Pennsylvania Dutch Pecan Spirals

Pennsylvania Dutch Pecan Spirals Recipe

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Melissa Snow


These are easy to make.


★★★★★ 1 vote

2 dozen large rolls
9 Hr 15 Min
20 Min


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  • 2 pkg
    active dry yeast
  • 1/2 c
    warm water 105 to 115 degrees
  • 1 Tbsp
    granulated sugar
  • 1 1/2 tsp
  • 1 c
    milk, scalded, cooled to lukewarm
  • 5 c
    egg yolks
  • 3/4 c
    granulated sugar
  • 1/2 c
    butter or margarine, melted
  • 4 c
    all-purpose flour
  • 1 c
    pecans, chopped
  • GLAZE:

  • 1 c
    powdered sugar
  • 1 Tbsp
    melted butter or margarine
  • 2
    to 3 tbsp hot coffee

How to Make Pennsylvania Dutch Pecan Spirals


  1. Stir milk, egg yolks, 1/4 C of the sugar, butter, flour in a bowl. Beat until smooth. Cover and refrigerate overnight.
  2. Sprinkle the work surface with remaining 1/2 C sugar and the pecans. Turn dough onto the mixture. Pat dough out to make 20 inch square. Turn dough over, pressing the sugar and pecans onto both sides of the dough.
  3. Roll dough up like a jellyroll. Be sure to work all the sugar and the nuts onto the dough. Cut roll into 24 slices.
  4. Butter a 13x9 baking pan. Place the slices on pan and let rise for 1 hour until doubled.
  5. Bake at 375 degrees for 20 to 25 minutes until golden.
  6. Mix the powdered sugar, butter, and coffee to make a glaze. Drizzle the glaze over the baked spirals. Serve warm.
  7. Per Serving:
    Calories 205
    Protein 3.6 g
    Fat 9.4 g
    Carbs 27.4
    Sodium 198 mg

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About Pennsylvania Dutch Pecan Spirals

Course/Dish: Sweet Breads, Other Breads

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