Homemade Pecan Roll Recipe
Make Homemade Pecan Roll Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Pecan Glaze / Topping
Finish
Method
Dough
- 1
Warm milk and melt butter
Gently heat the milk in a small saucepan until warm but not hot (about 105–115°F / 40–46°C). Remove from heat and stir in 3 tbsp unsalted butter until melted. Let cool slightly if too hot.
- 2
Activate yeast
In a small bowl combine warm water (1 tbsp), 1 tbsp granulated sugar and 2 tsp active dry yeast. Stir and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.
- 3
Mix wet ingredients
In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk & butter mixture, the foamy yeast mixture, 1 large egg, and 1 tsp vanilla extract.
- 4
Add dry ingredients
Add 3 cups all-purpose flour and 3 tsp fine sea salt to the wet ingredients. If using a stand mixer, fit with dough hook and mix on low until the dough comes together; increase speed to medium and knead 5–7 minutes until smooth and slightly tacky. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes, adding up to 2–4 tbsp extra flour only if the dough is too sticky.
- 5
Filling
- 6
Prepare filling mixture
While the dough rises, combine 6 tbsp softened butter, 1 cup dark brown sugar, 3 tbsp light brown sugar, and 1 tsp ground cinnamon in a bowl. Mix until smooth and spreadable. Fold in 1 cup finely chopped pecans and 2 tsp maple syrup or honey if using; set aside.
- 7
Roll out dough
After the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4 inch thick (thicker or thinner will change final texture and number of rolls).
- 8
Spread filling
Evenly spread the prepared brown-sugar pecan filling all the way to the edges, leaving a 1/4-inch margin on one long side to help seal the roll.
- 9
Roll and cut
Starting from the long edge opposite the reserved margin, roll the dough tightly into a log. Press the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 9 equal rolls (about 2 inches each). Place the rolls seam-side down in a lightly greased 9x13-inch baking pan, giving a little space between them for a final rise.
- 10
Second rise
Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise in a warm place until nearly doubled and puffy, about 30–45 minutes. Meanwhile preheat the oven to 350°F (175°C).
Pecan Glaze / Topping
- 11
Make sticky pecan glaze
While the rolls undergo their second rise, make the glaze: In a small saucepan over medium heat combine 4 tbsp unsalted butter, 3 tbsp dark brown sugar, 2 tbsp light corn syrup, and 3 tbsp heavy cream. Stir constantly until the butter is melted and the sugar is dissolved and the mixture is smooth, about 3–4 minutes. Remove from heat and stir in 1 tsp vanilla extract, 1 tsp fine sea salt, and 3 tbsp coarsely chopped pecans. Let cool slightly (2–3 minutes) — it should be pourable but not scorching hot when applied to the rolls.
- 12
Assemble topping
Once the rolls have finished rising, pour about two-thirds of the warm pecan glaze evenly over the tops of the rolls in the pan so the glaze seeps between them. Reserve the remainder to serve or spoon over fresh slices after baking if desired.
Bake & Finish
- 13
- 14
Rest and invert (optional for sticky bottom)
For a sticky pecan-bottom style (like a sticky bun), let the rolls rest 5 minutes after removing from oven, then carefully invert the pan onto a heatproof serving platter so the pecan glaze and pieces are on top. If you prefer the pecans on top already, simply spoon remaining glaze over the baked rolls and sprinkle extra chopped pecans.
- 15
Cool and serve
Let the rolls cool 10–15 minutes so the glaze sets slightly. Dust lightly with powdered sugar if desired. Serve warm. Store any leftovers covered at room temperature for up to 2 days or refrigerated up to 4 days; reheat gently before serving.