I have been wanting a healthier, but still very tasty pecan roll. I looked high and low on pinterest for a recipe that would work, the only problem is if you find a healthy one you have to sacrifice something that makes a pecan roll just pure delicious, and I was not willing to do that. So instead I found a recipe I liked, and figured I would just change it to a miniature pecan roll. So this recipe is not all that healthy, but if you only eat two (not six…I don’t know who would do a thing like that, okay they were staring at me, and they looked irresistible. I’m kind of sorry.) you only get a few of the calories, but you get all the wonderful flavor and texture of a pecan roll. That’s exactly what I need in my life, mini desserts (not many…mini).
This recipe only takes 45 minutes from start to finish. (If your taking pictures of each step, and cleaning your hands to keep the camera clean, it’s possible it can take up to an hour and 30 minutes.) The secret to making pecan rolls in 45 minutes is not using yeast, instead use baking powder and baking soda. The combination works for making the bread rise. It’s more like a biscuit mix, but it works perfect for these mini pecan rolls, and you don’t have to wait hours before you can devour them.
Whisk together butter, brown sugar, and salt until smooth. **( I use Himalayan Salt, my own personal preference, feel free to use table salt, in all honesty it will probably taste the same.)
It’s pretty much smooth now. Next, add the chopped pecans, and mix in with a silicone spatula or spoon.
Look at that deliciousness. Oh yum. (I might have had a couple taste tests at this point.)
Grease the muffin tins with cooking spray. Place about a teaspoon in a half of the mixture in each mini muffin tin. Whatever is left over just evenly place in the muffin tins. Set this pan aside.
To make the dough, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl whisk together buttermilk and butter. (I do not keep buttermilk on hand, but I do keep powdered buttermilk. I whisk together the buttermilk and water until combined, no big lumps, and then I whisk the butter in.)
Combine the wet mixture into the dry mixture. I mix it with my silicone spatula, until it’s combined and looks like biscuit dough.
There we go…biscuit dough! (At this point the dough is tasty as well…I do a lot of taste testing throughout, it encourages me to keep going.)
Knead the dough for about a minute with the dough hook, just until smooth.
Lightly flour the surface, and place the dough on there. (I like to play in my flour. Feel free to do the same.)
Roll out the dough until it’s about 4-6 inches wide (5 would be a great number) and really long in length lol.
Combine brown sugar and cinnamon. (For future reference I will probably double the brown sugar and cinnamon, it was pretty thin, and I like mine thicker, once again personal preference. Recipe below has been doubled.)
Spread softened butter over dough, and then sprinkle the brown sugar and cinnamon evenly.
Roll it all into a nice long log starting from the long side, and then cut into one inch pieces.
Now grab your pan that we set aside and add the dough on top, placing them in cut side down. That way when you look at them you can see the swirl of the cinnamon, butter, and brown sugar mixture.
Bake them in the oven until lightly golden brown, just look at those beauties.
Now here is the tricky part, getting them out of the pan. Get a cookie sheet and place parchment on it. Place it on top of the pecan rolls, and carefully, without burning yourself, flip the pecan rolls on top of the parchment covered cookie sheet. You may have to shake the pan a little bit to get all the rolls out.
Any rolls that are flipped over or laying on their side, fix them. Also any of that delicious topping that is still in the pan, scoop it out with a spoon and place on top of the pecan rolls. And there you have delicious Mini Pecan Rolls!
I’m holding this to show you how very little these are, it’s why you can eat more than one and not feel guilty. So worth it! YUM!