Savor Savory Comfort with Butter Pecan Cinnamon Rolls

Baking has always brought me joy and I take great pride in crafting delectable homemade treats, while Pecan Cinnamon Buns are a true classic, I wanted to create a signature version taken up a notch by drawing inspiration from my love for pecans as I realized their bold flavor would pair perfectly with the sweet roll. A unique idea formed to take these good cinnamon buns to the next level, topping them with a drizzle of maple syrup for an extra hit of goodness, on my recent baking spree I experimented with this epic combination, after mixing the dough and adding a splash of baking magic I rolled it out and sprinkled ample pecans across the surface, upon twisting them up I channeled my inner kitchen wizard drizzling the finished buns with syrup before putting them in the oven, the results? Absolutely perfect, the pecans provided robust crunch while the maple tied it all together, treading the line between indulgence and bliss, a real time-saver for busy weekends too. This easy recipe is now a staple in my cinnamon bun groove.

Pecan Cinnamon Rolls

Let’s delve into the origins, cooking method, and all things Pecan Cinnamon Buns to savor every delightful detail.

The Origin and Evolution of Cinnamon Rolls

These delectable treats that are so commonly enjoyed, called cinnamon rolls, originated from Europe and were brought to America by German and Swedish immigrants, becoming a sweet breakfast staple across, the country. The soft, doughy goodness swirled with cinnamon sugar is a morning pleasure with roots from the old country. While recipes have evolved some with New World ingredients and techniques, the iconic treat remains tied to its history from the other side of the ocean where bakers first thought to combine those now classic flavors into bundles of baked happiness.

Pecan Cinnamon Rolls Trio: Dough, Filling, Pecan Topping

There are 3 parts to today’s easy pecan cinnamon rolls:

1. The dough
2. The filling
3. The maple pecan topping

Let’s quickly walk through each.

Dough: The same trusty dough I use for overnight cinnamon rolls means a dependable recipe I’ve used at least 30x in the past couple years, so I’m extremely confident in making this ahead recipe. It’s not necessarily begin to prep the maple pecan sticky buns the night before completely prepared for the morning to choose the best schedule loved for the reason to turn this dough recipe time to time, it comes out buttery soft—the softest richest dough.

Filling: I use dark brown sugar filling instead of granulated sugar for an intense flavor bag. The dark brown sugar I use light brown combine sugar soft butter cinnamon to fill the rolls.

Topping: The maple pecan make weak knees decided to introduce the traditional pecan sticky bun topping but wanted to avoid using corn syrup—often crave for maple in the morning and corn syrup is typically used to make the gooey caramel topping. For this reason I pure maple syrup subbed which is missing much flavor.

Why You Should Try This Recipe?

• The rolls are pillowy soft, even more so than other cinnamon rolls I’ve tried. The family recipe I warned them about my high standards – but after just one bite, their eyes bugged out of their sockets! They were delirious, gasping “oh my god” as they stuttered unable to speak. These may be the softest buns I’ve ever had.
• The pecan topping gets sticky and crunchy with the nutty caramel-y toasted pecans that retain their crunch backed in the sticky sauce. The result is an incredible nutty caramel goodness that’s hard to explain.
• These buns are sinfully delicious on their own, without needing plain cinnamon rolls and cream cheese frosting.
• This recipe is easy to make and shouldn’t intimidate anyone, isn’t yeast recipes. Each ingredient and recipe step is intentionally designed without fuss-free unnecessary steps, so the components come together quickly wait proving baking.
• A stand mixer is not needed – the dough can perfectly fine knead by hand without stand mixer methods.
• The Maple Pecan Sticky Buns are rich, decadent, maple-y nutty packed warm cinnamon spice. Made with pure maple syrup piled high sticky brown sugary caramel-y buttery maple pecan topping, this is the perfect make-ahead overnight breakfast recipe for holiday entertaining. It’s simple to prepare started night before for an extra special Christmas breakfast Easter brunch recipe!

What You Need to Make Pecan Cinnamon Buns?

To make these maple pecan cinnamon buns, you’ll need some simple kitchen staples and a little bit of patience. The main ingredients required are: all-purpose flour, active dry yeast, milk, butter, sugar, salt. With these basic items, you’ll have a soft dough that bakes up tender golden brown perfection.

For the pecan topping, you’ll combine melted butter, brown sugar, cream, vanilla, pecans. A stand mixer makes quick work of the dough kneading but is not essential – if you don’t own one, don’t fret, you can easily make the recipe in the old fashion way by hand. The dough works perfectly fine when prepared hand work out, though the kneading may take a bit more elbow grease killer work. With a little journey into the buns easier, you’ll be rewarding yourself with a delicious homemade treat.

How Long Will This Really Take?

While the recipe may promise an easy 1-hour process, that would be a false estimation. Having a pinch of patience is key here. The dough needs to rise before it’s ready to shape into buns – about one hour for it to double in size in a warm area. Then you’ll roll out, spread filling, roll up into a tight jellyroll, and slice into 12 even pieces. 

Allow another 30 minutes of rising time before baking for about 20 minutes. All in all, looking at 2-hour baking journey touch, which is worth noting so you’re not caught off guard by how long it takes. While it may seem time-consuming, the results are totally worth it, especially for special occasions, holidays home celebrations. So, with patience, you’ll end up with a delicious batch of homemade buns to share with your loved ones. The time invested will pay off big when you see their smiling faces as they sink their teeth into the sweet treats.

Secrets to Making The Softest Dough

There are some important tips to follow to ensure your dough turns out perfect:

1. Measure accurately: It’s strongly recommended to use a weighing scale instead of measuring cups as it yields more accurate results. Otherwise, you may end up with too much flour resulting in drier rolls.
2. Knead to the window-pane stage: Insufficient kneading prevents gluten activation hindering the dough from trapping enough air so it rises and makes denser less soft rolls. Whether using a stand mixer or kneading by hand, continue until the dough is soft, smooth and stretchy. To reach the window-pane stage, gently stretch a piece of dough between fingers, it should become paper-thin translucent before tearing.
3. Don’t under or over proof: An underproofed dough will result in denser buns fail to hold their shape properly, while an overproofed dough leads to deflated rolls. The proofing time varies depending on your kitchen temperature humidity. The first proof should double in size and partly spring back when gently poked before shaping so they fill the whole tray puffy.

How to Make Dough?

To start, lightly grease a 9×13-inch baking dish with nonstick baking spray and set it aside. In a small saucepan, carefully heat milk on medium-high until it comes to a boil, then remove from heat and add in butter, stirring until completely melted. Let the milk and butter mixture cool until it is between 115 and 120 degrees Fahrenheit.

In a large bowl of a stand mixer fitted with a dough hook attachment, combine 2 1/2 cups of flour, the yeast, sugar, and salt. Whisk the egg and slowly pour it into the milk/butter mixture while mixing well to combine. Place the dough hook on the mixer and turn it to low speed. Add the remaining flour 1/4 cup at a time, using a spatula to scrape down the sides of the bowl as needed. Once all the flour is added, increase the mixer to medium speed and beat the dough for 5 minutes. Remove the dough from the bowl and onto a lightly floured surface for kneading.

Kneading the Dough

Gently knead the dough into a smooth, neat ball 5 or 6 times. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour onto the work surface. The dough is ready when it is soft but slightly tacky. Poke your finger into the dough – it should slowly bounce back. Perform the “windowpane test” by tearing off a small, roughly golfball-size piece of dough and gently stretching it thin enough that light can pass through without tearing. If the light passes through the stretched dough, the dough has been kneaded long enough and is ready to rise.

As someone who enjoys baking, I find it very satisfying to see the dough come together during the kneading process. The texture changes from shaggy and uneven to smooth and elastic as the gluten develops. Performing the windowpane test lets me know when the dough is properly kneaded for the best rise and texture in the final bun.

Lightly grease a large bowl with oil or nonstick spray. Place the kneaded dough in the bowl and turn to coat all sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours, or until it has doubled in size. Letting it rise on the counter takes about 2 hours.

Creating the Irresistible Pecan Glaze

While the dough is rising, I make the sweet glaze to coat the buns. Melting 3/4 cup unsalted butter in a small saucepan over medium heat, I add 3/4 cup brown sugar and whisk it smooth. Once the butter and brown sugar have combined, I grease my trusty 9×13-inch pan with a bit of nonstick spray to prevent sticking. Pouring the warm glaze mixture into the pan, I then sprinkle a generous amount of toasted pecans over the top to create a spectacular maple-spiked streusel. The silky glaze and crunchy pecans will caramelize as the buns bake, forming a lush topping worth licking the pan clean over!

Spiced Sugar Butter Filling

In a medium-sized bowl, I mix 1⁄2 cup packed brown sugar along with 1/2 teaspoon cinnamon and a pinch of freshly grated nutmeg to create an aromatic spiced sugar combination. To this dry mixture I add softened butter, evenly combining it all, so the softened butter will be easier to spread as the next step.

If needed, I microwave the butter for a few seconds to soften it if needed so it resembles a thick paste-like consistency that rolls out smoothly on the risen dough. The silky filling will infuse each bun with warming flavors.

Butter Pecans Toppings

For the butter pecan topping, in a small saucepan over medium heat, I melt 3 tablespoons butter. Adding 1/3 cup packed brown sugar, I cook and stir continuously with a whisk until the sugar has melted, and the mixture is bubbling gently for about 2 minutes. Then I add 1/4 teaspoon cinnamon, 1/4 cup heavy cream, 1 tablespoon maple syrup, and a pinch of salt, whisking to combine.

Next, I add 1 cup chopped pecans and fold them into the liquid with a rubber spatula until the nuts are completely coated. Removing the pan from the heat, I stir in 1/2 teaspoon vanilla extract. This luxurious topping is too good to save only for the buns!

Rolling, Slicing, and Baking: Crafting Perfectly Glazed Cinnamon Rolls

Once the dough has risen, I roll out the soft blob into a very large rectangle, about 16 x 9 inches, spread the rich butter/sugar mixture in the center, leaving a three-inch barrier around the tops and sides. Then I tightly roll up the dough jellyroll style, gently pinch the seams to seal.

Using unscented dental floss, I gently slide a piece underneath, lift over and pull to make nice, even slices of 12 equal size pieces with a serrated knife. I cut each roll, cut-sides down, into the glaze-prepared pan. Covering again tightly with saran wrap, they rise for another 30 minutes.

While the rolls are rising, I preheat the oven to 350 degrees (F). Once risen, I bake them in the preheated oven for 18 – 20 minutes, until lightly browned on tops and edges. Letting cool in the pan for 3 minutes, I invert onto a serving platter and glaze the tops. Scrapping any remaining glaze from the pan onto the rolls, I sprinkle with butter pecans to serve.

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When Are Pecan Sticky Rolls Done Baking? 

The surest way to confirm the sticky pecan cinnamon rolls are done baking is to insert an instant read thermometer into the bread part of a roll near the middle of the pan to confirm it has reached 190 °F.

If you don’t have a thermometer, the next best way is to check the middle roll – it should be properly risen and a golden brown color all over.

If some rolls still seem a bit underdone, simply tent the pan with foil to prevent further browning and continue baking for a few more minutes. Likewise, if rolls are over-browning, tenting with foil shields them too until fully baked through.

The Best Way to Cut Pecan Cinnamon Buns

Ditching the knife saves time, so use unflavored dental floss – it’s THE BEST way for cutting cinnamon rolls. Because the floss cuts inside the center rather than straight down, it won’t squish or smush the delicate rolls, especially ones with lots of soft pecans and filling that could drag down and tear if sliced with a knife.

When the dough is soft, a knife risks the potential to squish the risen rolls. Especially with pecans and filling, a knife may drag them down and tear the cinnamon rolls, but the slice of floss is a better option, or even thin sewing thread works well. You can also use a really sharp knife but gently saw back and forth rather than pressing down on the roll, or they may turn out misshapen.

To floss cut, grab a piece about 10 inches long, pull tight, then run it along the bottom of the rolls, tossing the two ends of floss over the top and crossing them over the roll. Pull the two ends tight to slice through the roll, leaving you with perfectly shaped rolls ready for proofing and baking!

Nutrition Facts

Tips For Making Pecan Cinnamon Roll Dough

1. Yeast: For the best cinnamon rolls, use a quality fast acting yeast, so the dough can rise quickly and develop a fluffy, soft, moist texture.
2. Wet Ingredients: Warmed water, butter before adding dry ingredients helps activate the yeast. It’s important the mixture isn’t too hot, or it will kill the yeast, and isn’t too cool, or the yeast won’t activate. Microwave in 15-second intervals until it’s just warm to the touch.
3. Mixing and Kneading: For a mixer-free recipe, gradually add flour to hydrate the dough without overwhelming it. It goes through three phases – first a few thin, wet batter, second a thick, very sticky dough, third a shaggy dough, still sticky but more manageable. At this point, it’s time to knead the dough smooth.
4. Knead But Don’t Over or Under Knead: Overkneading develops the gluten in an undesirable way for cinnamon roll dough with butter and fat that prohibits structure development. Aim for clean and sticky, not too rough.
5. Overly Softened Butter Spreads Best: At the “creamy” stage, it’s easiest to spread. If still cold or room temperature, it will be too firm to tear the dough. If using browned butter, brown it then let it solidify a bit. If it gets too firm again, melt it just a bit in the microwave.
6. Stick Test: After kneading, if the dough still sticks to fingers, keep kneading. If it bounces back with a clean finger, then it’s ready.
7. Use Unwaxed Dental Floss to Slice the Dough Log – it helps get clean, unsquashed rolls.

How to Make These Rolls Overnight?

Pecan sticky buns are a great choice for holiday entertaining as they can easily be prepared the night before serving and simply baked fresh the following day.

To make these cinnamon rolls overnight, shape the rolls and place in a baking dish, cover with a towel and let rise for about an hour. Then top the rolls with the pecan topping as instructed and cover tightly. Refrigerate for 8–12 hours. 

The next morning, remove the rolls from the refrigerator and allow to rise on the counter for 1–2 hours before baking as usual. Following the instructions, preparing the night before makes serving these tender treats worry-free on a busy day!

How to Store Cinnamon Buns?

These rolls are best served fresh and warm. Any leftovers can be covered tightly in plastic wrap, stored at room temperature for 2–3 days. Also, placing a couple slices of bread in the baking dish with the rolls helps keep them from drying out.

For longer storage, rolls can be covered and stored in the refrigerator for 4–5 days. However, you may find they dry out a bit in the fridge. To revive them, place the roll on a plate, spread a bit of butter on the sides. Reheat the cinnamon rolls in the microwave or oven for 20–30 seconds to make them gooey again.

How to Freeze Cinnamon Buns?

You can freeze the entire pan of butter pecan cinnamon rolls, or freeze each cinnamon bun individually. To freeze the pan, wrap the whole thing (pan and all) in a layer of plastic wrap, then a layer of aluminum foil and freeze for up to three months. 

To freeze individual cinnamon buns, place each bun into an airtight container or zip-top freezer bag and freeze for up to three months. Always thaw frozen cinnamon buns in the fridge overnight, then reheat them in the oven from frozen or thawed for best results.

Variations

Once you’ve perfected this pecan cinnamon rolls recipe, don’t be afraid to play around with many variations! Here are some examples:

1. Make plain cinnamon rolls by skipping the pecan topping and instead frost them with a cream cheese frosting.
2. Replace the pecans with other nuts like walnuts, which also work great!
3. Replace the cinnamon with a different spice. For example, substitute cinnamon with coffee for coffee buns, or with cardamom for cardamom buns.
4. Make a different filling altogether. Chocolate makes for an incredible alternative filling.
5. For an indulgent twist, try filling your cinnamon rolls with a homemade caramel instead of the usual cinnamon-sugar. Boil brown sugar, cream, butter and salt to create a rich caramel, then spread it over the dough before rolling up the buns, creating the ultimate caramel pecan cinnamon rolls.

Final Thoughts

Baking fresh pecan cinnamon buns is a delightful way to fill your home with warmth and enticing aromas. The combination of flaky dough, cinnamon sugar filling, and crunchy pecans makes for a treat that will have everyone wanting seconds. Best of all, bringing people together in the kitchen to create these buns fosters memories and traditions that will last for years to come. So turn on some music, gather your loved ones, and get to baking – your house will soon be filled with the joy of homemade pecan cinnamon buns.

Frequently Asked Questions (FAQs)

1. What do Americans call cinnamon buns?

Americans typically just call them cinnamon buns. They are usually large, soft dinner roll-shaped buns that are formed into knots or spirals and topped with a sweet glaze or frosting.

2. What do the British call cinnamon buns?

The British usually refer to them as cinnamon swirls. This name refers more to their spiral shape when formed compared to traditional American cinnamon buns.

3. What’s the difference between cinnamon buns and cinnamon rolls?

Cinnamon buns are usually larger than cinnamon rolls. These buns are often formed into knot shapes or spirals before baking. Cinnamon rolls are usually long, thinner rolls that are cut and placed side by side in a baking dish. Cinnamon buns also typically have a streusel or icing topping. On the other hand, cinnamon rolls have a filling between the layers of dough.

4. What is the filling for cinnamon rolls made of?

The most traditional filling for cinnamon rolls is a soft mixture of butter, brown sugar and cinnamon. This sweet, sticky filling is spread over the dough before rolling and cutting into rolls. The butter provides moisture and flavor, while the brown sugar and cinnamon add warmth and spice.

5. Why are my cinnamon rolls not fluffy?

A few reasons cinnamon rolls may not rise and develop an airy texture include: inactive yeast, not kneading the dough enough to develop the gluten, not allowing for a long enough rise time before baking, or baking at too high of a temperature which could deflate the rolls before setting. Ensuring the yeast is active and giving enough rise time is key for fluffiness.

6. What does adding milk to cinnamon rolls do?

Adding milk, cream or butter provides moisture, richness and tenderness to the cinnamon roll dough and final product. The milk hydrates the dry ingredients and enhances flavor. It also produces softer, more tender rolls due to the fat and liquid content. Milk allows the rolls to retain their warmth and softness after baking.

7. What is a substitute for heavy cream in cinnamon rolls?

While heavy cream gives truly lush cinnamon rolls, suitable substitutes include evaporated milk, half-and-half, or whole milk. Evaporated or condensed milk provides creaminess while regular milk can work with slight adjustments like decreasing other liquids slightly. The rolls may be a tad less rich but will still have good flavor and texture.

8. Can I use milk instead of heavy cream?

Yes, you can absolutely use milk in place of heavy cream. Start with 3/4 cup milk and 1/4 cup half-and-half or light cream if a richer texture is desired. The rolls may be slightly leaner but will still taste delicious. Adjusting the liquid ratio and adding a bit of butter can help keep them moist.

9. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. Instant yeast will require slightly shorter rise times than active dry yeast. Start by substituting an equal amount of instant yeast for the active dry in the recipe. You may need to decrease rising times by 5–10 minutes.

10. What can I substitute the egg with?

You can substitute the egg with either:

• 1⁄4 cup plain Greek yogurt or sour cream
• 1⁄4 cup applesauce
• 3 tbsp vegetable or melted coconut oil
  Any of these substitutions will add moisture and structure to the dough without affecting the flavor.

11. Can I replace the pecans with a different nut?

Yes, you can definitely replace the pecans with a different nut. Walnuts, almonds, and hazelnuts all work great in place of the pecans. Just use an equal amount of your preferred nut.

12. Can I reduce the sugar?

You can reduce the sugar slightly if desired, but it plays an important role in the texture and flavor of the sticky buns. You can try using 3/4 cup brown sugar instead of 1 cup. Omitting it entirely is not recommended.

13. Can I make these buns in my stand mixer?

Yes, you can make the sticky buns dough in a stand mixer. Use the dough hook and mix everything together on low speed until a shaggy dough forms. Knead the dough for about 5 minutes until smooth and elastic.

14. How to tell when sticky pecan cinnamon buns are done baking?

Sticky pecan cinnamon buns are done when the tops are deep golden brown and a toothpick inserted in the center comes out clean. They should sound hollow when tapped on the bottom. Total bake time is usually 25–30 minutes.

15. How to store these buns?

The buns are best when eaten fresh, but can be stored at room temperature for 2–3 days lightly covered or in the refrigerator for 4–5 days. To revive slightly stale buns, reheat them in the microwave for 10–15 seconds.

Pecan Cinnamon Buns

Recipe by Carmen FoodieCourse: Pies and TartsCuisine: American

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

Calories

392

kcal

Total time

1

hour 

15

minutes

Pecan Cinnamon Buns are a decadent baked good filled with warmth and flavors of the fall season. layered with a buttery brown sugar cinnamon filling and topped with a luscious pecan glaze, each soft, fluffy roll is a taste of comfort and joy. Fresh from the oven, the sweet buns fill the home with enticing aromas sure to draw family and friends to enjoy every last morsel.

Ingredients

• For the Dough:

• 2 1/2 cups bread flour

• 1/4 cup sugar

• 1 1/2 tsp salt

• 1 tsp instant yeast

• 1 1/4 cups milk

• 1/4 cup butter

• 1 egg

• For the Glaze:

• 3/4 cup unsalted butter

• 3/4 cup brown sugar

• For the Filling:

• 1/2 cup packed brown sugar

• 1/2 teaspoon cinnamon

• Pinch of freshly grated nutmeg

• Softened butter

• For the Butter Pecan Toppings:

• 3 tbsp butter

• 1/3 cup packed brown sugar

• 1/4 tsp cinnamon

• 1/4 cup heavy cream

• 1 tbsp maple syrup

• Pinch salt

• 1 cup chopped pecans

• 1/2 tsp vanilla extract

Directions

• For the Dough:
• Lightly grease a 9×13 inch baking dish with non-stick baking spray and set aside.
• In a small saucepan, carefully heat milk on medium-high until it comes to a boil, then remove from heat and add in butter, stirring until completely melted.
• Let the milk and butter mixture cool until it is between 115 and 120 degrees Fahrenheit.
• In a large bowl of a stand mixer fitted with a dough hook attachment, combine 2 1/2 cups of flour, the yeast, sugar, and salt.
• Whisk the egg and slowly pour it into the milk/butter mixture while mixing well to combine.
• Place the dough hook on the mixer and turn it to low speed. Add the remaining flour 1/4 cup at a time, using a spatula to scrape down the sides of the bowl as needed.
• Once all the flour is added, increase the mixer to medium speed and beat the dough for 5 minutes.
• Remove the dough from the bowl and onto a lightly floured surface for kneading.
• For the Glaze:
• In a small saucepan over medium heat, melt the 3/4 cup unsalted butter.
• Add the 3/4 cup brown sugar to the butter and whisk until smooth.
• Lightly grease a 9×13-inch baking pan with nonstick spray to prevent sticking.
• Pour the warm brown sugar butter glaze mixture into the prepared baking pan.
• Sprinkle a generous amount of toasted pecans over the top of the glaze mixture.
• For the Filling:
• In a medium bowl, mix the 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and pinch of nutmeg.
• Add softened butter to the dry ingredient mixture.
• Evenly combine the butter into the dry mixture until a thick paste-like consistency is reached.
• If needed, microwave the butter for a few seconds to soften further.
• The filling should be smooth and easily spreadable onto the risen dough.
• For the Butter Pecan Toppings:
• In a small saucepan over medium heat, melt the 3 tbsp butter.
• Add the 1/3 cup brown sugar and cook/stir continuously with a whisk until melted and bubbling for 2 minutes.
• Whisk in 1/4 tsp cinnamon, 1/4 cup heavy cream, 1 tbsp maple syrup, and pinch salt.
• Fold in 1 cup chopped pecans with a rubber spatula until fully coated.
• Remove from heat and stir in 1/2 tsp vanilla extract.
• This luxurious topping is delicious not only on the buns but also enjoyed on its own.
• For Assembly:
• Once dough has risen, roll it out into a 16 x 9 inch rectangle on a floured surface.
• Spread the butter/sugar filling mixture evenly over the dough, leaving a 3 inch barrier on all sides.
• Starting with a long side, tightly roll up the dough jelly roll style.
• Pinch the seams to seal.
• Use dental floss to cut the roll into 12 equal slices.
• Place slices cut-side down in the prepared glaze-coated pan.
• Cover with plastic wrap and let rise for 30 minutes.
• Preheat oven to 350°F while buns rise.
• Once risen, bake for 18-20 minutes until lightly browned.
• Let cool in pan for 3 minutes before inverting onto serving platter.
• Drizzle with remaining glaze and sprinkle with butter pecans.

Notes

• Make-Ahead Instructions – Overnight: Prepare the rolls the night before serving. Cover the rolls tightly, refrigerate for 8–12 hours. 16 hours is the max, but 8–12 hours is best. 16 hours is absolutely OK if absolutely needed, but do not exceed 16 hours. The next morning, remove from the refrigerator and allow to rise on the counter for 1–2 hours.
• Make Ahead Instructions – Freezing: Baked rolls can be frozen for up to 3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 15–20 minutes.
• Milk: Whole milk or 2% makes for a rich dough and topping. To reduce fat, use 3/4 cup whole milk and 1/4 cup cream or milk – this helps avoid separation issues and the dough stays together much better.
• Yeast: Active dry yeast will have slightly longer rise times than instant yeast.
• Brown Sugar: Dark brown sugar adds a wonderful extra flavor, but light brown sugar also works.