Ingredients
Scale
- 1 ½ cup whole warm milk
- ¼ cup warm water
- ½ cup granulated sugar, divided
- 1 tbsp active dry yeast
- 4 large eggs, room temperature
- 1 ½ tsp vanilla extract
- 7 cup all-purpose flour
- 1 tsp salt
- ¾ cup + 3 tbsp salted butter
- 2 eggs + 2 yolks
- 1 ⅓ cup brown sugar
- 4 tbsp granulated sugar
- ⅔ cup corn syrup
- 3 tsp vanilla extract
- 5 tsp cinnamon
- 3 cups chopped pecans
- ½ cup salted butter, softened
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
- ½ tsp maple extract (optional)
Instructions
- Combine warm milk, warm water, 2 tbsp sugar, and yeast in stand mixer bowl. Proof 5 minutes until frothy.
- Add remaining sugar, eggs, and vanilla. Mix to combine.
- Switch to dough hook. Add flour and salt. Knead until dough comes together. Add butter and knead 5 more minutes until smooth. Cover and let rise 1 hour until doubled.
- For filling, mix eggs, brown sugar, granulated sugar, corn syrup, vanilla, and cinnamon. Fold in pecans.
- Roll dough into 19×17-inch rectangle. Spread softened butter, then filling. Roll and cut into 12 rolls. Place in prepared pans. Cover and let rise 1 hour.
- Preheat oven to 350°F. Bake 25-30 minutes until golden. Cool 5 minutes on wire rack.
- For icing, whisk powdered sugar, milk, vanilla, and optional maple extract. Drizzle over warm rolls.
Notes
- Store in airtight container for up to 3 days; freeze up to 3 months.
- Correct milk/water temperature is critical: 105°-110° for proper yeast activation.
- Rub hands and rolling pin with flour to prevent sticking.
- Optional glaze: 2 cups powdered sugar, splash of vanilla, 1-2 tbsp milk.
- Light or dark corn syrup can be used.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American