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!
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.
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.
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.
OTHER RECIPES YOU”LL LOVE
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.
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.
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.
