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Pecan Cream Cheese Rolls – Soft Swirls with a Sticky Caramel Pecan Finish
About This Pecan Cream Cheese Rolls Recipe
Pecan Cream Cheese Rolls are a timeless baked treat that sits perfectly between a sweet breakfast pastry and a comforting dessert. These rolls are built on a soft, enriched yeast dough that bakes up fluffy and tender, then filled with a smooth cream cheese layer and finished with a buttery, caramel-like pecan topping. Once baked and inverted, the rolls are coated in a glossy, nutty glaze that seeps into every spiral.
Why You Will Love These Pecan Cream Cheese Rolls
One of the most appealing aspects of this recipe is its layered texture. The dough is soft and pillowy, the cream cheese filling adds a gentle tang and creaminess, and the pecan topping delivers a satisfying crunch with a deep caramel flavor. Every bite offers contrast, which keeps the rolls interesting from start to finish.
This recipe also respects classic baking traditions. From kneading and proofing the dough to carefully inverting the rolls after baking, each step plays a role in achieving bakery-style results at home. If you enjoy hands-on baking that rewards patience and attention to detail, these rolls are especially satisfying to make.
Ingredients You Will Need
Accurate measurements and quality ingredients are essential for the best outcome. Below is a complete breakdown of everything required for this recipe.
For the Dough:
• 2 ¾ cups (345 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt (5 g)
• 2 ¼ teaspoons instant yeast (7 g)
• ½ cup (120 ml) whole milk
• ¼ cup (60 ml) water
• 3 tablespoons (42 g) unsalted butter
• 1 large egg, at room temperature (about 50 g without shell)
For the Cream Cheese Filling:
• 8 ounces (226 g) cream cheese, fully softened
• ¼ cup (50 g) granulated sugar
• 1 teaspoon pure vanilla extract (5 ml)
For the Pecan Topping:
• ½ cup (113 g) unsalted butter
• 1 cup (200 g) packed light brown sugar
• 2 tablespoons (30 ml) light corn syrup or honey
• 1 ½ cups (150 g) pecan halves
Preparing the Yeasted Dough
Begin by combining 2 cups of the flour, the granulated sugar, salt, and instant yeast in a large mixing bowl. Whisk well to evenly distribute the yeast and seasoning.
In a small saucepan, gently heat the milk, water, and butter until the butter melts and the mixture is warm to the touch, ideally between 120°F and 130°F (49°C to 54°C). This temperature range activates the yeast without damaging it.
Pour the warm liquid mixture into the dry ingredients, then add the egg. Stir until a thick, sticky dough begins to form. Gradually add the remaining flour until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for five to seven minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. Place it in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about one hour.
Making the Pecan Caramel Topping
While the dough rises, prepare the pecan topping. Melt the butter in a saucepan over medium heat. Add the brown sugar and corn syrup or honey, stirring constantly until the sugar dissolves and the mixture becomes smooth and glossy.
Remove from heat and divide the mixture evenly among the cups of a standard 12-cup muffin tin. Arrange pecan halves on top of the caramel mixture in each cup. This topping will later become the sticky crown of each roll.
Preparing the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until completely smooth. The filling should be creamy and spreadable, with no lumps remaining.
Set the filling aside at room temperature so it spreads easily when shaping the rolls.
Shaping and Assembling the Rolls
Once the dough has risen, gently punch it down to release excess air. Roll it out on a floured surface into a 12 by 18-inch rectangle, keeping the thickness as even as possible.
Spread the cream cheese filling evenly over the entire surface of the dough, reaching all edges. Starting from the long side, roll the dough tightly into a log.
Using a sharp knife or dental floss, slice the log into 12 equal rolls. Place each roll cut-side up into a prepared muffin cup, directly over the pecan topping.
Cover loosely and allow the rolls to rise again for 30 to 45 minutes, until noticeably puffy.
Baking and Inverting the Rolls
Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until the tops are golden brown and the dough is fully cooked.
Immediately after removing the pan from the oven, run a knife around the edges of each roll. Place a baking sheet over the muffin tin and carefully invert the pan. The warm caramel topping will flow over the rolls, coating them in a glossy pecan layer.
Allow the rolls to cool slightly before serving.
Helpful Tips You Must Know
Yeast dough relies heavily on temperature. Liquids that are too hot can kill the yeast, while liquids that are too cool may slow the rise. Proper kneading ensures structure and softness.
Inverting the rolls immediately is essential. If the caramel cools in the pan, it can harden and stick, making removal difficult.
Storage and Make-Ahead Options
These rolls are best enjoyed fresh on the day they are baked. However, leftovers can be stored in an airtight container at room temperature for up to two days.
For longer storage, wrap cooled rolls individually in plastic wrap and foil, then freeze for up to one month. Thaw at room temperature and warm gently before serving.