“from: Sunset New Easy Basics Cookbook”
2hrs 25mins
12 Rolls

Ingredients Nutrition


  1. In a 1-quart pan, combine milk, 1/4 cup of the granulated sugar, oil, and salt. Bring to a boil over medioum heat; remove from heat and cool.
  2. Meanwhile, in a large bowl, dissolve yeast and remaining 1 tsp granulated sugar in the 1/4 cup warm water, stirring to miz; let sit until bubbly (5 minutes).
  3. Add milk mixture, egg, and 2 cups of flour to yeast mixture; stir until well combined. Add about 1/4-1/2 cup of the remaining flour to make a sticky dough.
  4. Turn dough out onto a floured surface and kneed until dough is firm, smooth, and no longer sticky (about 10 minutes), adding more flour as needed. Let dough rest on board.
  5. Butter muffin pan with 12 cups 2.5" in diameter. In a small bowl, combine 4 tbsp of melted butter, 1/2 cup of the brown sugar, and the 2 tbsp water. Distribute mixture among coated muffin cups; top mixture evenly with pecans. Press mixture into bottom of each cup.
  6. Roll dough into a 12-by-15" rectangle. Brush surface with the remaining 2 tbsp butter. In a small bowl, combine cinnamon with the remaining 1/4 cup bown sugar; sprinkle evently over buttered dough. Starting with one long side, roll rectangle into a cylinder, then cut into 12 equal slices (each about 1 1/4" wide). Place, one cut side down, in muffin cups. Let rise, uncovered, in a warm place until doubled (about 1.5 hours).
  7. Place muffin pan on a baking sheet and bake in a 350F oven until tops are golden brown (about 25 minutes). Invert immediately onto a serving platter; let pan remaint briefly on rolls so syrup can drizzle over them. Let cool for 10 minutes before serving.

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