These ooey-gooey homemade pecan cinnamon rolls are the perfect tender, fluffy cinnamon roll. They are fast and easy to make, even for that last minute breakfast or brunch! As my 5-year-old son says: they are the “best cinnamon rolls on the earth”!

I am a sucker for a good cinnamon roll, but getting up early enough to make them always seemed to be a problem. Then, I found this recipe, and added my own twists to it!
When I was photographing the pictures for my blog post, my 3-year old daughter and 5-year old son were eagerly awaiting a cinnamon roll snack. Of course, every once in a while you have to have a cinnamon roll snack, right? While they were giving their taste test approvals, my son turns to me and says “mom, you make the best cinnamon rolls on the earth”, and that melted my heart.
I knew right then, that my decision to share this recipe was the perfect one. Because everyone needs to have the best cinnamon rolls on the earth in their lives.
INGREDIENTS FOR PECAN CINNAMON ROLLS
Dough:
- 2-3/4 Cups flour
- 3 Tbsp sugar
- 1 Tsp salt
- 2-1/4 Tsp instant yeast
- 1/2 Cup water
- 1/4 Cup milk
- 2 Tbsp unsalted butter
- 1 Large egg
Filling:
- 1/2 Stick butter, softened
- 1/3 Cup brown sugar
- 2 Tbsp ground cinnamon
- 1/3 Cup toasted, finely chopped pecans (plus, 1 Tbsp olive oil for toasting)
- 1/4 Cup raisins (optional)
Glaze:
- 1 1/2 Cup powdered sugar
- 1 Tsp vanilla extract
- 3 Tbsp coffee (or milk)
- 1 Tbsp milk
HOW TO TOAST PECANS
Prior to starting your dough, you will need to toast your pecans to they can cool. I prefer to toast mine in my toaster oven, but you can use the regular oven if you don’t have one.
Toasting pecans is easy! You just need to make sure you keep your eye on them, they can go from toasted to burnt rather quickly.
All you have to do is add 2/3 cup whole, raw, pecans (if you are using already chopped pecans, only measure 1/3 cup) to an oven safe sheet pan, lightly coat with about 1 tbsp of olive, and bake for about 10 minutes at 400 degrees.
*Start making your dough while pecans are toasting.*
Remove from oven, and let cool.
- They are very fragrant, so once you start smelling them, they are done!
- If you are using your regular oven, make sure you turn your oven down to 200 degrees after you are done toasting.

STEP-BY-STEP INSTRUCTIONS FOR MAKING HOMEMADE PECAN CINNAMON ROLLS
First, in a stand mixer or large bowl, combine all of your dry ingredients (flour, sugar, salt, and yeast).
Next, combine water, milk, and butter (cut into pieces) in a microwave safe bowl and heat until butter is melted and liquid is luke warm, 40s-1min.
Add the wet ingredients and a lightly beaten egg, to your dry ingredients, using a dough hook, turn the mixer on low speed. If you are not using a mixer, mix ingredients until shaggy dough forms.

Knead dough for about 4 minutes in a stand mixer, or by hand for 8 minutes, until dough is smooth and no longer sticky.
- You may have to add up to 2 Tbsp more flour during the kneading process if the dough looks like it is too sticky.
Once the dough has been fully incorporated and kneading is done (the dough should be a soft, smooth, and slightly sticky), place in a lightly greased bowl, cover, and let rest for 5 minutes.

While your dough is resting, mix your filling ingredients.
Finely chop the pecans that you have toasted, and combine with all other filling ingredients in a small bowl, EXCEPT SOFTENED BUTTER!

After dough has rested for 5 minutes, place on a pastry mat or floured cutting board and roll to an about 9×15 rectangle.

PREHEAT oven to 200 degrees.
Once rolled out, using your hands, spread butter evenly across entire rectangle, leaving a small perimeter on the longest sides.
After butter is spread, sprinkle filling mixture evenly over the buttered area.

Next, you will need to tightly roll the dough into a log, length wise.
Once rolled, you will need to cut the log into 9 equal pieces.
- I like to pre-mark my rolls before I cut them, to make sure that I get approximately the same size rolls.

TURN OVEN OFF
Once you cut the rolls, evenly place them in a buttered 9×9 baking dish.
Cover with seran wrap or aluminum foil and place into the oven to rise for 20 minutes. Make sure that you have turned the oven OFF.
- You can also use a pie pan, you will just have to squeeze them in a little bit or cut dough into 8 larger pieces instead of 9.
- You may also cut into 12 pieces and fit into a 9×12 baking dish for a smaller roll.

Once the cinnamon rolls have risen for 20 minutes, remove seran wrap and turn oven on to 375 degrees. Cook for 15-20 minutes, or until lightly browned on top.
- If you cut your rolls into 12 pieces, cook for 10-15 minutes, or until lightly browned on top.
Whisk together glaze ingredients until it makes a smooth glaze.
Poor over cinnamon rolls while they are still hot.

Enjoy warm by themselves or with your favorite breakfast!
- You can make these ahead and cover with seran wrap to reheat later.
- They stay fresh for about two days, but can be kept for up to a week.

VARIATIONS TO THIS RECIPE
- Try adding 1-1/2 Tbsp of orange zest to the dough mixture, and 1 Tbsp of orange zest to the glaze. This is a refreshingly citrus version of these delicious cinnamon rolls! (use milk or orange juice instead of coffee in the glaze for this version.)
- Mix things up and add 1/4 cup of mini dark chocolate chips to the filling for a rich and decadent, chocolaty treat!
- For a sweeter treat and thicker topping, try spreading my buttercream frosting recipe on after the rolls have cooled down but are still warm.


Homemade Toasted Pecan Cinnamon Rolls
Ingredients
Dough
- 2 3/4 Cups Flour
- 3 Tbsp Sugar
- 1 Tsp Salt
- 2 1/4 Tsp Instant Yeast
- 1/2 Cup Water luke warm
- 1/4 Cup Milk luke warm
- 2 Tbsp Unsalted butter
- 1 Egg large
Filling
- 1/2 Stick Butter softened
- 1/3 Cup Brown sugar
- 2 Tbsp Ground cinnamon
- 1/3 Cup Pecans Toasted, finely chopped
- 1/4 Cup Raisins optional
Glaze
- 1 1/2 Cups Powdered Sugar
- 1 Tsp Vanilla extract
- 3 Tbsp Coffee or milk
- 1 Tbsp Milk
Instructions
Toasting Pecans
- Preheat toaster oven or regular oven to 400 degrees
- Add 2/3 cup raw, whole pecans to a sheet pan (if using already chopped pecans, only use the 1/3 needed for the recipe
- Coat pecans in 1 Tbsp of olive oil and lightly salt (about 1/8-1/4 tsp)
- Cook for 10-12 minutes, while you are preparing the dough.
- Remove from oven and let cool.
- If you are using the regular oven, decrease temperature to 200 degrees.
Cinnamon Rolls
- In a stand mixer or large bowl, combine dry ingredients for dough (flour, sugar, salt, yeast).
- In a microwave safe bowl or measuring cup combine milk, water, and butter (cut into small pieces), and microwave for 40sec-1min, or until butter has just melted and liquid is luke warm. *note* if it is too hot, the yeast will not activate correctly.
- Add liquids and a lightly beaten egg to dry ingredients and mix until it has come together, knead by mixer on medium speed for 4 minutes or by hand for 8 minutes. Dough will be smooth. *You may add up to a 2 tablespoons more flour while kneading to prevent sticking.*
- Place dough in a lightly greased bowl and let sit, covered with a clean kitchen towel, for 5 minutes.
- Preheat oven to 200 degrees
- While the dough is resting, mix your filling. Combine all filling ingredients EXCEPT softened butter.
- After resting, roll dough out to an approximately 9inx15in rectangle.
- Using your hands, evenly smear softened butter all over the top of the dough.
- Evenly Sprinkle filling onto the dough on buttered areas.
- Roll dough into a tight, even log, long ways. Mark and cut 9 even pieces (8 pieces for a pie dish and 12 for a 9×13).
- Place into a buttered 9×9 baking dish, cover with seran wrap or aluminum foil
- Turn oven OFF and place rolls into oven to rise for 20 minutes.
- After rising, remove cover and turn oven to 375 degrees.
- Bake for 15-20 minutes (10-15 minutes for 12 smaller rolls in a 9×13 dish), or until lightly golden brown.
- While cooking, whisk glaze ingredients together.
- Remove from oven and pour glaze evenly over rolls.
- Serve and enjoy warm!
Notes
- Try adding 1-1/2 Tbsp of orange zest to the dough mixture, and 1 Tbsp of orange zest to the glaze for a refreshingly citrus version of these delicious cinnamon rolls (use milk or orange juice instead of coffee in the glaze for this version.)!
- Mix things up and add 1/4 cup of mini dark chocolate chips to the filling for a rich and decadent, chocolaty treat!
- You can make ahead and cover to reheat up to two days in advance.
- For a sweeter treat and thicker topping, try spreading my buttercream frosting recipe on after the rolls have cooled down but are still warm.
RECIPES RELATED TO HOMEMADE PECAN CINNAMON ROLLS
- Smoothest Buttercream Frosting by Honestly Homemade
- How To Make Cold Brew Coffee by Sunkissed Kitchen
- Hazelnut Iced Chai Latte by Sunkissed Kitchen
These really are the best. So flavorful and chalked full of cinnamon nut goodness.
Thank you, Robin! They are definitely a family favorite!
These are gorgeous — and this post shows so well the process of making them. I can’t wait to see some new recipes from you!