“Sticky Pecan Cinnamon Rolls”

When the weekends come around, are Saturday and Sunday mornings the only times when you and your family can have breakfast together? That’s the story the world over.  So when you have a chance at family time or entertaining great friends for breakfast or brunch, this is one recipe to prepare. My Sticky Pecan Cinnamon Rolls are a sure treat of warm sweet, nutty pleasure. These rolls say “Good Morning, how you doing?” Experience amazing soft dough with brown sugar swirled through and through, baked on top of sticky sweet pecans.

Sticky Pecan Cinnamon Rolls

My sister and I would ask my Mom to make us these rolls on Saturday mornings after my Dad had gone to work. Saturdays were the girls day and she was always happy to oblige. Of course, Mom never used a recipe so over the years I have tried my hand at making cinnamon rolls combining recipes to come up with my own version of hers. My Sticky Pecan Cinnamon Rolls come close but you know as well as I do nothing is like Mom’s. Mom was a great baker and cook so it’s hard to replicate any of her recipes. I rely quite a bit on taste to make her recipes. Most times it’s a slam dunk but I do have my disasters. However, these cinnamon rolls are a slam dunk and she would be proud.

Sticky Pecan Cinnamon Rolls

The one great thing about this recipe is you can plan when you want to bake them. For example, mix your dough on a Friday night to make on a Saturday morning. Your dough must sit in the refrigerator overnight. Baking on Sunday, mix your dough on Saturday. This recipe will not bake correctly if you skip this step. Next morning roll out dough, brush with butter, sprinkle on sugar mixture, roll tightly, and cut into rolls. Keep slices about 1 1/4-inch thick as you want bulky rolls. One note, take your time and be patient with rolling out the dough because it is very rubbery as a characteristic, but so worth the effort.

Sticky Pecan Cinnamon Rolls

Continue with recipe by mixing sticky pecan mixture, spread in baking pan of choice, lay rolls in pan, and cover with a damp towel. Now watch the rolls rise and double in size filling your baking dish. I used a dark baking pan and baked at 350 degrees for 35 minutes. However, if using a light color or glass dish the rolls may take several more minutes until golden brown. Remove from oven serve happy family and happy friends.

Sticky Pecan Cinnamon Rolls

Got extra time, want to bake a treat for your self and others Sticky Pecan Cinnamon Rolls fit the bill. Perfect time of the year to bring out this recipe especially if it’s a rainy weekend. Baking these today brought back memories of those fun Saturdays with Mom and my sister. Make new memories of your own by baking these Sticky Pecan Cinnamon Rolls. Share your thoughts and pictures if you make this recipe at @michelleheyden or #chowdownlowdown. Have a great weekend my fellow foodies!

Sticky Pecan Cinnamon Rolls

 

Sticky Pecan Cinnamon Rolls

4 cups unbleached all-purpose flour (plus more for kneading)

1/2 t. kosher salt

1 package Fleischman’s yeast

1 cup warm water

1/4 cup granulated sugar

2 T. unsalted butter, melted (for dough)

1 large egg

4 T. unsalted butter, melted (for brushing on rolled out dough)

1/2 cup light brown sugar

1/4 cup granulated sugar

2 T. ground cinnamon

1/3 (5 T.) cup unsalted butter, melted (for sticky pecans)

2 T. light corn syrup

1 cup chopped pecans

1/2 cup light brown sugar

 

Note: The dough needs to be prepared a day ahead of baking and refrigerated overnight. You can then proceed with the recipe.

In a large mixing bowl, whisk together flour and salt; set aside.

Pour yeast and warm water into bowl of electric mixer. Once yeast mostly dissolved, add in 1/4 cup granulated sugar, 2 T. butter and egg. Mix until mixture is thoroughly combined.

Slowly add in flour/salt mixture until dough is smooth and no lumps. Do not over-mix the dough but will be sticky to the touch and smooth when ready. Place dough in a large bowl coated with non-stick cooking spray. Cover bowl with plastic wrap and refrigerate overnight. Dough can stay refrigerated for up to two days.

Once dough has rested, spread flour on your work surface, placing dough in center. Knead dough into a ball. Coat a rolling-pin with flour and begin to roll dough into a triangle shape. The dough may fight you a little as it will act like rubber. Trust me it will roll out and should be about ¼-inch in thickness when ready to roll.

Brush dough with 4 T. melted butter. In a medium bowl, combine 1/2 cup brown sugar, 1/4 cup granulated sugar, and cinnamon. Sprinkle mixture evenly over buttered dough. Now roll dough tightly and cut off uneven ends. Cut roll into about 1 ¼-inch slices. Makes about 12-14 cinnamon rolls.

Let rolls sit while you combine in a medium bowl, 5 T. butter, corn syrup, pecans, and brown sugar, stirring until combined.  Spread sticky pecans in a 13×9 baking dish and place cut rolls on top. Cover baking dish with a damp towel and let sit for one hour to rise one more time.

Heat oven to 350 degrees and bake rolls for 30 minutes or until golden brown. Serve rolls warm and spread with sticky pecans.