Thursday, January 13, 2011

Cinnamon Pecan Sticky Rolls Recipe

The rolled pieces, resting in the glaze to rise.


Fresh out of the oven and flipped over. See how hot the caramel glaze gets?


Adding toasted pecan pieces.




My Dutch friend, Mariana asked me to blog about these recently...

...after I teased her with an invitation to pop over for some!

So, until you can really visit, Mariana...

...this recipe will have to do! :)

Cinnamon Pecan Sticky Rolls

6 1/2 Tbsp (3.25 ounces) granulated sugar
1 tsp salt
5 1/2 Tbsp butter
1 large egg
1 tsp grated lemon zest
3 1/2 C flour
2 tsp instant yeast
1 1/8 to 1 1/4 C buttermilk at room temp

Cinnamon Sugar Filling
6 1/2 Tbsp granulated sugar
1 1/2 tsp cinnamon (or your own combo of spices)

Caramel Glaze
1/4 C granulated sugar
1/4 C firmly packed brown sugar
1/4 tsp salt
1 stick unsalted butter at room temp
1/4 C corn syrup
1 tsp vanilla extract
1 cup pecans, chopped and toasted (reserve for addition after baking)

Cream the butter, sugar, and salt.
Add the egg and lemon zest and beat until smooth.
Start by adding 1 1/8 cups of buttermilk, the flour, and yeast.
Mix on low speed until the dough comes together, then switch to the dough hook if using a stand mixer.

Increase the speed to medium and knead for about 10 minutes (or 12 - 15 by hand). The dough should be silky and supple and somewhat tacky but not sticky. (Add the reserved 1/8 cup buttermilk if it's too dry.)

Coat a large bowl with oil and roll dough around in the bowl to coat with oil. Cover with plastic wrap and let it rise at room temperature until the dough doubles in size, about 2 hours.

After the dough has doubled, lightly flour your work surface. Roll out the dough to a large rectangle...about 13-inches square.

Sprinkle the cinnamon sugar over the surface of the dough and roll the dough up very tightly into a long cylinder.

After rolling, pinch the seam shut. The middle will be a little bigger than the ends, so gently roll it so that the log evens out.

Cut the buns into 15 pieces (5 rows of 3 in a 9 X 13-inch pan)

Make the caramel glaze by beating the 2 sugars and salt with the softened butter in a mixer. Add the corn syrup and vanilla extract and beat until light and fluffy, about 5 minutes. Spread about the glaze on the bottom of the baking dish.

Place the cut pieces into the dish, cover with plastic wrap and let rise again
for about an hour.

Preheat the oven to 350°F (175°C). They will take between 35 and 45 minutes to bake.
Note: They may look browned on the outside, but still be undercooked inside.
If they are browned, but still gooey, cover them loosely with foil while they finish baking.

Let the buns cool until they are warm but not hot before serving, about 20 minutes.
Add the chopped, toasted pecans before serving.

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Anonymous said...

OMG Heather, don't have a sweet tooth as you know but these look divine!!! Love nuts! x

GalaFilc said...

Mniam! delicious!

Mariana said...

those photos! amazing... Im hungry! ahahaha Im no expert baker but that recipe is clear, so Im going to get ingredients soo and try it out...... Im really hungry now!hahaha Why do you live so far away!

Heather Woollove said...

Oh, how I wish you were all close by so we could have regular felting days with homemade goodies!!

martine said...

thank you so much for this recipe, they sound absolutely fabulous.

Heather Woollove said...

Your welcome, Martine! You can add dried fruit, too, if you like...
just put it in with the glaze layer before you 'plop on' the rolls.

Kelly said...

Yummy looking! My favorite is always the one right smack dab in the middle. I always wanted that piece as a kid...and now I tell my own that the only way they can get it is to be the one making them!

Dawn Edwards said...

Oh, what a sight to wake up to.... Now, I'm starving!!!!! These look amazing. Your talents just never cease!!!!

Big hugs,

Heather Woollove said...

Kelly--I agree...yum! I also love your tactic for encouraging your kids to cook! I've taught all of my girls to cook, and I think my middle daughter is the only one in the off-campus house that she shares with 4 others who knows how!
Dawn--Now that you have the ingredients list...stock up! I'll be there soon to make them for you if you like. :)

Anonymous said...

oh Heather these look very jummy!! I am having a break now , from laying the wool of a jacket for Meg... Been working on the pattern this morning and now I want to get starting:)
These would be perfect to eat now... :(

Maybee you can come over to our place and we can all meet and felt:)

Heather Woollove said...

Yes, Kim...a trip to the Netherlands to see you is definitely on my 'must do' list!!
Will Meg be helping with the jacket, too?

Happy Mommy said...

Heather, don't you know I am on a diet! Looking at those things is just making my mouth water. Oh well, back to snacking on my healthy edemame.

Heather Woollove said...

Leann--Then I won't mention that we made a second batch this morning! :)

vilterietje said...

heather, it makes me feel hungry to see these cakes. i would love to bake them, but don't understand your recepy language.
what is the "C" standing for? is it a cup? love, riet:)

Heather Woollove said...

Sorry, Riet!! Yes...C is cup.
I hope you do try them. They are yummy, but you do have to start well ahead of time, since they take awhile. Sometimes, I make them the night before (up to the step where they are cut and in the glaze), then refrigerate them overnight. In the morning, I take them out and let them rise for 2 hrs, then bake them.

Anonymous said...


Anonymous said...

Oh boy, would my son love these. A shame I don't bake anymore. LOL :)