Tool

• Stand mixer with dough hook attachment for mixing and kneading the dough.

• 9×13‑inch baking dish Used to hold the sticky pecan topping and the rolls during baking.

Ingredients

Dough

• 1 cup warm milk (100–110°F)

• ½ cup granulated sugar, divided

• 1 packet active dry yeast (¼ oz / 7 g / 2¼ tsp)

• 6 tbsp unsalted butter, melted and slightly cooled (85 g), plus extra for greasing

• 1 large egg, room temperature

• 2 large egg yolks, room temperature

• 1 tsp salt

• 1 tsp vanilla extract

• 4 cups all‑purpose flour, divided

• Optional: zest of 1 orange

Topping

• 1½ cups coarsely chopped pecans

• ¾ cup packed light brown sugar

• ½ cup unsalted butter

• ¼ cup honey

• ½ tsp salt

Filling

• ½ cup packed light brown sugar

• 2 tsp ground cinnamon

• 4 tbsp unsalted butter, melted

Direction

Make the Dough

1. In the bowl of a stand mixer, combine the warm milk, ¼ cup (50 g) of the sugar, and the yeast. Cover and let sit for 5–7 minutes, until the mixture becomes foamy.

2. Once the yeast is activated, whisk in the melted butter, egg, egg yolks, vanilla, and the remaining ¼ cup (50 g) sugar. Add 2 cups (240 g) of the flour and whisk until smooth.

3. Add the remaining 2 cups (240 g) flour. Attach the dough hook, add the orange zest if using, and mix on medium speed for about 5 minutes, until the dough forms and pulls together.

   • The dough should be moist and slightly sticky; add a small amount of flour only if it feels too wet.

4. Turn the dough out onto a lightly floured surface and knead for about 2 minutes, until smooth and elastic. It should spring back when lightly pressed.

5. Place the dough in a lightly buttered bowl, cover with plastic wrap, and let rise in a warm spot for 1½–2 hours, or until doubled in size.

Make the Topping

1. Lightly butter a 9×13‑inch baking dish.

2. In a small saucepan, combine the butter, brown sugar, honey, and salt. Cook over medium‑low heat, stirring occasionally, until the butter melts and the sugar dissolves, about 5 minutes.

3. Immediately pour the mixture into the prepared baking dish. Sprinkle the chopped pecans evenly over the surface.

Fill and Shape the Rolls

1. Once the dough has risen, place it on a floured surface and gently stretch or roll it into a 12×18‑inch rectangle.

2. In a medium bowl, whisk together the brown sugar and cinnamon. Brush the dough with melted butter, then sprinkle the cinnamon‑sugar mixture evenly over the top.

3. Starting from the long edge closest to you, roll the dough tightly into a log. Slice into 12 pieces (about 1½ inches each) using unflavored dental floss or a serrated knife.

4. Arrange the rolls cut‑side down in the baking dish on top of the pecan mixture. Loosely cover and let rise in a warm place until nearly doubled, about 1 hour.

5. After about 40 minutes of rising, preheat the oven to 375°F (190°C).

6. Bake for 35 minutes, or until golden brown. Tent with foil after 15 minutes to prevent over‑browning.

Finish and Serve

1. Let the rolls cool in the pan for 2–3 minutes, just until the bubbling subsides.

2. Run a knife around the edges of the pan, then invert the rolls onto a serving platter.

3. Serve warm.

Nutrition -

(per serving)

Calories: 569 kcal Carbohydrates: 72 g Protein: 8 g Fat: 29 g Saturated Fat: 13 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 11 g Trans Fat: 1 g Cholesterol: 96 mg Sodium: 316 mg Potassium: 187 mg Fiber: 3 g Sugar: 38 g Vitamin A: 635 IU Vitamin C: 0.2 mg Calcium: 75 mg Iron: 3 mg