Pecan Rolls

5 from 1 vote

These made-from-scratch Pecan Rolls are warm, fluffy, and oozing with a gooey, buttery cinnamon sugar topping. They're a sweet and decadent breakfast or brunch treat, perfect for any occasion.

Prep Time40

Cook Time25

Inactive Time2

Total Time3 5

Course: Breakfast, Dessert

Cuisine: American

Keyword: Pecan Rolls

Servings: servings

Calories: 419kcal

Equipment

stand mixer

Ingredients

2 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast 1 packet
2 Tablespoons granulated sugar
1 teaspoon salt
¾ cup milk
1 egg

Filling:

2 Tablespoons butter melted
½ cup brown sugar
2 teaspoons cinnamon

Pecan Topping:

1 cup brown sugar
⅔ cup corn syrup
½ cup butter softened
1 cup pecans chopped

Instructions

In the bowl of a stand mixer, combine flour, yeast, sugar, and salt, and stir to combine.
Fit stand mixer with dough hook/spiral.
Warm milk to about 110º degrees, and add to flour mixture.
Add egg and milk.
Turn the mixer to 2 and mix until combined (Note: my mixer’s instructions say to use the dough spiral on 2 only. I don’t know if it’s the same for dough hook mixers).
Continue mixing to knead dough for 5 minutes.
The dough should come away from the sides of the bowl as it kneads, but still be tacky.
If dough is overly sticky, add a small amount of flour to reach the desired consistency.
When dough is done kneading, remove bowl from mixing and dough hook, shape into a ball, cover, and let rise until doubled in size. This should take 1-2 hours depending on your kitchen temperature.
While dough rises, combine brown sugar, corn syrup, and butter from the topping ingredients, and mix until smooth.
Pour into a greased or parchment lined 9x13 baking dish, and sprinkle with pecans.
When dough is ready, punch down, and roll on a lightly floured surface into a 12x12 inch rectangle.
Brush with melted butter.
Combine cinnamon and brown sugar from the filling ingredients, and sprinkle over dough.
Roll dough up, and cut into 10-12 slices.
Arrange rolls in prepared baking pan.
Cover with a towel and let rise in a warm place for about 30 minutes, until nearly doubled.
Preheat oven to 350º, and place risen rolls in oven to bake until golden brown, about 25 minutes.
Remove from oven and let cool in pan for about 8 minutes, then dump onto a tray such as a cookie sheet to finish cooling.

Notes

Storage:

Once they have cooled to room temperature, store the rolls in an airtight container or wrap them tightly with plastic wrap. These pecan rolls are at their best when they are eaten within 2-3 days.

You can also freeze them in a freezer-safe container for up to 2-3 months. To thaw, leave them at room temperature or warm them in the oven for 5-10 minutes.

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