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• 3⅔ cups plus 4 teaspoons all-purpose flour, divided

• ¼ cup granulated sugar

• 1 (0.25-ounce) package instant yeast

• 1¾ teaspoons kosher salt, divided

• ½ cup plus 1½ tablespoons whole milk, divided

• ½ cup plus 1 tablespoon water, divided

• ⅔ cup unsalted butter, softened and divided

• 2 large eggs, divided • ½ cup firmly packed light brown sugar

• 1 tablespoon ground cinnamon • ½ cup chopped pecans

• 1 cup confectioners’ sugar

• Garnish: colored sanding sugar


1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1⅔ cups flour, granulated sugar, yeast, and 1½ teaspoons salt. Spray a large bowl with cooking spray.

2. In a medium saucepan, heat ½ cup milk, ½ cup water, and ⅓ cup butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, beating at medium speed until combined and cooled slightly, 1 to 2 minutes. Add 1 egg, beating at medium speed until combined. With mixer on low speed, gradually add 2 cups flour, beating just until combined, stopping to scrape sides of bowl as needed.

3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 12 to 14 minutes, stopping to scrape dough hook and sides of bowl as needed. (If dough is too sticky, add remaining 4 teaspoons flour, 1 teaspoon at a time, as needed.)

4. On a lightly floured surface, turn out dough and shape into a smooth ball. Place dough in prepared bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.

5. Spray a 12-cup muffin pan with cooking spray. In a small bowl, stir together brown sugar, cinnamon, and remaining ¼ teaspoon salt.
6. Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into an 19×1-inch rectangle. Spread remaining ⅓ cup butter onto dough, leaving a ½-inch border on one long side. Sprinkle with brown sugar mixture and pecans. Starting with other long side, roll up dough, jelly roll style; pinch seam to seal. Using a serrated knife dipped in flour, trim ½-inch off each end; cut log into 12 slices. Place slices, cut side down, in prepared pan. (Press rolls into pan, if needed, to ensure they fit snuggly.)

7. Cover and let rise in a warm, draft-free place (75°) until puffed, 20 to 30 minutes.

8. Preheat oven to 350°. In a small bowl, whisk together remaining egg and remaining 1 tablespoon water. Brush dough with egg wash.

9. Bake until lightly golden and an instant-read thermometer inserted in center registers 190°, 15 to 20 minutes. Let cool in pan for 10 minutes. Remove from pan.

10. In a medium bowl, whisk together confectioners’ sugar and remaining 1½ tablespoons milk until smooth. Spread glaze onto warm rolls. Sprinkle with sanding sugar, if desired.

Available at the Oakmont Farmer’s Market 2/13:

-Butter available from Conebella Farm

-Flour and yeast available from Deer Creek Malthouse

-Eggs available from Lindenhof Farm