Photo: Randy Mayor; Styling: Cindy Barr
Yield
15 servings (serving size: 1 roll)

The dough for these rolls rises twice before being shaped, which contributes to the wonderfully rich flavor and soft texture. This recipe earned our Test Kitchens' highest rating.

How to Make It

Step 1

To prepare dough, combine the first 3 ingredients in a large bowl.

Step 2

Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.

Step 3

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 8 ounces (about 3 3/4 cups) flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).

Step 4

Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.

Step 5

To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.

Step 6

To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 15 slices (approximately 1 inch wide). Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.

Step 7

Preheat oven to 350°.

Step 8

Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.

Ratings & Reviews

mary327's Review

annaxbarie
August 04, 2013
N/A

annaxbarie's Review

judithrus
December 03, 2012
They turned out pretty good, if you ate it a minute after coming out of the oven. However, if you let it sit any longer the topping becomes hard as rock. If I make this again, ill be substituting a different topping, and more pecans.

VCLinAZ's Review

tjoash
October 04, 2012
N/A

Jupitergirl's Review

VCLinAZ
September 13, 2012
N/A

bakingbrooke's Review

smd1212
October 29, 2011
I just made this and it looked beautiful...until I turned it over. Maybe it's because I waited too long to remove it from the pan but my gooey topping was more like caramelized candy. I also live at high altitude so I know things bake differently, or so I'm learning since I just moved here. Any suggestions of how to avoid it getting crunchy and hard? I flipped it over and had a solid rectangle of caramelized sugar- you couldn't tell where one roll started and another began. BUT the rolls themselves were perfectly cooked. I would love suggestions because for all that work you want them to be perfect when they come out of the oven.

CreativeHolly's Review

bakingbrooke
December 02, 2010
These can be made a day or two in advance, placed in the fridge and baked when your ready... I followed all the steps up to letting the rolls rise for thirty minutes. I covered them with plastic wrap and placed them in the fridge overnight. I set my alarm clock and woke up early to take the rolls out to rise in the am. I heated my oven to 400, left the door open a crack and placed the rolls on top of the stove to help them rise. I went back to bed, woke up two hours later and the rolls were ready to go in the oven. I then baked them as directed. They are simply amazing. My hubby already ate half the batch. I followed the directions exactly except for adding vanilla to the topping. I too found that it made more than 15 rolls-I was surprised to get 22-more gooey yumminess to enjoy! They are good sized rolls too. I will definitely make this again. Especially around the holidays.

lelkerton's Review

CarrieLakey
August 02, 2010
VERY GOOD! I own a bread machine with programmable cycles. So I just threw all the ingredients into my bread machine and let it do all the kneeding and rising. My kids loved them! When we go to a store with pecan rolls, my kids don't ask for one - they just tell the employee -"we make our own pecan rolls".

smd1212's Review

lelkerton
May 25, 2010
Have made these a couple times, and they are unbelievable! Rich, buttery, cinnamony (if that's a word) - YUM! I have tried other similar recipes in CL for these types of rolls, and while they were all tasty, this is the best.

MrsBunny's Review

csaunders80
March 24, 2010
Have made these for a second time now and are wonderful! I used light brown sugar for the filling and added raisins too - were delicious!

csaunders80's Review

Jupitergirl
July 16, 2009
Made these today and they were great right out of the oven. Next time I will add more sugar to the dough because they tasted alot like regular bread. I also omitted the pecans because I didn't have any. They do look beautiful!