baking powder, baking soda, Bertolli extra-virgin olive oil, Billy Bee honey, black pepper, Blue Diamond toasted pecans, Bob's Red Mill, brown sugar, cinnamon, Clabber Girl, Cornmeal, dessert, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Nutmeg, parchment paper, recipe, southern caramel pecan sticky rolls, TruMoo milk, unsalted butter, water, Wesson vegetable oil, yeast
This dessert recipe has got me excited! I am a huge fan of southern pastries, and I gotta tell ya, these sticky caramel pecan rolls are simply divine! I just made them for my family yesterday, and I’ll be honest, we don’t have any left! They seriously flew right off the serving platter.
My daughter suggested that we top the rolls with vanilla ice cream, so I gave it a shot, and wow, am I glad that I did! The texture of the warm caramel pecan sticky roll mixed with cold ice cream really hit the spot. We may as well eaten these rolls for dinner because we certainly didn’t have room for the pot roast I cooked. So, yes, southern caramel pecan sticky rolls are the bomb, and I’ll be making them again.
Recipe courtesy of the Cooking Channel.
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Quick Tip: If someone in your house has a tree nut allergy, you can still make these rolls just leave the pecans out and swap them for raisins, chocolate chips, or leave them plain.