Description
A delicious recipe for sticky pecan rolls that are warm and gooey, topped with a sweet maple syrup and brown sugar topping, complemented by crunchy pecans.
Ingredients
Scale
- 4–5 cups all-purpose flour
- ½ cup granulated sugar (divided)
- 2 ¼ teaspoons instant yeast (*see note if using active dry)
- 1 teaspoon salt
- 1 cup milk, lukewarm (about 100-105°F)
- 2 large eggs (room temperature)
- 6 Tablespoons unsalted butter, very soft (cut into tablespoons)
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
- 6 Tablespoons unsalted butter, softened
- 2/3 cup packed light brown sugar
- 1 ½ tablespoons cinnamon
Instructions
- Make dough. In a bowl of your stand mixer with a paddle attachment, stir together the flour (start with 4 cups), yeast, sugar, and salt. Add in the eggs and milk and stir to combine. Then add in the softened butter a few pieces at a time and stir to combine until a shaggy dough comes together. Dough will be very sticky and shaggy at this point – do not add more flour at this point.
- Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand. The dough should still be slightly sticky to the touch but feel smooth and elastic.
- Let the dough rise. Lightly grease a large bowl, and place the dough into the bowl, turning once to coat. Cover the bowl and allow to rise until doubled in size, about 1 hour (for instant or rapid-rise yeast), or 2 hours (if using active dry yeast).
- Make the topping. While the dough rises, in a medium saucepan, over medium heat combine the butter, brown sugar, maple syrup, and salt. Bring to a boil and let it simmer for a few minutes. Remove from the heat and stir in the vanilla. Set aside.
- Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into an 18×12 inches rectangle.
- Spread filling. In a small bowl, stir together the brown sugar and cinnamon. Spread the dough with the softened butter, leaving about a ½-inch border at the top long edge. Sprinkle the brown sugar cinnamon mixture over the butter, pressing down lightly.
- Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal. Using a serrated knife cut the log into 12 equal rolls.
- Let rolls rise. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Pour the topping evenly into the bottom of the pan. Sprinkle the chopped pecans over the topping. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size.
- Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes, then invert the buns out, one by one onto a serving platter, spooning over any topping that’s still in the pan on top of the buns.
Notes
- For active dry yeast, be sure to proof it in warm milk before adding to the recipe.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg