These Cranberry Pecan Sweet Rolls are a delightful twist on the classic sticky buns, featuring a tangy cranberry filling and a nutty pecan topping.
Combine the yeast, warm milk, and granulated sugar in a mixing bowl. Let it sit until foamy.
Ensure the milk is warm, not hot, to avoid killing the yeast.
Add the salt, egg, softened butter, and flour to the yeast mixture. Mix until a dough forms.
Use a stand mixer with a dough hook for easier mixing.
Knead the dough on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled.
Cover the bowl with a damp towel to prevent the dough from drying out.
Mix the cranberries, cinnamon, chopped pecans, and brown sugar in a bowl.
Chop the cranberries for a more even distribution in the filling.
Roll out the dough into a rectangle. Spread the filling evenly over the dough.
Leave a border around the edges to prevent the filling from spilling out.
Roll the dough into a log and cut into 12 equal pieces. Arrange in a greased baking dish.
Use dental floss to cut the rolls cleanly.
Let the rolls rise again until puffy. Preheat the oven to 350°F.
Place the dish in a warm spot for faster rising.
Bake the rolls for 25-30 minutes until golden brown.
Check halfway through baking and cover with foil if browning too quickly.
Mix the softened butter, brown sugar, and halved pecans. Spread over the warm rolls.
Spread the topping while the rolls are still warm for better absorption.
Serve the rolls warm and enjoy.
Pair with a hot beverage for a cozy treat.
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