Sometimes I feel totally guilty for spending so much of daylight making sweet dessert-y things. Pictures come out better during the daytime. It’s a complicated emotion. There are days where I take a whole lotta time making desserts and we have pasta or something easy like that for dinner. I’m so guilty of doing that… often.
All emotions aside, I absolutely loved making this twist on cinnamon rolls and sticky buns. I love pecans and I love chocolate and caramel’s cool too, let’s have them all together!
The dough making process is sticky and messy so I have no pictures of that, but here’s how to get that prepared:
Cinnamon Roll dough
1 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar
1/2 package (a little more than 1 teaspoon) active dry yeast
2 1/4 cups all-purpose flour plus plenty of extra for flouring the surface
1/4 heaping (slightly more) teaspoon baking powder
1/4 scant (slightly less) teaspoon baking soda
1/4 teaspoon salt
1. Mix the milk, vegetable oil and sugar in a pot. Turn on the stove until the mixture is simmering. You don’t want it to boil.
2. Turn off the heat and let it cool for about an hour. I’m impatient, so I always put it in the fridge or freezer for like 15-25 minutes.
3. Check on the mixture, and when it’s just kinda warm (the proper term for this is lukewarm I’m told) and sprinkle in the yeast. Let it sit for a 2-3 minutes and add in the two cups of flour. Let it sit on the counter for about an hour. Unfortunately, there’s no cheating with this one!
4. The dough will be a big poofy mess, and it’ll be pretty wet after an hour. Add in the remaining flour, baking powder, baking soda and salt and stir stir stir until all mixed together. It is now ready to use!
Now onto the next part.
For the sticky:
3 tablespoons butter
2/3 cup packed brown sugar
1/2 cup chopped pecans
For the filling: *All these are approximate, use as much or as little as you please
1/3 cup granulated sugar
3 tablespoons cinnamon
1/3 cup mini chocolate chips
1. In a saucepan over medium heat, melt butter and add in the brown sugar.
2. Stir until well mixed.
3. Bring to a boil stirring constantly. You’ll need to use your feelin’ senses for this one. When you feel that the mixture is thickening, turn off the heat and let it sit for 5 minutes.
4. Preheat oven to 350 degrees. In two 8″ pie pans (or any other comparable pan) coat the bottom with the caramel mixture and sprinkle on the chopped pecans. Try to be equal, you don’t want one batch to be more caramely than the other.
5. Now roll out the dough! I did this in four separate batches because I’m no good at the rolling thing.
6. Sprinkle on the sugar, cinnamon and mini chocolate chips!
7. Roll it up! Try to keep the filling intact as you’re rolling it, it’s hard but hang in there!
8. Cut into approximately 1 1/4″ slices and set on the pie pans. Leave enough room between them because they’re gonna grow in the oven!
9. Set in oven for 8-12 minutes or until golden brown.
Look how pretty they are!
10. Set a plate on top of the pie pan. Invert the whole thing so the pan is on top of the plate, then just leave the whole mess there until all the sticky goodness unsticks itself from the pie pan.
These are the best while they’re still warm. Enjoy!