November 27, 2023

Pecan Cinnamon Rolls

These Pecan Cinnamon Rolls are soft and fluffy with the perfect combination of finely chopped pecans and cinnamon. They're topped with a super simple vanilla glaze and more pecans so there's a crunch with every bite.



Pecan Cinnamon Rolls

  • Author: Marisa Bakes
  • Prep Time: 1 hour and 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 8 servings
  • Category: Breakfast



  • 227 grams (1 cup) milk
  • 1 package (2 ¼ tsp) rapid rise yeast
  • 510 grams (4 ¼ cups) flour, plus more for rolling
  • 53 grams (¼ cup) packed light brown sugar
  • 1 tsp salt
  • 56 grams (4 tbsp) unsalted butter, melted
  • 1 egg


  • 213 grams (1 cup) packed light brown sugar
  • 1 tbsp cinnamon
  • 85 grams (¾ cup) finely chopped pecans, plus more for topping
  • 28 grams (2 tbsp) unsalted butter, melted


  • 85 grams (¾ cup) powdered sugar
  • 15 grams (1 tbsp) milk


Pecan Cinnamon Rolls

  1. Warm milk in a small bowl, sprinkle yeast on top, and whisk together. Set aside for 10 minutes until it starts to look foamy. If the mixture does not foam, start over with a new packet of yeast.
  2. Whisk the flour, brown sugar, and salt together in a large stand mixer bowl.
  3. In a stand mixer fitted with a paddle attachment, slowly add the yeast mixture to the flour mixture, followed by the melted butter and egg.
  4. Scrape down the sides of the bowl as needed and mix until the dough starts to stick together and pull away from the sides of the bowl. You may need to add a little more flour at this point, depending on the consistency of your pumpkin puree.
  5. Once dough starts to stick to the paddle, switch out the paddle for the hook attachment and mix on low for 4-5 minutes.
  6. Coat a large bowl with cooking spray or vegetable oil. Shape the dough into a ball and gently place in bowl, flipping the dough over to coat the top of it as well. Cover bowl with plastic wrap and let dough rise for about one hour, until it has doubled in size.
  7. Once the dough has risen for about 45 minutes, coat a 9 inch round pan with cooking spray and lined the bottom with a parchment round.
  8. To prepare the filling, whisk the brown sugar, cinnamon, and finely chopped pecans in a small bowl.
  9. On a lightly floured surface, roll the dough into a flat rectangle that’s about 10 x 12 inches. Using a pastry brush, carefully coat the top of the dough with melted butter, except for an inch border on one of the long sides as this will need to be left untouched to help them seal.
  10. Spoon cinnamon sugar onto dough and spread around evenly, except for that same inch border at the top.
  11. Use a sharp knife, pizza cutter, or dough cutter to cut the dough into 8 strips. With the long side of the dough closest to you, carefully roll up each strip into a tight spiral, using that bare end of the dough to help seal it closed. Repeat this process with all other rolls and arrange them neatly in the pan.
  12. Cover the rolls in plastic wrap and let them rise for 30 minutes. While the rolls rise, preheat oven to 350º F and remove cream cheese from the fridge for it to soften.
  13. Once rolls have risen, bake them for 30-35 minutes.
  14. Let rolls cool for 10 minutes and then carefully run a knife along the side of the pan. Gently flip the cinnamon rolls out onto a cooling rack.


  1. Once the rolls are starting to cool, sift the powdered sugar into a bowl and add milk.
  2. Mix on low until combined, scraping down the sides of the bowl as needed.
  3. Drizzle over the rolls with a spoon or by using an piping bag. Top with more chopped pecans.
  4. Enjoy!


  • Rolls are best served fresh. Leftovers can be placed in an airtight container and stored in the fridge for several days. Rolls can be reheated slightly in the microwave or oven.
  • I recommend only frosting the rolls as you eat them. If you have leftover rolls, keep the rest of the icing in an airtight container in the fridge and add to the rolls once you heat them up as leftovers.
  • I like to cut the dough into strips and roll each strip individually as I find this often makes a neater looking roll, but you can also roll the dough into a log and use a serrated knife or unflavored piece of floss to slice them.

Keywords: pecan, cinnamon, cinnamon rolls, breakfast

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