Butterscotch Sticky Rolls

Soft, buttery cinnamon rolls baked in a rich butterscotch caramel sauce with toasted pecans. Made with LorAnn's Butterscotch Super-Strength and its new Reserve Natural Organic Madagascar Bourbon Vanilla Bean Paste for deep caramel flavor, warm vanilla notes, and a nostalgic candy-shop flavor.

Ingredients

FOR DOUGH:
14 g (2 packets) instant yeast
240 g (1 cup) warm milk, about 105°F (40°C)
120 g (1/2 cup) warm heavy cream
113 g (1/2 cup) unsalted butter, melted and slightly cooled
1 large egg + 1 egg yolk, room temperature
20 g (1 Tbsp) LorAnn Reserve Natural Organic Madagascar Bourbon Vanilla Bean Paste
100 g (1/2 cup) packed light brown sugar
10 g (2 tsp) fine sea salt
625 g (5 cups) all-purpose flour, plus more for dusting
FOR FILLING:
113 g (1/2 cup) unsalted butter, softened
150 g (3/4 cup) packed brown sugar
9 g (3 Tbsp) ground cinnamon
FOR BUTTERSCOTCH PECAN TOPPING:
113 g (1/2 cup) unsalted butter
200 g (1 cup) packed brown sugar
120 g (1/2 cup) heavy cream
60 g (3 Tbsp) light corn syrup or pure maple syrup
3 g (1/2 tsp) fine sea salt
1.25 mL (1/4 tsp) LorAnn Butterscotch Super-Strength
150 g (1 1/2 cups) toasted pecans, roughly chopped

Recipe PDF

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Directions

FOR DOUGH:

In the bowl of a stand mixer fitted with a dough hook, combine 14 g instant yeast, 240 g warm milk, 120 g warm heavy cream, 113 g melted butter, 1 large egg + 1 yolk, 20 g LorAnn Natural Organic Madagascar Bourbon Vanilla Bean Paste, and 100 g brown sugar. Mix on low speed until well blended.

Add 625 g all-purpose flour and 10 g salt. Mix on medium speed for 4-5 minutes, until the dough pulls away from the side of the bowl but remains soft and slightly tacky.

Transfer dough to a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled, about 1 hour.

FOR FILLING:

In a small bowl, mix 113 g softened butter, 150 g brown sugar, and 9 g ground cinnamon until smooth and spreadable.

FOR BUTTERSCOTCH PECAN TOPPING:

In a small saucepan over medium-low heat, melt 113 g butter.

Add 200 g brown sugar, 120 g heavy cream, and 60 g corn syrup or maple syrup. Whisk until smooth and glossy, about 2-3 minutes.

Remove from heat and stir in 3 g salt and 1/4 tsp LorAnn Super-Strength Butterscotch Flavoring.

Pour the sauce into a greased 9x13-inch baking dish.

Sprinkle 100 g (about 1 cup) of the toasted pecans evenly over the sauce, reserving 50 g (1/2 cup) for topping after baking.

FOR ROLLING AND SHAPING DOUGH:

Turn the risen dough out onto a lightly floured surface. Roll into a 9x24-inch rectangle, keeping the long edge facing you

Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge.

Starting from the long edge, roll tightly into a log and pinch to seal.

Using a sharp knife or unflavored dental floss, slice into 12 equal rolls, each about 2 inches thick.

FOR ASSEMBLY:

Arrange the rolls evenly over the butterscotch pecan topping in the baking dish.

Cover loosely with plastic wrap and let rise in a warm place until puffy and nearly doubled, about 30 minutes.

FOR BAKING:

Preheat the oven to 350°F (177°C). Place the pan on a baking sheet to catch any caramel drips.

Brush the tops with 30 g (2 Tbsp) heavy cream.

Bake for 25-30 minutes, or until golden brown and bubbling around the edges.

The rolls are done when the internal temperature reads 190°F (88°C).

FOR SERVING:

Cool the rolls for 5 minutes after baking. Run a knife around the edges of the pan.

Carefully invert onto a large serving platter while still warm.

Spoon any remaining sauce from the pan over the rolls and scatter the reserved 50 g toasted pecans on top.

Let cool slightly before serving. The rolls should be soft, glossy, and coated in thick butterscotch caramel.

FOR STORAGE AND REHEATING:

Store in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.

Reheat in a 325°F (163°C) oven for 8-10 minutes until warm and gooey.

Best enjoyed fresh the day they're baked.

FOR MAKING AHEAD:

Prepare through Step

Cover tightly with plastic wrap and refrigerate overnight.

Let rest at room temperature for 45-60 minutes before baking.