I came across this recipe in a old edition of BH & G magazine at the doctor’s office and knew it would make a great recipe for the next time my parents came for a visit.
Well, that time was today. My parents were in the area on business and we decided to celebrate Mother’s Day early as well.
This was our dessert, and it was also the best cinnamon type rolls I have EVER eaten, without question. What was even better, was that my mother and I had made them together.
In our version, we increased the amount of brown sugar, honey and pecans in the topping. Caramel was everywhere! We were all dipping our rolls in it. So not only was this an amazing dessert, it was also fun.
To find everything you need to make these, shop your local Meijer.
- 1/4 cup warm water
- 1 pkg active dry yeast
- 3/4 cup milk (I used 2%)
- 6 T unsalted butter, cut up, plus more for bowl and plastic wrap
- 1/4 cup sour cream
- 2 eggs
- 4 1/2 cups flour
- 1/4 cup sugar
- 1 T salt
- 1/2 cup unsalted butter, softened
- 1 1/4 cup packed brown sugar
- 1/3 cup honey
- pinch salt
- 3 T water
- 1 cup pecan halves
- 1/4 cup unsalted butter, melted
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 t ground cinnamon
- pinch salt
- 1/2 cup chopped pecans
- Add water and yeast to the bowl of a stand mixer; let stand til foamy.
- Meanwhile, in a small saucepan over low heat, add milk. Let it sit just til it begins to steam. Add the 6 T cut up butter and sour cream. Stir just til melted. Cool.
- With mixer on low, stir milk mixture into yeast mixture along with eggs and 1 1/2 cups of flour. Add the sugar and salt. Mix 30 seconds more, scraping bowl, til mixture is smooth.
- Gradually beat in the remaining 3 cups flour with mixer for 3 to 4 minutes or til dough begins to pull away from the sides of the bowl and is only lightly sticky.
- Transfer dough to a buttered bowl. Cover surface of dough with buttered plastic wrap, then cover bowl with a folded towel. Let rise in a warm place til double in size (about 90 minutes).
- While dough is rising, butter the sides of a 9×13″ baking pan or glass baking dish. Set aside.
- In a medium bowl, start the topping. Stir together the butter, the brown sugar, the honey and the salt til well combined. Stir in water. Pour topping in prepared pan and smooth with a spatula. Scatter pecan halves over top.
- Remove the dough from the bowl and gently roll out on a very lightly floured surface, to an 18×15″ rectangle.
- Spread the melted butter evenly over dough. In a small bowl start the filling. Combine the sugars, cinnamon and salt; sprinkle evenly over dough. Distribute chopped pecans over the dough. Tightly roll the dough beginning at one long side, keeping the roll as uniform as possible. Pinch the edges to seal. Using a serrated knife, trim both ends. Cut the roll in 12 even slices. Arrange rolls in the pan, evenly spacing them in 4 rows of 3 each. Gently press the rolls into the pecans. Cover dish loosely with buttered plastic wrap and let rolls rise til doubled (about 60 minutes).
- Preheat oven to 375°.
- Uncover rolls and bake about 35-40 minutes, rotating dish once halfway through and tenting loosely with foil if buns begin to brown too quickly. Let pecan rolls stand in dish on wire rack for 5 minutes.
- Invert onto serving platter.
- Serve warm.