Pecan Rolls Recipe Sticky Buns: The Ultimate Weekend Treat!

Is there anything more comforting than the smell of warm cinnamon and toasted pecans wafting through your kitchen? These Pecan Rolls, often called Sticky Buns, are the ultimate indulgence, perfect for a lazy weekend brunch, a special holiday breakfast, or simply a sweet treat to brighten any day. They’re gloriously gooey, packed with crunchy pecans, and unbelievably delicious. This recipe takes the intimidation out of making these classic pastries, guiding you through each step to create bakery-worthy pecan rolls in your own home. Get ready to impress your friends and family (and yourself!) with these irresistible sticky buns!

Why This Recipe Works

This pecan rolls recipe is designed for success, even for beginner bakers. Here’s why:

• Easy Dough: We use a simple, enriched dough that’s forgiving and easy to work with. No complicated techniques required! The overnight rise allows the dough to develop incredible flavor.
• Perfectly Balanced Sweetness: The combination of brown sugar, butter, and a touch of honey creates a caramel that’s sweet but not cloying, allowing the pecan flavor to shine through.
• Generous Pecan Filling: We don’t skimp on the pecans! A generous layer of toasted pecans adds a delightful crunch and nutty flavor to every bite.
• Clear Instructions: The step-by-step instructions are detailed and easy to follow, with helpful tips and photos to guide you along the way.
• Make-Ahead Option: The dough can be made the night before and refrigerated, making these pecan rolls a perfect option for a relaxed morning.

Ingredients

• For the Dough:
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3 1/2 – 4 cups all-purpose flour, plus more for dusting
• For the Pecan Filling:
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 2 cups pecan halves or pieces, toasted

Instructions

1. Prepare the Dough:
   1. In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active.
   2. Add the melted butter, salt, and egg to the yeast mixture. Stir to combine.
   3. Gradually add the flour, one cup at a time, mixing until a soft dough forms. If using a stand mixer, use the dough hook attachment.
   4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead in the stand mixer for 5 minutes on medium speed. Add more flour if the dough is too sticky.
   5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Alternatively, you can refrigerate the dough overnight for a slower rise.
2. Prepare the Pecan Filling:
   1. While the dough is rising, prepare the pecan filling. In a medium bowl, combine the melted butter, brown sugar, honey, cinnamon, nutmeg (if using), and salt. Stir until well combined.
   2. Spread the pecan mixture evenly in the bottom of a 9×13 inch baking dish.
   3. Sprinkle the toasted pecans evenly over the caramel mixture.
3. Assemble the Pecan Rolls:
   1. Once the dough has doubled in size, punch it down to release the air.
   2. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
   3. Brush the entire surface of the dough with the remaining melted butter (if any remains from the filling).
   4. Sprinkle the dough evenly with cinnamon sugar (about 1/4 cup granulated sugar mixed with 2 teaspoons cinnamon)
   5. Starting from one of the long sides, tightly roll the dough into a log.
   6. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
   7. Place the slices, cut-side down, in the prepared baking dish on top of the pecan mixture.
4. Second Rise and Baking:
   1. Cover the baking dish with plastic wrap and let the pecan rolls rise in a warm place for 30-45 minutes, or until puffed up.
   2. Preheat the oven to 350°F (175°C).
   3. Bake the pecan rolls for 25-30 minutes, or until golden brown and the caramel is bubbling.
   4. Let the pecan rolls cool in the baking dish for 5-10 minutes before inverting them onto a serving platter. This allows the caramel to set slightly.
   5. Serve warm and enjoy!

Tips for Success

• Use Fresh Yeast: Ensure your yeast is active by checking the expiration date and performing the proofing step. If the yeast doesn’t foam, it’s likely inactive and you’ll need to use fresh yeast.
• Don’t Overheat the Milk: The milk should be warm to the touch (105-115°F) but not hot. Hot milk can kill the yeast.
• Don’t Overwork the Dough: Over-kneading the dough can result in tough pecan rolls. Knead until it’s smooth and elastic, but avoid excessive kneading.
• Toast the Pecans: Toasting the pecans enhances their flavor and adds a delightful crunch. Toast them in a dry skillet over medium heat for 5-7 minutes, or until fragrant. Watch them carefully to prevent burning.
• Evenly Distribute the Filling: Make sure to spread the caramel mixture and pecans evenly in the baking dish to ensure each roll is equally delicious.
• Don’t Overbake: Overbaking will result in dry pecan rolls. Check them frequently during the last few minutes of baking and remove them from the oven when they are golden brown and the caramel is bubbling.
• Invert Carefully: When inverting the pecan rolls, use oven mitts and hold the platter firmly against the baking dish. Flip quickly and carefully to avoid spilling the caramel.

Storage Instructions

Leftover pecan rolls can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm them in the oven at 350°F (175°C) for 5-10 minutes, or microwave them for a few seconds until heated through. You can also freeze the pecan rolls for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

FAQ

Q: Can I use a different type of nut?

A: Yes, you can substitute walnuts, almonds, or any other nut you prefer. Just be sure to toast them for optimal flavor.

Q: Can I make these vegan?

A: Yes, you can make these vegan by using plant-based milk, vegan butter, and agave or maple syrup instead of honey. You may also need to use a vegan egg replacer.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can use instant yeast. You can skip the proofing step and add the instant yeast directly to the dry ingredients.

Q: My dough didn’t rise. What went wrong?

A: There are several reasons why your dough might not have risen. The yeast could be inactive, the milk could have been too hot or too cold, or the environment could have been too cold. Make sure to use fresh yeast, warm the milk to the correct temperature, and place the dough in a warm place to rise.

Q: Can I add other spices to the filling?

A: Absolutely! Feel free to experiment with other spices like cardamom, ginger, or allspice.

Conclusion

These Pecan Rolls Sticky Buns are more than just a recipe; they’re an experience. The process of making them, from the aroma of the rising dough to the anticipation of that first gooey bite, is truly rewarding. So, gather your ingredients, put on your apron, and get ready to bake a batch of these irresistible treats. You won’t regret it!