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Description
Bakers, start your dough hooks! Gooey caramel pecan sauce cloaks these decadent breakfast rolls, and a splash of bourbon adds extra flavor. Serve the rolls warm to enjoy them soft and slightly sticky. Pro tip: Measure flour by spooning it into a measuring cup and leveling it with a table knife. Scooping it right out of the bag and/or tapping it down can add extra flour and create a dry dough. The recipe is a Yummly original created by Ivy Manning.
Ingredients
US|METRIC
8 SERVINGS
- 1/4 cup warm water (105°-115°F)
- 1 1/4 tsp. active dry yeast
- 3 Tbsp. unsalted butter (melted, divided)
- 1/4 cup milk
- 1 large egg
- 1 1/2 Tbsp. granulated sugar (for dough)
- 1/2 tsp. salt
- 2 1/4 cups all-purpose flour (or a little more or less as required for kneading and shaping, divided)
- cooking oil spray (or a little vegetable oil)
- 6 Tbsp. unsalted butter (softened, divided, for filling)
- 1 cup packed brown sugar (divided)
- 1/4 cup granulated sugar (for filling)
- 1/4 cup finely chopped pecans (for filling)
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground cardamom
- 1/3 cup heavy whipping cream
- 1 1/2 Tbsp. bourbon (optional; or use more cream)
- 3/4 cup pecan halves (for topping)
- 2 Tbsp. flour (for rolling)
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Directions
- Pour water into a stand mixer bowl or large mixing bowl. Sprinkle in the yeast, then stir and let stand until it’s foamy, about 5 minutes. Meanwhile, coat a 9-inch springform pan, cake pan that’s 2 1/2 inches deep, or a regular 9-inch square baking dish with 1 Tbsp. melted butter. If using a springform pan, wrap the outside and halfway up the sides with aluminum foil. Set pan aside.
- Add remaining 2 Tbsp. melted butter to yeast mixture with the milk, egg, 1 1/2 Tbsp. granulated sugar, and the salt. Blend with the paddle attachment on low speed, or stir with a spoon until egg is incorporated.
- Add 2 cups flour and blend on low speed, or stir to combine. Switch to the dough hook. Knead dough on medium speed until smooth and elastic, 8-10 minutes, adding up to 3 Tbsp. more flour 1 Tbsp. at a time to make a dough that doesn't stick to the sides of the bowl. Or knead dough by hand on a floured surface, adding just enough flour as required to prevent sticking, until it’s smooth and elastic, about 10 minutes.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol75mg25% |
Sodium170mg7% |
Potassium180mg5% |
Protein7g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber3g12% |
Sugars27g |
Vitamin A10% |
Vitamin C2% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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