Pecan Rolls
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These Pecan Rolls are unbelievably easy to make yet taste like they were crafted in a high-end bakery. Indulging in these delicious treats feels like a moment of pure bliss, and you won’t believe how easily they come together. Perfect for brunch, dessert, or just a sweet pick-me-up.
These are big fat pecan rolls! This recipe makes 12 giant rolls.
Soft swirls of buttery cinnamon pecan lined doug that are just too good. These are the homemade version of store-bought pinwheels.
Let’s face it. We don’t make cinnamon rolls often because they can be time-consuming. The longest wait is for the dough to rise. But the end result is so worth the wait time.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Milk: Use whole milk for the best results.
- Active dry yeast
- Butter: Unsalted sweet cream butter is my preference for all baked goods.
- Sugar: Granulated sugar goes in the dough, while brown sugar is used for the filling.
- Sour cream
- Egg
- Flour: To keep these rolls soft, use all-purpose flour.
- Salt
- Pecans
- Cinnamon
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the dough. Proof the yeast in warm milk for 10 minutes. Stir melted butter, granulated sugar, sour cream, and egg together. Add the flour, salt, and yeast mixture. Mix until soft dough forms.
- Proof in a greased bowl for 1 hour.
- Roll the dough into a 20×10 rectangle.
- Make the filling. Spread softened butter over the dough. Sprinkle with cinnamon and brown sugar, followed by chopped pecans.
- Roll the dough, starting on the long side, and pinch the seam.
- Cut the dough log into 12 equal pieces. Place each roll in a greased muffin pan.
- Bake until cooked through.
Tips For Success
- Take care not to overbake the rolls. The edges will dry out if they are cooked too long.
- Dough rising times can vary depending on the temperature inside your kitchen. It may take more or less time to rise.
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Pecan Rolls
Ingredients
For the dough
- 1 cup (240 ml) whole milk, warmed to 105°F
- 2 ¼ teaspoons active dry yeast
- ⅓ cup (75 g) unsalted butter, melted
- ⅓ cup (66 g) granulated sugar
- ¼ cup (60 g) sour cream
- 1 large egg
- 4 cups (520 g) all-purpose flour, divided
- 1 teaspoon salt
For the Filling
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup (113 g) unsalted butter, softened
- 1 cup (113 g) pecan halves, chopped
- 1 large egg, lightly beaten
Instructions
Make the dough
- In a medium bowl, combine the milk with yeast and let stand until the mixture is foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, stir the melted butter, sugar, sour cream, and egg together.
- In a large bowl, whisk 3 ⅔ cups (476 grams) flour and salt. Stir half the flour mixture into the butter mixture. With the mixer on low speed, add the yeast mixture, beating just until combined. Beat in the remaining flour mixture.
- Switch to the dough hook attachment, and beat at medium speed until smooth and elastic, about 4 minutes. Add the remaining ⅓ cup (43 grams) flour if needed. The dough should not be sticky.
- Spray a large bowl with cooking spray and place the dough in the bowl, turning to grease the top. Loosely cover and let rise in a warm place until doubled in size, about 1 hour.
- Spray 2 (6 cup) jumbo muffin pans with cooking spray.
- Gently punch down the dough, recover and let stand for 5 minutes.
- Turn the dough out onto a lightly floured surface and roll into a 20×10 inch rectangle.
Make the filling
- Combine the brown sugar and cinnamon. Spread the butter over the dough, leaving a ½ inch border on one long side. Sprinkle the sugar mixture and pecans over the butter. Brush the egg over the side of the dough without filling.
- Starting with one long side, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 12 rolls.
- Place in prepared muffin cups and let rise in a warm place until dough has risen to just below the rim of the muffin cups, about 30 minutes.
- Preheat the oven to 350°F.
- Bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.