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Mark's Pecan Rolls

As part of our Best Bakers series, Mark McGough shared his recipe for pecan rolls.

  • Yield: Makes 1 dozen rolls
Mark's Pecan Rolls

Source: The Martha Stewart Show, November 2005


For the Dough

  • 1 package active dry yeast
  • 1/2 cup warm water, 105 degrees to 115 degrees
  • 1/2 cup milk, scalded and cooled
  • 1/3 cup sugar
  • 1/3 cup unsalted butter, softened
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 4 cups all-purpose flour
  • Nonstick cooking spray

For the Filling

  • 3/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 6 tablespoons unsalted butter, room temperature

For the Topping

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups packed light-brown sugar
  • 4 tablespoons corn syrup
  • 1 1/2 cups pecan halves


  1. Prepare the dough; In a large bowl, dissolve yeast in warm water; stir in milk, sugar, butter, salt, egg, and 2 cups flour. Mix until smooth. Add remaining 2 cups flour, and mix, using your hands, until incorporated.

  2. Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 5 minutes. Spray the inside of a large bowl with cooking spray; transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.

  3. Punch down dough, and let rise again until doubled, 45 to 60 minutes.

  4. Prepare the topping: Spray muffin tin with cooking spray, and place over a baking sheet. In a medium saucepan, melt butter over medium heat; stir in brown sugar, corn syrup, and pecan halves. Cook until sugar is dissolved. Divide pecan mixture between muffin tins.

  5. For the filling: In a small bowl, combine sugar and cinnamon; set aside. On a lightly floured work surface, roll out dough to a 12-by-12-inch square. Spread butter over dough, and sprinkle with cinnamon-sugar mixture. Roll up dough, and stretch to even out, if necessary. Using a sharp knife, cut into 12 slices (1 inch each). Transfer slices to muffin tins, and let rise for 40 minutes.

  6. Preheat oven to 350 degrees. Bake pecan rolls until lightly browned, 30 to 35 minutes. Remove from oven, and immediately invert onto heatproof plate. Without removing muffin tin, let stand for 1 to 2 minutes.

Reviews (6)

  • tap2380 23 Mar, 2013

    Make sure you watch the video, I don't see in the recipe where it says the muffin tins should be JUMBO tins, also, in the video, salt is added to topping. There's no mention of that in the recipe.

  • LindaSueBeckman 13 Nov, 2011

    I have made these Pecan Rolls 3 times and everything goes okay until I put in the last 2 cups of flour and I can not get it all mixed together and I am afraid if I mix it to much it makes the dough tough and also will not raise properly. I know the yeast is correct as I have not ever had a problem with bread rising before. Also how long do you stir the topping, 1st time I was lucky I use a cookie sheet, I had sauce all over, and then the pecans mix turned to hard rock candy. Can anyone help?

  • friendscallmemartha 4 Mar, 2009

    wow these are great - they take almost 4 hours to make though with all the rising the dough has to do. i wonder if i can make the dough the night before and then pop them in the oven in the morning?

  • YummyMangoTango 19 Feb, 2008

    These are so good! And the recipe is easy to follow so thats also a plus! But flip them out of the pan as soon as they get out of the oven or the will harden onto the bottom and DO NOT FORGET TO BUTTER THE PAN!!!

  • mmsrjs 31 Dec, 2007

    O.K. Bito, if you say they are good, I'm going to give them a try. Thanks.
    Been searching for a good recipe, since my Aunt won't give me her's.

  • Bito 17 Nov, 2007

    Best sticky buns i've ever had. Must try!

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