IF YOU'RE ON A DIET JUST STAY AWAY!

Ingredients

• 1/4 cup Warm Water (110‑120°F (43‑49°C))
• 1 packet Active Dry Yeast (Standard 7 g packet)
• 1 cup Whole Milk (Scalded to ~180°F (82°C) then cooled to lukewarm)
• 4 tablespoons Unsalted Butter (Melted for dough)
• 1/4 cup Granulated Sugar (For dough, helps feed yeast)
• 1 Large Egg (Room temperature)
• 3 cups All-Purpose Flour (Divided; extra for dusting)
• 1 teaspoon Salt
• 1 cup Brown Sugar (Packed; divided between two pans)
• 2 tablespoons Light Corn Syrup (Divided between pans)
• 1 teaspoon Ground Cinnamon (Mixed with sugar for cinnamon‑sugar topping)
• 6 ounces Pecans (Toasted, roughly chopped; about 3 oz per pan)
• 8 tablespoons Unsalted Butter (for filling) (Half a stick per pan, melted with brown sugar and corn syrup)
• 2 tablespoons Unsalted Butter (for brushing) (Melted, brushed on rolled dough before sprinkling cinnamon‑sugar)
• 1/4 cup Granulated Sugar (for cinnamon‑sugar) (Mixed with cinnamon)

Instructions

1. Activate Yeast

   Combine 1/4 cup warm water (110‑120°F) with the packet of active dry yeast. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Scald Milk

   Heat 1 cup whole milk in a small saucepan over medium heat until tiny bubbles form around the edges and the surface steams (about 180°F). Do not let it boil. Remove from heat and let cool to lukewarm.

   Time: PT3M

   Temperature: 180°F

3. Combine Wet Ingredients

   In the bowl of a stand mixer, add the scalded milk, 4 tbsp melted unsalted butter, and 1/4 cup granulated sugar. Mix until the butter is fully melted and the sugar begins to dissolve, then let the mixture cool to lukewarm.

   Time: PT5M

4. Form the Dough

   Add 1 cup of all‑purpose flour to the mixer and blend on low. Pour in the foamy yeast, then add the beaten egg. Gradually add the remaining flour (about 2 cups) and 1 tsp salt, mixing until a soft, slightly sticky dough forms.

   Time: PT10M

5. First Rise

   Grease a large bowl, transfer the dough, cover with plastic wrap, and place in a warm oven (pre‑heat to 200°F, then turn off and add a cup of boiling water to the bottom). Let rise 1 hour 45 minutes, or until doubled in size.

   Time: PT1H45M

   Temperature: 200°F

6. Prepare Cinnamon‑Sugar

   Mix 1/4 cup granulated sugar with 1 tsp ground cinnamon in a small bowl. Set aside for later use.

   Time: PT2M

7. Make Filling Base

   In a small saucepan over low heat, combine 1 cup packed brown sugar, 8 tbsp melted unsalted butter (half a stick per pan), and 2 tbsp light corn syrup. Stir until smooth and fully combined.

   Time: PT5M

8. Punch Down & Divide Dough

   Turn the risen dough onto a lightly floured surface, gently punch down to release air, and cut into two equal pieces.

   Time: PT5M

9. Roll Out Dough

   Roll each dough piece into a 12‑by‑8‑inch rectangle, dusting the rolling pin and surface with flour as needed.

   Time: PT15M

10. Butter & Sprinkle Cinnamon‑Sugar

    Brush the surface of each rectangle with melted butter (2 tbsp total). Generously sprinkle the cinnamon‑sugar mixture over the buttered dough.

    Time: PT5M

11. Roll and Cut

    Starting from the long side, tightly roll each rectangle into a log. Using plain dental floss (or a sharp knife), cut each log into 8 equal pieces.

    Time: PT5M

12. Arrange in Pans and Add Pecans

    Evenly place the cut side down into the two prepared 9×5 pans. Sprinkle roughly 3 oz toasted pecans over each pan, pressing lightly so they adhere to the filling.

    Time: PT5M

13. Second Rise

    Cover the pans loosely with plastic wrap and let rise in a warm spot for 30 minutes, until the rolls puff up noticeably.

    Time: PT30M

14. Bake

    Preheat the oven to 375°F. Bake the rolls for 25 minutes, or until golden brown and the pecan topping is caramelized.

    Time: PT25M

    Temperature: 375°F

15. Cool and Serve

    Remove the pans from the oven, let the rolls cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm with coffee or tea.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

1 g