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Pecan Sticky Roll Cake

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A decadent twist on classic sticky buns, this spiral-stacked pecan roll cake is loaded with cinnamon swirls and drenched in a rich, buttery caramel glaze. Perfect for brunch, holidays, or dessert.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1/2 tsp salt
  • 3/4 cup warm milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1/2 cup unsalted butter (for topping)
  • 1/2 cup brown sugar (for topping)
  • 2 tbsp heavy cream
  • 1 cup chopped pecans
  • Pinch of salt

Instructions

  1. In a large bowl, combine flour, sugar, yeast, and salt.
  2. Add warm milk, melted butter, and egg. Mix and knead into a soft dough.
  3. Cover and let rise in a warm place for 1 hour or until doubled in size.
  4. Roll dough into a rectangle on a floured surface. Spread with softened butter, sprinkle with cinnamon and brown sugar.
  5. Cut into strips and layer them in a greased round cake pan, slightly overlapping like an accordion.
  6. In a saucepan, melt butter for the topping. Stir in brown sugar, cream, and salt. Let it bubble for 2–3 minutes, then stir in pecans.
  7. Pour half of the caramel pecan mixture into the bottom of the pan before adding the dough strips. Pour the remaining over the top.
  8. Let rise again for 30 minutes.
  9. Bake at 350°F (175°C) for 30–35 minutes until golden and cooked through.
  10. Cool slightly, then slice and serve warm with sticky pecan glaze dripping over the layers.

Notes

  • Make sure the milk is warm but not hot to activate the yeast properly.
  • You can prepare the dough the night before and let it rise in the fridge overnight.
  • Use a serrated knife to slice through the sticky layers easily.

Nutrition

Keywords: pecan sticky roll cake, cinnamon roll cake, brunch dessert, sticky bun cake, holiday baking

Find it online: https://foodiecara.com/pecan-sticky-roll-cake/