Butterscotch Pecan Sticky Rolls

Bakery-Style Butterscotch Pecan Brunch Rolls

Perfected by: Valerie Bailey

Soft, pillowy rolls with a rich brown butter butterscotch topping and twice-toasted pecans. LorAnn Oils Organic Madagascar Vanilla Bean Paste adds aromatic vanilla flavor and vanilla bean specks to the dough.

Yield: 12 rolls
Prep Time: 1 hour 30 minutes, plus rising
Bake Time: 25–30 minutes
Oven Temperature: 350°F (177°C)

What You'll Need

For the Dough:

• 14g (2 packets) instant yeast
• 1 cup (240ml) warm milk, about 105°F (40°C)
• ½ cup (120ml) warm heavy cream
• ½ cup (113g) unsalted butter, melted and slightly cooled
• 1 large egg + 1 egg yolk, room temperature
• 1 tablespoon (20g) LorAnn Oils Organic Madagascar Vanilla Bean Paste
• ½ cup (100g) packed light brown sugar
• 2 teaspoons (10g) fine sea salt
• 5 cups (625g) all-purpose flour, plus more for dusting

For the Filling:

• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 3 tablespoons (9g) ground cinnamon

For the Butterscotch Pecan Topping:

• ½ cup (113g) unsalted butter
• 1 cup (200g) packed brown sugar
• ½ cup (103g) heavy cream
• 3 tablespoons (56g) light corn syrup or pure maple syrup
• ½ teaspoon (3g) fine sea salt
• ¼ teaspoon (2g) LorAnn Oils Butterscotch Super Strength Flavor
• 1½ cups (150g) pecans, divided: 1 cup for the base and ½ cup for finishing

For Brushing:

• 2 tablespoons (27g) heavy cream

Method

Toast the pecans: Toast the pecan pieces at 350°F (177°C) for 6 minutes. Pulse briefly into smaller pieces, then return to the oven and toast for another 3 minutes. Set aside ½ cup for finishing.

Make the dough: In a stand mixer fitted with a dough hook, combine the yeast, warm milk, warm cream, melted butter, egg and egg yolk, LorAnn Oils Organic Madagascar Vanilla Bean Paste, and brown sugar. Mix on low until blended. Add the flour and salt; mix on medium for 4–5 minutes until the dough pulls away from the bowl but remains soft and slightly tacky. Transfer to a lightly oiled bowl, turn to coat, cover tightly with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

Make the filling: Mix the softened butter, brown sugar, and cinnamon until smooth and spreadable.

Make the topping: Melt the butter in a small saucepan over medium-low heat and continue cooking until browned and nutty in aroma. Add the brown sugar, heavy cream, and corn syrup or maple syrup. Whisk until smooth and glossy, 2–3 minutes. Remove from the heat and stir in the salt and LorAnn Oils Butterscotch Super Strength Flavor. Pour into a greased 9 × 13-inch baking pan and sprinkle 1 cup of the toasted pecans evenly over the sauce.

Shape the rolls: Turn the risen dough onto a lightly floured surface and roll into a 9 × 24-inch rectangle. Spread the filling evenly, leaving a ½-inch border along one long edge. Roll tightly from the opposite long edge and pinch the seam to seal. Slice into 12 equal rolls, about 2 inches thick, using a sharp knife or unflavored dental floss.

Assemble and rise: Arrange the rolls evenly over the topping. Cover loosely with plastic wrap and let rise until puffy and nearly doubled, about 30 minutes.

Bake: Preheat the oven to 350°F (177°C). Place the pan on a baking sheet to catch drips. Brush the roll tops with the 2 tablespoons of heavy cream. Bake for 30–35 minutes until golden brown, bubbling at the edges, and the center of the rolls reaches 190°F (88°C).

Invert and serve: Cool for 5 minutes. Run a knife around the edges and carefully invert onto a large serving platter while warm. Take care—the topping is very hot. Spoon any remaining sauce over the rolls and scatter the reserved ½ cup of toasted pecans over the top. Serve warm.

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Recreate the recipe with the specialty flavors and professional baking tools used to give these sticky rolls their rich flavor and gooey finish:

💡Pro Tips:

• Toast all 1½ cups of pecans twice, then reserve ½ cup for finishing to keep those pieces crunchy.
• If the rolled dough is soft, chill the log in the freezer for 10 minutes before slicing.
• Place the baking pan on a baking sheet to catch any bubbling topping.
• Invert after about 5 minutes while the topping is still warm so the rolls release easily.

Storage and Make Ahead

Storage: Store airtight at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a 325°F oven for 8–10 minutes until warm and gooey.

Make ahead: Prepare through assembly, cover tightly, and refrigerate overnight. Let rest at room temperature for 45–60 minutes before baking.

Freezing: For best results, freeze unbaked rolls after assembly and before the second rise. Wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator, then let rise at room temperature until puffy before baking as directed.

ℹ️Frequently Asked Questions

Q: Why brown the butter?

A: Browning develops toasted, nutty notes that complement the brown sugar, pecans, and butterscotch.

Q: How do I cut the rolls cleanly?

A: Slide unflavored dental floss under the log, cross the ends over the top, and pull in opposite directions to slice without squishing the dough.

Q: How do I know when the dough has risen?

A: The first rise should roughly double the dough's volume. For the second rise, look for puffy rolls. A gentle indentation should remain rather than spring back immediately.

Q: Can I skip the butterscotch flavor?

A: You can make the rolls without it, but the flavor will change. The concentrated flavor adds a distinct butterscotch note to the homemade topping.