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

Preparing the Dough

  • In a large mixing bowl, combine 1 cup whole milk warmed to 110°F with 2¼ teaspoons active dry yeast (note: this is the standard amount for proper rise), a pinch of the ½ cup granulated sugar, and let it sit for about 5–10 minutes until foamy.
  • Once activated, whisk in the remaining granulated sugar, 2 room-temperature eggs, ⅓ cup melted unsalted butter, 1 teaspoon vanilla extract, and the zest of 1 orange peel.
  • Add 1 teaspoon salt, then gradually mix in 2 cups all-purpose flour and 2 cups whole wheat flour, stirring until a soft dough forms.
  • Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
  • Place it in a lightly greased bowl, cover, and let it rise in a warm place for about 1–1½ hours, or until doubled in size.

Preparing the Filling

  • In a bowl, mix together ½ cup softened unsalted butter, 1 cup packed brown sugar, and 2 tablespoons ground cinnamon until it forms a spreadable paste.
  • Stir in 1 cup chopped pecans so they are evenly distributed throughout the filling.

Shaping the Rolls

  • Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about ¼-inch thick.
  • Spread the filling evenly over the dough, reaching all edges.
  • Starting from the long side, tightly roll the dough into a log.
  • Slice into even rolls (about 1–1½ inches thick) and place them into a greased baking dish, leaving a little space between each.
  • Cover and let them rise again for about 30–45 minutes until puffy.

Baking

  • Preheat your oven to 350°F. Bake the rolls for 20–25 minutes, or until golden brown and cooked through.
  • Remove from the oven and allow them to cool slightly while you prepare the frosting.

Making the Frosting

  • In a bowl, beat together 4 ounces softened cream cheese and ¼ cup softened unsalted butter until smooth.
  • Add 1½ cups powdered sugar and ½ teaspoon vanilla extract, mixing until creamy.
  • Stir in 1–2 tablespoons milk or cream as needed to reach a soft, spreadable consistency.

Finishing and Serving

  • Spread the frosting over the warm rolls so it melts slightly into the swirls.
  • Sprinkle with ½ cup chopped pecans and a light pinch of coarse sea salt to balance the sweetness.
  • Serve warm for the best soft texture and rich flavor.

© Copyright 2025 - Cooking Chris All Rights Reserved
Gingerbread Bundt CakeHerbed Chuck Roast with Vegetables and Buttered Noodles