1-First Step: Preparing the Dough Begin by heating 1 cup of milk (2% or whole preferred) to about 100 to 105°F; this is warm enough to activate the yeast without killing it. Pour the warm milk into a large mixing bowl. Add 1/4 cup (4 tablespoons) salted butter, 1/4 cup granulated sugar (or 1 tablespoon for alternative versions), and 1/2 teaspoon salt, stirring until the butter melts completely. Allow the mixture to cool until it feels warm to the touch, but not hot. Sprinkle 1 tablespoon instant or active dry yeast over the liquid, stir gently, and let it sit for 5 to 7 minutes until the yeast becomes foamy. Then, add 1 large beaten egg and optionally 1/4 cup instant vanilla pudding mix for extra softness.

2-Second Step: Forming the Dough Gradually add 3 to 4 cups of all-purpose flour (or bread flour for better texture), mixing as you go until a soft, slightly sticky dough forms. The dough should be pliable but not overly sticky. Avoid adding too much flour to keep the rolls soft. Knead the dough on a floured surface for 2 to 3 minutes until smooth and elastic. Place the dough in a greased bowl and cover it with a towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 hour.

3-Third Step: Preparing the Caramel Pecan Topping While the dough is rising, prepare the topping. In a saucepan over medium heat, melt 10 tablespoons salted butter (or 3/4 cup butter). Whisk in 1 1/4 cups packed light brown sugar, 1/3 cup light corn syrup (or honey), and 1/4 teaspoon salt. Cook gently, stirring frequently until the mixture is smooth and glossy but not boiling, to prevent graininess. Remove from heat and whisk in 1/4 cup heavy cream and 1 teaspoon pure vanilla extract. Pour this caramel sauce into a greased 9×13-inch baking pan. Sprinkle evenly with 1 to 1 1/2 cups coarsely chopped pecans (toasted first if desired for extra crunch). Let the caramel cool to room temperature to avoid melting during baking.

4-Fourth Step: Shaping the Rolls Once the dough has doubled, roll it out on a lightly floured surface into a 10×16-inch (or 17×10-inch) rectangle. Spread 4 tablespoons softened butter evenly over the dough. Sprinkle 1/2 to 1 cup packed light brown sugar mixed with 2 teaspoons ground cinnamon over the buttered surface. Starting from the long edge, roll the dough tightly into a log. Pinch the edges to seal the seam. Cut the roll into 12 even slices using a sharp knife or dental floss for clean cuts.

5-Fifth Step: Assembling and Rising Place the slices cut-side up on top of the cooled caramel pecan layer in the baking pan. Cover with a clean towel or plastic wrap. Let the rolls rise again until puffy and nearly touching, about 1 to 1.5 hours (or a shorter 20 to 30 minutes rise depending on method if you’re short on time).

6-Sixth Step: Baking Preheat your oven to 350°F (175°C). Bake the pecan caramel rolls for 20 to 25 minutes until golden brown. Keep an eye on them to avoid overbaking, since oven temperatures can vary and browned caramel can burn quickly.

7-Final Step: Finishing and Serving Allow the rolls to cool for 10 to 15 minutes in the pan. Gently loosen the edges with a knife. Place a parchment-lined baking sheet or serving platter over the top of the pan and invert it, flipping the rolls so the caramel and pecans are on top. Tap the pan gently to release the rolls. Spoon any remaining caramel sauce and nuts from the pan over the rolls. Serve warm or at room temperature; these gooey pecan caramel rolls are a perfect start to any morning.