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Sticky Cinnamon Pecan Rolls

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  Soda 1⁄4 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  All purpose flour 3 Cup (48 tbs)
  Buttermilk 1 Cup (16 tbs)
  Salad oil 3 Tablespoon
  Water 2 Tablespoon
  Butter/Margarine 4 Tablespoon, melted
  Firmly packed brown sugar 1⁄2 Cup (8 tbs)
  Pecan halves 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon

In a large bowl, combine soda, granulated sugar, salt, yeast, and 1 cup of the flour.
Place buttermilk and oil in a pan over medium-low heat until warm (120°); add to flour mixture and beat for about 2 minutes.
Stir in 1 1/2 cups of the remaining flour and beat until smooth.
Turn dough out onto a floured board and knead until smooth and elastic (8 to 10 minutes), adding more flour as needed.
Let dough rest on board while preparing pan.
Combine water, 2 tablespoons of the melted butter, and 1/4 cup of the brown sugar.
Distribute mixture equally among 12 2 1/2-inch muffin cups; top mixture with pecans.
Roll dough into a 12 by 15-inch rectangle.
Brush surface with the remaining 2 tablespoons butter.
Mix together the remaining 1/4 cup brown sugar and cinnamon; sprinkle evenly over buttered dough.
Starting with narrow end, roll lengthwise into a cylinder, cut in 12 equal slices, and place, cut side down, in muffin cups.
Let rise, uncovered, in a warm place until doubled (about 1 1/2 hours).
Bake in a 350° oven for about 25 minutes or until tops are golden.
Invert immediately onto a serving plate; let pan rest briefly on rolls so syrup can drizzle over them.
Let cool for 10 minutes before serving.

Recipe Summary

Cook Time: 
25 Minutes

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Sticky Cinnamon Pecan Rolls Recipe