Pecan Rolls
Prep time
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These sweet pecan rolls are a perfect breakfast indulgence. This recipe is adapted from the Anniversary Slovak-American Cookbook, where it was submitted by Mary Kovacik of Whiting, Indiana.
Serves: 24 rolls
For the dough:
  • 1 cup milk
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ cup butter (1 stick)
  • 1½ tablespoon active dry yeast
  • 3 eggs, beaten
  • 4 ½ cups all-purpose flour
For filling and topping:
  • ½ cup butter (1 stick), softened
  • 1 ½ cups brown sugar
  • 1 cup pecans
  • ⅔ cup maple syrup
  1. Heat the milk in a small saucepan over high heat until boiling. Turn off the heat.
  2. In a large bowl, add the sugar, salt, and butter. Pour the hot milk over it until the butter is melted. Cool this mixture until it is lukewarm.
  3. Add the yeast and let the mixture stand for 20 minutes.
  4. Add the eggs and stir, then gradually add the flour, stirring with a wooden spoon. Once it comes together in a wet dough, turn it out onto a well floured countertop and, with floured hands, knead the dough until it is smooth and elastic. This will take several minutes.
  5. Place the dough in an oiled bowl and cover it loosely with plastic wrap or a kitchen towel and let it rise until doubled in bulk, 1 ½ to 2 hours.
  6. Preheat the oven to 400°F and butter two 9” cake pans.
  7. Turn the dough out onto a floured counter and divide it into two roughly equal parts. Roll each piece into a rectangle about ½ inch thick, then spread half of the softened butter on each piece of dough. Sprinkle it with the brown sugar.
  8. Take the long side of one of the rectangles and roll it up tightly like a jelly roll. Repeat with the other rectangle.
  9. Cut each roll into 12 roughly equal pieces. Place them in the cake pans and let them rise until they are puffy and spring back when touched, another 30-60 minutes.
  10. Sprinkle the pecans over the tops of the rolls and drizzle ⅓ cup of the syrup over each pan. Bake for 30 minutes.
Recipe by Today We Bake at