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


Sticky Pecan Caramel Cinnamon Rolls

Servings: Prep Time: Cook Time:
Screen Shot 2014-02-26 at 3.54.55 PM

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.


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 halves
The 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


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

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Comments 417

  1. lh

    I’d be happy making any of the recipes, but if I could successfully make a good ciabatta, I’d be happy!

  2. Doris

    OOOO, Sun-Dried Tomato & Parmesan sounds like an “impress the date” kind of recipe. Or maybe just impress my own parents with some kind of cooking skills!

  3. Lynn

    First I’ll try the apple pear coffee cake. After all the holiday eating we did, that one is sure to be lower cal with all the fruit in it, ha! And second will have to be the Sticky Caramel Cinnamon buns, after looking at the beautiful photography I can already taste them!

  4. sindy

    ho-ly cow, i gotta try them cinnamon rolls. that’s exactly the sort of sinfully sticky treat that’s hard to find here in tokyo!

  5. Madina

    Oh, can I have the baguette, the brioche filled with chocolate, the apple and pear coffee cake and the book….please 🙂

  6. Dawna

    A friend recently gave me some Amish friendship bread starter. However, rather than use it for the standard sweetbread recipe that accompanied it, I used it in your adaptation of the NKB recipe with satisfying success.

    All those drool-inducing recipes in the cookbook make for a tough choice. The limpa was first to catch my eye, and challah is one of my favorites, so those would be the first I’d try.

  7. phyllis

    um, i’ll be making this and the challah tomorrow =). my roommates are going to kill me.

    i love my breads with a bit of sweetness and i have to say that the brioche with chocolate ganache caught my eye immediately. maybe also the apple and pear coffee cake. okay have to stop now! thanks for posting these delish recipes =D.

  8. Jeff Hertzberg

    Johanna (about sourdough):
    I’m Jeff Hertzberg, one of the co-authors of “Artisan Bread in Five Minutes a Day.” We’re working on sourdough versions of our approach, but my guess is that you’re going to have a hard time getting a consistent stored dough if you use ONLY starter as your leavening agent. Why don’t you try adding a cup or so of fully active starter (levain) as part of your liquid, then decrease the yeast? Let us know how you make out, here, or at our website (

    Thanks, Jeff Hertzberg

  9. Ron

    I’d have to make the cinnamon rolls for sure. I heard Zoe and Jeff on the Splendid Table a while back. I’ve tried theirf basic recipe and it rocks. I hope I win a copy of the book so I can try more!!!

  10. amy purple

    We are often looking for new pizza recipes to try out, but I think i want to try the Raisin Walnut Oatmeal loaf! I bet my husband would love that!

  11. Vinny

    I’d go with the Spinach Feta. When looking over the list, that induced the greatest amount of spontaneous drooling.

  12. matt

    Wow, this looks amazing. I heard about the book on NPR’s Splendid Table show and this makes me want it even more. I must say that “Limpa (Scandinavian bread wit honey and orange zest)” sounds like something I’d love to give a shot.

  13. Suzana

    You got me all curious about the book. And your rolls and the Challah look rather delicious!

    My eye got sticked on ‘Caramelized Onions and Herb Dinner Rolls’ – my imagination has started to work and I can almost picture it!

  14. Ed

    I would love to try out the limpa and the beignets – which makes me wonder: it’s not so difficult to go from beignets to sopapillas, is it?

  15. sheryll

    Since you posted up the recipes already and they come from the same master dough, I would try the Challah (I love challah bread) and the Sticky Pecan Caramel Cinnamon Rolls! To make that master dough and at least one of your recipes is on my to-do list this week. =)

    But because I’ve been eating way too much sweets (nut brittle, apple-berry crumble) lately, despite a semi New Year’s resolution to cut down on them, I would also like to try the Vermont Cheddar Bread and the Spinach & Cheese Calzone for something more savory. Yumm! I would like to try and get my hands on that cook book. Or you can post something from either those recipes. =)

    By the way Jaden, how many pounds of dough does the master dough recipe actually make? I don’t think it was mentioned. Thanks.

  16. klook

    montreal bagel! freshly baked every morning (and the day will be all the way downhill from there). wonder if the No-Knead concept works for steamed baos?? hmmm

  17. Annie

    The Portuguese Corn Bread or the Braided Raspberry Almond Cream Pastry sound very good. Of course, I have to try your nutella recipe now (I LOVE Nutella!) as well. Actually, I have been itching to bake some bread lately so your posts are timely. Thank you!

  18. Lee

    That dough is by far one of the coolest doughs i have worked with. I am letting the rolls rest right now and then off to the oven, I will let you know how they turn out. I am excited!!!

  19. Mimi

    I would try the Beignets,filled with CHOCOLATE of course! Could Andrew come to help me he looks so profressional?

  20. Valerie

    To be able to make fresh Ciabatta bread on the spot would be fantastic! It’s the kind of bread I only like to eat when it’s fresh out of the oven. Mmmmmm.

  21. Beth

    An interesting concept for a bread baking book! I’ve been interested in trying my hand at Brioche, after having a fantastic loaf from the local farmer’s market this summer. Thanks for the fun blog!

  22. Alison

    You got me with the No Knead Nutella and Roasted Hazelnut Challah. I will probably buy this book if I don’t win it. Thanks for featuring it!

  23. L.K.

    Oh puhleese. . . . . .pick me, pick me. . . .I must have this cookbook. Jayden, I will send you some fantastic organic NORTH DAKOTA grown flour. . . .And I absolutely will make everything in this cookbook. My first favorite will be the FOUGASSE STUFFED WITH ROASTED RED PEPPERS. I grill red, yellow, orange, and green bell peppers and then can them with a bit of olive oil, kosher salt, and sugar. They are fantastic and great on bread, so why not IN bread! Thanks Jayden for your wunnerful cooking site. It is the “hit” of my day, can hardly wait to see what you will share next!!!!! Happy Trails!

  24. JT

    The Blueberry Lemon Curd Ring sounds to die for. I can just imagine eating that in the summer with the sweet burst of blueberries and the tang of the lemon curd dancing on my tongue. mmmm…sorry, went into a food coma thinking about it for a second. 🙂

  25. Michelle Kahan

    Mmm – Raisin Walnut Oatmeal, Spinach Feta, Sunflower Seed Breakfast Loaf, and Roasted Garlic Potato Bread!

  26. Denise

    I would ABSOLUTELY LOVE, LOVE, LOVE a copy of this book!
    and I would make everything in the book, especially any thing to do with lemon or blueberries!
    THANKS so much for your generosity Jaden!

  27. Pauline

    I tried the Sticky Pecan Caramel Cinnamon Rolls. Only I didn’t make a wise desicion, since that was my first time baking. It ended up all flat and sticky and BURNT! I think it was cuz of the fact that i added too much water to the flour…oh well…I shall try againg soon! The center of the bun tasted delicious!

  28. Joyce

    Wow!…where to start???…sun-dried tomato & parmesan?…spinach feta?…roasted garlic potato bread?…it would definitely be a spur of the moment decision for me…gotta love spontaniety!…would love to own this book…thanks for asking!

  29. Betty

    Oh, yummy, the Sticky Pecan Caramel Cinnamon Rolls. I want to make those tonight instead of dinner!!

  30. Mousewrites

    Chocolate or Jam Filled Beignets sound like the best thing EVAH.

    Just found your website (link led to the ‘salted meat = tender awesomeness recipie) and I’m in love with your recipies… and your writing style.


  31. Sarah

    I would go for the chocolate beignets for sure. Thanks for the review. I hope I win a copy!!!

  32. TBC

    Alright, I’m entering too, but only ‘cos you’re making me. ;-). I’ve never baked a bread my entire life but I sure would like to try the Roasted Garlic Potato Bread. 🙂

  33. Lucy

    I have a quick question – Jaden, in the master recipe, you have the yeast listed as ‘instant’…but I’ve seen a few other sites as having it listed as ‘granular’, with the same measurement…so if we were using Active Dry, how much yeast would we use? (and yes, I plan on buying the book, just not going to have time this weekend but just have to make those rolls!)


  34. Denise

    Hien says “what more can you ask out of life”…I say, if I win the book, I will let you know, beginning with page 1!

    What a wonderful site, & what a wonderful person Jaden is! You give so much of yourself; hope you get much in return!

  35. Kym

    Oooh! I would love to have this cookbook. I seem to be a delinquent when it comes to kneading bread…this would be a huge help! Although all the recipe look scrumptious I think I would firt try the No-knead Rustic Loaf. Mmmm. Hope I win!!!

  36. Denise

    Pick me, oh please pick me…I promise to make almost everything in the book, take pictures and report back with pictures and a summary.

    Day old Challah bread makes the very best bread pudding too.


  37. Judy in SATX

    Ooooh I hope I’m not too late. I love the idea of having freshly baked bread every day. Thanks for the recipe and recommendation!

  38. Maureen moving to Ireland

    Vermont Cheddar Bread…I have visions and when I close my eyes I can taste them…and I start to think of all the other foods that would taste great on and baked into this bread. like half dried tomatoes with herbs and garlic!!!! Excuse me I drooled. I do a lot of baking now and plan on doing more now that we’re relocating to Ireland and buying a farm, and yes I am getting goats-again- and yes I do make my own cheese… Ragoatta!!!!

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