Print

Pecan Pie Cinnamon Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 8 reviews

Indulge in the perfect fusion of classic cinnamon rolls and rich pecan pie flavors with these Pecan Pie Cinnamon Rolls. Soft, fluffy dough is rolled with a warm cinnamon-sugar pecan filling and topped with a luscious cream cheese icing and crunchy pecans for a decadent breakfast or dessert treat.

Ingredients

Dough Ingredients

  • 1 cup Milk (warmed to 110℉)
  • 2 packets Active dry yeast (14 grams or 4 1/2 tsp)
  • 2 Large eggs (lightly beaten)
  • 4 1/2 cups All-purpose flour
  • 1/4 cup Wholesome Organic Fair Trade Cane Sugar
  • 1 tsp Salt
  • 10 TBSP Unsalted butter (room temperature and cubed)

Pecan Pie Filling

  • 1/2 cup Unsalted butter (room temperature)
  • 3/4 cup Wholesome Organic Fair Trade Dark Brown Sugar
  • 1 TBSP Ground cinnamon
  • 1/2 cup Heavy cream
  • 1 1/2 cups Chopped pecans

Cinnamon Pecan Filling

  • 1/2 cup Unsalted butter (room temperature)
  • 3/4 cup Wholesome Organic Fair Trade Dark Brown Sugar
  • 1 tsp Ground cinnamon
  • 1 1/2 cups Chopped pecans (divided between pecan pie filling and for decoration)

Topping and Icing

  • 4 oz Cream cheese (room temperature)
  • 4 TBSP Unsalted butter (room temperature)
  • 1 cup Wholesome Organic Fair Trade Powdered Confectioners Sugar (sifted)
  • 1 tsp Pure vanilla extract
  • 1 TBSP Milk
  • Chopped pecans (for decoration on top)
  • 1/2 cup Heavy cream (to pour over rolls before baking)

Instructions

  1. Activate Yeast: Heat the milk to 110℉ and sprinkle both packets of active dry yeast over it. Let it sit undisturbed for 10 minutes until foamy and activated.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cane sugar, and salt. Add cubed butter and use a pastry cutter or your hands to incorporate butter until pea-sized pieces remain.
  3. Add Wet Ingredients and Mix Dough: Pour the yeast-milk mixture and lightly beaten eggs into the dry ingredients. Using a stand mixer fitted with a dough hook, mix on low speed until just combined, then increase to medium speed and knead the dough for 5 minutes until smooth and elastic.
  4. First Rise: Preheat the oven to 200℉, then turn it off. Cover the dough bowl with a kitchen towel and place it inside the warm oven with the door cracked open. Let the dough rise for 1 hour or cover and refrigerate overnight for a slow rise.
  5. Prepare Pecan Pie Filling: In a saucepan over medium heat, melt butter. Stir in dark brown sugar, cinnamon, heavy cream, and chopped pecans. Cook until mixture bubbles and thickens slightly, about 4-5 minutes. Transfer to a bowl and chill in the fridge.
  6. Make Cinnamon Pecan Filling: In a small bowl, beat softened butter on high speed until fluffy. Add brown sugar and cinnamon and continue beating until smooth and creamy.
  7. Roll Out Dough: On a lightly floured surface, roll dough into a large rectangle about 1/4-inch thick using a rolling pin.
  8. Spread Fillings: Evenly spread the cinnamon pecan filling over the dough using an offset spatula, then spread the chilled pecan pie filling on top.
  9. Form Rolls: Starting from the short edge, carefully roll the dough into a tight log.
  10. Cut Rolls: Trim uneven ends using a serrated knife or unflavored dental floss. Slice the log into 9 equal rolls.
  11. Second Rise: Spray a 9×13-inch casserole dish with nonstick spray. Arrange the rolls evenly in the dish, cover with a towel, and let rise for 20 minutes. Once risen, pour 1/2 cup heavy cream evenly over the rolls.
  12. Bake: Preheat the oven to 375℉ and bake the rolls for 27-29 minutes until golden brown on top.
  13. Prepare Cream Cheese Icing: Using a hand mixer, beat softened cream cheese and butter on high speed for 2 minutes until smooth and creamy. Add sifted powdered sugar, vanilla extract, and milk, mixing until smooth.
  14. Ice and Decorate: Spread the cream cheese icing generously over warm rolls and garnish with chopped pecans.

Notes

  • To make dough by hand, mix wet ingredients into dry and knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
  • Ensure the milk temperature is precisely 110℉ to properly activate the yeast without killing it.
  • Chilling the pecan pie filling helps it firm up and makes spreading easier.
  • If you prefer, the rolls can be stored refrigerated after the second rise and baked fresh in the morning; just increase the baking time by a few minutes.
  • Use unflavored dental floss to cut rolls cleanly without squashing.

Find it online: https://lauracooks.com/pecan-pie-cinnamon-rolls-recipe/