Pecan Rolls
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: makes 12 pecan rolls
 
Though Patrick was unable to locate the original recipe he used for his pecan rolls at age 14, this recipe apparently comes pretty close. These rolls are melt-in-your mouth delicious, covered in gooey caramel and crunchy candied pecans.
Ingredients
  • FOR THE DOUGH:
  • 1 package active dry yeast
  • ½ cup warm water, 105 degrees to 110 degrees
  • ½ cup milk, scalded and cooled
  • ⅓ cup sugar
  • ⅓ cup unsalted butter, softened
  • 1 ¼ tsp salt
  • 1 large egg
  • 4 cups all-purpose flour
  • FOR THE FILLING:
  • ¾ cup sugar
  • 4 tsp ground cinnamon
  • 6 tbsp unsalted butter, room temperature
  • FOR THE TOPPING:
  • ½ cup (1 stick) unsalted butter, softened
  • 1 ½ cups packed light-brown sugar
  • 4 tbsp corn syrup
  • 1 ½ cups pecan halves
Instructions
  1. Prepare the dough: In a large bowl, dissolve yeast in warm water, then stir in milk, sugar, butter, salt, egg, and 2 cups flour. Add remaining 2 cups flour, and mix, using your hands, until incorporated.
  2. Transfer dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Transfer dough to large greased bowl, turning the dough to coat. Cover with plastic wrap, and leave in a warm place for about 1½ hours until dough has doubled in size.
  3. Punch down dough; let rise again until doubled in size (45 to 60 minutes).
  4. Prepare the caramel pecan topping: Grease a muffin tin, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture evenly among muffin tins.
  5. Prepare the cinnamon-sugar filling: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work surface, roll out dough to a 12-by-12-inch square. Spread butter over dough, and sprinkle with cinnamon-sugar mixture. Roll up dough into a log, and stretch to even out, if necessary. Using a sharp knife, cut into 12 slices (about 1 inch each). Transfer slices to muffin tins, and let rise for 40 minutes.
  6. Preheat oven to 350°F. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto a plate, but don't remove the muffin tin just yet; let stand for 1 to 2 minutes so that the caramel can fall completely and settle onto rolls. Serve while still warm.
Recipe by dramatic pancake at https://www.dramaticpancake.com/patrick-pecan-rolls/