Pecan Rolls
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Pecan Rolls
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Kelly Jaggers shares a recipe for sweet yeast rolls or twists with sweet cinnamon pecan filling and vanilla glaze. Time-tested family recipe.
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Ingredients
Roll Ingredients
- 2 tablespoons dry active yeast or 1 ½ fresh yeast cakes
- 1/4 cup water heated to 110°F
- 1/2 cup sugar
- 1/4 cup butter or shortening at room temperature
- 1 teaspoon kosher salt
- 1 cup milk scalded
- 5 cups all-purpose flour
- 2 large eggs
Filling Ingredients
- 1 cup packed light brown sugar
- 1/4 cup butter at room temperature
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 8 oz roughly chopped pecans
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon butter melted
- 1 teaspoon vanilla
- pinch kosher salt
Instructions
- Begin by preparing the dough. In a small bowl combine the yeast and water. Mix until it forms a paste. In the work bowl of a stand mixer combine the yeast paste with the sugar, butter, salt, milk, flour, and eggs. Mix on low speed for 3 minutes, or until just combined, then increase the speed to medium and mix for 8 minutes. The dough should form a smooth ball and cling to the dough hook.
- If mixing by hand, mix the ingredients with a wooden spoon until they form a shaggy ball, then turn out onto a lightly floured work surface and knead for 10 minutes or until the dough forms a smooth ball.
- Place the dough into a lightly greased bowl, cover with plastic wrap or a damp tea towel, and allow the dough to rise until double in bulk, about 2 hours.While the dough rises prepare the filling and glaze.
- For the filling combine the brown sugar, butter, cinnamon, and vanilla in a medium bowl, reserving the pecans. Mix into a smooth paste. Cover with plastic and set aside at room temperature.
- For the glaze mix the powdered sugar, milk, butter, vanilla, and salt until smooth. The mixture should be roughly the consistency of honey. Transfer the mixture to a piping bag, or a heavy duty plastic bag, and set aside at room temperature.
- Once risen, turn the dough out onto a lightly floured work surface and roll the dough out to roughly 13x18-inches. Spread the prepared filling over the dough and then sprinkle evenly with the pecans.
- Fold the dough like a letter along the longest side, folding 1/3 of the dough in.
- Then folding the remaining 1/3 over the top.
- Cut the dough into 12 strips.
- Twist them and place them on a parchment lined baking sheet about 2-inches apart. You may need two sheets to accommodate all the rolls. Cover with plastic wrap or a damp tea towel and allow the rolls to rise for 1 hour.
- Heat the oven to 350°F.Bake the rolls for 18-25 minutes, or until the rolls are golden brown and firm throughout.
- Let the rolls cool for 3 minutes, and then transfer to a cooling rack over parchment paper. Snip the tip of the pastry bag, or one corner of the plastic bag, and drizzle the glaze over the hot rolls.
- Let cool for 10 minutes more before serving.
Notes
- You will also need: mixing bowls, stand mixer, wooden spoon, plastic wrap or tea towel, piping bag or heavy duty plastic storage bag, rolling pin, parchment paper, baking sheet(s), cooling rack
Nutrition Information
Show Details
Calories
575kcal
(29%)
Carbohydrates
80g
(27%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Cholesterol
45mg
(15%)
Sodium
265mg
(11%)
Potassium
218mg
(6%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
235IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
69mg
(7%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 45mg | 15% |
| Sodium | 265mg | 11% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 69mg | 7% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
24 reviews
Good
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