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Sticky Pecan Challah Cinnamon Rolls

Sticky Pecan Challah Cinnamon Rolls
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Sticky Pecan Challah Cinnamon Rolls

Sticky Pecan Challah Cinnamon Rolls

Easy to make, this sweet and sticky treat is something everyone will love. Reserve some of your challah dough and you have yourself an incredible dessert with these sticky pecan challah cinnamon rolls.

Yields12 Servings
Prep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

Ingredients

 3 lb challah dough
Filling
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp cinnamon
 1 cup brown sugar
 ⅓ cup granulated sugar
 2 tbsp honey
 2 cups pecan halves
 1 tsp kosher or sea salt
 1 cup chopped chocolate or chocolate chips
 1 egg, whisked

Directions

1

Line a baking sheet with parchment paper. Preheat oven to 350°F.

2

Stir together cinnamon, brown sugar, honey, pecans and salt.

3

Roll challah dough into a 11x17 inch rectangle. Brush evoo over dough. Spread filling on dough, leaving a 1 inch border. Roll lengthwise and pinch to close.

4

Using a piece of thread or plain (not flavored) dental floss, cut ½ thick rounds (place thread under dough and criss-cross ends of the thread to neatly cut and not squish dough.

5

Place a teaspoon of chocolate in the center of each round. Brush dough with additional egg.

6

Transfer to parchment lined baking sheet. cover and allow to rise 30 minutes.

7

Bake for 15-20 minutes or until golden brown.

Ingredients

 3 lb challah dough
Filling
 2 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp cinnamon
 1 cup brown sugar
 ⅓ cup granulated sugar
 2 tbsp honey
 2 cups pecan halves
 1 tsp kosher or sea salt
 1 cup chopped chocolate or chocolate chips
 1 egg, whisked

Directions

1

Line a baking sheet with parchment paper. Preheat oven to 350°F.

2

Stir together cinnamon, brown sugar, honey, pecans and salt.

3

Roll challah dough into a 11x17 inch rectangle. Brush evoo over dough. Spread filling on dough, leaving a 1 inch border. Roll lengthwise and pinch to close.

4

Using a piece of thread or plain (not flavored) dental floss, cut ½ thick rounds (place thread under dough and criss-cross ends of the thread to neatly cut and not squish dough.

5

Place a teaspoon of chocolate in the center of each round. Brush dough with additional egg.

6

Transfer to parchment lined baking sheet. cover and allow to rise 30 minutes.

7

Bake for 15-20 minutes or until golden brown.

Sticky Pecan Challah Cinnamon Rolls

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