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pecan sweet roll

(7 recipes)

Pecan sweet roll rings

Jill Cooley of Raleigh, North Carolina relies on tubes of refrigerated crescent roll dough to create these tender treats. Loaded with chopped pecans, cinnamon and nutmeg, the eye-appealing rings feature a sweet glaze.


Nutella & toasted pecan sweet rolls with mocha glaze

Nutella and toasted pecans get baked into sweet, pillowy dough and drizzled with gooey mocha glaze.


Banana-pecan sweet rolls

Banana adds fun flavor to standard sweet rolls. I've been known to serve these mouthwatering rolls for dessert, too!—Dorothy Pritchett, Wills Point, Texas


Banana pecan sweet rolls

A new twist on a cinnamon roll ... and a new home for the overripe bananas that always seem to be left on the counter.


Sticky caramel pecan sweet rolls (vegan)

I can’t decide what to call these but, are they the best Friday food ever or what? I can’t pick a name because I keep wanting to call them cinnamon rolls but they aren’t. The way I see it, there are two types of people, team cinnamon rolls and team not-cinnamon rolls. When I was younger, my whole family was comprised of team cinnamon rolls people but now we are a mix of major fans and haters. A few of my sisters hate cinnamon and one of my brothers got ruined on cinnamon rolls for a while from eating them while he was sick, so now I’m forced to question where I stand. I’ve always been on the cinnamon rolls side but then I made these…… This is yet again something that has been on my to-do list forever and kept getting pushed. I think it was the pecan factor. Some of you know that pecans are one of those (many) things that you can’t buy here, like none at all. Zilch. I know, isn’t that dumb? They don’t grow here and I’m pretty sure that it’s because of Chile’s strict laws on importing foods that they don’t get shipped here. So stupid. I use walnuts in their place a lot, but it’s not the same. There are some things that just aren’t the right without pecans, you know? I think that’s one of the main reasons I’ve put these off. I have about 1/4 of a bag of pecans left from my last trip to the States and I’ve been rationing it by sheer power of will since the holidays. I just found out that I might be getting more though. In a few weeks some close friends of ours are hosting a big group of missionaries who’re coming to Chile from the States and they’re being kind enough to bring us a few pounds worth of items in their luggage. Everyone else wants clothes or specialty electronic pieces but not me, my mind of course went right to food. Ingredients actually and pecans are on the top of the list. So yay, fresh pecans for me and maybe a few other little things too. With that in mind, I thought it would be a good time to finish the ones I already have. Obviously they won’t last forever so I might as well do it now. Oh, and about that group. I’m really excited and a little anxious about them coming because the whole bunch of them, plus another group from around here, will be coming to our house at least twice and guess who’s going to be doing a lot of cooking? Yay and yikes at the same time! I have been brainstorming ideas and trying to decide what to make but I haven’t officially picked anything. I should probably get on that soon, shouldn’t I? Yeah, step away from Pinterest, Tori!” So these sticky buns, morning swirls, caramel spirals, cinnamonless cinnamon rolls, whatever you want to call them. They are kind of amazing. They give me the urge to ask ‘Would you like some bread with your decadent caramel pecan goodness?’  because they are like so sweet and delicious! So bad for you but so good. Ok, so my verdict……….If I’m being completely honest I would still say that I’m on team cinnamon roll still, but I’m highly considering a Switzerland sort of arrangement. What about you? What team are you on and what would you call these? Print Sticky Caramel Pecan Sweet Rolls A classic like cinnamon rolls are hard to beat....but these pecan rolls give them a run for their money! Prep Time 30 minutes Cook Time 40 minutes Rising Time 1 hour Total Time 1 hour 10 minutes Ingredients Dough: 1 1/2 tablespoons active dry yeast 1 3/4 cups full-fat coconut milk warm but not hot 3/4 teaspoon salt 2 1/2 tablespoons oil plus more for greasing pan 2/3 cup sugar 4 1/4 cups flour plus more for work surface Caramel: 1/2 cup almond milk 2 tablespoons maple syrup 1 cup brown sugar 2 teaspoons vanilla extract pinch of salt 1 cup coconut cup cream *see note 1 cup chopped pecans divided Filling: 1/2 cup 1 stick butter, softened until spreadable 2/3 cup brown sugar Instructions In the bowl of a stand mixer (or a large bowl), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Stir in sugar, oil, and salt until combined. Add flour a cup at a time until your dough comes together and starts to pull away from the sides of bowl. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight and have it ready for a quick breakfast. Just pull it out about an hour before you want to use it.) Meanwhile, make your caramel. Combine the maple syrup, almond milk, salt, and brown sugar in a large saucepan over medium low heat. Bring mixture to a boil, stirring gently until it begins to bubble. Once boiling, stop stirring and allow it to boil until the the sauce starts to thicken and the temperature reaches somewhere between 350-380 degrees F on a candy thermometer. Remove from heat and (carefully, it will bubble!) add coconut cream and vanilla, then set aside. Grease a 13x9 inch glass pan (or 2 8x8 inch or 2 10-inch round cake pans) and pour half of the caramel sauce into pan(s). Sprinkle half of pecans over caramel in the pan(s) and reserve the rest. Divide dough in half and roll out one half on a lightly floured surface into a rectangle, roughly 1/4 inch thick. Spread 1/4 cup of butter in an even layer on top and sprinkle with 1/4 cup pecans and 1/3 cup brown sugar. Starting from the short end, roll it up until you reach the other end. Then using a sharp knife, cut into 6 spirals and place in prepared pan (spiral face-up). Repeat with other half of dough until you have 12 rolls. Cover pans and allow them to rise while oven preheats. Preheat oven to 350 degrees F (175 C). When oven is hot, Pour remaining caramel evenly over tops and bake for 30 - 40 minutes until edges start to brown. Remove pan(s) from oven and allow the to cool for about 5 minutes. Loosen edges with a knife and place a large plate or tray over pan, then carefully flip pan upside-down and lift off of rolls (don't forget to scrape the extra caramel from the pan!) Serve hot and have plenty of hot tea or coffee at the ready! Recipe Notes *If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.       Related


Grandmother stougaard's caramel pecan sweet rolls

Lovely cinnamon rolls with a gooey pecan topping. This is an Stougaard old family favorite. I usually double the recipe, because if you go to the trouble to make yeast rolls--make lots.


Raisin pecan sweet rolls

Raisin Pecan Sweet Rolls are an amazingly moist potato dough recipe filled with cinnamon & sugar,  chewy raisins and crunchy pecans for the perfect breakfast or treat. The vanilla glaze is the cherry on top that


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