Butter pecan rolls are classic sweet bread rolls featuring a sticky, glossy caramel bottom made with butter, brown sugar, and corn syrup, topped with toasted pecans and cinnamon-sugar swirled dough. These rolls are worth the wait and perfect paired with coffee.
butterportion mixed with milk, then 1/2 stick per pan~½ cupest.
sugar~¼ cupsest.
all-purpose flour~3-3.5 cupsest.
egg1
salta pinch
ground cinnamon~2 tspest.
brown sugar~½ cupest.
light corn syrupper pan
1 tbsp
toasted pecansapproximately per pan3 oz
Steps
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1
Pour 1/4 cup of warm water (110–120°F) into a bowl, add one packet of dry active yeast, stir gently, and let sit for 5 minutes until foamy.
2
Pour 1 cup of milk into a small pot and heat over medium heat until it reaches about 180°F, showing small bubbles and a wisp of steam, without boiling.
3
In a stand mixer bowl, combine the scalded milk, butter, and sugar, allowing the butter to melt and sugar to dissolve, then let cool to lukewarm.
4
Turn on the mixer and gradually add the first cup of flour, mixing well.
5
Add the bloomed yeast mixture and one beaten egg, continuing to mix. Gradually incorporate more flour and a pinch of salt, kneading until a soft, smooth dough forms.
6
Transfer the dough to a greased bowl, cover with plastic wrap, and place in a warm spot (such as an oven with a water-filled 8×8 pan at the bottom) to rise for 1.5–2 hours until doubled.
7
Make cinnamon sugar by adding ground cinnamon to sugar in a container, cover, and shake to combine.
8
Prepare two 9×5 pans. In each pan, add brown sugar, 1/2 stick of butter, and 1 tablespoon of light corn syrup. Heat over low heat until the mixture begins to melt and combine.
9
Remove the risen dough from the bowl and gently punch it down to release air. Dust the work surface lightly with flour and shape the dough into a rough block, then divide it in half.
10
Roll out one half of the dough into a rectangle about 12 by 8 inches. Brush generously with melted butter to help the cinnamon sugar stick.
11
Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
12
Roll up the dough tightly from the long edge into a log. Cut into 8 equal rolls using unflavored dental floss (or a knife), with floss being gentler to avoid compressing the dough.
13
Distribute the toasted pecans (about 3 oz per pan) evenly over the caramel mixture in each prepared pan, preferably with flat side facing down.
14
Arrange the 8 cut rolls cut-side down in the prepared pan over the pecans. Cover and let rise in a warm place for 30 minutes until puffy.
15
Preheat the oven to 375°F. Place the pans in the oven and bake for 25 minutes until the tops are golden brown.
16
Remove from the oven and immediately place a rack over the hot pan, then place a baking sheet on the rack. Carefully flip the entire stack so the caramel-pecan side faces up. Remove the top pan and let cool briefly before serving.
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