Ingredients
Sticky Roll Dough
- ▢4 ounces (114 g) milk 110ºF
- ▢5 grams dried instant yeast
- ▢14 ounces (397 g) all-purpose flour or bread flour
- ▢4 ounces (114 g) butter softened
- ▢2 ounces (57 g) sugar
- ▢1/2 teaspoon salt
- ▢2 large eggs room temperature
Cinnamon Filling
- ▢4 ounces (114 g) unsalted butter softened to almost melted
- ▢4 ounces (114 g) granulated sugar
- ▢10 grams cinnamon
- ▢2 ounces pecans chopped
Pecan Caramel Glaze
- ▢8 ounces (114 g) unsalted butter softened
- ▢4 ounces (114 g) granulated sugar softened
- ▢4 ounces (85 g) brown sugar
- ▢1/2 teaspoon cinnamon
- ▢1/2 teaspoon salt
- ▢4 ounces (57 g) corn syrup or less if you like a thicker consistency
- ▢1 teaspoon vanilla extract
- ▢3 ounces chopped pecans
Equipment
- ▢Stand mixer with dough hook
- ▢One sheet pan (13″x18″) or similar sized pan
- ▢Parchment Paper
