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

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

Preparation

  • Warm the milk to about 110°F so it’s warm but not hot to the touch.
  • Zest the orange and bring eggs and butter to room temperature.
  • Lightly grease a large mixing bowl and a 9 × 13-inch baking dish.
  • Preheat the oven to 350°F (175°C) when ready to bake.

Dough

  • Dissolve the yeast in the warm milk and let sit 5–10 minutes until foamy.
  • Add the sugar, melted butter, eggs, flour, salt, vanilla, and orange zest.
  • Mix until a shaggy dough forms.
  • Knead on a floured surface or with a dough hook for 5–7 minutes until smooth and elastic.
  • Transfer to the greased bowl, cover, and let rise in a warm place for 60–90 minutes, until doubled in size.

Filling

  • In a bowl, mix the softened butter, brown sugar, cinnamon, and chopped pecans until evenly combined.
  • Set aside at room temperature so it stays spreadable.

Shaping

  • Punch down the risen dough and roll into a large rectangle about ¼-inch thick.
  • Spread the filling evenly over the surface, leaving a small border around the edges.
  • Roll tightly into a log from the long side.
  • Slice into even rolls and place cut-side up in the prepared baking dish.
  • Cover loosely and let rise again for 25–30 minutes, until puffy.

Baking

  • Bake uncovered at 350°F for 25–30 minutes, until golden brown on top and cooked through the center.
  • Remove from the oven and let cool slightly for 5–10 minutes before frosting.

Frosting

  • Beat the cream cheese and butter until smooth and fluffy.
  • Mix in powdered sugar and vanilla until creamy.
  • Add a splash of milk or cream as needed to reach a spreadable consistency.

Serving

  • Spread frosting over the warm rolls so it melts slightly into the swirls.
  • Sprinkle with chopped pecans and a light pinch of coarse sea salt.
  • Serve warm for the softest, gooey texture.