Pecan Rolls


Preparation info

  • Difficulty


  • Makes



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This is an upside-down variation of the cinnamon rolls. These rolls contain pecans and are baked with a caramel topping.

Preparation time: 30 minutes
Resting time: 2½ hours
Cooking time: about 15 minutes + 10 minutes for the pecans



  • 400 g (14 oz/2⅔ cups) plain (all-purpose) flour
  • 1 teaspoon dried yeast
  • 55 ml ( fl oz) lukewarm water
  • 100 ml ( fl oz) lukewarm milk
  • 50 g ( oz) unsalted butter, melted
  • 1 egg
  • 2 pinches salt
  • 30 g (1 oz) caster (superfine) sugar
  • ½ teaspoon natural vanilla extract


  • 200 g (7 oz/2 cups) pecans
  • 150 g ( oz/¾ cup, lightly packed) light brown sugar (or 140 g/5 oz caster (superfine) sugar + 2 teaspoons molasses)
  • tablespoons maple syrup
  • 60 g ( oz/¼ cup) unsalted butter, melted


  • 100 g ( oz) unsalted butter, softened
  • 60 g ( oz) caster (superfine) sugar
  • ½ teaspoon natural vanilla extract


The Dough

Combine the ingredients for the dough in a mixing bowl, then knead vigorously for 10–15 minutes. Place the dough in an oiled bowl, cover with plastic wrap and let it rest at room temperature about 1½ hours until the dough has doubled in size.

The Topping

Preheat the oven to 180°C (350°F/Gas 4). Spread the pecans on a baking tray lined with baking paper and bake for 10 minutes to lightly toast them. Allow to cool. Butter and flour a 28 × 19 cm (11¼ × 7½ inch) tin. Mix the sugar, maple syrup and melted butter by whisking together until combined and place the pecans and this mixture in the base of the tin.

Shaping the Dough

On a floured work surface, roll out the dough into a rectangle. Spread over the softened butter and sprinkle with the combined sugar and vanilla. Roll the dough up along its length. Cut 10 rolls and place them on top of the pecan caramel in the tin. Cover loosely with plastic wrap or a clean tea towel (dish towel) and let rise at room temperature for 1 hour until the dough is well risen.


Preheat the oven to 200°C (400°F/Gas 6), bake the rolls for about 15 minutes until they are golden brown. Turn them out onto a serving dish; the still-hot caramel will be flowing. Serve hot or lukewarm.