Buttermilk Cinnamon Pecan Rolls

Buttermilk Cinnamon Pecan Rolls: Cozycakes CottageThe batch I made yesterday…without glaze

Most people are sharing their healthiest recipes in the new year.  I am not. Healthier foods to come.  Maybe. My excuse is that I made these to add to my list of “dad” recipes.  Dishes I think my easygoing dad will like when he visits.  Every few months my parents come to stay for a few days and my dad is an A+ houseguest.  He eats anything we offer him, plays anything Munchie requests (“You hide and I’ll find you AGAIN! Hide, Papa!”), tries to fix things, helps with “house” stuff, and asks for nothing.  It makes me want to do more for him and that’s why I started thinking of creating a list of special recipes just for him.

pecan bun panHot out of the oven…buttery pecan deliciousness hiding on the bottom.

My dad has always loved sticky buns.  These are a cross between a cinnamon roll and a sticky bun.  The great thing?  No yeast in the rolls means no wait time!  Okay, a bit of wait time–they do have to bake for about 20 minutes.  But no rise time!  I made a batch yesterday and then again today to properly test them out for you. 🙂

pecan bun 3From the batch I made today avec glaze…

They’ve got too much sugar and too much butter–and they’re good.  I like them without the glaze, but if you want to up your sugar intake even more, get your glaze on!

Buttermilk Cinnamon Pecan Rolls

Buttermilk Cinnamon Pecan Rolls
 
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • For Cake Pan:
  • 1 Tbsp unsalted butter, melted
  • Butter Pecan Spread Ingredients:
  • 4 Tbsp butter, softened
  • ⅓ cup brown sugar, packed
  • pinch of salt
  • ½ cup pecans, chopped (I chop ours roughly, some very small, some a bit larger. Chop yours to your liking.)
  • Filling Ingredients:
  • ¾ cup brown sugar, packed
  • 3 tsp cinnamon
  • pinch of allspice
  • pinch of salt
  • ⅛ tsp ground cloves
  • 1 Tbsp unsalted butter, melted
  • Dough Ingredients:
  • 2 & ½ cups flour
  • 3 Tbsp sugar
  • 1 & ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 & ¼ cup buttermilk
  • 1 tsp vanilla
  • 4 Tbsp unsalted butter, melted (for dough)
  • 2 Tbsp unsalted butter, melted (for rolled out dough)
  • Optional Buttermilk Glaze:
  • 1 cup powdered sugar
  • 3 Tbsp buttermilk
  • ½ tsp vanilla
  • 1 Tbsp butter, softened
Instructions
  1. Preheat oven to 425°. Melt 1 Tbsp butter and spread it on the bottom of a round cake pan. Set aside.
  2. Make Butter Pecan Spread: Mix butter, brown sugar and salt until thoroughly mixed. Spread on bottom of cake pan. Spread pecans evenly over the mixture. Set aside.
  3. Make Filling: Mix all filling ingredients together and set aside.
  4. Make Dough: Mix the dry ingredients together in a large bowl. In smaller bowl, whisk the buttermilk, vanilla, and 4 Tbsp melted butter. Make a well in the middle of the dry mix and pour the buttermilk mixture in the well. Gently fold together until just combined. DO NOT OVER MIX. Kneed the dough just until it becomes a ball (again, don't over work the dough). Place on floured surface and roll out/spread to a 12 x 8-inch rough rectangle. If it is too sticky just add a bit of flour to it/your hands. Spread 2 Tbsp melted butter all over the rolled out dough. Then spread the filling over the dough leaving about a ½ inch perimeter around the edges of dough. Pack down the filling with your hands.
  5. Carefully roll up the dough starting on the long end (the 12-inch side nearest you), making it as tight as you can. Pinch the seams together tightly and then roll it so seam is down. Cut into 8 equal pieces. Place pieces in the cake pan (with a spiral side facing up)--7 in a circle and one in the middle.
  6. Pour or brush 2 Tbsp melted butter over the rolls and bake for 20-25 minutes. Don't overcook or they will harden. Let cool for about 5 minutes. Serve warm either by scooping out rolls and flipping onto a plate (and drizzling individual roll with glaze if you choose) OR by turning out all rolls onto a platter (and drizzling glaze on all if you choose).
  7. Glaze: Mix all glaze ingredients together and pour over warm rolls.

Enjoy! ♥

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30 thoughts on “Buttermilk Cinnamon Pecan Rolls

  1. I SOOOOO need to make these! thanks for letting us feature your awesome recipe over at Celebrating Life FB! xoxo

    ~M

  2. I want to make these, but I was wondering if I could make them the night beforehand and refrigerate over night and bake them in the morning?

    1. Hi Sarah, I think that would work fine. 🙂 I don’t believe I’ve done that with these yet, but I’d just add the drizzle of butter over top in the morning before you bake them. Enjoy!

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