Twisted Pecan Pie Rolls (Edit recipe)

Pecan Pie Filling

1. Prep this filling ahead of time and chill. Add butter, brown sugar, syrup and pecans to a medium sized saucepan. Melt the mixture, stirring occasionally over medium heat until fully incorporated. Once butter is fully melted, reduce heat to medium low and simmer for 2-3 minutes, while stirring occasionally.

Dough

1. Pour in the milk, vanilla and salt, stir to fully combine and allow to simmer for another 1-2 minutes. Remove from the heat, place in a bowl or container and place in the fridge to chill. Having this mixture completely cooled makes spooning it onto the dough much easier, don’t skip this step!
2. Prepare a couple standard baking sheets by lining with parchment or using a silpat mat. You’ll have ten decent sized pastries and they do fluff up a bit, so giving them room to bake is key.
3. Add 1 tablespoon of the sugar and yeast to a measuring cup, pour in warm milk, stir well and allow to bloom.
4. While the yeast blooms, add remaining sugar, butter, salt, egg and mashed potatoes to the base of a stand mixer fitted with the whisk attachment, mix to combine. Or add to a large mixing bowl and use a hand mixer.
5. Once yeast has bloomed, add that along with 1 cup of the flour to the mixture and mix to combine well. Next, fit the stand mixer with the dough hook and add the remaining 1½ cup of flour about ⅓ cup at a time while the mixer runs, until the dough ball comes together. Depending on the size of your eggs, you may need an additional 2-3 tablespoons of flour to bring the dough together. You should have a nice soft and pliable dough that you can touch with your finger and not be sticky.

Twisting the Dough

1. **RECIPE TIP: Refer to the process pics in the picture carousel above for detailed pics about how to make these cute little Twisted Pecan Pie Rolls.
2. Divide the dough: Divide dough into ten equal balls, keep them covered with plastic as you roll out/fill each of them.
3. Rolling the dough: Roll one dough ball into a 6½–7 inch circle. Spoon 2 tablespoons of the chilled pecan pie filling onto the lower half, leaving about 1½ inches of space along the bottom edge. Fold the bottom edge up and over the filling so it meets in the center, then gently press to seal the edge around the filling.
4. Shaping/twisting the dough: Using a pizza cutter or small knife, cut the remaining part of the circle into thin, even strips about ½“ wide. From left to right, pick up the first two strips (one in each hand), twisting the 1st strip clockwise behind the 2nd strip, pulling strip 1 over the pocket and pressing slightly to secure it to the other side of the pocket. Repeat the steps, this time twisting strip 2 clockwise around strip 3, pulling it over the pocket, pressing slightly, working your way through all the strips to the other side, tucking the final strip underneath the roll.
5. Final prep: Once all strips are “twisted” carefully, roll over and pinch all the strips to the bottom of the roll. If all these strips aren’t sealed, you will have a bit of leakage from the filling as it bakes. Turn back over and shape into a crescent shape and place on the prepared baking sheet. Repeat with the remaining dough balls, placing them a couple inches apart so they have room to rise and bake. Once all rolls are “twisted” and on the baking sheets, cover with plastic and allow to rise for 20-25 minutes in a warm place in your kitchen, preheating your oven to 350°.

Final Roll Prep

1. When rolls are ready to go, add egg yolks and milk to a small bowl and stir to combine. Remove plastic and brush the tops and sides of the rolls. Sprinkle finely chopped pecans near the inner side of the rolls then sprinkle each roll evenly with sugar.
2. Bake for 25-30 minutes or until a deep golden brown. Remove from the oven and allow to cool on the baking sheet for 4-5 minutes then move them to a cooling rack to finish cooling.
3. Serve and enjoy while warm or save til later! Best enjoyed the day you make them, but can be stored at room temperature for up to 4 days.
4. These do freeze beautifully, so do your future self a favor and make these a few days ahead of that holiday brunch and check it off your list of to-dos. Freeze rolls on a cooling rack set inside a baking tray until frozen, then place the frozen rolls in a freezer safe bag and return to the freezer. When you’re ready to enjoy, remove from the freezer and allow them to come to room temperature naturally and place on a serving platter to serve.