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.

This recipe creates scrumptious Cinnamon Pecan Rolls, perfectly marrying the warmth of cinnamon and the rich, nutty crunch of pecans, all crowned with a velvety cream cheese frosting. The dough is a harmonious mix of all-purpose and whole wheat flours, leavened with dry yeast and enriched with a blend of warm milk, sugar, salt, eggs, melted butter, vanilla, and a hint of orange zest. This combination yields a dough that’s both flavorful and tender. Once kneaded to silky smoothness, it rises until it doubles in size. The heart of these rolls is the filling: a blend of softened butter, brown sugar, cinnamon, and pecans. Rolled, sliced, and arranged in a pan, these pieces rise once more before baking to a golden hue. Meanwhile, a creamy frosting of cream cheese, butter, powdered sugar, vanilla, and milk is prepared. Fresh from the oven, the rolls are lavishly frosted, sprinkled with pecans and a dash of sea salt, creating a delightful medley of sweet, spicy, and salty flavors with a plush texture. Ideal for a special breakfast or as a decadent dessert, these cinnamon rolls are a treat that tantalizes the senses.

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

  • 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.

Make the Filling

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

Shape the Rolls

  • 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

  • Preheat your oven to 350°F (175°C).
  • Bake the cinnamon rolls for about 25-30 minutes, or until they are lightly golden brown.

Make the Icing

  • 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.

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.