Toast pecans at 350°F for 8–10 minutes—deepens flavor!
Let dough rise in a warm spot—oven with light on works great.
Roll dough evenly—aim for a 16×12-inch rectangle.
Step-by-Step Instructions (Simple, Rustic, Worth the Wait)
1. Make the Dough
In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–10 minutes until frothy.
Beat in egg and softened butter.
Gradually add 3½ cups flour and salt, mixing until a soft dough forms.
Knead 5–7 minutes (by hand or mixer) until smooth and elastic. Add more flour if too sticky.
2. First Rise
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place 1–1.5 hours, until doubled.
3. Make the Filling
In a bowl, mix butter, brown sugar, cinnamon, salt, and toasted pecans until crumbly.
4. Shape the Logs
Roll dough into a 16×12-inch rectangle on a floured surface.
Spread filling evenly, leaving a ½-inch border.
Starting at the long side, roll tightly into a log.
Cut into 12–16 even slices (about 1–1.5 inches thick).
5. Second Rise & Bake
Place logs cut-side up on parchment-lined baking sheets, spaced 2 inches apart.
Cover and let rise 30–45 minutes until puffy.
Brush with egg wash; sprinkle with coarse sugar (optional).
Bake at 375°F (190°C) for 18–22 minutes, until golden brown.
6. Cool Slightly & Serve
Let cool 10–15 minutes on a wire rack.
Serve warm—they’re at their flakiest and most fragrant!
Serving & Storage Tips
Best enjoyed the same day—especially warm from the oven.
Store in an airtight container at room temp for up to 2 days.
Reheat gently in a 300°F oven for 5–8 minutes to restore crispness.
Freeze unbaked logs: Freeze shaped logs on a tray, then bag. Bake from frozen (+5 mins).
Frequently Asked Questions
Q: Can I use store-bought dough?
A: Yes! Use two tubes of refrigerated crescent roll dough (press seams together), spread filling, roll, and slice. Bake at 375°F for 15–18 mins.
Q: My logs unraveled—what happened?
A: Likely rolled too loosely or cut with a dull knife. Use a sharp serrated knife and roll snugly.
Q: Can I make these gluten-free?
A: With a good GF yeast dough (like gfJules or King Arthur blend), yes—but texture will differ.
Q: Why “logs”?
A: The name comes from their rustic, cylindrical shape—like little firewood logs!
A Pastry Full of Heritage
Old-Fashioned Pecan Logs aren’t just breakfast—they’re a taste of Southern generosity, often baked for neighbors, church suppers, or Sunday mornings around the table. They remind us that the best treats aren’t flashy—they’re made with time, care, and the nuts from the backyard tree.
So warm that milk, toast those pecans, and let your kitchen fill with the scent of cinnamon and butter. Because some traditions aren’t meant to be rushed—they’re meant to be shared, slice by slice.
Did your grandmother make these for holidays or just because?
Share your memory in the comments! And if this recipe brought back a wave of nostalgia—or introduced you to a new favorite—pass it on to someone who believes in the magic of old-fashioned, nut-studded joy.
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