Pecan Rolls
These pecan rolls are soft, pillowy sticky buns filled with cinnamon and topped with a gooey maple-brown sugar pecan topping.
Servings 12 servings
Calories 592kcal
Ingredients
For the dough:
- 1 cup whole milk warmed, 105–110°F (41–43°C)
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour more as needed
- 1 teaspoon salt
- 2 large eggs room temperature
- 6 tablespoons butter cut in tablespoons, room temperature
For the filling:
- 6 tablespoons butter room temperature
- 2/3 cup brown sugar
- 1 1/2 tablespoons ground cinnamon
For the topping:
- 1/2 cup butter
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cup chopped pecans
Instructions
Make the dough:
- Add the warm milk (105–110°F/41–43°C), sugar, and yeast to the bowl of a stand mixer. Stir and let stand for 5–10 minutes, until foamy.
- Whisk the flour and salt together in a separate bowl. Add the flour mixture, eggs, and butter to the yeast mixture and mix with the dough hook on low until a shaggy dough forms.
- Knead on low speed for 6 minutes, until smooth and elastic. If needed, add additional flour 1 tablespoon at a time.
- Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1 hour.
- Turn the dough onto a lightly floured surface and shape it into a 12-by-18-inch rectangle.
Fill and shape the rolls:
- Spread the butter evenly over the dough, leaving a 1/2-inch border. Combine the brown sugar and cinnamon and sprinkle evenly over the butter.
- Starting at an 18-inch side, roll the dough tightly into a log. Cut into 12 equal rolls.
Make the topping and bake:
- Bring the butter, brown sugar, maple syrup, and salt to a boil in a medium saucepan. Reduce the heat and simmer for 2 minutes. Remove from the heat and stir in the vanilla.
- Spread the topping in a well-greased 10-inch cast iron skillet and distribute the pecans over it. Arrange the rolls over the pecans.
- Cover and let rise until puffy, about 1 hour. Toward the end of the rise, preheat the oven to 350°F/177°C.
- Bake for 30–35 minutes, until golden brown. Do not overbake.
- Let the rolls rest in the skillet for 20 minutes, then carefully invert them onto a wire rack.
Notes
- Assemble the pecan rolls completely and refrigerate them before the final rise for an easy make-ahead option. The cold dough will require additional rising time before baking.
- Leftover pecan rolls keep in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Completely cooled pecan rolls can be frozen in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
- Pecan rolls are best served slightly warm, when the maple pecan topping is soft and sticky.
Nutrition
Calories: 592kcal | Carbohydrates: 74g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 422mg | Potassium: 208mg | Fiber: 3g | Sugar: 39g | Vitamin A: 676IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 3mg
