Pecan-Raisin Rolls Recipe (2024)

Yes, I followed the recipe exactly, applying the wash twice. I have no idea why it should be twice. Isn't the purpose of the wash to darken the pastry?
Next observation: 2 cups of light brown sugar seemed a lot more than shown in the video. The result was a gritty mouth feel. Next time I'll cut the amount of sugar to 1.5 cups and go from there.

Very similar to "moms" recipe just on a smaller scale and using pecans (yum) instead of walnuts (not sure which is better). Golden raisins are too sweet for me, use regular raisins if you like. Also after rolling out the dough and before sprinkling the mixture, mom buttered the rolled dough. My last batch I probably overdid everything and it did not rise, I guess as a result of the pounds of filling :(

Delicious. Followed recipe except raisins. Added glaze after. Will make again.

Made this yesterday. Reasonably pleased but like another contributor found the rolling up process a bit messy. Possibly less filling would be better and definitely far less brown sugar.
Compared favourably with photo and would cook again to improve on the first effort. (Thanks for the metric measures)

Egg wash twice? Once before and once after the second rise (steps 5 & 6)?

Made these today: fantastic! Warmed my milk and the yeast bubbled very quickly. The dough rose very well and had a beautiful texture when baked.Modifications:1) Not a raisin girlie so I left those out.2) Cut the brown sugar in half (kept all the pecans) and I used all the filling.3) Did not add the topping. I was in a rush and overlooked that step, but they were great without it.For slicing the log, I recommend using a sharp serrated knife with one continuous slice per roll. Smushes less.

These are great. I did reduce the brown sugar to 200g. My beautiful roll was far too fat for ‘standard’ muffin tins so I used Texas sized ones which were perfect. Next time I’d use paper liners; only 3 of the 12 turned out with closed bottoms; the rest were a bit messy. I also used brioche flour which does make them a bit softer than normal AP …. Will definitely make again.

Looking forward to making these tonight - but a little hung up on the flour weight 2.75c ≠ 425g for most AP flours. For the ones I tend to use, 2.76 cups would be 330-380g at most. Has anyone adjusted for this? Perhaps this is an issue with some folks having a wet dough?

Had to heat the milk for a minute in the microwave for 1 minute before the yeast would activate.

These are great. I did reduce the brown sugar to 200g. My beautiful roll was far too fat for ‘standard’ muffin tins so I used Texas sized ones which were perfect. Next time I’d use paper liners; only 3 of the 12 turned out with closed bottoms; the rest were a bit messy. I also used brioche flour which does make them a bit softer than normal AP …. Will definitely make again.

I would have cut the sugar in half(I used Costco Kirkland organic brown, similar to C&H and close to a dark brown sugar), soaked the raisins in a mix of rum and water, and I didn’t have muffin pans, so I used round cake pans with good results. Next time, I’ll add vanilla extract and a little butter to the filling. Instead of proofing the yeast as in the first step, I used SAF-Instant and mixed dry, added wet and it worked well. I did let the buns sit overnight - it also helps with flavor.

Made these today: fantastic! Warmed my milk and the yeast bubbled very quickly. The dough rose very well and had a beautiful texture when baked.Modifications:1) Not a raisin girlie so I left those out.2) Cut the brown sugar in half (kept all the pecans) and I used all the filling.3) Did not add the topping. I was in a rush and overlooked that step, but they were great without it.For slicing the log, I recommend using a sharp serrated knife with one continuous slice per roll. Smushes less.

I want to love these but they’re so dang hard to cut and keep all the filling in during step 5. I made them a second time this week and still could not cut them nicely when placing them into the tins :(

These were delicious. I especially liked how easy the dough was to mix, rise and roll. Filling was delicious, but about half fell out when I rolled the dough. Next time, I’ll use only one cup of brown sugar. I used currants instead of raisins, but in the future I’ll just use pecans.

Do not make again. Even with a one and a half cups of sugar they are just overwhelmingly sweet.

I am a yeasted dough novice, but don’t make the mistake I did. The milk needs to be lukewarm in order for that yeast to activate. Please add to the recipe! I redid the dough twice before I realized this because the dough was not rising. Also, make sure not to use yeast that is too old.

Make sure the milk is warmed up somewhat beforehand.

Awful recipe. Can’t speak to the flavor yet (it’s overnighting in the fridge) but I felt compelled to leave this comment. The dough is too soft after the first rise and hard to roll; it would benefit from a short period in the fridge. Too much filling. The filling doesn’t adhere to anything (i.e. melted butter before filling). The combination of soft dough, no butter in filling and an excessive amount of filling is an excellent set up for a failed rolling.

For beginners, please note after kneading that dough goes into greased bowl and the bowl is wrapped tightly with plastic wrap or a damp towel until dough is doubled. Don’t wrap the dough directly.

Way too much filling, and that is probably why it didn't create a caramel. All in all - I would not try this recipe again.

I would cut the brown sugar I half. It was much too much.

These were delicious! I used 1-1/4 cup of light brown sugar in the filling and it worked out perfectly. Thanks for the tip.