Sticky Pecan Cinnamon Rolls
developed & tested by:
Soft & fluffy pecan cinnamon rolls are made with just one rise & topped with caramelized brown sugar pecans that stay crunchy for days.
Equipment
Ingredients
Cinnamon Roll Dough
- 1 cup milk
- 2¼ teaspoon active dry yeast (one packet)
- ⅓ cup granulated sugar
- 2 large eggs
- 1 teaspoon salt (use table salt or fine sea salt)
- 1½ teaspoons cinnamon
- 2 teaspoons vanilla extract
- 4¾ cups all purpose flour
- 4 Tablespoons unsalted butter, softened to room temperature
- ⅓ cup heavy cream (optional, for topping)
Cinnamon Sugar Filling
- 4 Tablespoons unsalted butter, softened to room temperature
- ¼ cup dark brown sugar
- ¼ cup granulated sugar
- 1 Tablespoon cinnamon
- ¼ teaspoon salt
Sticky Butter Pecan Topping
- 8 Tablespoons unsalted butter (1 stick)
- 1 cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup milk
- 1 teaspoon soy sauce (or ¼ teaspoon salt)
- 1½ cups raw pecans
Instructions
Mix the Dough
- Warm the milk in the microwave for 45-60 seconds, until it's between 105°F to 115°F (40°C to 46°C).
- In a large mixing bowl, whisk the warm milk, active dry yeast, and brown sugar. Set aside for 10 minutes until it's frothy on top, to activate the yeast.
- Add the eggs, salt, cinnamon, and vanilla extract and mix to combine.
- Add the flour and mix with a large spoon until it forms a shaggy, stiff dough.
- Cut the softened butter into small squares & add it to the dough. Mix either in the mixing bowl with a large spoon or with a dough hook attachment in a stand mixer until it starts to form a sticky dough, after 1-2 minutes.
- Knead by hand on a work surface dusted with flour for 8 minutes, or knead in a stand mixer with a dough hook attachment for 5-6 minutes, until the dough springs back to its original shape when you indent it with your finger.
- Shape the dough into a ball. Place the dough ball back in the same mixing bowl, and cover with plastic wrap or dinner plate. Let it rest for just 15 minutes in the fridge, so the gluten can relax and so it won’t feel quite as sticky when you roll it out.
Sprinkle a little flour on the counter at the beggining of kneading by hand, but avoid adding more flour. The dough should be pretty tacky and still grabbing (not sticking) to your fingers and the counter at the end of kneading. When it starts sticking to your hands (especially at the beginning) get your hands wet with cold water periodically, which prevents the dough from sticking to you. It will still stick to your counter until the flour continues to hydrate after a few minutes.
Prepare the Filling
- In a small bowl, mix cinnamon sugar filling by combining the brown sugar, granulated sugar, cinnamon, and salt in a bowl. Set aside.
Shape the Rolls & Let them Rise
- Grease a 10-inch round cake pan or springform pan. Set aside.
- On a lightly floured work surface, roll out the dough with a rolling pin to a 12-in by 17.5-in rectangle (30cm by 45cm) rectangle. (Make sure you sprinkle flour on your counter before rolling out the dough, otherwise it'll stick and be really difficult to roll up!)
- Spread 4 tablespoons of softened butter evenly over the dough. Then sprinkle the cinnamon sugar mixture evenly on top, gently pressing it down into the dough with your hands.
- From a short edge, cut the dough into eight 1.5-inch (4cm) long strips. (I find a pizza cutter is much easier than a knife for this to get straight lines.)
- Roll each strip of dough in a spiral. Aim for rolling it pretty tight so it doesn't have any gaps, but not so tight that the center pops up when it expands & bakes.
- Arrange the rolls in the prepared pan, then cover with plastic wrap. Let them rise in a warm spot (like in the oven with the light on) for 60-90 minutes, until they double in size.
Bake the Rolls
- Preheat the oven to 350°F (176°C). Optional: Pour the ⅓ cup heavy cream over the rolls in the pan (this helps them stay soft if you're planning on storing leftovers for a couple days).
- Bake for 40-45 minutes, until they're puffed up and golden brown on top. A wooden skewer inserted into the bread part of the rolls should come out clean (since the filling will still be wet even after it's done baking). Let the rolls cool for 15 minutes before adding the topping.
If the tops of your cinnamon rolls start to turn brown before they finish baking, tent a large piece of foil over the top.
Make the Pecan Topping
- Towards the end of the bake time, prep the topping. Melt the butter in a large saucepan over medium heat. Add the brown sugar and cook for about 3-4 minutes, stirring constantly, until all the sugar has dissolved and it’s bubbling. Stir in the cinnamon and soy sauce (or salt) then slowly pour in the milk (it will bubble up a bit). Mix in the pecans until they’re coated in the mixture. Let it all bubble, stirring constantly, for 1 minute. Remove from the heat and set aside.
- Once the cinnamon rolls come out of the oven, spread the pecan topping on top. Let them cool in the pan for at least 30 minutes, then serve.
Notes
- A springform pan is the best pan for these cinnamon rolls because the sides release from the bottom, making slicing these pecan cinnamon rolls effortless. Any deep baking pan or a even an 11x7 dish works too.
- Make the caramel topping right before the rolls come out of the oven. It needs to be hot and pourable to spread properly, then it'll harden into that perfect crunchy topping as it cools.
- Want pecans in the filling too? Go for it! Just be sure to finely chop them so they don't create air gaps in your spirals. I keep mine on top only, but that’s just my personal preference.
Nutrition
Serving: 1 cinnamon roll (of 8)Calories: 868kcalCarbohydrates: 111gProtein: 13gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 117mgSodium: 432mgPotassium: 308mgFiber: 5gSugar: 51gVitamin A: 983IUVitamin C: 0.3mgCalcium: 136mgIron: 5mg
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