Married to Medicine

Married to Medicine

Thursday, January 23, 2014

THE BEST (and EASY!) Sticky Pecan Rolls

My husband and I are big brunch people, and we love to try new recipes.  But there is one recipe (well, two actually) that we keep going back to - it's now to the point where we just can't have brunch without these.  Sticky, sweet, and savory my MIL's "Sticky Pecan Rolls" are seriously to die for.  Give them a try - they're easy to make and I promise you, they'll change your life.



Sticky Pecan Rolls

On the first day, you'll make a ball of dough and refrigerate it overnight:

For the ball of dough
1 pkg (1 tbsp) active dry yeast
1 cup warm water
1/4 cup sugar
1 tsp salt
2 tbsp butter softened
1 egg
3 1/4 - 3 1/2 cups flour

Dissolve the yeast in the warm water in your mixer bowl - wait a few minutes to make sure it foams to ensure the yeast is active.  Stir in 1/4 cup white sugar, salt, 2 tbsp butter, egg, and 2 cups flour.  Beat until smooth.  Work in remaining flour until dough is easy to handle.  Place in greased bowl.  Cover surface of dough with some shortening or butter so it doesn't dry out.  Cover with lid, cling wrap, or whatever you have.  Refrigerate overnight or up to 5 days.

On the second day, you'll roll out the dough, sprinkle the filling, roll it up, slice it, and bake it:

For the topping
1 stick butter, softened
3/4 cup packed brown sugar
1.5 tbsp corn syrup (baking section of store)
2/3 cup pecan bits

For the filling
1/2 stick butter, melted
3/4 cup sugar
3 tsp cinnamon

Stir together all the topping ingredients except the nuts.  Spread in the bottom of a 9x13 pan.  Sprinkle the nuts on.

Combine the sugar and cinnamon for the filling.  Roll the dough out on a lightly floured surface so it's roughly a 15" x 9" rectangle.  Spread it with the butter.  Sprinkle it with the cinnamon-sugar.  Roll it up the long, skinny way.  Slice into 15 one-inch slices.  Place slices on top of "topping layer" in pan - no need to grease the pan.  Cover with a wet cloth and let rise in a warm place until double (up to 90 minutes).  Bake at 375 for 20-25 minutes.  Immediately invert on tray (take a cookie tray, cover the top of the pan, and flip the whole thing).

Dough is easy to roll, and your rectangle doesn't have to be perfect.
Slices of the roll sitting in the "topping" ready to rise.
Just before rising.
Risen and baked!
Inverted onto cookie tray.
Ready to pull apart individual rolls and chow down!
Chewy, sweet, savory perfection!

3 comments:

  1. Nicole GrieselhuberJanuary 26, 2014 at 7:23 AM

    Lisa, these are AMAZING!!!! Thanks so much for sharing the recipe. I made them for my night float team. A dozen hungry tired residents give it their stamp of approval. Thanks again and say hi to Mark for me. Glad to hear you guys are doing well in Boston.

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  2. Your pictures are gorgeous and make me want to start pre-heating my oven. I will def have to make these!!

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  3. I'm totally making these this weekend - yum!!

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