Sticky Pecan Pie Cinnamon Rolls
Sourdough & Non Sourdough Recipe Included
A favorite cake turned into your favorite breakfast roll, whats better than that?! Super easy to make and absolutely delicious!
SOURDOUGH RECIPE
Ingredients & Instructions
DOUGH
- 100grams of starter needed (1/2 cup)
Step 1: Feed Starter ahead as you’ll need to let the dough rest/bulk for 6-10 hours
- 12-16 ounces of pecans ( 1/2 - 1 pound)
Step 2A: chop of pecan halfs and place on sheet pan
Step 2B: roast at 375 for only a few minutes or until you smell the pecan aroma, they burn quick so watch the oven
- 113grams cold unsalted butter (8 tablespoons)
Step 3: Shred or cube the butter and add into a kitchen mixer
- 480grams of all purpose flour (4 cups)
Step 4: Add the flour into the kitchen mixer with the butter
- Spices: 1 tablespoon | Cinnamon , 1/2 teaspoon| Nutmeg , 1/4 teaspoon | All Spice , 1/4 teaspoon cardamom
Step 5: Add the spices into the flour/butter mixer and begin to whisk everything together until all incorporated.
- 240grams of Milk (1 cup)
Step 6: Once mixture above is incorporated, add the milk in and ingredients below
-24grams of sugar 0r maple syrup as alternative (2 tablespoons)
Step 7: add maple syrup into the bowl
-5grams of salt (1 teaspoon)
Step 8: add salt into the bowl
Remainder Instructions To Finish Dough
Step 9: remove the flat beater and attach the dough hook on the mixer and mix the ingredients until it forms a
Step 10: take the dough out and knead on counter for at least 1 minute
Step 11: place in a clean bowl , cover and let it sit/bulk/proof on counter for 6-10 hours max
Step 12: Once fully proofed, lay the dough on lightly floured surface and roll out the dough out but not too thin!
Step 13: Once fully rolled out, smear the cinnamon butter mixture all over the dough
Step 14: sprinkle the dark brown sugar on top and take your baking spatula and smear/incorporate with the filling
Step 15: Sprinkle on top the chopped roasted pecans! (be sure to set 1 cup of pecans aside for the glaze)
Step 16: Begin to roll the dough until you get a dough log
Step 17: cut the dough log in pieces of the size you’d like your rolls to be
Step 18: Slightly press to slightly flatten the roll and place it into a baking pan or sheet
Step 19: bake about for 25-30 minutes or until done (if you’re familiar with baking)
Step 20: pour glaze on top when warm :)
REGULAR ROLLS RECIPE
DOUGH
- 1 packet of active dry yeast
Step 1: mix your packet of yeast, sugar below and milk below to active - Whisk Together set aside
- 240grams of Milk (1 cup) - slightly warmed, not hot to touch
- 1 teaspoon of sugar (just to active the yeast)
- 12-16 ounces of pecans ( 1/2 - 1 pound)
Step 2: chop of pecan halfs and place on sheet pan
Step 3: roast at 375 for only a few minutes or until you smell the pecan aroma, they burn quick so watch the oven
- 113grams cold unsalted butter (8 tablespoons)
Step 4: Shred or cube the butter and add into a kitchen mixer
- 480grams of all purpose flour (4 cups)
Step 5: Add the flour into the kitchen mixer with the butter
- Spices: 1 tablespoon | Cinnamon , 1/2 teaspoon| Nutmeg , 1/4 teaspoon | All Spice , 1/4 teaspoon| Cardamom
Step 6: Add the spices into the flour/butter mixer and begin to whisk everything together until all incorporated.
- Add in your milk/yeast mixture into the bowl
-24grams of sugar 0r maple syrup as alternative (2 tablespoons)
Step 8: add maple syrup into the bowl
-5grams of salt (1 teaspoon)
Step 9: add salt into the bowl
Remainder Instructions To Finish Dough
Step 10: remove the flat beater and attach the dough hook on the mixer and mix the ingredients together
Step 11: Once a shaggy dough is formed, remove and place dough on lightly floured surface
Step 12: Knead the dough together until smooth dough ball forms
Step 13: place in a clean bowl , cover and let it sit/bulk/proof for about 15-30 minutes to 1 hour max
Step 14: Once fully proofed, lay the dough on lightly floured surface and roll out the dough out but not too thin!
Step 15: Once fully rolled out, smear the cinnamon butter mixture all over the dough
Step 16: sprinkle the dark brown sugar on top and take your baking spatula and smear/incorporate with the filling
Step 17: Sprinkle on top the chopped roasted pecans!
Step 18: Begin to roll the dough until you get a dough log
Step 19: cut the dough log in pieces of the size you’d like your rolls to be
Step 20: Slightly press to slightly flatten the roll and place it into a baking pan or sheet
Step 21: bake about for 25-30 minutes or until done (if you’re familiar with baking)
Step 22: pour glaze on top when warm :)
FILLING RECIPE
8 ounces unsalted butter (softened/room temp)
1 -2 table spoons of cinnamon (or more if you prefer)
1-2 table spoons of maple syrup
How To:
Whisk together until whipped and fully incorporated
GLAZE RECIPE
1 Cup Maple Syrup
1/2 stick of butter
1/3 cup heavy cream
How To:
-Heat up maple syrup in a tall sauce pan, as the maple syrup bubbles and rizes when it begins to caramelize
- once it has bubbled and the syrup has a thicker stickier consistency to it, take it off the stove
- quickly add in the heavy cream and stir it in and incorporate followed by the butter until fully incorporated
- the caramel will be a slightly lighter color then the original darker maple syrup
- set a little of the caramel aside and mix with the 1 cup of chopped pecans aside
- the remainder caramel pour over the cinnamon rolls and then pour the pecan/caramel mixture on top after