Chocolate Caramel Pecan Rolls
Submitted by jacejace
Homemade yeasted rolls swirled with melted chocolate chips and pecans, baked upside-down on a buttery brown sugar caramel. Flip them out onto a platter and watch that sticky, glossy topping drip down the sides. Chocolate meets sticky buns.
YIELD
6 servingsPREP
1 hrsCOOK
40 minREADY
1 hrsSticky buns are already irresistible. Now fill them with melted chocolate and pecans.
The dough comes together fast with active dry yeast, and after a quick knead, you roll it into a rectangle and spread on a mixture of melted chocolate chips and butter.
Scatter chopped pecans across the top, roll it up jelly-roll style, and slice into 12 rounds.
They bake on a bed of brown sugar, butter, pecans, and corn syrup that turns into a glossy, pull-apart caramel when you flip the whole pan upside down onto a platter.
The chocolate swirl running through each roll makes these a breakfast-or-dessert wildcard that works either way.
Pro Tips
- Make sure your water is between 120 and 130 degrees when activating the yeast. Too cool and the dough won’t rise; too hot and you’ll kill the yeast before it starts.
- Spread the chocolate filling while it’s still warm so it glides across the dough without tearing.
- Flip the pan onto the platter within a minute of pulling it from the oven. If the caramel cools, it cements the rolls to the pan.
- For an overnight version, assemble the rolls, cover tightly, and refrigerate. Pull them out 30 minutes before baking to take the chill off.
Ingredients
Directions
In a large bowl, combine 1½ cups flour, sugar, salt and yeast. Heat water and 2 tablespoon butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl.
On floured surface, knead about 2 minutes. Roll dough into a 15×7” rectangle. Melt chocolate chips and 2 tablespoon butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices.
Sprinkle a greased 13×9” pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375℉ (190℃) for 25 to 30 minutes; turn out onto a serving platter.
TOPPING: ½ cup brown sugar ¼ cup pecans, chopped ½ cup butter, softened 2 Tb corn syrup. In a small bowl, combine all topping ingredients and mix well.
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