Ingredients
Pecan Praline Sauce
- 5 tablespoons unsalted butter
- 1 1/3 cup packed light or dark brown sugar
- 1 tablespoon dark corn syrup
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon kosher salt
- 1 cup heavy whipping cream
- 1 1/4 cup pecan pieces
Dough
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 1/2 cup whole milk (whole milk preferred but 2% works, too!)
- 4 tablespoons unsalted butter, melted and lightly cooled
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- 4 tablespoons butter, softened to room temperature
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the pecan praline sauce: In a small saucepan over medium heat, combine butter, brown sugar, corn syrup, vanilla bean paste, salt, and heavy cream. Stir together and simmer until the butter melts and the mixture thickens enough to coat the back of a spoon, about 7-10 minutes.
- Incorporate pecans and store sauce: Remove the saucepan from heat and stir in the pecan pieces. Transfer the sauce to an airtight container. Leave at room temperature if using immediately; otherwise, refrigerate and reheat gently before proceeding.
- Prepare baking pan: Pour the pecan praline sauce into a 9×9 inch baking pan and spread into an even layer. Set aside.
- Activate yeast: Warm the milk to about 110°F. In a stand mixer bowl, sprinkle yeast and sugar over the warm milk. Let sit for 7-10 minutes if using active dry yeast until bubbly. If using instant yeast, proceed without waiting.
- Make the dough: Add melted butter, egg, flour, and salt to the yeast mixture. Knead on medium speed with dough hook for 6-8 minutes until smooth, or knead by hand for 10 minutes.
- First rise: Shape the dough into a ball and place in a lightly greased bowl. Cover tightly with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1-2 hours.
- Shape dough: Punch down the dough and roll it out on a floured surface into a 10×12 inch rectangle.
- Apply filling: Spread softened butter evenly over the dough, leaving a small margin around edges. Sprinkle brown sugar and then cinnamon evenly on top. Gently press the sugar mixture into the dough.
- Form rolls: Roll the dough tightly from the longest side with the seam underneath. Pinch seam closed and trim off ends if uneven.
- Cut rolls: Slice the log into 9 even pieces using a sharp knife or dental floss for clean cuts.
- Second rise: Arrange rolls on top of the pecan praline sauce in the pan, pressing gently to ensure contact. Cover and let rise in a warm spot until puffy, about 1-2 hours. Preheat oven to 350°F near end of rising time.
- Bake: Remove cover and bake rolls until golden brown, 30-35 minutes.
- Invert and cool: Using oven mitts, carefully invert pan onto a serving plate while warm, scraping any remaining sticky bits from pan onto the buns. Let cool for 10-15 minutes before serving as the topping will be hot.
Notes
- Use whole milk for best dough texture, but 2% can be a substitute.
- If refrigerating the pecan praline sauce, reheat gently before assembling to loosen.
- For neat roll slices, score dough before cutting.
- Allow buns to cool slightly before handling to avoid burns from hot caramel topping.
- Ensure milk is not too hot when activating yeast to prevent killing yeast.
- Butter for filling should be softened, not melted, for easier spreading.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
