Instructions

1. Make the Dough

1. In a large bowl, whisk together the flour and salt.
2. In a separate bowl, combine the warm milk, melted butter, room-temperature egg, vanilla extract, granulated sugar, and instant yeast. Let the mixture sit briefly so the yeast can wake up.
3. Pour the yeast mixture into the flour mixture and stir until a sticky dough forms.
4. Turn the dough onto a lightly floured surface and knead until smooth and elastic.
5. Place the dough back into the bowl, cover, and let rise for about 1 hour, or until doubled in size.

2. Make the Sticky Pecan Base

6. In a small pan over low heat, melt the butter.
7. Add the brown sugar and allow it to melt into the butter.
8. Pour in the half-and-half and whisk until the mixture is smooth and glossy.
9. Stir in the vanilla extract and ground cinnamon.
10. Add the pecans and lightly candy them in the sauce. Add the bourbon (if using) and cook briefly.
11. Pour the mixture into a greased baking pan and spread it evenly across the bottom. Set aside.

3. Make the Icing

12. In a mixing bowl, beat the softened butter with about half of the confectioners sugar.
13. Add the remaining sugar, along with the vanilla extract, vanilla powder, and enough half-and-half to create a smooth, creamy icing. Adjust the thickness as desired. Set aside.

4. Roll, Fill & Slice

14. Once the dough has doubled, turn it out onto a lightly floured board.
15. Roll it into a large rectangle, about 1/4-inch thick.
16. Brush the surface generously with soft butter.
17. Sprinkle brown sugar over the buttered dough from edge to edge until fully covered.
18. Dust the entire surface generously with ground cinnamon.
19. Starting from one long side, roll the dough up tightly into a log.
20. Trim the uneven ends, then slice the log into evenly sized rolls.

5. Assemble Two Types of Rolls

21. For Sticky Pecan Rolls: Dip each slice in melted butter and then into cinnamon sugar if desired. Place the slices cut-side up directly on top of the pecan mixture in the prepared pan.
22. For Regular Cinnamon Rolls: Arrange the remaining slices in a separate greased baking pan. Sprinkle a little extra sugar on top for a light crust.
23. Cover both pans and let the rolls rise again until puffy and almost doubled, about 25–30 minutes.

6. Bake & Finish

24. Preheat your oven to 350°F (175°C).
25. Bake both pans of rolls for about 25–30 minutes, checking after 15–20 minutes since every oven bakes differently. The rolls should be golden on top and cooked through in the center.
26. Carefully flip the sticky pecan rolls out of the pan onto a serving platter while they’re still warm so the gooey topping runs over the rolls.
27. Spread the prepared icing over the warm regular cinnamon rolls so it melts slightly into all the swirls.
28. Serve warm, and enjoy both styles of cinnamon rolls!

Ingredients

Dough

• 4 cups all-purpose flour
• 1 teaspoon table salt
• 1 ¾ cups warm milk (110°F)
• 5 tablespoons melted butter
• 1 large room-temperature egg
• 2 teaspoons vanilla extract
• 1/3 cup granulated sugar
• 2 packets instant yeast

Sticky Pecan Filling

• 2 tablespoons butter
• 1/3 cup brown sugar
• 1/4 cup half-and-half
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Handful of whole pecans
• 1/4 teaspoon bourbon (optional)

Regular Cinnamon Filling

• 5–6 tablespoons soft butter
• Brown sugar (enough to fully cover dough)
• Ground cinnamon (a generous sprinkle)

Icing

• 4 tablespoons unsalted butter, softened
• 2 cups confectioners sugar
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla powder
• 2–3 tablespoons half-and-half

Suggested Equipment

• 2 medium baking pans (for sticky rolls & regular rolls)
• Large mixing bowl
• Small saucepan
• Rolling pin
• Sharp knife or dough scraper