If I ever told you I like eggs and toast the best for breakfast, I lied to you. Straight-up lied. Because really, these pecan rolls are where it’s at!
These pecan rolls make me feel like a really awesome person and a really horrible person all at once.
First, I feel like a horrible person because I made these, and then the next day we went up to AJ’s parents’ house. We brought two of the leftover rolls with us and ate them the next day for breakfast and didn’t share them with anyone. I know. Horrible. I would have apologized, but my mouth was full. (sorry not sorry)
But I do have some sort of redemption. These rolls make me feel like an awesome person because I’m pretty sure pecan sticky rolls are near the top of my dad’s list of favorite foods, and I’m planning on making these for him on Christmas morning. #bestdaughterever
When we were kids, my parents would throw Roxy and I on the back of the tandems and we would occasionally ride down to Balboa Island near Newport Beach, CA. The island has a really cute little downtown area, complete with a cinnamon roll shop. I think it was every 4th of July that we’d ride down and everybody was allowed to get some sort of sweet treat (Roxy and I had to split one, even though EVERY SINGLE TIME I just really wanted to have one all to my self).
And every time, my dad would get a pecan sticky roll – he called them pecan death rolls due to the number of calories in them – and he’d enjoy the whole darn thing all by himself. He enjoyed them supremely, calories and all.
I’m not sure how long it’s been since they rode down and actually allowed themselves to splurge like that, but this year I’m bringing the sticky, sugary goodness right to their kitchen on Christmas morning. I can’t wait!
In the past on Christmas morning I’ve always made cinnamon rolls. And for some reason I figured that sticky pecan rolls would be wayyyyy more difficult to make than cinnamon rolls.
Um, I was wrong. It’s totally the same. And it’s actually pretty darn easy. You can even make them the night before so that you don’t have to wait until noon to eat breakfast on Christmas morning! It’s SUCH a win.
I <3 <3 these rolls!
If you don’t believe me that they’re easy, here’s a rough breakdown of how it goes:
How to make Pecan Sticky Rolls
- Make dough the night before.
- While dough rises, make the sticky brown sugar sauce and chop the pecans.
- Roll the dough into a rectangle and sprinkle with cinnamon sugar.
- Roll the dough into a spiral tube and cut into segments using dental floss.
- Arrange atop the sugar sauce and pecans, cover, and refrigerate overnight.
- The next morning, pull the pan out of the fridge to warm while the oven preheats.
- Cook for 30-35 minutes, until nicely golden.
- Invert over a baking sheet and serve!
So there you go. Even though there are 8 steps, they’re all really simple. You can do this!
What are you making on Christmas morning for breakfast?
These vegan pecan sticky rolls are the best! Make them the night before and bake in the morning for an easy & stress-free breakfast.
2 hr, 25 Prep Time
35 minCook Time
3 hrTotal Time
- 7 3/4 oz (1 3/4 cups) all-purpose flour
- 7 3/4 oz (1 3/4 cups) whole wheat flour
- 2 tsp active dry yeast
- 3 Tbsp white granulated sugar
- 1 1/4 tsp salt
- 8 oz non-dairy milk (I used almond milk)
- 6 Tbsp vegan butter (I used Earth Balance)
- 2/3 cup brown sugar
- 2 Tbsp corn syrup
- 5 Tbsp vegan butter (I used Earth Balance)
- 1 1/2 cups chopped pecans
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 2 tsp all purpose flour
- 1 tsp cinnamon
- 2-3 tsp almond milk
- Combine the flours, yeast, sugar, and salt in a large bowl (use a stand mixer if you have one). Heat the milk to luke-warm (but NOT hot) and melt the butter, then pour over the flour mixture. Use a danish dough whisk or large spoon to mix into a shaggy dough.
- If you are using a stand mixer, attach the dough hook and knead on medium-low speed until a smooth dough forms, about 8-10 minutes.
- If you are kneading by hand, dump the dough out onto a smooth surface (like a solid countertop or large cutting board) and knead until smooth, about 12 minutes.
- Oil your hands with a bit of spray oil, then gather the dough and shape into a ball by pulling the sides down to the bottom. Oil the bottom of the bowl you mixed the dough in and place the ball of dough inside. Spray the top of the dough and cover with plastic wrap.
- Let rise in a warm place for about 1 hour, until doubled in size.*
- Combine the brown sugar, corn syrup, and butter in a small saucepan and set over medium-low heat. Cook, stirring constantly, until it starts to simmer on the edges. Cook for 1 minute, then remove from the heat.
- Pour the syrup into the bottom of a 9x13" pan and top with the chopped pecans.
- Combine the brown sugar, white sugar, cinnamon, and flour for the filling in a small bowl.
- When the dough is done rising, use some spray oil to grease a solid work surface and dump the dough out of the bowl. Use a rolling pin to roll into a 12x15" rectangle.
- Use a silicone pastry brush to spread a thin layer of almond milk on top of the dough, then sprinkle the filling all across, leaving a 1/2" at one side to help the edges seal.
- Roll the dough from the short edge into a tube. When you reach the edge that wasn't covered by the filling, pinch the seam to seal.
- Take a long piece of dental floss and bring it under the tube of dough. Cross the floss across the top, then pull tight to cut the roll. Cut the roll into 10 even pieces and arrange in the baking dish with about 1 inch between rolls.
- Cover the dish with plastic wrap and refrigerate overnight.
- The next morning, remove the rolls from the fridge (they should have gotten a bit puffy) and let sit for 30 minutes. Preheat oven to 350ºF.
- Remove the plastic wrap and bake for 30-35 minutes, rotating halfway thorough, until golden brown. Carefully place an inverted baking sheet on top of the baking dish and then turn upside down. Let sit for about a minute so that the sticky sauce and pecans can drip down onto the rolls, then remove the baking dish and serve!
- Try to find a rather warm place for your dough to rise. My oven has a bread rising setting, which works fantastically and rises the dough in 40 minutes. Turning the oven light on and closing the door is also an option, as well as microwaving a glass of water until it boils and then adding the dough and closing the door. If the dough is rising in a cold place then it will take longer.
Nutriton info per roll: