Sticky Butterscotch Rolls
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Cook time: 
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Serves: 12 rolls
Cinnamon rolls with a sticky butterscotch coating.
  • 3/4 cup milk
  • 1 tablespoon plus 1/2 teaspoon active dry yeast
  • 1/2 cup granulated sugar
  • 6 tablespoons butter - softened
  • 2 large eggs
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • Cinnamon Smear
  • 1 cup light brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons butter – melted
  • Sticky Glaze
  • 1/2 cup packed dark brown sugar
  • 3 tablespoons unsalted butter
  • 1/3 cup whipping cream
  • pinch of salt
  • 1 cup pecan halves – toasted – optional
  1. Make the Dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.
  2. Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.
  3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up over glaze and pecans. Cover and let stand in a warm place for 30 minutes.
  4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown.
  5. Make the Glaze: In a small saucepan, bring the brown sugar, butter, whipping cream and salt to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Place a couple of tablespoons of the glaze in the bottom of the muffin tins. Add 3 – 4 pecans, top with cinnamon roll dough and let raise.
  6. Turn out of muffin tins after you let the rolls sit at least 10 minutes.
  7. Adapted from Food and Wine
Recipe by Recipes Food and Cooking at