Transforming something exceptional into something truly extraordinary is a hallmark of culinary genius. This is precisely what Jeff Hertzberg and Zoe Francois, the brilliant minds behind the groundbreaking book Artisan Bread in Five Minutes a Day, have achieved with their revolutionary approach to bread making. They didn’t just improve the original no-knead bread concept; they elevated it to an art form, making gourmet bread accessible to every home kitchen.
And yes, I hold them personally responsible for the extra few pounds I’ve happily gained while indulging in the sheer joy of testing their incredibly delicious recipes. But it’s a sacrifice I’d gladly make again!
Keep reading to discover the ultimate recipe for unbelievably sticky pecan caramel cinnamon rolls, and don’t miss your chance to enter our exclusive free cookbook drawing!
The original no-knead bread recipe, while revolutionary in its simplicity, has been dramatically enhanced by Hertzberg and Francois. They introduced two transformative concepts that have redefined home baking, making it not only easier but also more versatile and flavorful than ever before:
1) The Genius of Refrigerated Dough Storage: Imagine having fresh, artisan bread at your fingertips any day of the week, with minimal effort. This method allows you to prepare a large batch of dough and store it in your refrigerator for up to two weeks. When a craving strikes, simply pinch off the amount you need, allow it a short rest (as little as 20 minutes), and bake for about 25 minutes. This brilliant technique is perfect for spontaneous cooks and busy families, offering unparalleled flexibility. Craving warm dinner rolls for an intimate meal? Just a small chunk of dough is all you need. Furthermore, the magic truly happens during this refrigeration period: the dough “ages,” developing complex and deeply satisfying flavors that were notably absent in the earlier versions of no-knead bread. This extended fermentation process imbues the bread with a nuanced taste and aroma reminiscent of traditional artisan loaves, all without the laborious kneading.
2) An Unrivaled Collection of No-Knead Recipes: Beyond simple loaves, the authors have created over 100 diverse bread and pastry recipes, all adhering to the effortless no-knead principle. Prepare to have your appetite whetted by this incredible variety, showcasing the immense potential of their master dough:
- PEASANT LOAVES: From classic Baguettes and Batards to flavorful Ciabatta and Crusty White Sandwich Loaves. Explore unique options like Olive Bread, Caraway Swirl Rye, Limpa (a Scandinavian bread with 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, and Montreal Bagels.
- FLATBREADS & PIZZAS: Master the art of homemade 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, Armenian Lavash, Moroccan Anise and Barley Flatbread, Naan, and Scandinavian Rye Crispbread.
- ENRICHED BREADS & PASTRIES: Indulge in rich creations like Challah, Turban Shaped Challah with Raisins, Onion Pletzel, Sticky Pecan Caramel Rolls (the star of today’s show!), 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, and Cinnamon Twists.
I know, I know. Wipe that drool off the keyboard! This extensive list truly showcases the boundless possibilities that emerge from a single, simple master dough.
My first foray into this incredible world of easy baking was driven by an insatiable sweet tooth. While I adore the classic No-Knead Bread from Jim Lahey, after a year of savoring crusty, rustic loaves, I found myself yearning for something sweet and decadent. These Sticky Pecan Caramel Cinnamon Rolls are not just a no-knead wonder; they’re an absolute game-changer – a truly “no-brainer” recipe that delivers astounding results with minimal effort. Read through the recipe first, and then learn how you can win your very own copy of the cookbook!
This is what pure bliss on a plate looks like. Prepare yourself for an unforgettable experience.
Crafting the Perfect Master Dough for Sweet Treats
This remarkable recipe begins with a versatile master dough, a staple from Artisan Bread in Five Minutes a Day. This particular dough is an enriched, sweet variation, making it ideal for a range of delightful baked goods, from a beautiful braided Challah loaf to these irresistible Sticky Pecan Caramel Cinnamon Rolls. The process is elegantly simple: first, prepare the master dough and allow it to mellow in the refrigerator overnight, or for up to four days, to develop its signature depth of flavor. The following day, simply retrieve a cantaloupe-sized portion of this amazing dough to craft your cinnamon rolls. The remaining dough can be returned to the refrigerator, ready for your next baking adventure.
Master Dough Ingredients:
- 1 3/4 cups lukewarm water
- 1 1/2 tablespoons instant yeast
- 1 1/2 tablespoons kosher salt (or 1 1/2 teaspoons table salt)
- 4 large eggs, lightly beaten
- 1/2 cup honey
- 1/2 cup unsalted butter, melted
- 7 cups unbleached all-purpose flour
Master Dough Instructions:
In a spacious mixing bowl, combine the beaten eggs, water, honey, melted butter, yeast, and salt. Stir these ingredients thoroughly with a sturdy wooden spoon until well combined. Gradually add the flour, stirring vigorously until all dry bits of flour are fully incorporated – this usually takes about a minute. The dough will be shaggy and sticky, not smooth like traditional kneaded dough. There’s no need to overmix; just ensure everything is blended. Cover the bowl loosely (not airtight, as the dough needs room to breathe and expand) and place it in the refrigerator. For the best flavor development, let it rest and ferment overnight, or for up to 4 days. The longer the dough chills and matures, the more complex and delicious its flavor will become.
Pro Tip: While you can let the dough rise on the counter for two hours before making your rolls, I highly recommend the extended refrigeration period. Dough that has rested for 1-4 days in the refrigerator develops a much more profound and nuanced flavor profile, yielding truly artisan-quality baked goods. A two-hour rise will still produce good bread, but it won’t have the same depth.
Important Note: When the dough rests in the refrigerator, it won’t “rise” in the same dramatic way traditional doughs do on the counter. It will slowly ferment and develop character, which is exactly what we want for superior taste and texture.
Sticky Pecan Caramel Cinnamon Rolls
Pin Recipe
Ingredients
The Dough:
- A cantaloupe sized chunk of the Master Dough (about 1.5 lbs), chilled and well-rested for optimal flavor.
The Gooey Sticky Caramel Topping:
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 30 pecan halves (or 1/2 cup chopped pecans for a more even distribution)
The Heavenly Sweet Cinnamon Butter Filling:
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup chopped and lightly toasted pecans
- A tiny pinch of freshly ground black pepper (enhances other spices)
Instructions
- Begin by preparing a 9-inch square or round cake pan. Ensure it’s ready for the deliciousness to come.
- Remove the master dough from the refrigerator. Locate and gently pull off a cantaloupe-sized piece of dough, approximately 1.5 pounds. Promptly return the remaining dough to the refrigerator for future use (consider exploring the book for many more recipes utilizing this versatile dough!). Generously flour your hands and the chosen dough portion. Shape the dough into a smooth ball by gently stretching the surface and tucking it underneath, rotating the ball a quarter-turn with each tuck. This creates a taut, smooth surface. Cover the dough with a clean towel and allow it to rest at room temperature to take the chill off while you prepare the remaining ingredients. This brief resting period helps the dough become more pliable.
- While your dough is relaxing, proceed to prepare both the luscious caramel topping and the aromatic cinnamon butter filling.
- FOR THE GOOEY STICKY CARAMEL TOPPING: In a small bowl, cream together the softened unsalted butter, salt, and brown sugar until well combined and smooth. Spread this decadent topping evenly across the bottom of your prepared cake pan. Liberally scatter the pecan halves (or chopped pecans, as I often use for a more consistent nutty bite) over the caramel mixture.
- FOR THE HEAVENLY SWEET CINNAMON BUTTER FILLING: In another small bowl, cream together the softened unsalted butter, granulated sugar, ground cinnamon, freshly grated nutmeg, and the pinch of black pepper (this secret ingredient truly enhances the other spices!). Reserve the chopped toasted pecans for later. Set this aromatic filling aside.
- Lightly dust your clean counter or work surface with flour. Using a rolling pin, roll out the dough into a rectangle approximately 1/8-inch thick. Aim for dimensions of about 13 inches by 17 inches. Don’t worry if it’s not a perfect rectangle; a large oval works just as well. Spread the sweet cinnamon butter filling evenly over the entire surface of the rolled-out dough. Then, generously scatter the chopped toasted pecans all over the filling. Here’s a photo of Andrew, my enthusiastic (and often messy!) junior baker, showcasing his roll-making skills. (My personal rule: if you want sweets, you help make them!)
- Carefully roll up the dough, starting from one of the long sides. Roll it snugly but not too tightly, ensuring an even spiral.
- Lightly flour a serrated knife – this is key for clean cuts without squishing the dough. Slice the roll into 9 even pieces if using a square pan, or 8 pieces if using a round pan.
- Arrange the cut cinnamon rolls in the prepared pan, placing them directly on top of the caramel and pecan mixture. Cover the pan with a towel and allow the rolls to rest and rise for 1 hour at room temperature. This final proofing helps them become light and fluffy.
- Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for approximately 40 minutes, or until they are beautifully golden brown and set in the center. Keep a close eye on them around the 35-minute mark to prevent over-browning.
- Once baked, immediately run a knife around the edge of the pan to loosen the rolls. This step is crucial! Invert the hot pan onto a serving plate without delay. If you allow the rolls to cool in the pan, the caramel will harden and make them very difficult to remove without tearing. Serve warm and enjoy!
Notes
Wanna bite? Of course you do!
The recipe provided above is an adapted version of the original from Artisan Bread in Five Minutes a Day, customized for those who crave maximum gooiness and an abundance of sweet cinnamon butter and sugar in every bite. While the book’s original version is fantastic, this modification ensures your rolls are truly oozing with decadent flavor.
This enhanced recipe delivers an incredibly rich and indulgent experience, making sure every cinnamon roll is loaded with flavor and sticky goodness!
Think of your favorite Cinnabon, that iconic chain store found in every American mall, except these homemade rolls are even better – fresh, flavorful, and made with love right in your own kitchen.
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Your Chance to Win: The Free Artisan Bread Cookbook!
Now that I’ve (hopefully) seduced you into the sweet, sticky, and utterly delightful world of no-knead baking, it’s time to take action and enter our exciting contest!
The incredibly generous authors, Jeff Hertzberg and Zoe Francois, have provided us with 4 free copies of their coveted cookbook to give away. This is truly an amazing opportunity, especially considering how popular this book is; it’s frequently sold out in many stores and is already in its third printing! If you can’t wait, you can always grab your copy from Amazon: Artisan Bread in Five Minutes a Day.
To enter, all you need to do is leave a comment below and tell us which specific bread or pastry from the extensive list above you would be most excited to create from this book! With so many enticing choices, we’re eager to hear your baking dreams.
The random drawing will take place this Friday, January 18th, at 7 PM. All submissions received before then will be eligible to win.
Good luck to all our aspiring artisan bakers!
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Explore More No-Knead Baking Adventures!
The world of no-knead baking extends far beyond these decadent cinnamon rolls. Once you master the basic dough, a universe of possibilities opens up. Check out some of our other fantastic no-knead recipes that demonstrate the versatility and simplicity of this incredible method:
The Original No-Knead Bread: Revisited – Dive into the classic recipe that started it all and understand the foundational techniques of effortless bread baking.
No-Knead Pizza Dough: Pear & Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan – Discover how easy it is to make restaurant-quality pizza and flatbreads at home using the no-knead method, perfect for gourmet toppings.
No-Knead Nutella and Roasted Hazelnut Challah – Experience the richness of an enriched no-knead dough transformed into a beautiful, braided Challah, made even more irresistible with Nutella and hazelnuts.
Embrace the simplicity and delicious results of no-knead baking. Your kitchen (and your taste buds) will thank you!