Cinnamon Pecan Rolls

This cinnamon roll recipe is a perfect blend of sweet, cinnamon-spiced filling and fluffy dough, topped with creamy frosting and pecans for a deliciously indulgent treat.

These Cinnamon Pecan Rolls are a delightful treat, combining the warmth of cinnamon, the crunch of pecans, and a creamy layer of velvety cream cheese frosting. The dough, made from a blend of all-purpose and whole wheat flours, is enriched with warm milk, butter, eggs, vanilla, and a hint of orange zest, yielding a tender, flavorful base. Filled with a buttery cinnamon-pecan mixture, baked until golden, and topped with a creamy frosting, these rolls are perfect for a special breakfast or dessert, offering a balance of sweet, spicy, and salty flavors.

Servings

12

Prep Time

2.5 hours (including dough rising)

Bake Time

25-30 minutes

Total Time

3 hours

Ingredients

For the Dough

  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 ¼ cups active dry yeast
  • 1 cup whole milk warmed to 110 degrees
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 1/3 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 zested orange peel

For the Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 2 tablespoon ground cinnamon
  • 1 cup chopped pecans

For the Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoon milk or cream (as needed for consistency)

For the Topping

  • 1/2 cup chopped pecans
  • Coarse sea salt

Instructions

Dough Preparation

Dissolve yeast in warm milk in a large bowl. Add sugar, melted butter, eggs, flour, and salt. Mix well. Knead on a floured surface for 5 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.

Make the Filling

Mix softened butter, brown sugar, cinnamon, and chopped pecans in a small bowl.

Shape the Rolls

Roll dough into a 14×9 inch rectangle. Spread filling evenly over the dough. Roll up tightly and cut into 12 rolls. Place rolls in a greased 9×13 inch pan, cover, and let rise for 30 minutes.

Bake

Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.

Make the Icing

Beat together butter, powdered sugar, cream cheese, vanilla, and salt until fluffy. Spread icing on warm rolls. Sprinkle with 1/2 cup chopped pecans and coarse sea salt.

Heat milk to 110 degrees.

In a large bowl, dissolve the yeast in the warm milk

Add sugar, melted butter, eggs, flour, and salt. Mix until well incorporated.

Knead the dough on a lightly floured surface for about 5 minutes, until it forms a smooth, elastic ball.

Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.

In a small bowl, combine the softened butter, brown sugar, cinnamon, and chopped pecans.

Roll the dough out on a lightly floured surface, forming a 14×9 inch rectangle

Spread the filling mixture evenly on top.

Roll up the dough tightly, and cut into 12 equal-sized rolls.

Place the rolls in a lightly greased 9×13 inch baking pan. Cover and let them rise for 30 minutes

Bake the cinnamon rolls for about 25-30 minutes, or until they are lightly golden brown.

While the rolls are baking, beat together butter, powdered sugar, cream cheese, vanilla extract, and salt. Whip until fluffy.

Once the rolls are done, spread generously with icing while they are still warm.

Sprinkle 1/2 cup of chopped pecans and course sea salt over the top.