Soft, Caramelized Cinnamon Rolls with a Buttery Pecan Topping That Melts in Your Mouth

For the Dough:

1 cup whole milk (240g)

⅓ cup granulated sugar (70g)

3 teaspoons active dry yeast

3 ¾ cups all-purpose flour (490g)

1 large egg

1.5 teaspoons salt

6 tablespoons unsalted butter, softened (85g)

Optional: ⅓ cup heavy cream for soaking (80g)

For the Sticky Pecan Topping:

2 ⅓ cups pecan pieces and halves, toasted (260g)

⅓ cup maple syrup (100g)

1 cup light brown sugar, packed (200g)

¾ cup unsalted butter (170g)

¼ cup milk (60g)

½ teaspoon salt

For the Filling:

6 tablespoons unsalted butter, softened or slightly melted (85g)

¾ cup light brown sugar, packed (150g)

1 ½ tablespoons cinnamon

¾ teaspoon salt

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Warm the milk to about 100–110°F and mix with yeast and sugar. Let sit for 10 minutes until foamy.

Add the flour, egg, salt, and softened butter. Mix with a wooden spoon to form a dough.

Knead on a lightly floured surface for 10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise in a warm spot for 60–90 minutes or until doubled in size.

Prepare the topping by spreading toasted pecans in a parchment-lined 9×13” pan.

In a saucepan, melt maple syrup, brown sugar, butter, milk, and salt. Pour over pecans and chill in the fridge for 15 minutes.

For the filling, mix softened butter, brown sugar, cinnamon, and salt until spreadable.

Roll the dough into a 12×16” rectangle. Spread filling evenly.

Cut into twelve 1” x 16” strips and roll each into a cinnamon bun.

Place buns on top of pecan topping in a 4×3 layout. Let proof again for 30 minutes.

(Optional) Pour cream over buns before baking for extra softness.

Bake in a preheated 350°F oven for 25–30 minutes, until golden and firm.

Cool for 5 minutes, then invert the tray onto a serving dish.

Remove parchment, serve warm, and enjoy!