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white platter holding around 1 dozen mini pecan rolls

Recipe for Pecan Rolls

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Indulge your taste buds with the mouthwatering goodness of homemade Mini Pecan Rolls! These irresistibly delicious treats are not only a delight to eat but are also surprisingly easy to make. There’s something magical about the combination of warm, gooey caramel, crunchy pecans, spicy cinnamon and slightly tangy dough (from buttermilk) that makes these rolls an absolute delight. In this post, I’ll guide you through the step-by-step process of creating these heavenly delights. I’ve got you covered, from preparing the perfect dough to achieving that irresistible pecan caramel topping. Whether you’re a seasoned baker looking to expand your repertoire or a novice in the kitchen, this guide is designed to help you master the art of making these rolls with ease.

  • Prep Time: 23 mins
  • Rise Time: 60 mins
  • Cook Time: 12 mins
  • Total Time: 1 hour 35 minutes
  • Yield: 3 dozen 1x

Ingredients

Scale
  • 8 tablespoons salted butter, melted, divided use
  • 2 1/2 cups all-purpose flour (may need more), divided use
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 (1/4-ounce) package instant (Rapid Rise) yeast – see Note below
  • 1 cup buttermilk – see Note below
  • 3 tablespoons vegetable oil
  • 2 tablespoons water
  • 3/4 cup firmly packed light brown sugar, divided use
  • 1 cup pecan halves, finely chopped and toasted
  • 1 teaspoon ground cinnamon

Instructions

  1. Using 2 tablespoons softened butter, generously butter 36 mini-muffin cups.
  2. In a large mixing bowl (or bowl of a stand mixer), whisk together 1 cup of flour, sugar, baking soda, salt, and yeast. Set aside.
  3. In a small saucepan, heat the buttermilk and oil over medium heat just until it reaches 120 to 130 degrees. Add to flour mixture and, using the dough hook of an electric mixer, beat at medium speed for 2 minutes.
  4. Add remaining 1 1/2 cups flour and continue mixing until dough clings to hook and cleans sides of bowl. Continue kneading on low (or speed 2) until dough is smooth and elastic (1 to 3 minutes).
  5. Place dough on a floured surface and knead a few times, adding additional flour if dough is too sticky. It should feel like your earlobe or a baby’s bottom. Place in a greased bowl, turning to coat. Set aside in a non-drafty area while preparing topping.
  6. In a small mixing bowl, stir together water, 1/4 cup melted butter, and 1/2 cup brown sugar. Spoon around 3/4 teaspoon into each prepared mini muffin cups, using all of the butter mixture.
  7. Sprinkle around 3/4 teaspoon chopped pecans on top of butter mixture.
  8. On a lightly floured surface, roll half of dough into an 8 by 14-inch rectangle. Brush with 1 tablespoon butter.
  9. Sprinkle 2 tablespoons of brown sugar and 1/2 teaspoon cinnamon evenly over dough. Tightly roll into a cylinder starting with the long side (so you will have a 14-inch long cylinder when it’s rolled up).
  10. Cut off rough or uneven ends, then cut cylinder into 1/2 to 3/4-inch slices (depending on the depth of your muffin cups) and place in muffin cups.
  11. Repeat with second half of dough. Let rise in a warm, non-drafty place until they fill out the muffin cups and are close to doubled in size (around 45 minutes to 1 1/4 hour).
  12. Preheat oven to 350 degrees.
  13. Bake rolls for 10 to 12 minutes. Remove from oven and let cool 1 to 2 minutes, then invert the rolls onto parchment paper or foil (scoop any remaining pecans or sauce onto the rolls using a small spoon). Let cool, then serve.

Notes

Note on Instant (Rapid Rise) yeast: Can also use Active Dry yeast. It will need to be proofed (dissolve yeast in 105 to 110-degree water and add to the dough after Step 3.

Note on buttermilk: Can substitute 1/4 cup dry buttermilk powder + 1 cup whole (or 2%) milk. Add the buttermilk powder to the dry ingredients and add the milk when the recipe calls for buttermilk.

Make ahead: To make these cinnamon pecan rolls ahead, you have a few options:
1. Make and freeze dough. Prepare the dough in advance (stopping before rolling it out), cover it tightly with plastic wrap, and place in the refrigerator. When you’re ready to bake, let the dough come to room temperature and continue with the recipe.
2. Refrigerate or freeze rolls before baking. After cutting the rolls and placing them in the baking dish with the topping, cover the dish tightly with plastic wrap and refrigerate or freeze. When you’re ready to bake, remove the rolls from the frig/freezer, let them thaw (if frozen), and then rise at room temperature for around 2 to 3 hours before baking.
3. Prepare, bake ahead and reheat before serving. See storing directions in post and reheating tips below.

High altitude: Above 8000 feet, reduce baking soda by 25% (to 3/16 teaspoon). Watch rise time carefully because it may take less time. Start checking around 25 minutes. Also, filling empty muffin tins with water will add moisture to the oven while during the baking process. When rolls are done, carefully sop up water with paper towel in order to invert pan and remove rolls. Alternatively, just put a pan of hot water on the bottom rack of the oven to add moisture.

Reheating: Place cooked rolls in a buttered baking dish, drizzle with melted butter, cover with foil, and place in a preheated 350-degree oven for 15 to 20 minutes.

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: breakast & brunch, make ahead
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 110
  • Sugar: 5.9 g
  • Sodium: 108 mg
  • Fat: 6 g
  • Saturated Fat: 2.8 g
  • Carbohydrates: 13 g
  • Fiber: 0.6 g
  • Protein: 1.5 g
  • Cholesterol: 7.1 mg

Find it online: https://www.seasonedkitchen.com/pecan-rolls