve warm.