Sticky Pecan Sourdough Focaccia Rolls
Sticky Pecan Sourdough Focaccia Rolls
Ingredients
For the Sourdough Focaccia Dough
- 1 batch prepared sourdough focaccia dough, enough for a 9x13 inch pan, well-risen
For the Pecan Topping
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
For the Cinnamon Butter Mixture
- 1/2 cup unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375
- 2
Prepare the pecan topping: In a medium saucepan, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat.
⏱️ 8 min
- 3
Evenly spread the 1 1/2 cups of pecan halves across the bottom of the prepared 9x13 inch baking pan. Pour the warm caramel sauce over the pecans, ensuring they are well coated.
⏱️ 2 min
- 4
Prepare the cinnamon butter mixture: In a separate medium bowl, whisk together the 1/2 cup melted unsalted butter, 1/4 cup packed light brown sugar, and 1 tablespoon ground cinnamon until well combined.
⏱️ 3 min
- 5
Gently turn out the prepared sourdough focaccia dough onto a lightly floured surface. Using a dough scraper or sharp knife, cut the dough into 12 equal pieces. The dough should be soft and stretchy.
⏱️ 5 min
- 6
Take each piece of dough and dunk it into the cinnamon butter mixture, ensuring it is thoroughly coated on all sides.
⏱️ 5 min
- 7
Arrange the coated dough pieces snugly in a single layer on top of the pecan and caramel mixture in the baking pan. You may need to gently press them down slightly to fit.
⏱️ 3 min
- 8
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min
- 9
Once risen, gently dimple the top surface of the dough with your fingertips, similar to traditional focaccia.
⏱️ 1 min
- 10
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. The caramel will be bubbling around the edges.
⏱️ 30 min•🌡️ 375
- 11
Carefully remove the pan from the oven. Immediately place a large serving platter or baking sheet upside down over the baking pan. Using oven mitts, quickly and confidently invert the pan onto the platter, allowing the sticky pecan topping to cascade over the rolls. Let it sit for a few minutes before lifting the pan. Serve warm and pull apart individual rolls.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Pecan Sourdough Focaccia Rolls
Ingredients
For the Sourdough Focaccia Dough
- 1 batch prepared sourdough focaccia dough, enough for a 9x13 inch pan, well-risen
For the Pecan Topping
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
For the Cinnamon Butter Mixture
- 1/2 cup unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375 - 2
Prepare the pecan topping: In a medium saucepan, combine 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat.
⏱️ 8 min - 3
Evenly spread the 1 1/2 cups of pecan halves across the bottom of the prepared 9x13 inch baking pan. Pour the warm caramel sauce over the pecans, ensuring they are well coated.
⏱️ 2 min - 4
Prepare the cinnamon butter mixture: In a separate medium bowl, whisk together the 1/2 cup melted unsalted butter, 1/4 cup packed light brown sugar, and 1 tablespoon ground cinnamon until well combined.
⏱️ 3 min - 5
Gently turn out the prepared sourdough focaccia dough onto a lightly floured surface. Using a dough scraper or sharp knife, cut the dough into 12 equal pieces. The dough should be soft and stretchy.
⏱️ 5 min - 6
Take each piece of dough and dunk it into the cinnamon butter mixture, ensuring it is thoroughly coated on all sides.
⏱️ 5 min - 7
Arrange the coated dough pieces snugly in a single layer on top of the pecan and caramel mixture in the baking pan. You may need to gently press them down slightly to fit.
⏱️ 3 min - 8
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 30-45 minutes, or until visibly puffy.
⏱️ 45 min - 9
Once risen, gently dimple the top surface of the dough with your fingertips, similar to traditional focaccia.
⏱️ 1 min - 10
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. The caramel will be bubbling around the edges.
⏱️ 30 min•🌡️ 375 - 11
Carefully remove the pan from the oven. Immediately place a large serving platter or baking sheet upside down over the baking pan. Using oven mitts, quickly and confidently invert the pan onto the platter, allowing the sticky pecan topping to cascade over the rolls. Let it sit for a few minutes before lifting the pan. Serve warm and pull apart individual rolls.
⏱️ 5 min