Christmas Morning: Pecan Sticky Rolls

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December 17, 2015

After an early morning of excited children opening their presents, what’s better than a warm gooey pecan sticky roll to indulge in? Prepare these the day before, so all you have to do is rise and bake in the morning!

Pecan Rolls


  • 4 1/2 teaspoons active dry yeast
  • 1/2 cup warm water (110 degrees)
  • 1 1/4 cup buttermilk
  • 2 eggs
  • 5 1/2 cups all-purpose flour
  • 1/2 cup + 2 tablespoons butter or margarine, softened
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon


  1. Dissolve yeast in warm water in a large mixing bowl.
  2. Add buttermilk, eggs, 2 1/2 cups of flour, 1/2 cup butter or margarine, 1/2 cup sugar, baking powder and salt.
  3. Blend for 30 seconds with mixer on low speed, scrape sides and bottom of bowl.
  4. Beat 2 minutes on medium speed.
  5. Stir in remaining 3 cups of flour (dough should remain soft and slightly sticky).
  6. Knead for 5 minutes on a lightly floured board.
  7. Cover dough and allow to rest for half an hour.
  8. Divide dough in half and roll each half into a 12×7 inch rectangle.
  9. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of sugar and 1 teaspoon of ground cinnamon.
  10. Roll the halves, beginning at the wide side.
  11. Seal well by pinching the seams.
  12. Cut each roll into 12 slices.

Pecan Topping


  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, melted
  • 1 cup chopped pecans


  1. Coat two 9 inch round pans with 1/4 cup of melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan.
  2. Place 12 dough slices in each pan, leaving a small space between slices.
  3. Let rise until doubled.
  4. Bake in a preheated 375 degree oven for 30 minutes.
  5. Invert pans onto serving plates immediately.

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