Pecan Maple Sticky Rolls Recipe

This Pecan-Maple Sticky Rolls recipe is the perfect addition to your breakfast or brunch. They have a chewy bite to them filled with cinnamon and maple sweetness. Skip the run to the bakery, these rolls are easy to make right in your own kitchen!

This is Week #36 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This week has been a nutty one, so it has not the best week to be behind in cooking and blogging. Somehow, I'm managing to get things accomplished. And thankfully, these sticky rolls, much like my last recipe, were easy to make. 

I have never made sticky rolls quite like these. They are filled with comforting deliciousness, which suits this cool fall weather nicely. I loved them. Everyone in my family loved them. 

To begin, preheat your oven to 425 degrees F. Spread 3/4 cup whole pecans in a pie plate and toast in the oven for about 6 minutes, or until fragrant. Set aside.

Spray a 12-cup muffin tin with cooking spray.

In a food processor, pulse to combine:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch of salt

Add 1 stick of cubed, chilled butter to the the flour mixture and pulse until it becomes the size of small peas.

Add 1 cup of buttermilk and pulse a few times, just until a soft dough forms.

Turn the dough out onto a floured surface and knead 3 times. Pat or roll the dough into an 8x12-inch rectangle. Brush with 2 tablespoons of melted butter.

In a small bowl, combine:

2 tablespoons sugar

1 teaspoon cinnamon

Sprinkle the mixture evenly over the dough.

My cute flour-duster and dough-shaper.

Beginning at a long side, roll the dough into a tight cylinder.

Pinch the seam closed and cut the dough into 12 slices.

In a small bowl, combine:

6 tablespoons pure maple syrup

2 tablespoons melted butter

Divide the syrup-butter mixture among the muffin cups. Scatter the toasted pecans in the cups.

Top with the dough pinwheels. 

Bake in the preheated oven for 18 minutes, or until golden brown. 

Place a rack over the rolls and invert them onto the rack. Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving.