Caramel Pecan Cinnamon Rolls


I adapted this recipe from Artisan Bread in Just Five Minutes a Day.

Fair warning, your arteries will not thank you for this experience. In fact, I’m pretty sure that irregular heartbeat is a sure sign that you need to be re-thinking whether you need to be eating this rich and decadent dessert.

Proceed with caution…


  • 1 – 1/2 cups lukewarm water
  • 1 – 1/2 Tbsp yeast (2 packets)
  • 1 – 1/2 Tbsp salt
  • 8 eggs, lightly beaten
  • 1/2 cup honey
  • 3 sticks of butter, melted
  • 7 – 1/2 cups flour

Mix together without kneading and only until fully incorporated. The dough will be wet looking. Cover with a towel and let rise for two hours, then refrigerate it for at least two more.


Caramel Topping

  • 6 Tbsp butter, softened
  • 1/2 cup brown sugar
  • 1 cup of sliced or chopped pecans

Cream together the butter and sugar and spread in a 9×12 baking dish. Scatter the pecans over the butter and sugar mix. Set the oven to 350 degrees Fahrenheit.

The Filling

  • 8 Tbsp butter, softened
  • 2/3 cup sugar
  • 1 – 1/2 Tbsp cinnamon
  • 1/2 tsp grated nutmeg*
  • 3/4 cup chopped pecans

Cream together butter, sugar, and spices. Remove the dough from the fridge, dust your hands thoroughly with flour, and cut off a 1 – 1/2 pound cantaloupe-sized ball of dough. Place on a lightly dusted surface and roll out with a rolling pin. The dough should be a 1/8 inch thick rectangle.

*Do yourself a favor, buy meg nuts. They look like this and have the most amazing flavor when grated fresh!



Add the filling, and sprinkle the pecans over the surface. Roll into a log and cut into eight pieces, placing the rolls on top of the butter, sugar, and pecan topping in the baking dish.

Bake for 40 minutes or until golden brown. Invert baking dish over the plate, and then scrape the caramel mixture over the Pecan Cinnamon rolls. Note: do not let cool in the pan – it will become very difficult to remove.