Yield: 12 Cinnamon Rolls
Pecan Pie Cinnamon Rolls
These soft, moist, melt-in-your-mouth Pecan Pie Cinnamon Rolls are stuffed with sweet pecan filling for a cozy crunch, and baked to a lovely golden brown.
Ingredients
Dough:
- 1 ½ cup whole warm milk
- ¼ cup warm water
- ½ cup granulated sugar, divided
- 1 tablespoons active dry yeast
- 4 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 7 cup all purpose flour
- 1 teaspoon salt
- ¾ cup + 3 tablespoons salted butter
Filling:
- 2 eggs + 2 yolks
- 1 ⅓ cup brown sugar
- 4 tablespoons granulated sugar
- ⅔ cup corn syrup
- 3 teaspoon vanilla extract
- 5 teaspoons cinnamon
- 3 cups chopped pecans
- ½ cup salted butter, softened
Icing:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract, optional
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Instructions
- In a bowl of a stand mixer, fitted with a whisk attachment, combine warm milk, warm water, 2 tablespoons of sugar and the yeast. Proof for 5 minutes, until frothy.
- Add in the remaining sugar and eggs and mix to combine. Add in vanilla and mix until incorporated.
- Swap the mixer attachment to a dough hook. Add in flour, then place the salt on top of the flour. Knead until the dough starts to come together.
- Add in the butter and continue kneading for an additional 5 minutes until a smooth dough has formed. Cover and let rise for 1 hour or the dough has doubled in size.
Filling:
- In a medium-sized mixing bowl combine eggs, brown sugar, and sugar. Add in corn syrup and vanilla and mix to combine. Next, mix in the cinnamon.
- Add the pecans and fold them in using a rubber spatula.
Assembly:
- Spray two 9x13” baking dishes with baking spray and set aside.
- Once the dough has risen, turn it out onto a clean, floured surface. Roll it out into a 19”x17” rectangle.
- Spread the softened butter over the rolled-out dough. Spread the filling evenly on top of the buttered dough. Roll the dough up, then cut into 12 equal discs.
- Place the cinnamon rolls into the prepared pans. Cover the rolls with a clean kitchen towel or plastic wrap and let them rise for 1 hour or until doubled in size.
- Towards the end of the rise time, preheat the oven to 350°F.
- Once the rolls have doubled in size, place them into the preheated oven in the center rack. Bake for 25 to 30 minutes, until golden brown.
- Once baked, remove from the oven and place onto a wire cooling rack to cool for 5 minutes.
Icing:
- In a bowl, whisk to combine the powdered sugar, milk, vanilla extract, and optional maple extract together. Drizzle or spread over the top of the warm cinnamon rolls.
Notes
Storage:
You can store pecan pie cinnamon rolls in an airtight container or baggie for up to 3 days.
Freeze these cinnamon rolls for up to 3 months, tightly wrapped in plastic wrap, and then packed into freezer bags.
Reheat in the oven or microwave.
Notes:
• If you would prefer cream cheese icing instead, check out the cream cheese frosting recipe on my Bacon Cinnamon Rolls.
• When making a yeast based recipe such as this one, it is very important to have the correct temperature of milk and water. If the milk/water is too hot it will kill the yeast. Too cold and the yeast won’t activate and the dough won't rise properly. Ideal temperature is between 105°-110°.
• If you are having trouble with your hands or rolling pin sticking to the dough, just simply rub your hands with flour and/or rub flour onto the rolling pin.
• To make a simple, but tasty glaze for your finished rolls combine 2 cups of powdered sugar, a splash of vanilla and 1-2 Tbsp of milk and whisk to combine. Add more powdered sugar or milk until the desired consistency is achieved.
• You can use light or dark corn syrup.
Nutrition
Serving: 1, Calories: 835kcal, Carbohydrates: 119g, Protein: 15g, Fat: 35g, Saturated Fat: 10g, Polyunsaturated Fat: 23g, Cholesterol: 154mg, Sodium: 333mg, Fiber: 5g, Sugar: 59g