Pecan-Maple Sticky Rolls

This morning I woke up to a gusting wind that was blowing the redwood trees back and forth, and sending our neighbor’s leaves all over our backyard. But my cousin and I were perfectly warm inside, drinking coffee and baking up these irresistible sticky rolls to start our day. A simple no-yeast dough and gooey maple syrup topping makes it easy to bring bakery-taste to your own kitchen. We ate one and a half each for breakfast, along with flutes of sparkling grape & blood orange juice (in lieu of mimosas), and I froze the rest to make a morning in the near future extra special.

Pecan-Maple Sticky Rolls

(From the September 2009 Food & Wine)

3/4 cup whole pecans
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 1/2 sticks salted butter—1 stick cubed and chilled, 4 tablespoons melted
1 cup buttermilk
1 teaspoon cinnamon
6 tablespoons pure maple syrup

  • Preheat the oven to 425°. Spread the pecans in a pie plate and toast for about 6 minutes, until fragrant; let cool slightly (alternatively, we toasted them in a skillet, stirring occasionally over medium-low heat).
  • Meanwhile, grease a 12-cup muffin tin with butter (or cooking spray).
  • In a food processor, pulse the flour with 2 tablespoons of the sugar, the baking powder, baking soda and salt.
  • Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse a few times, just until a soft dough forms.
  • Turn the dough out onto a floured surface and knead 3 times. Pat or roll the dough into an 8-by-12-inch rectangle. Brush with 2 tablespoons of the melted butter.
  • In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon and sprinkle all over the dough. Beginning at a long side, roll the dough into a tight cylinder and pinch the seam closed. Cut the dough into 12 slices.
  • Divide the maple syrup and the remaining 2 tablespoons of melted butter among the cups. Scatter the pecans in the cups and top with the dough pinwheels.

  • Bake for about 18 minutes, until golden; place a baking sheet below to catch any drips.
  • Invert a rack (we used a cookie sheet) over the rolls and invert them onto the rack. Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving. Makes 12 rolls.


10 thoughts on “Pecan-Maple Sticky Rolls

  1. MMM YUM! Seriously I just drooled all over my key board. I have an obsession with sticky buns/cinnamon rolls. I do not make them because I would be unable to stop myself. These look delicious!

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