Caramelised Pecan Cinnamon Rolls (Eggless)

I’ve seen the words ‘pecan sticky buns’ floating around on the web for ages now and I always though they were just regular rolls topped with pecans. I didn’t realise they were cinnamon rolls, baked on a sticky, gooey, crunchy, pecan caramel sauce type thing and then flipped over to reveal the messiest, most delicious form of bread I’ve ever eaten. It’s like the bestest crossover of dessert and breakfast and we need to be making them all day every day!

For this version, I went back to my trusty eggless cinnamon rolls, reduced the sugar a bit to compensate for the sweet caramel and adapted the caramel pecan topping from Sally’s Baking Addiction, using honey instead of maple syrup like I did for this pie. Everything worked like a charm and I was so so excited to break into one of these rolls while still warm and gooey from the oven!

The super fluffy and soft rolls go amazingly well with the crunchy pecans (or walnuts if that’s easier) and while these are certainly sweeter than the average cinnamon rolls, they’re not unbearably so. Incredible with a strong mug of coffee, seriously. So basically, if you turn these into breakfast I highly approve.

In the past I’ve made 10 to 12 rolls out of this recipe, but for this one, I actually recommend making just 9 and though it will look like there’s a lot of space in the pan, by the time the dough is done with the second rise, the rolls have puffed enough to stick to the pecans really well and even more so after baking. So that when you flip them over, the topping drizzles down the sides as well and that basically means not one bit of these rolls is pecan-less!

They take a little bit of extra prep time with the pecan chopping and caramel making and all that, but nothing that’s impossible to achieve. In a couple of hours, with a lot of inactive time, you’re basically done and diving into the most fabulous platter of warm rolls with all the textural fun imaginable.

I hope you’ll try these soon!

Please read the recipe notes before beginning.

Caramelised Pecan Cinnamon Rolls (Eggless)

Gooey and sticky cinnamon rolls with a pecan caramel topping

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Makes: 9 rolls

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Ingredients

  

For the dough

• 2 and 1/4 tsp active dry yeast
• 1/2 cup warm water (125 ml, you should be able to comfortably dip a finger in)
• 2 tbsps + 1 tsp caster sugar
• 2 tbsps butter, at room temperature
• 1/2 tsp salt (1 tsp if using unsalted butter)
• 1/2 cup whole milk (125 ml)
• 3 cups all-purpose flour plus more if needed (360 gms)

For the caramel pecan topping

• 1 and 1/2 cups pecans (190 gms)
• 100 gms unsalted butter, at room temp
• 2/3 cup brown sugar (140 gms)
• 2/3 cup whole milk, at room temp (160 ml; see notes)
• 1/3 cup honey (80 ml)
• 1/4 tsp salt

For the cinnamon sugar filling

• 2 tbsps caster sugar
• 2 tsps cinnamon powder
• 55 gms butter, at room temperature

Instructions

• In a small bowl, mix the yeast, warm water and 1 teaspoon sugar. Cover with clingfilm and set aside for a 5 to 10 minutes until the yeast has dissolved and the mixture is frothy.
• To make the dough first combine the remaining 2 tablespoons sugar, butter, salt and milk in the bowl of a stand mixer fitted with a dough hook. You can also do this by hand in a mixing bowl.
• Pour in the yeast mixture and stir to combine. Now add 3 cups of flour and knead on low speed for 3 to 4 minutes. If the dough seems sticky, add up to an extra half cup of flour, but depending on how warm it is in your kitchen, you may or may not need it, so add it slowly and stop when the dough begins to look soft and pliable.
• When the dough leaves the sides of the bowl and begins to form a ball, knead it a few times with your hands. It should spring back slowly when poked with a finger and this is when you know it's ready to rise. Kneading entirely by hand may take a little longer but it's absolutely doable.
• Form the dough into a ball and place in a lightly oiled bowl (I just use the mixing bowl). Cover with clingfilm and leave to rise in a warm area for 1 to 2 hours, until doubled.
• In the meantime make the topping. Coarsely chop the pecans and spread them out in an even layer in a lightly greased, 8 inch square baking pan. Combine the remaining topping ingredients in a small saucepan and set it on low heat. Stir frequently until the butter has melted and allow the sauce to boil for 3 to 4 minutes. Pour immediately over the pecans. Set aside to cool.
• Now punch down the puffed dough and lightly flour your kitchen counter or a silicone mat which is more convenient for clean-up. Place the dough on it and roll or pat it into a 10x12 inch rectangle, making sure it's the same thickness all around.
• Now make the cinnamon sugar filling. In a small bowl, combine the cinnamon and sugar. Spread the butter onto the rolled out dough, making sure it reaches every inch of it. Sprinkle on the cinnamon sugar, covering the dough entirely.
• Starting at the shorter end, slowly roll the dough up tightly. Slice into 9 even pieces.
• Place each roll, cut side up over the pecans and caramel. It will look like there's some extra space left over but it will get covered once the dough rises again. Cover with clingfilm and let rise again for 30 minutes to 1 hour, until puffy.
• Preheat the oven to 190 C, then remove the clingfilm from the dish.
• Bake the rolls for 20 to 25 minutes or until they are browned on top, have risen and smell amaaazing! If they seem to be browning too quickly, lower the temperature to 175 C.
• Allow the rolls to cool in the pan for 10 minutes, then invert the pan using oven mitts, onto a large tray or platter. The caramel and pecans will drip down the sides a bit and any sauce that may pool around the edges will thicken as it cools.
• The rolls are best enjoyed fresh and warm but can be stored in the fridge for 4 to 5 days, reheating as needed. Happy baking!

Notes

*Make sure all your ingredients for the caramel are at room temperature or they could split during heating and create a grainy texture. If you like, use a mix of milk and cream like I did for a richer and creamier caramel.

*You can swap the pecans for walnuts as they look and taste quite similar

*Prep time does not include dough rising time

*Dough adapted from my eggless cinnamon rolls and caramel pecan topping adapted from Sally's Baking Addiction

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