Pecan Pie Brioche Rolls
These pecan pie brioche rolls are soft, buttery, fluffy, and filled with a rich pecan pie filling that gets chilled into a bark-style layer before baking. The dough is tender and golden, the filling is caramel-y and nutty, and each roll gets finished with a toasted pecan and a piece of pecan pie bark on top.
They’re cozy, bakery-style, and so good warm or cold.
Highlights
Brioche Dough
Ingredients
570 g bread flour
105 g granulated sugar
1 tsp salt
7 g active dry yeast
258 ml warm milk, not hot
2 large eggs
105 g unsalted butter, room temperature
2 tbsp honey
Pecan Pie Filling Bark
Ingredients
1 egg yolk
30 g brown sugar
30 g granulated sugar
30 g unsalted butter
1 tbsp honey
65 ml evaporated milk
105 g pecans, chopped
1 tsp vanilla extract
¼ tsp kosher salt
155 g dark chocolate, melted, for topping the bark
Make the Pecan Pie Filling Bark
In a medium saucepan, combine the egg yolk, brown sugar, granulated sugar, and evaporated milk.
Whisk together, then add the butter.
Place over medium heat and stir every 2–3 minutes.
Once the butter has melted, stir more frequently until the mixture comes to a simmer.
Once it begins to bubble, whisk constantly for 4–5 minutes, until thickened.
Remove from heat and stir in the vanilla, salt, honey and chopped pecans.
Transfer the pecan filling to a parchment-lined baking sheet and spread into a thin layer.
Chill in the freezer for 1 hour, or until firm.
Spread the melted dark chocolate over the chilled pecan layer.
Return to the freezer until fully set and the bark peels cleanly off the parchment.
Chop into pieces and keep chilled until ready to use.
Make the Brioche Dough
Warm the milk until it is warm, not hot. Add a spoonful of the sugar and the yeast. Stir and let sit until foamy, about 5–10 minutes.
In the bowl of a stand mixer, combine the bread flour, remaining sugar, and salt.
Add the eggs, honey, and yeast mixture.
Knead with the dough hook until a rough dough forms.
Add the butter a little at a time, letting each piece work into the dough before adding more.
Continue kneading for 8–10 minutes, until the dough is smooth, elastic, glossy, and pulling away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover, and let rise for 2–3 hours, or until almost doubled in size.
Shape the Rolls
Once risen, turn the dough out onto a clean surface.
Roll into a large rectangle.
Scatter chopped pecan pie bark over the dough, saving some larger pieces for topping after baking.
Roll the dough up tightly into a log.
Slice into 10–12 rolls.
Place the rolls into a lined or greased baking dish, leaving a little room between each one.
Cover and let rise again for 1–2 hours, or until puffy.
Bake
Preheat oven to 350°F.
Bake the rolls for 28–35 minutes, or until deeply golden and baked through.
Remove from the oven and let cool slightly.
Top each roll with a toasted pecan and a piece of pecan pie bark.
Enjoy warm or cold.
Notes
Keep the pecan pie bark chilled until you’re ready to use it so it stays firm and easy to chop.
These are best slightly warm, when the brioche is soft and the chocolate-pecan filling gets a little melty. Store leftovers in an airtight container and warm gently before serving if desired.
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Download the Fantastic Pastry Cookies Ebook Here
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Pecan Pie Brioche Rolls
These pecan pie brioche rolls are soft, buttery, fluffy, and filled with a rich pecan pie filling that gets chilled into a bark-style layer before baking. The dough is tender and golden, the filling is caramel-y and nutty, and each roll gets finished with a toasted pecan and a piece of pecan pie bark on top.
Ingredients
- 570 g bread flour
- 105 g granulated sugar
- 1 tsp salt
- 7 g active dry yeast
- 258 ml warm milk, not hot
- 2 large eggs
- 105 g unsalted butter, room temperature
- 1 egg yolk
- 35 g brown sugar
- 35 g granulated sugar
- 35 g unsalted butter
- 65 ml evaporated milk
- 105 g pecans, chopped
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- 155 g dark chocolate, melted, for topping the bark
Instructions
- In a medium saucepan, combine the egg yolk, brown sugar, granulated sugar, and evaporated milk.
- Whisk together, then add the butter.
- Place over medium heat and stir every 2–3 minutes.
- Once the butter has melted, stir more frequently until the mixture comes to a simmer.
- Once it begins to bubble, whisk constantly for 4–5 minutes, until thickened.
- Remove from heat and stir in the vanilla, salt, and chopped pecans.
- Transfer the pecan filling to a parchment-lined baking sheet and spread into a thin layer.
- Chill in the freezer for 1 hour, or until firm.
- Spread the melted dark chocolate over the chilled pecan layer.
- Return to the freezer until fully set and the bark peels cleanly off the parchment.
- Chop into pieces and keep chilled until ready to use.
- Warm the milk until it is warm, not hot. Add a spoonful of the sugar and the yeast. Stir and let sit until foamy, about 5–10 minutes.
- In the bowl of a stand mixer, combine the bread flour, remaining sugar, and salt.
- Add the eggs and yeast mixture.
- Knead with the dough hook until a rough dough forms.
- Add the butter a little at a time, letting each piece work into the dough before adding more.
- Continue kneading for 8–10 minutes, until the dough is smooth, elastic, glossy, and pulling away from the sides of the bowl.
- Transfer the dough to a lightly greased bowl, cover, and let rise for 2–3 hours, or until almost doubled in size.
- Once risen, turn the dough out onto a clean surface.
- Roll into a large rectangle.
- Scatter chopped pecan pie bark over the dough, saving some larger pieces for topping after baking.
- Roll the dough up tightly into a log.
- Slice into 10–12 rolls.
- Place the rolls into a lined or greased baking dish, leaving a little room between each one.
- Cover and let rise again for 1–2 hours, or until puffy.
- Preheat oven to 350°F.
- Bake the rolls for 28–35 minutes, or until deeply golden and baked through.
- Remove from the oven and let cool slightly.
- Top each roll with a toasted pecan and a piece of pecan pie bark.
- Enjoy warm or cold.
Notes
Keep the pecan pie bark chilled until you’re ready to use it so it stays firm and easy to chop.
These are best slightly warm, when the brioche is soft and the chocolate-pecan filling gets a little melty. Store leftovers in an airtight container and warm gently before serving if desired.
