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Pecan Cinnamon Roll Bake Recipe

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4.6 from 105 reviews

These Pecan Pie Cinnamon Rolls combine the rich flavors of classic cinnamon rolls with a luscious pecan pie filling, creating an indulgent treat perfect for breakfast or dessert. Soft, fluffy dough is layered with spiced cinnamon sugar, buttery pecans, and a sweet pecan pie filling before being baked to golden perfection and topped with creamy cream cheese icing and chopped pecans.

Ingredients

Dough

  • 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 Cinnamon Filling

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

Pecan Pie Filling

  • 3 TBSP Unsalted butter
  • 1/2 cup Wholesome Organic Fair Trade Dark Brown Sugar
  • 1 tsp Ground cinnamon
  • 1/2 cup Heavy cream
  • 1 cup Chopped pecans

Cream Cheese 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

Instructions

  1. Activate Yeast: Heat the milk in the microwave until warmed to 110℉. Sprinkle both packets of yeast over the milk and let it sit for 10 minutes until foamy and activated.
  2. Prepare Dough Mixture: In a large bowl, combine flour, cane sugar, and salt. Add the cubed butter and knead it into the flour using a pastry kneader or your hands until the butter pieces are pea-sized.
  3. Mix Dough: Add the milk/yeast mixture and lightly beaten eggs to the dry ingredients. Using a stand mixer fitted with a dough hook, mix on low speed until dough begins to form, then increase to medium speed and knead for 5 minutes to develop a smooth dough.
  4. Proof Dough: For quick rising, preheat oven to 200℉, cover the bowl with a kitchen towel, place inside the oven, turn off the heat, crack the door open slightly, and let rise for 1 hour. Alternatively, cover the bowl with foil or plastic wrap and let the dough rise overnight in the refrigerator.
  5. Prepare Pecan Pie Filling: In a saucepan over medium heat, melt butter. Add brown sugar, cinnamon, heavy cream, and chopped pecans. Heat until bubbling, then simmer for 4-5 minutes until thickened. Transfer to a bowl and chill in the fridge to set.
  6. Make Cinnamon Pecan Filling: In a small bowl, beat the softened butter at high speed until fluffy. Add brown sugar and cinnamon, and beat until smooth and creamy.
  7. Roll and Fill Dough: On a lightly floured surface, roll dough into a large 1/4-inch thick rectangle. Spread the cinnamon pecan filling evenly over the dough. Then, evenly spread the chilled pecan pie filling on top of the cinnamon filling.
  8. Form Rolls: Starting from the short side, roll dough tightly into a log. Use a serrated knife or unflavored dental floss to trim uneven ends, and cut the roll into 9 equal portions.
  9. Second Rise: Spray a 9x13-inch casserole dish with nonstick spray. Arrange the rolls evenly in the dish. Cover with a towel and let rise for 20 minutes until puffy. Then, pour 1/2 cup heavy cream evenly over the rolls.
  10. Bake Rolls: Preheat oven to 375℉. Bake the rolls for 27-29 minutes until golden brown on top and cooked through.
  11. Prepare Cream Cheese Icing: In a small bowl, beat cream cheese and butter on high speed for 2 minutes until smooth. Add powdered sugar, vanilla extract, and milk, mixing until the icing is smooth and creamy.
  12. Ice and Garnish: Spread the cream cheese icing evenly over the warm cinnamon rolls. Sprinkle chopped pecans on top for decoration and added crunch.

Notes

  • For making the dough by hand, incorporate wet ingredients into dry, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  • Ensure milk is warmed but not hot to not kill the yeast.
  • Chilling the pecan pie filling before spreading helps it set and prevents soggy rolls.
  • Heavy cream poured over rolls before baking helps keep them moist and adds richness.
  • Use room temperature butter and cream cheese for smoothest icing texture.
  • These rolls can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
  • Reheat rolls gently in microwave or oven before serving for best texture and flavor.

Find it online: https://ameliameals.com/pecan-cinnamon-roll-bake-recipe/