These Sticky Pecan Cinnamon Rolls are soft and sweet with a crunchy topping of brown sugar, butter and pecans. Perfect for a family Christmas breakfast.
- 1–3/4 cup (230 g) all-purpose flour
- 1/2 cup (65g) whole wheat flour
- 1/4 cup (25 g) old-fashioned oats
- 1/4 cup (35 g) spelt flour
- 1 tsp sea salt
- 2 tsp instant yeast
- 1 Tbsp honey
- 2 Tbsp canola oil
- 1/2 cup (115 ml) cold water
- 1/2 cup (115 ml) scalded milk
- 2 Tbsp melted butter
- ground cinnamon
- 1/3 – 1/2 cup (75-100g) packed dark brown sugar
- 5 Tbsp (85 g) butter (softened)
- 6 Tbsp brown sugar
- 1/4 tsp vanilla
- 1/2 cup (60 g) chopped pecans
- In a small saucepan heat the milk but don’t boil it. Put the cold water into it and let it cool down while you mix the rest of the ingredients.
- Use a stand mixer fitted with the paddle attachment for a quick and easy process.
- Put all the flour and oats into the mixer.
- Add the salt on one side of the bowl and the yeast on the other and mix.
- Put in the honey and oil.
- With the mixer on low, pour in the milk/water mixture and mix until the dough comes together.
- You can now knead it in the mixer for 5 minutes or on the counter by hand.
- If you knead it on the counter used a little flour at first and then knead in oil so that the dough stays light.
- Put the dough in a lightly greased bowl and let it rise for about an hour (or until doubled in size).
- Preheat the oven to 350 F (175 C).
- Mix the butter, sugar, and vanilla and then press it into the bottom of a 9″ round cake pan. It doesn’t have to perfectly cover the bottom – it will melt and run as soon as it hits the oven!
- Spread the pecans across the topping and set aside.
- Lightly flour the counter and roll the dough out into a rectangle about 14″ x 18″ (35 x 45cm).
- Brush the dough with butter and then sprinkle on a good layer of cinnamon.
- Use your hands to break up the brown sugar and sprinkle it across the cinnamon. Once it’s all on, pat it out to flatten it a little and get better coverage.
- Starting at one end of the longer edge, gently roll up the dough into as tight a spiral as you can.
- Mark the top with a knife into thirds and then thirds again to get nine even pieces. Cut with a sharp serrated knife or a piece of sewing thread.
- Place the rolls into the pan – one in the middle and the other eight around it.
- Bake for 30 minutes and cool in the pan for 5-10 minutes.
- Turn out upside down onto a plate.
- Store in an airtight container at room temperature.
Keywords: sticky pecan cinnamon roll recipe, caramel pecan rolls, easy cinnamon roll recipe, christmas morning cinnamon rolls