Makes: 12 rolls
Time: About 2 ½–3 hours (mostly rising time)
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Ingredients
For the Dough:
• 1 cup whole milk (warm, about 110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• ½ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 2 large eggs, room temperature
• 4–4 ½ cups all-purpose flour
• 1 tsp salt
For the Filling:
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 tbsp ground cinnamon
For the Praline Topping:
• 1 cup brown sugar, packed
• ½ cup unsalted butter
• ½ cup heavy cream
• 1 cup chopped pecans (toasted for extra flavor)
• 1 tsp vanilla extract
• Pinch of salt
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Instructions
1. Make the Dough
1. In a large bowl (or stand mixer bowl), combine warm milk and yeast. Let sit 5–10 minutes until foamy.
2. Stir in sugar, melted butter, and eggs until combined.
3. Add flour and salt gradually, mixing until a soft dough forms. Knead for about 5–7 minutes (stand mixer: 4–5 minutes) until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
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2. Prepare the Filling
1. Mix brown sugar and cinnamon in a small bowl.
2. Keep softened butter separate.
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3. Shape the Rolls
1. Punch down the risen dough and roll it into a 16×12-inch rectangle.
2. Spread butter evenly over the dough. Sprinkle with cinnamon-sugar mixture.
3. Roll tightly from the long side into a log. Slice into 12 rolls.
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4. Make the Praline Topping
1. In a saucepan over medium heat, melt butter with brown sugar, cream, and salt. Stir until smooth.
2. Remove from heat, stir in vanilla, and fold in pecans.
3. Pour topping into a greased 9×13-inch baking dish.
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5. Assemble & Rise
1. Place rolls cut-side up on top of the praline mixture in the pan.
2. Cover and let rise until puffy, about 30–45 minutes.
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6. Bake
1. Preheat oven to 350°F.
2. Bake for 25–30 minutes, until golden brown.
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7. Serve
• Cool for 5 minutes, then invert the pan onto a serving platter so the praline topping drips over the rolls.
• Eat while warm — they don’t owe you anything the next day.
