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.