Pecan Rolls Recipe
User Reviews
4.5
Pecan Rolls Recipe
Description
This recipe begins by heating whole milk to just under 112°F, then combining it with yeast, sugar, and salt to activate the yeast. Whisked eggs and flour are added along with melted vegetable shortening, kneading the dough until smooth and elastic. The dough rises in a greased bowl until doubled in size.
A cinnamon filling made from melted salted butter, light brown sugar, and cinnamon is spread on the dough before it is rolled, sliced, and arranged in a pan. Separately, a caramel pecan topping is prepared by melting butter, brown sugar, and corn syrup with chopped pecans. The rolls are baked then inverted onto the caramel pecan topping to create a sticky, nutty glaze as they cool.
The resulting pecan rolls combine a soft, fluffy, mildly sweet dough with a rich cinnamon sugar swirl and a glossy, crunchy pecan caramel topping. They are suitable as a breakfast pastry or dessert served warm to enjoy the caramel’s texture and the bread’s tenderness.
Storage notes mention that butterscotch topping spills can be cooled and peeled off surfaces easily. Walnuts can be substituted for pecans or nuts omitted. Freshly grated nutmeg added to the cinnamon mixture enhances flavor. Dough can be assembled ahead and refrigerated overnight before baking.
Ingredients
Bread Dough:
- 3 teaspoons active yeast , or 1 packet
- 1 cup milk whole
- 1/4 cup sugar
- 1 teaspoon sea salt coarse
- 2 egg whisked
- 3 1/2 cups flour
- 1/4 cup vegetable shortening , melted (not oil)
- cooking spray
Caramel Pecan Topping:
- 4 tablespoons butter
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 1 cup pecans , chopped
Cinnamon Filling:
- 2 tablespoons butter melted, salted
- 1 cup light brown sugar
- 4 teaspoons cinnamon
Instructions
Rolls:
- Heat the whole milk in the microwave for 1 minute (scalded milk), but not over 112°F. In the bowl of a stand mixer fitted with a bread hook, or a large mixing bowl, combine the yeast, sugar and salt.
- Add the hot milk and allow to sit for approximately 10 minutes, or until yeast has activated, bloomed and smells fragrant.
- Stir in the whisked eggs and then half of the the flour.
- Mix with the bread hook until mixture is fully incorporated and dough drapes off of the hook. You can also use a large wooden mixing spoon and work those arm muscles!
- Stir in the melted shortening and remaining flour. Continue to knead with the bread hook or hands until dough is smooth and elastic, approximately 3-5 minutes.
- Roll the dough into a ball and place into a large, well greased mixing bowl. Turn once to cover all exterior. Cover the bowl with a damp kitchen towel and set aside to rise for 30 minutes. Dough will double in size.
Pecan Topping:
- In a small saucepan, melt the butter, brown sugar and corn syrup over low heat. Stir until brown sugar is dissolved and fully incorporated and remove from heat.
- Spray a 9x13 baking dish or two 9-inch circular pie plates with cooking spray. Pour the melted brown sugar mixture evenly into the bottom of the dish(es). Sprinkle with the pecans. Allow the topping to cool while you roll the dough.
Make The Filling:
- Mix the brown sugar and cinnamon in a small mixing bowl. Set aside.
Form Rolls:
- Turn dough out onto a lightly floured surface. Roll into a rectangle, approximately 14x22 inches. Brush the melted butter over dough and sprinkle evenly with the cinnamon-sugar mixture.
- Roll the dough tightly from the short end. Using a sharp knife, cut into 12 equal slices. Place slices directly on top of the pecan topping (either all 12 in the 9x13 or 6 and 6 in pie plates).
- Cover the rolls with a damp kitchen towel and allow to rise for an additional 30 minutes.
- Preheat the oven to 375°F. Bake uncovered for 30 minutes. If the tops start to brown, loosely lay a piece of aluminum foil over top.
- Remove and allow to cool for 5 minutes. Now is the tricky part, you have to flip this bad boy onto a large platter. Choose a serving dish that is larger than your cookware and be careful not to burn yourself. Invert and serve warm.
- If you've tried this recipe, come back and let us know how they were in the comments or star ratings.
Notes
- Allow cooled butterscotch topping spills to harden before peeling them off counters or floors.
- Walnuts can replace pecans in the topping, or nuts can be omitted for a nut-free version.
- Adding a little grated fresh nutmeg to the cinnamon filling enhances the flavor complexity.
- The rolls can be prepared up to the baking step, refrigerated overnight, then baked fresh the next morning after reaching room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 44mg | 15% |
| Sodium | 284mg | 12% |
| Potassium | 190mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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