These Coconut Pecan Sticky Rolls are so gooey and rich, you can enjoy them for breakfast AND dessert! The toasted coconut adds a fun twist to an old favorite.
Coconut Pecan Sticky Rolls
This post is brought to you in partnership with Fleischmann’s® Yeast. Partnering with brands that I love and use in my daily life is a great opportunity to share what I love with you! These partnerships help me continue to provide you with free content. As always, all thoughts and opinions are 100% my own.
I am good at number of things.
Watching television. French braiding hair. Eating candy. Buying throw pillows.
But do you want to know what I am bad at?
New Years resolutions.
It wouldn’t be so bad if we weren’t expected to want to be skinnier and smarter and more organized. Can’t we resolve to do more fun stuff? Like binge-watching more Netflix (hello, do you really want to go another day wondering what Making a Murderer is??) or dancing better? (related: I’m starting to like Justin Bieber again and it scares me. Can we talk about this?)
How about resolving to become a better baker? There’s nothing like the sweet success of sharpening your baking skills!
I can tell you from experience that baking is much more useful than being skinny. Because food keeps people alive, so by being good at baking, you are basically a hero. Like practically a doctor, is what I’m telling you.
So let’s do it! And what better way to start than with a few baking basics?
If you’ve never baked with yeast before, I’ve got good news. Fleischmann’s® Yeast is going to help us all Bake a Little Extra this year! Their Rapid Rise Yeast is incredibly easy to work with, saves time, and always rises like a dream. Because the last thing you need on your first Sticky Roll rodeo is a sad and flat roll, am I right?
Well good news — that’s not going to happen. These babies are easy to make and are going to set the tone for the rest of your baking year!! Look at you go with your homemade yeast roll-making self.
For those of you who HAVE already baked with yeast, ain’t nothing wrong with a refresher course. And with the fun twist I put on this recipe, I’m sure these Coconut Pecan Sticky Rolls aren’t like anything you’ve baked before.
The topping? Sticky, buttery, and crunchy, loaded with homemade caramel sauce, toasted coconut, and pecan pieces. The rolls? Light, fluffy, and cinnamon-sweet. And when enjoyed fresh out of the oven (with ice cream? Not here to judge), this is a heavenly treat indeed. The kind of treat where you’ll want to bake a little extra and share the love.
The steps are simple.
Make your dough in your mixer, knead, and let rest while covered with a towel.
While resting, toast your coconut and pecans and prepare your simple caramel sauce. Pour the sauce in a pan that’s been sprayed with nonstick spray and top with your coconut and pecans.
Roll your dough into a rectangle, spread with butter, brown sugar, and cinnamon. Roll up and cut into rolls. Place in pan on top of your caramel, coconut, and pecans. Cover and let rise.
Bake these Coconut Pecan Sticky Rolls until dark golden brown. Swoon.
- 4-1/2 to 5 cups all-purpose flour
- 1/3 cup sugar
- 2 packets Fleischmann's® RapidRise™ Yeast
- 1 teaspoon salt
- 1-1/2 cups water
- 6 tablespoons butter
- 1 egg
- Caramel Syrup
- 1/2 cup butter OR margarine
- 1 cup brown sugar
- 1/4 cup Karo® Light Corn Syrup
- 1 cup pecan halves, chopped or toasted if desired
- 1 cup sweetened, shredded coconut
- 1/3 cup brown sugar
- 2 teaspoons Spice Islands® Ground Saigon Cinnamon
- 3 tablespoons butter, very soft
- Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Place coconut and pecans in a cold saucepan and place on a stove burner. Turn heat to medium and stir constantly until coconut is toasted. Remove from heat.
- Make caramel syrup: combine butter, brown sugar and corn syrup in a medium saucepan over medium heat, stirring frequently. Bring to a boil for just 30 seconds.
- Remove from heat and pour into 13 x 9-inch baking pan that has been sprayed with cooking spray. Sprinkle pecans over the caramel.
- For filling, combine brown sugar and cinnamon in a small bowl. Set aside.
- Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.
- TIP: Use unflavored dental floss instead of a knife to cut rolls. To do, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
- Place, cut sides down, in prepared pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour .
- Bake in preheated 350ºF oven for 28 to 33 minutes or until rolls are golden brown.
- Cool on wire rack for 5 minutes and then invert onto serving tray. Gently pour any caramel remaining in the baking pan over the rolls.
Adapted from Fleischmann’s Beginner’s Caramel Rolls
Enjoy and have a great day!