Sticky Pecan Rolls

These easy sticky pecan rolls are delicious, soft, gooey, and sticky sweet. Step-by-step photos teach you how to bake them! They’re the BEST easy pecan cinnamon rolls recipe.

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Ingredients

There are three components for this sticky pecan roll recipe; the rolls, cinnamon filling, and the sticky toffee topping. The list looks long-this recipe is not hard, just time-consuming, but a lot of the time is also hands-off.

For the sweet bread mixture you will need:

• Active Dry Yeast. This is crucial to success, your rolls will not work out unless your yeast is fresh and activated properly.
• Warm Water. Make sure to check the temperature of water required to activate your yeast mine is 120F-130F.
• Sugar. Just a little bit of sugar gives the rolls a nice rounded, balanced flavor.
• Butter. I love having butter in my dough for a bit of richness.
• Dry Milk Powder. This is the key ingredient. I have tried subbing milk instead of the water and not using the milk powder but I prefer the taste of milk powder.
• Salt. Just a smidge!
• Flour. You will only need all-purpose flour also known as plain flour. The amount you will need will vary depending on the moisture in the air and the protein content in your flour.

For the filling you will need:

• Butter. You will need softened and melted butter.
• Brown Sugar. You could use dark or light brown sugar.
• Ground Cinnamon. You can't have cinnamon rolls without cinnamon!
• Heavy Cream. You will pour the heavy cream on just before baking the rolls, it creates even softer rolls with an extra gooey filling.

For the star of the show the sticky toffee pecan topping you'll need:

• Butter. The butter will cook with the rest of the ingredients so you can use some straight from the fridge!
• Dark Brown Sugar. The depth of flavor in dark brown sugar is stronger than light brown sugar, which creates the warm flavors of the sticky toffee sauce.
• Salt. Just a bit adds some balance,
• Pure Maple Syrup. The warm flavors of maple pair beautifully with pecans. I use this instead of corn syrup.
• Vanilla Extract. Just a bit adds some nice depth of flavor to the sauce.
• Heavy Whipping Cream. I like to add the cream at the end and one tablespoon at a time so it can evenly incorporate.

Instructions

In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot of water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy.

If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. Add sugar, butter, milk powder, salt, and two cups of flour.

Stir until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.

Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough. 

When the dough has been proofing for 45 minutes or so start the sauce. In a medium pot over low-medium heat cook together the butter, brown sugar, salt, maple syrup, and vanilla. Mix constantly once all combined turn heat to medium and cook on an aggressive simmer but not boiling. Let it cook for 2 minutes.

Then take-off of the heat and add the cream one tablespoon at a time, whisk to fully combine.

Pour into a greased 9X13 pan and add pecans on top, I like to use a combination of pecan halves and chopped pecans.

Check the dough after an hour it should have doubled in size, punch down and place on a floured work surface. Roll the dough into a 16-inch by 12-inch rectangle.

In a small bowl mix together brown sugar and cinnamon.

Brush the dough with 2 Tablespoons Melted Butter.

Sprinkle sugar mixture on top of the dough and slice the 6 tablespoon butter thinly and layer on top of the sugar. Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's. 

Place rolls into prepared pan on top of sticky toffee sauce, at this point, you can lightly cover with clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR  cover with plastic wrap, and place in the fridge overnight.

If letting rise overnight, the next day take the cinnamon rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45ish minutes, they should rise they should double in size.

Once the dough has risen, preheat the oven to 350F/180C. Now slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven.

When the oven is properly preheated bake for 24-29 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before placing a large serving platter or sheet pan on top then flip them to invert them out of the pan.

These sticky pecan rolls are best eaten right after they are baked but you can store any leftovers in an air-tight container in the fridge for up to 3 days.

The cinnamon rolls are pillowy soft and perfectly spiced with warm cinnamon, then you get the sticky toffee sauce and crunchy buttery pecans. I'm telling you it's heaven in your mouth.

How to freeze

Once the rolls have baked and cooled wrap them in plastic wrap, twice, tightly, then store them in an air-tight freezer-safe container. To thaw the rolls place them in the fridge overnight. You can reheat them in the microwave or cover them in an oven-proof dish and warm low heat.

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★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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