In order to truly enjoy this breakfast treat, it’s best to get started a little early. There are a few steps involved before you get to the baking. However, the good news is that the baking doesn’t take that long. This recipe is perfect for impressing guests, and I think it would make a great Thanksgiving tradition if you have guests who stay overnight. I’ve already made these once and had to force myself to share, they were that good. Big thanks to the chef at Chocolate with Grace for sharing the recipe. Be sure to have the link handy for your friends – once they get a taste, they’ll want to make it themselves.

 

Ingredients

 

For the Dough:

½ tablespoon instant yeast

½ cup warm milk

3 tablespoons sugar

¼ cup butter, well softened, but not melted

½ teaspoon salt

1 egg

2 cups all-purpose flour

 

For the Filling:

1 Tablespoon cinnamon

½ cup brown sugar

3 Tablespoons butter, softened

 

For the Pecan Topping:

⅓ cup brown sugar

1 Tablespoons corn syrup

3 Tablespoons butter

½ cup chopped pecans

 

Instructions

Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.

Knead the dough on a floured surface for a few minutes until it is smooth and elastic.

Place in a greased bowl and let rise until double in size.

Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.

Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside

Roll the dough into a 10 by 18-inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.

Using thread or a very sharp knife, cut the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10-inch baking pan and let them rise. Bake at 375 F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray.

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Quick tip: These rolls are best served right away while still hot from the oven.

Recipe and image courtesy of Chocolate with Grace