Pecan praline rolls


Alan Bennett

Makes: 6 servings

Prep Time: 30 mins

Cook Time: 15 mins


Cream Pastry

2 cups all-purpose flour, sifted

4 teaspoons baking powder

1 tablespoon sugar

1 teaspoon kosher salt

1 cup heavy cream, (3/4 - 1 cup)


1/4 cup unsalted butter, softened

2/3 cup light brown sugar

1/3 cup pecans, chopped fine

1 teaspoon ground cinnamon

12 pecan halves

Praline Glaze

1 cup powdered sugar

1 tablespoon praline liqueur

1 tablespoon heavy cream


preheat oven to 425 degrees F.

butter 12 muffin cups; set aside

Make Pastry Dough:

combine flour, baking powder, sugar, and salt in a large bowl

Stir in enough cream to make a soft dough

Turn dough out onto a lightly floured work surface and knead gently about 15 times until the dough comes together into a cohesive mass

Roll the dough out into a 18" x 12" rectangle

Make Filling:

Spread dough with the filling butter

In a small bowl, combine the brown sugar, chopped pecans, and cinnamon; reserve 1/4 cup for the topping

Scatter the filling ingredients evenly over the buttered dough

Beginning on the long side nearest you, roll up lightly, like a jelly roll.

Pinch the seam to seal it.

Place the dough roll so that it's seam side down and cut it into 24 slices, each about 3/4" wide.

Stand 2 slices, side by side, on the edge in each muffin cup.

Gently spread the slices apart so that they form a "V" space in the center.

Spoon 1 teaspoon of the reserved brown-sugar mixture int the center of each roll.

Top each with a pecan half, pressing lightly into the roll.

Bake in preheated oven for 15 - 20 minutes, or until the rolls are golden brown

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