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No-Knead Sticky Pecan Caramel Cinnamon Rolls

Sticky Pecan Caramel Cinnamon Rolls

Do you know what I call smart? Taking something from “works awesome” (No-Knead Bread) to the level of “KICK-ASS.” Which is exactly what authors of the book  Artisan Bread in Five Minutes a Day, Jeff Hertzberg and Zoe Francois have done.

Oh yeah, and I hold them both directly responsible for the extra 3lbs I’ve just gained testing their recipes.

Keep reading for the recipe and a free cookbook drawing!

So, they’ve taken the basic No Knead Bread recipe and added 2 big concepts to it:

1) Make enough dough to store in the refrigerator for 2 weeks. Pinch off what you need and bake. Return the rest to refrig. This allows you to bake a loaf of artisan bread in as little as 20 minutes rest + 25 minute bake any day of the week. Perfect for spontaneous cooks like myself. Want dinner rolls for just 2 tonight? Pinch off a smaller chunk of dough. Plus, the “aging” of the dough produces the most amazing flavor, something that was lacking in the original No Knead bread.

2) Create over 100 different bread/pastry recipes, all no-knead. Um. Let me see if I can whet your appetite (I love the ones in red)

PEASANT LOAVES: Baguette, Batard, Pain d’Epi, Ciabatta, Crusty White Sandwich Loaf, Olive Bread, Caraway Swirl Rye, Limpa (Scandinavian bread wit honey and orange zest), Portuguese Corn Bread, English Granary Style, Oatmeal-Pumpkin, Raisin Walnut Oatmeal, Vermont Cheddar Bread, Caramelized Onion & Herb Dinner Rolls, Spinach Feta, Sun-Dried Tomato & Parmesan, Granola Bread, Roasted Garlic Potato Bread, Eastern European Potato Rye, Bagels, Bialys, Soft Pretzels, Montreal Bagels

FLATBREADS/PIZZAS: Pizza, Spinach & Cheese Calzone, Philadelphia Stromboli with Sausage, Prosciutto & Olive Oil Flatbread, Pissaladiere, Focaccia with Onion & Rosemary, Olive Fougasse, Fougasse Stuffed with Roasted Red Pepper, Sweet Provencal Flatbread with Anise Seeds, Pine-Nut Studded Polenta Flatbread, Arabic Za’atar Flatbread, Pita, Amenian Lavash, Moroccan Anise and Barley Flatbread, Naan, Scandinavian Rye Crisp bread

ENRICHED: Challah, Turban Shaped Challah with Raisins, Onion Pletzel, Sticky Pecan Caramel Rolls, Brioche, Brioche a Tete, Almond Brioche “Bostock”, Brioche Filled with Chocolate Ganache, Beignets, Chocolate or Jam Filled Beignets, Panettone, Soft-Style American White, Buttermilk Bread, Cinnamon Raisin Bread, Chocolate Bread, Swiss Muesli Breakfast Bread, Sunflower Seed Breakfast Loaf, Chocolate Prune, Chocolate Raisin Babka, Apple & Pear Coffee Cake, Sunny Side up Apricot Pastry, Blueberry Lemon Curd Ring, Braided Raspberry Almond Cream Pastry, Cinnamon Twists

Wipe that drool off the keyboard!

The first recipe I tried was to satisfy my sweet tooth. I love the No-Knead Bread from Lahey, but after an entire year of spoiling myself with crusty, homemade round loaves, I yearned for a sweet bread. This Sticky Pecan Caramel Cinnamon Roll truly is a no-knead, no-brainer!  Read the recipe first, then the free cookbook contest!

No-Knead Sticky Pecan Caramel Cinnamon Rolls

This is what orgasm on a plate looks like.

Master Dough

from Artisan Bread in Five Minutes a Day

The book contains several master dough recipes, and this is an enriched, sweet dough, perfect for a loaf of Challah (the braided dough) and the Sticky Rolls. You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a cantaloupe sized hunk-o-dough to make your Sticky Pecan Caramel Cinnamon Rolls! Return the rest to the refrigerator to use for another day.

1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt (or 1 1/2 tsp table salt)
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour

In a large bowl, mix together the eggs, water, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR!!! Stir until you don’t see any more dry bits of flour (about a minute). Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.

pssst….if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. However, I’ve found that with only a 2-hour rise, the bread isn’t very flavorful. Still good, but definitely  not as good as if you had let it sit 1-4 days in the refrigerator.

NOTE: When you let the dough hang out in the refrigerator, it’s not going to “rise” like a normal dough

Print

Sticky Pecan Caramel Cinnamon Rolls

Servings: Prep Time: Cook Time:
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adapted from Artisan Bread in Five Minutes a Day

The photos I have on this post was the book's recipe followed exactly. However, the recipe below is modified it a bit, increasing the amount of caramel and amount of filling, as I like my rolls to be oozing, dripping of the sweet cinnamon butter and sugar. Due to popular demand, I'm cutting back on the butter!  The recipe is as-is from the book!

Think of Cinnabon, that chain store found in every American mall, except EVEN BETTER.

Ingredients:

The Dough
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)The Gooey Sticky Caramel Topping
6 tbl unsalted butter, softened
1/2 tsp salt
1/2 cup brown sugar
30 pecan halvesThe Heavenly Sweet Cinnamon Butter Filling
4 tbl unsalted butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup chopped and toasted pecans
pinch of freshly ground black pepper

Directions:

9" square or round cake pan

The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst...get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off while you prepare rest of ingredients.

While the dough is unchilling, mix the topping and the filling.

FOR THE TOPPING: Cream together the butter, salt and sugar. Spread this topping evenly on the bottom of the cake pan. Scatter with pecan halves (I used chopped pecans in my photos).

FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.

Dust your counter with flour and roll out the dough with a rolling pin to 1/8" thick rectangle. Try to get it 13" x 17"  I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Scatter chopped pecans all over. Here is Andrew, the bad-ass baker boy at work. (hey, if your kid wants to eat sweets, make him cook or bake it himself - that's my rule!)

Roll it up, starting with the long side.

Flour your serrated knife and cut roll into 9 even pieces (square pan) or 8 pieces (round pan).

Set it in the pan on top of the caramel, cover with towel and rest for 1 hour

Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 35 minute mark.

While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.

YUM. Soft, pillowy dough. Sweet cinnamon and nutmeg butter dribbling down your chin. Sticky, gooey caramel. Crunchy pecans.

Wanna bite?

***

The Free Cookbook!

Ok, so now that I’ve seduced you all into sweet, sticky, submission, do as I say and enter the contest!

Jeff and Zoe have generously offered 4 free cookbooks to give away. Which is AWESOME, considering the book is sold out in many stores and they are in their 3rd printing. (try Amazon: Artisan Bread in Five Minutes a Day)

All you have to do is comment below and tell me which bread/pastry you would love to make from this book! The list of recipes is above. There are so many choices.

Random drawing takes place Friday, January 18th at 7pm. I’ll take submissions until then.

Good luck!

***

More No Knead!

The Original No Knead Bread

No Knead Pizza Dough: Pear & Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan

No-Knead Nutella and Roasted Hazelnut Challah

Comments 405

  1. Toni L. Bell

    Came upon your website when I was searching for a modified recipe for caramel raisin rolls and cinnamon raisin bread. I have been making both for Christmas for the last few years using my mother-in-law’s recipe. I always hated making them because they were so time consuming; but the bread was my husband’s favorite and the rolls ran a very close second. My husband Paul passed away suddenly in August at age 55 and I am going to spend Christmas with my children and grandchildren in Austin, TX this year. They all want the bread and rolls that have been a tradition in our family since they were children. Our Christmas morning ritual consisted of unwrapping presents and eating warm rolls and cinnamon raisin toast. I am going to have a dry run using this recipe; from all accounts the results should be delicious. I’ll let you know. Thanks!!

  2. Uri Lahav

    I am surely going to make the amazing cinnamon bun rolls – maybe even tomorrow morning! Loved the idea of leaving the no knead dough in the fridge for a few days and pinching away at it as prescribed by my own appetite… Would LOVE to win the cookbook…. pretty please… with pecans on top…

  3. Maggie

    OH my! I looooooooooooooove sticky cinnamon rolls, the stickier the better, the softer the dough, the better. I find this recipe fascinating because it is accessable to all. What I mean is that kneading is sometimes difficult and lets face it, tiresome. But this recipe and others in this no-kneed cookbook are perfect for people with disabilities who’s motor skills are limited, like me. So I am sooooooooooooo HAPPY to see that I can actually adventure to make something that I’ve always wanted to make, but due to its kneeding process, I have always shunned away from. Looks like I know what I will be doing this weekend. HEHE! So you asked us what we would like you to make……hmmmmm….hmmmm…ok it was a hard decision, but since I am a sucker for everything sweet, I vote for the No-Knead Nutella and Roasted Hazelnut Challah. LORD HAVE MERCY! Nutella and Challah together! But hey no one is stopping you from making all the mentioned recipies ;) What’s another 3 pounds LOL! Just think of it this way: You are doing this for all the good of mankind, and what a contribution that is! Ok enough from me. Bye

  4. Maggie

    Oh forgot to ask a quick question. Can these bread recipes be made in a traditional wood oven? Ah. Ps oh yeak, I’ll vote for the No-Knead Nutella and Roasted Hazelnut Challah…..again. HEHE…. ;)

  5. AR

    THe cinnamon rolls were absolutely amazing. Cannot wait to try the Nutella and Roasted Hazelnut Challah!

  6. ghitana

    Hi Jaden,
    As a busy mother, who typically does not get home until after 6 pm each workday, time constraints have forced me to relie on processed foods for up to half of my family’s meals. I am always looking for fast cook-easy-but healthy “slow food” recipes to add a more homecooked flavor to dinner. The basic no knead bread recipe in the book is just perfect for me. Especially since I can mix and let it sit in the frig till I need it. And if I had the book, for sure the cinnamon rolls would get made once a quarter. In fact,I will whip up some of that dough tonight!. :-)

  7. Sarah

    Brioche Filled with Chocolate Ganache! Because if I learn how to make this, maybe I can stop spending my entire paycheck at Silver Moon.

    (If you’ve never been to Silver Moon, at 105th and Broadway in NYC, then stay away. You need to keep your paycheck for things like rent and utilities.)

  8. Tracey Edwards

    Mmm, I would have to vote for the Vermont Cheddar Bread! And I’m going to make the Sticky Pecan Caramel Cinnamon Rolls for our Christmas morning treat. This will become a part of our tradition! Thank you for sharing.

  9. ckim

    My vote is for the Brioche Filled with Chocolate Ganache. I love your blog! So far i’ve made the No knead Bread and the Onion Soup. Both turned out beautifully. Thank you!

  10. Lynn Paterson

    Loved the pecan sticky rolls – but the pear gorgonzola flatbread just says party food ! I’d spread the master recipe as thin as possible, omit the arugala and bake and cut into squares. Yummy !

  11. amanda

    I am going to try the cinnamon buns; I already make the no knead bread several times a week; it is easy and wonderful.

  12. Anne

    I am going to have to make the pecan sticky rolls, I was JUST talking about these last night and telling my boyfriend who didn’t know what sticky buns were how much better they were than regular cinnamon rolls. After that something savory, anything! I love bread!

  13. a quilt and a cake

    OOOOOOOh I make all our bread and snacks from scratch(I hate chemicals and preservatives) so the idea of no kneed bread for things like rolls and buns sounds sooooo sweet:)

  14. Stacey

    Hi Jaden! I’ve stayed away from baking anything with yeast on it only because I’ve never had any success with them. But after stumbling on your website and found this recipe (cinnamon rolls) that even a 5 year old can do it, I was up for the challenge. The result? It a sweet success. It was a little crisp on the outside and soft and moist on the inside..and not too sweet. It was truly an orgasm on a plate. I will forever be thankful to you for posting this recipe. Now, I feel that nothing is impossible…I can bake anything! You are an angel sent from above. Thanks so much!

  15. maureen crawford

    I can’t wait to try the sticky pecan cinnamon rolls. My niece just introduced me to your method of making yeast breads. I am of the “old school” but don’t like to knead the sticky dough anymore.

  16. Jan

    I’ve heard my Swedish-American in-laws sighing over Limpa, but I didn’t even know it was a bread. That’s the one I’d like to try and maybe I could surprise my father-in-law!

  17. Helen Valentine

    I just came upon your website and would love to try your sticky pecan cinnamon rolls. They look absolutley wonderful. My friend just got an artisan bread cookbook and loves the recipes so I would like to try some of these and then we can share recipes.

  18. Marie Rondot

    I can’t wait to make the No-Knead Nutella and Roasted Hazelnut Challah! We LIVE for Nutella!

  19. Brenda Shinn

    If you still have a free cookbook, I would love to try to make the rustic bread and the cinnamon rolls! They look amazing and since I have no bread machine, your recipes and ingredients are simple and straight-forward. I loved the photos of finished products.

  20. Terri King

    I cannot wait to make your sticky caramel pecan rolls. I am trying to learn to make breads as well as my mother did. You have some wonderful looking recipes. I cannot wait to get started.

  21. yvonne

    i used all purpose flour,it’s not really too wet, but it’s very soft.my cinnamon buns didn’t stand up well like yours in the picture.

  22. Ann Le Yonce

    My family thanks you for posting the No Knead Bread recipe… I discovered the thrill of bread baking with my son thanks to your blog.

    The sticky buns look AMAZING… I can’t wait to put my son to work tonight. When I get the cookbook I am definitely going to try the Limpa (Scandinavian bread with orange zest and honey). Thanks for your wonderful recipes and humorous postings. I have 2 boys about the same age as yours so I loved your rule on making them make/bake their own sweets when they want to eat it… I’m going to borrow that one if you don’t mind… :-)

  23. Cyndi Barkley

    I have read both of Jeff and Zoe’s books and love the easy way to prepare dough. Then I found Jeff Lahey’s book and love that one also. I tried my hand at baking bread years ago when first married (I mean a lot of years ago) and didn’t have good results. In face, it was so bad even the birds wouldn’t eat it. Then I figured out how to make a passable sour dough type bread but it was very time consuming. In the last year I tried baking my own bread again with some good success. I even like kneading dough but had to plan around being home for all the kneading and rising. With both methods of no-knead bread I have fallen in love with bread baking and my husband loves it. I have experimented with basic bread from both books and would love to try some of the sweet breads and rolls. Sort of like Julia and Julie, try a new recipe each time I make a loaf. I would love to own Artisan Bread in 5 minutes a day and not have to keep checking it out from the library.
    Thanks for sharing the results of your own experience.
    Cyndi

  24. Mrs.P

    Oh wow…..got your link from food blogger Indonesia…because of so simple and i’m not good in baking, so i tried this recipe….and…reallllllllly delicious!!!!!moist inside,little bit crunchy outside and the cinnamon….makes me want to eat eat and eat again….

  25. DavetteB

    “You and I know the Secret of life. The Secret of life is … butter.” I would like to know how much butter you put use when you make them for yourself. I’d rather save calories by using WheyLow for the sugar. (My family jokes that I am Paula Deen’s baby sister separated at birth.)

  26. Megan

    I am so pleased I found this recipe! I will be trying it with spelt flour. And the recipe I really want to try from the book is Focaccia with Onion & Rosemary. I have great memories of my mother’s Focaccia as well as the first time I tried some in Italy!

  27. yoomi

    I just made these cinnamon rolls and the challah bread today…with the day old dough, like the recipe said, and oh my goodness! I really do understand the difference in taste and consistency when waiting for the dough to sit for a day or two now. I never did with my other recipes because I have no patience but I definitely will now. This recipe was fabulous. Oh and the Challah, how creative to put nutella in the dough itself! Never would’ve thought of that! Thanks for the great recipes! BTW your posts are hilarious!

  28. Emily Mirski

    The master dough recipe is one of the best bread recipes I have ever made. Thank you for sharing it. I made the caramel rolls last Easter and everyone wanted your recipe. I bake a lot of bread and research recipes often. Yours is a keeper!

  29. Gamma

    I actually stumbled upon your website by looking for a enameled dutch oven, and upon reading reviews of products, I noticed a no knead bread that people were making in these dutch ovens. I was curious because I feel a longing in me to bake from scratch especially bread doughs! So I started investigating and I found your website! I am a grandmother of six young grandchildren. I didn’t have anyone to teach me how to bake from scratch. My mothers mom and dad passed away when she was very young and didnt have any family to take her and her siblings. She was raised here and there with no real generational traditions being passed down. And me of course was from a single parent family whose mother worked ALL the time! And my mother too has passed. I would SO Love to be able to teach my grandchildren and my children the joy of baking from scratch! Something as simple as even a dinner roll to start with! Then progress into the cinnamon rolls. The little boy making the cinnamon rolls looked like he was so into the process of all of it! But as for me the spinach and cheese calzone sounds oh so like comfort to me!

  30. J.C.

    Hi I just saw you recipe for the No Knead dutch oven bread and was wondering if you could use the rapid rise yeast instead of the regular yeast. Thanks !

  31. Kitty Sharkey

    Considering that your No Knead Bread recipe with your son making it has become my “go to” bread for the longest time, I’m just going to HAVE to make these rolls. They look so ooie gooie nummy!

    Looking at the list of recipies above, I was interested but not inspired to pick one over the other until I got all the way down to the bottom and found “Blueberry Lemon Curd Ring”. Drool… Two of my favorite things in the whole wild world! Blueberries and Lemon Curd. Especially if it’s lemon curd made from my duck’s eggs. Super rich and creamy!

    Okay. I’m in…

  32. GiGi

    I have been recently diagnosed with M.S. (Multiple Sclerosis) Mobility and capability will be the ‘issues’ of my future. It is a joy to know I will be able to master making simple but lovely breads from a wheelchair in the future.

    I wander into my kitchen, like any other woman, eyeing the pantry and refridgerator to decide what to prepare for our meals or even for the next potluck. But now — I find myself wandering into the kitchen to imagine how I will be able to function to cook even the most basic of foods after my strength and coordination fail inch by inch in the future. The simplicity of this recipe, this no-knead bread, gives me encouragement and hope that I will be able to happily work in my “office”, my kitchen, for a long time.

    Please count my vote for the Master Dough

    P.S. The bread is soooooo tastey — I figure I’ll need a really big, wide-seat wheelchair in the future! LOL LOL LOL

  33. jan jeske

    Miracles do happen! I am giving a shower for my new grandson in 40 hours and was looking for a super easy no knead carmel roll recipe. You are an angel to provide this great recipe. I am starting work in a new field which is demanding and time intensive. Winning this book would be a true blessing…plee ss eee……………

  34. Mimi

    I just made this dough for the first time. I can’t wait to try these!!! Patience is the hardest part on refrigerator dough lol Thanks for sharing this recipe. I am drooling at the thoughts of these rolls!

  35. Janine S

    Wow what a concept! I would love to make pizza dough but you know what? I would love to make everything in this book!

  36. Larry DeVore

    first try at baking rolls 100+ % success. How about cinnamon roll bread like we bought ages ago and toasted, the stuff you buy now isn’t as good as I remembered back in 50s.60s. and those crispy flat (cow pies what they look like)cinnamon rolls.

  37. Mausumi Ray

    Thank you so much for your recipes and now this give away. I have tried two times so far the no knead bread from your recipe and we just loved the bread. I would love to win this book and try as many as of the recipes I can – the first thing I want to tru is the cinnamon and raisin bread. We all ove this bread including my kids.

  38. Mausumi Ray

    Thank you so much for your recipes and now this give away. I have tried two times so far the no knead bread from your recipe and we just loved the bread. I would love to win this book and try as many as of the recipes I can – the first thing I want to try is the cinnamon and raisin bread. We all ove this bread including my kids.

  39. Lidia

    mmmmm, so good. Super excited to try more. brioche for me and the caramel pecan one….nom nom.

  40. Jackie L

    After trying the basic no knead bread recipe, I was excited that it worked so well that I wanted to learn more, try more. And seeing the different types of breads in this book…I can’t wait to try them all. Like the roasted garlic potato bread, soft pretzels and beignets. And thanks for a great post on the no-knead sticky pecan caramel cinnamon rolls.

  41. Shelda Witt

    I have made the challah for Rosh Hashanna and my family is so very much enjoying it with butter, with honey ,plain, toasted just about any waynyouncan think of. I can wait to try the stiicky sweet ills and the pizza

  42. Karen W

    Wow. It’s so hard to choose, but I think I’d like to make the caramelized onion herb dinner rolls for my next family get together.

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