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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.