Cinnamon Pecan Sweet Rolls

Cinnamon Pecan Sweet Roll on a plate.

These non-traditional Cinnamon Pecan Sweet Rolls will rock your fall world. Filled with butter, brown sugar, cinnamon and pecans and drizzled with icing. Traditional Cinnamon Rolls typically do not have nuts in them but these rolls have toasted pecans in them which bring out a rich flavor and nice crunch. Drizzled on top is a cinnamon icing to pull all the flavors together. Growing up my grandfather taught me how to make cinnamon rolls and these would not disappoint point him. He always has taught me that less is more and everything in moderation. All-though these roles are huge, double the size of his, I feel the drizzle is a perfect ode to his “everything in moderation” way of baking things. So although these rolls are huge they aren’t overwhelmingly sweet. These are perfect warm out of the oven with a cup of coffee on a brisk fall day. Enjoy!

A tray of gooey cinnamon rolls.

CINNAMON PECAN SWEET ROLLS INGREDIENTS

  • Whole Milk: Warm but not hot. This is important to have the yeast bloom properly.
  • Active Dry Yeast: Make sure it’s fresh and smells like yeast before using.
  • Eggs: 2 large eggs at room temperature, this helps make sure everything combines well.
  • Unsalted Butter: Melted but not too hot, we don’t want to kill the yeast.
  • All-Purpose Flour: 4 cups to start, depending how the dough does not all the flour may be needed.
  • Salt: Tp balance out all the flavors.
  • Granulated Sugar: yeast needs sugar to feast off of to help it grow.
  • Pecans: Toasted Pecans are needed to bring out the rich nutty taste. Cook at 300 degree for 9 minutes, flip over and cook for another 5 minutes. Let cool then chop up for rolls.
  • Brown Sugar: Helps bring a rich flavor to the filling of these rolls.
  • Cinnamon: Pulls all the fall flavors together.
  • Powdered Sugar: Brings the perfect sweetness to the drizzle.
  • Vanilla: Add’s more flavor to the drizzle.

9 large gooey cinnamon pecan rolls.

SWEET ROLLS EQUIPMENT YOU”LL NEED

  • Dough hook and mixer will help make the kneading process go much quicker.
  • A rolling pin is needed to roll these out to perfection.
  • A half sheet pan with walls is the perfect size baking sheet for these rolls.

Freshly baked sweet rolls.

HOW TO STORE CINNAMON PECAN SWEET ROLLS

  • Store these in a sealed container for up to a week. These taste best when microwaved for 20 seconds before eating.
  • If you still have some left over after the week, seal them in a bag and put in freezer for up to a month.

A close up of sweet cinnamon rolls.

OTHER RECIPES YOU”LL LOVE

A serving of cinnamon pecan sweet rolls.

TIPS AND TRICKS

  • Room Temperature ingredients help to make sure the ingredients combine better. Read this great article to read more.
  • Make sure the milk isn’t too hot or else it will kill the yeast. If the yeast does not bloom and puff up then pour it all out and start over again. It is not worth it to continue to make the dough because it will not rise. If it doesn’t bloom again and the milk isn’t too hot then the yeast may have gone bad and it’s time to get a whole new pack at the store.
  • Storing yeast in a sealed container in the fridge works best, otherwise if it get’s too warm it will die. When this happens it won’t smell like yeast and will have almost like a play dough smell.
  • For the cinnamon drizzle start with less liquid than the recipe says. Stir in small amounts until you get a nice smooth consistency. If you put too much liquid in too quick it will be come chunky and the only way to fix it is to put more powdered sugar in.

A plate with a sweet roll on it and lots of cinnamon drizzle.

Cinnamon Pecan Rolls

These Cinnamon Pecan rolls have a rich, not too sweet, and crunchy flavor. Perfect for a fall morning with a cup of coffee.
Course Breakfast
Keyword Breakfast, Brunch, Sweet Rolls
Servings 9

Equipment

  • Kitchen Aid Mixer
  • Dough hook
  • Rolling Pin
  • Half Sheet Pan

Ingredients

Dough

  • 1 Cup Warm Milk
  • 3 3/4 tsp Active Dry Yeast
  • 2 lrge Eggs At Room Temperature
  • 1/3 Cup Unsalted Butter Melted
  • 4 1/2 Cups All-Purpose Flour
  • 1 tsp Salt
  • 1/2 Cup Granulated Sugar

Filling

  • 1/4 Cup Unsalted Softened butter
  • 1 Cup Brown Sugar
  • 2 tbsp Cinnamon
  • 1/2 Cup Chopped Toasted Pecans

Drizzle

  • 1 Cup Powdered Sugar
  • 1 tbsp Milk
  • 1 tsp Vanilla
  • 1/2 tsp Cinnamon

Instructions

Cinnamon Pecan Rolls

  • Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
  • Add eggs, butter, sugar and salt.
  • Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
  • Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
  • Preheat the oven for 375 degrees.
  • Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
  • While the dough rises make the filling. In a bowl mix together brown sugar, butter, and cinnamon. Set aside.
  • Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
  • Use a rubber spatula to smooth the cinnamon filling over the dough. Sprinkle toasted pecans over dough.
  • Starting on the long end roll the dough up tightly jelly roll style.
  • Cut into 9 slices. Place on a greased half sheet pan in rows of three.
  • Cover the pan and let rise for 20 minutes or until double in size.
  • Once rolls are risen bake at 375 degrees for 20 to 22 minutes.
  • While the rolls are cooling make the cinnamon drizzle.
  • In a bowl combine powdered sugar, vanilla, cinnamon and milk. Whisk together until combined without chunks.
  • Once rolls are cool drizzle with icing.
  • These cinnamon rolls will last for about one week sealed in a container. A quick zap for 20 seconds in the microwave bring them back to life.

Mini Cherry Scones

I love a good scone. I have found though that i rarely want a big scone to myself. I love creating small batch recipes for scones. This recipe makes 8 mini scones but you can double it to make 16. This is buttery with the perfect amount of sweetness. There are many options of things to put in the scones, I used dried cherries in these scones and it added the perfect amount of tartness to balance out the sweetness. This goes great with iced coffee, or tea!

Mini Cherry Scones

These mini cherry scones are perfect for dessert, breakfast or an afternoon pick me up! Their buttery, moist and the cherries add a nice tartness to balance out the sweetness.
Course Breakfast
Cuisine American
Keyword Breakfast, Brunch, Scones
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8

Equipment

  • Rolling Pin
  • Sheet Pan
  • Mixing bowl

Ingredients

  • 1 Cup All-Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1 1/4 tsp Baking Powder
  • 1/4 Cup Unsalted Butter Frozen
  • 1/4 Cup Buttermilk
  • 1 small Egg
  • 1 tsp Pure Vanilla Extract
  • 1/2 Cup Dried Cherries Plumped

Egg Wash

  • 2 tbsp Milk
  • 1 Egg Yolk

Instructions

  • Mix all dry ingredients into a bowl.
  • Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs.
  • Place mixture in freezer while mixing other ingredients.
  • *Cover 1/2 cup of dried cherries with warm water in a bowl or let sit over night in water in fridge.
  • Whisk together buttermilk, egg, and vanilla extract together. Mix in with dry ingredients. Mix in plumped cherries until well combined.
  • Preheat oven to 400 degrees.
  • Whisk milk and egg yolk together.
  • Brush egg wash on scones and sprinkle with some sugar. 
  • Put in the oven for 18-22 minutes on golden on top. Pull out and let cool for a few minutes before eating!

Notes

If you don’t have buttermilk. Pour regular milk in measuring cup then put a teaspoon of lemon juice or vinegar in with the milk. 
To plump the cherries put them in hot water for 10 minutes or in cold water in the fridge for 24 hours. Drain and use in scones. 
Sprinkle sugar on top scones before baking to add a little more sweetness to each bite.

Sweet Peach Cream Puffs

A mini Peach Cream puff.

I remember for my freshman year French class I had to make a baked good that was French and present it to the class. I decided to make Cream Puffs. They ended up turning out perfectly. My classmates, teacher, and family were all so impressed. Since then I have been addicted to making cream puffs. They are easy to make yet super impressive. The recipe I used for that class was only semi from scratch. I used cool whip and instant vanilla pudding to make the pastry cream but otherwise made the pastry(pate a choux) from scratch.

Since that first time making them I have experimented with a lot of different flavors and combinations. I now always make the pastry cream from scratch. I also love making a tart dough that I put on top of the choux before baking to give it a nice uniform look. This step isn’t necessary but does make them look really nice and have some extra texture.

The choux for the cream puffs can be piped out into circles on a baking sheet or spooned out. If you would like to make Eclairs you will simply pipe them out in small lines. The choux will bake nice and airy allowing you to pipe in pastry cream. I use this type of piping bag to make them perfect and to fill them.

The pastry cream in where I find you can make the most flavor changes. Like I did for this Peach Infused Cream Puff recipe. I simply boiled a bag of peach tea leaves with the cream. You can do this with other tea leaves, cinnamon sticks, vanilla beans, cardamon, the list goes on and on.

These Sweet Peach Cream Puffs are the perfect summer treat. Light, creamy and with the perfect subtle peach flavor!

The bottom of a filled cream puff.

Other Dessert Recipes you’ll love:

Brown Sugar Pouncake

Lemon Poppyseed Poundcake

Vegan Berry Cream Cake

Peach cream puff.

Some Tips for making these Cream Puffs quicker!

If you don’t have the time to make your own tart dough you can buy the refrigerated pre-made pie dough.

If you don’t have time to make the pastry cream you can make an easier version by making instant vanilla pudding and folding it in with whipped cream.

Using a cake decorating bag to pipe out the choux makes it quick, easy and create the same perfect puffs everytime!

Happy baking!

Sweet Peach Cream Puffs

I infused these with a peach flavored tea and it was a very subtle taste but perfect for cream puffs. Next time I think I might add pureed peach to give it a little more of the peach punch. This can also be infused with any other tea flavor the possibilities are endless.
Course Dessert
Cuisine French
Keyword Cream Puffs, Peach
Prep Time 3 hours 15 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings 20

Equipment

  • Sheet Pan
  • Piping bag and tip

Ingredients

Tart Dough

  • 6 tbsp Unsalted Butter Softened
  • 1/2 cup Confectioners' Sugar
  • 2 Egg yolks Large
  • 1/2 cup All-Purpose Flour
  • 1/4 tsp Salt
  • 2 tsp Heavy Cream

Pastry Cream

  • 2 cups Whole Milk
  • 1/2 cup Sugar
  • 2 Peach Tea Bags
  • 1 Pinch of Salt
  • 1/4 Cup Cornstarch
  • 2 tbsp Unsalted Butter Cut into 1/2- inch pieces

Pate a choux

  • 1/2 cup Unsalted Butter Cut into 1/2 inch pieces
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 1 1/4 cup All-Purpose Flour
  • 4 Eggs Large
  • 1 Egg White
  • 4 Egg Yolks Large

Instructions

Tart Dough

  • Put butter and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until combined, about 2 minutes. Add egg yolks, and mix until combined, about 1 minute. Add 3/4 cup flour, and mix just until flour is incorporated. Add remaining 3/4 cup flour, the salt, and cream; mix until just combined, about 1 minute.
  • Shape dough into a disk; wrap in plastic, and refrigerate 2 hours or overnight.

Pastry Cream

  • Bring milk, 1/4 cup sugar, 2 tea bags, and salt to a simmer in a medium saucepan over medium heat.
  • Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium bowl. Whisking, slowly pour about 1/2 cup of hot milk mixture into yolk mixture. Slowly add remaining milk mixture until incorporated. Pour mixture back into the saucepan, and cook over medium-high heat, whisking, until it begins to bubble in center and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove from heat; discard vanilla bean.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add butter; beat on medium speed until butter has melted and mixture has cooled, about 5 minutes. Cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours or up to 2 days. Just before using, beat on low-speed or whisk by hand until smooth.

Pate a Choux

  • Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low-speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.

Assembly

  • Line 3 large baking sheets with parchment paper or with nonstick baking mats, such as Silpats. Dip a 2-inch round cookie cutter in flour, and mark circles 2 inches apart on prepared sheets. Transfer pate a choux to a pastry bag fitted with a 5/8-inch plain tip and pipe puffs to fit in flour circles. Smooth peaks with a moistened finger, rounding tops to ensure even rising. Freeze pastry puffs on baking sheets until firm, about 30 minutes.
  • Meanwhile, sprinkle a clean work surface with 1/2 cup granulated sugar, and place tart dough on top of sugar, patting it into a round. Sprinkle another 1/2 cup sugar over dough, and roll to a scant 1/8-inch thick, coating both sides of dough with the sugar to keep it from sticking. Using a 1 1/2-inch cookie cutter, cut out 36 rounds, and place a round on top of each frozen puff. Return to freezer until firm, at least 15 minutes. Preheat oven to 375 degrees with racks in upper and lower thirds.
  • Bake puffs until pale golden brown all over, 25 to 30 minutes. Let cool completely on baking sheets on wire racks. Puffs can be stored in an airtight container at room temperature overnight.
  • Put heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Whisk the pastry cream to soften. Working in 2 batches, fold whipped cream into pastry cream. Transfer to a pastry bag fitted with a 1/2-inch plain tip. Insert tip into bottom of each puff, and fill. Cream puffs are best eaten within a few hours; refrigerate in an airtight container.

Notes

If you don’t have the time to make your own tart dough you can buy the refrigerated pre-made pie dough.
If you don’t have time to make the pastry cream you can make an easier version by making instant vanilla pudding and folding it in with whipped cream.
After piping the cream puffs onto a sheet pan you can freeze them and then bag them up for a later date. Good for up to 2 weeks in the freezer. 
 



A plate of cream puffs.

Chocolate Sweet Rolls

Chocolate sweet rolls are basically chocolate cinnamon rolls. They are the same concept but with the filling being powdered sugar, cocoa powder and chocolate chips. They are finished with a little sift of powdered sugar on top. These I have come to love more and more each day. The bakery I worked at when I was younger made these with a danish dough base but I have come to love them using a basic cinnamon roll dough recipe. It’s quicker to make and just as satisfying. This recipe makes 12 chocolate rolls.

Chocolate Devils

Dough:

1 Cup warm milk

3 3/4 tsp of active dry yeast

2 large eggs at room temperature

1/3 C salted butter melted but not super hot

4 1/2 cups flour

1 teaspoon salt

1/2 cup granulated sugar

Filling:

1/2 cup powdered sugar

1/3 cup cocoa powder

1/2 cup chocolate chips

Topping:

Powdered sugar

Instructions:

  1. Pour yeast into stand mixer bowl. Pour warm milk over and let sit for 10 minutes or until the yeast blooms.
  2. Add eggs, butter, sugar and salt.
  3. Add the 4 cups of flour and beat with beater blade. Beat until combined. Remove blade and attach the dough hook. Mix for about 5 minutes on medium speed, if it doesn’t form a ball add the last 1/2 cup of flour. The dough should be tacky but not sticky.
  4. Once dough is formed grease a clean bowl and put dough in and cover with dish towel.
  5. Place the bowl in a warm place. I like to turn the oven on and put the bowl right by the vent. Let it sit for 30 minutes or until doubled in size.
  6. Sprinkle counter top with flour, pour out dough and sprinkle with flour. Roll into 24×15″ rectangle.
  7. Sift powdered sugar so it covers all of the dough. Sift cocoa powder over the powdered sugar. Sprinkle chocolate chips so they are well spread across the whole rectangle of dough.
  8. Starting on the long end roll the dough up tightly jelly roll style rolling from both sides together to make spiraled devil horns.
  9. Cut into 12 slices. Place on two sheets pans with parchment paper.
  10. Cover the pan and let rise for 20 minutes or until double in size.
  11. Preheat the oven for 375 degrees.
  12. Once rolls are risen bake at 375 degrees for 25 to 28 minutes.
  13. Once the rolls are cooled. Sift powdered sugar over to lightly coat them.
  14. These rolls will last for about a week sealed in a container. A quick zap for 20 seconds in the microwave will bring them back to life.

Easy Vegan Pop tarts

I loved Pop tarts growing up and I love getting to recreate healthier options of my childhood favorites. The dough using vegan butter but can of course use regular butter as well. I like to put vodka is pie crust it gives it the best flaky texture but is not mandatory you can just add more non-dairy milk. The icing is still not healthy as it is made with lots of powdered sugar but with a naturally sweetened jam. That same jam will be in the center as well. This recipe makes about 8 pop tarts.

Easy Vegan Pop Tarts

Pie dough

Ingredients 

  • 1 1/2 cups of all-purpose flour, plus more for rolling
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/2 cup + 1 tablespoon vegan butter
  • 1/8 cup non-dairy milk
  • 1/8 cup vodka (or sub more non dairy milk)
  • Jam or jelly of choice

STRAWBERRY ICING

Ingredients 

  • 1/4 cup strawberry jam or jelly
  • 1/4 cup boiling water
  • 1 1/2 to 2 cups powdered sugar

  • Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  • Add the flour, sugar, salt to a bowl and mix. Cut the butter into the flour and use a fork to cut it until it’s a crumbly texture. Drizzle the milk and vodka across the flour mixture and use fork to combine. Mix until everything is combined and it can be formed into a ball. Do not over mix.
  • Roll dough out onto a floured surface. Roll out dough to be 1/8 inch thick. Cut into 16 rectangles. Place on parchment lined sheet pan. Spread 2 teaspoons jam in center of 8 pieces. Spread out so that there is a 1/4 inch space. Place other rectangles on top. Using a fork press down the edges.
  • Place in oven for 7 to 10 minutes or until golden. Remove and let sit on wire rack until cooled.
  • Prepare icing by pouring boiling water over jam/jelly in a bowl. Whisk until jam/jelly in liquid without chunks. Pour through a sifter into a clean bowl. Discard what is left in sifter. Mix in powdered sugar, add more as needed to make it thick and without chunks.
  • Spread icing on cooled pop tarts and enjoy!

Classic Strawberry and Chocolate Donuts

These Classic Strawberry and Chocolate Donuts are the perfect treat. These donuts are light airy and not too sweet.They are deep fried but don’t give off the heaviness that some fried foods do. The donut itself is not too sweet. It is perfectly paired with this sweet strawberry icing and a chocolate glaze. The process is very easy and no mixer or deep fryer needed. I used my hands to kneed the dough and simply a pot and oil and a meat thermometer to make sure the oil was at the right temperature. These doughnuts are easy to make and bring me back to the donuts I grew up eating.

OTHER BREAKFAST RECIPES YOU”LL LOVE:

Classic Strawberry and Chocolate Donuts

These Classic Strawberry and Chocolate Donuts are the perfect treat. These donuts are light airy and not too sweet.
Course Breakfast
Keyword Breakfast, Brunch, Donuts
Prep Time 1 hour
Cook Time 30 minutes
Servings 20

Equipment

  • Big Pot
  • Thermometer
  • Mixer and dough hook
  • Rolling Pin

Ingredients

Donuts

  • 1 1/4 Cup Whole Milk
  • 2 1/4 tsp Active Dry Yeast
  • 2 eggs
  • 8 tbsp Unsalted butter melted and cooled
  • 1/4 Cup Granulated Sugar
  • 1 tsp Salt
  • 2 3/4 Cup All-Purpose Flour Plus more for rolling
  • 2 qrts Canola Oil For frying

Strawberry Icing

  • 1/4 Cup Strawberry Jam or Jelly
  • 1/4 Cup Boiling Water
  • 1 1/2-2 Cups Powdered Sugar

Chocolate Glaze

  • 1/2 Cup Semi-Sweet Chocolate Chopped
  • 1/4 Cup Coconut Oil

Instructions

  • Heat milk until warm but not hot. In a large bowl combine with yeast, mix a little then let sit for 5 minutes until mixture is foamy.
  • Beat eggs, butter, sugar, and salt into the yeast mixture. Add half the flour and mix until combined. Then mix in the rest of the flour until dough pulls away from sides of bowl. Knead for a few minutes on a floured surface. Cover the inside of a large bowl with oil. Put dough in large bowl and cover with dish towel. Let rise for about and hour until it is double in size.
  • Turn dough out onto a well floured surface and roll out into 1/2 inch thickness. Use cookie cutters or glasses to cut doughnuts. Shot glasses work great as the center cut out. Place cut doughnuts on floured baking sheets with plenty of space in between. Cover with kitchen towels and let sit at room temperature for about 45 minutes or until doubled in size.
  • About 15 minutes before doughnuts are done rising, place pot with oil over medium heat. Get the oil to 375 degrees use a meat thermometer to make sure. Line cooling racks with paper towels.
  • Use a slotted spoon to put a few doughnuts in the pot. Let cook for around 45 seconds and then flip and cook until golden. Take out and let rest on paper towels before icing.
  • Prepare icing by pouring boiling water over jam/jelly in a bowl. Whisk until jam/jelly in liquid without chunks. Pour through a sifter into a clean bowl. Discard what is left in sifter. Mix in powdered sugar, add more as needed to make it thick and without chunks.
  • Melt chocolate and coconut oil for 30 seconds in a microwave safe bowl. Stir until melted.
  • Dip cooled doughnuts in chocolate glaze. Spread strawberry icing on top of doughnuts with knife.