Homemade Pecan Cinnamon Rolls

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.

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