Sticky pecan rolls are well worth the baking time

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The holidays are just around the corner and it’s the season for bountiful and fragrant sweet treats. Covered with a gooey and delicious brown icing, a generous helping of pecans and cinnamon, these rolls will have your kitchen smelling of pure magic. This is a delicious dessert, but I promise to come back in the new year with healthier baked goods.

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Enjoy and have a wonderful holiday season!

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STICKY PECAN CINNAMON BOLLS

POWER: 15

Dough:

Glaze:

Filling:

make dough:

Heat 1/2 cup (125 mL) water to 110 F (45 C). Add 1 teaspoon (5 ml) sugar and the active dry yeast. Stir to dissolve and leave for 10 minutes.

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Heat the milk over medium-high heat until bubbly around the edges, but do not boil. Remove from heat and stir in 1/4 cup (60mL) sugar, 1/4 cup (60mL) softened butter, and 1 1/2 tsp (7mL) kosher salt until dissolved. Let cool until lukewarm.

In the bowl of a food processor (or large bowl), lightly whisk the 2 eggs. Add the yeast mixture, 1 1/2 cups (375 ml) flour and the lukewarm milk. Stir to combine. Continue adding the remaining flour 1/2 cup (125 ml) at a time.

Roll out the dough on a lightly floured surface. Knead until smooth, elastic and slightly sticky, about 10 minutes. Place the dough in a large oiled bowl, turn once to coat, cover with a damp cloth and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.

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Make glaze:

In a small saucepan over medium-high heat, melt 1 1/4 cups (310mL) unsalted butter and 1 1/4 cups (310mL) packed dark brown sugar. Make sure the sugar has completely melted. Remove from heat, add 1 Tbsp (15mL) whole milk, 1 1/2 tsp (7mL) kosher salt and stir until smooth and homogeneous. Grease a 9″ x 13″ glass baking dish with unsalted butter. Pour the glaze into the pan and sprinkle the chopped pecans evenly over the top. Put aside.

make filling:

In a bowl, combine 3/4 cup (185 mL) packed dark brown sugar, 4 tsp (20 mL) ground cinnamon, and 1/2 cup (125 mL) chopped pecans. Rub with fingertips until combined. Put aside.

Knead the dough and roll out on a lightly floured surface. Let the dough rest for a few minutes, then roll out into a 35cm x 45cm rectangle with the long side closest to you. Using your hands, gently spread half of the softened butter (1/4 cup/60ml) for the filling over the dough, leaving a 1cm border.

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Sprinkle the filling evenly over the greased surface. Press it lightly into the batter. Starting with the long edge closest to you, roll up the dough tightly. Pinch the seam closed. Gently rub the remaining softened butter (1/4 cup/60ml) all over the bun.

Using a sharp serrated knife or unwaxed dental floss, snip off the ends and cut the roll into 15 pieces, placing them cut-side down in the prepared pan over the frosting. Cover and let rise 1 1/2 to 2 1/2 hours or until doubled in size.

Bake the buns at 350°F for 30 to 35 minutes, or until a thermometer in the center of a bun reads 200°F to 200°F. Check after about 20 minutes, and if the buns are getting too brown, cover with aluminum foil and continue baking.

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Allow to cool in the pan for five minutes after baking. Then place a large cutting board or serving platter on the glass pan and, using oven mitts, gently and quickly turn the buns onto the platter. Enjoy!

Insider Tips:

If you have a conventional (non-convection) oven, you may need to give the buns more time; keep an eye on the inside temperature.

Unwaxed dental floss is the easiest way to cut cinnamon rolls. Slip a long piece under the roll, cross it a few times at the top, then pull in opposite directions to cut.

did you make this recipe Contact Alina on Instagram @luxebaker or email [email protected] to let her know how it turned out.