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Irresistible Pecan Pie Cinnamon Rolls

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Soft, pillowy cinnamon rolls filled with a sticky, buttery pecan pie filling and warm cinnamon sugar, perfect for cozy weekend mornings or holiday brunches.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 cup whole milk (240ml), warmed (can substitute almond or oat milk)
  • 1/4 cup unsalted butter (56g), melted plus extra for brushing
  • 1 large egg, room temperature
  • 1/2 cup packed brown sugar (100g)
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter (56g), softened
  • 1 cup chopped pecans (120g), toasted
  • 1/2 cup light corn syrup (120ml) or maple syrup
  • 1/3 cup brown sugar (70g)
  • 3 tablespoons unsalted butter (42g), melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup powdered sugar (120g)
  • 2–3 tablespoons milk or cream (30-45ml)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Activate the yeast by combining warm milk (about 110°F/43°C) with yeast and a pinch of sugar in a small bowl. Let sit 5-10 minutes until foamy.
  2. In a mixing bowl, whisk together flour, sugar, and salt. Add melted butter, egg, and activated yeast mixture. Mix with dough hook on low speed until combined, then knead on medium speed for 8-10 minutes until smooth and elastic. Add flour if too sticky.
  3. Lightly grease a large bowl with butter. Place dough inside, cover with plastic wrap or towel, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  4. Prepare pecan pie filling: In a small saucepan over medium heat, combine corn syrup, brown sugar, melted butter, and salt. Stir until sugar dissolves and mixture bubbles gently. Remove from heat and whisk in beaten egg and vanilla extract. Stir in toasted pecans. Set aside to cool slightly.
  5. Punch down risen dough and roll out on floured surface into a 16×12 inch rectangle.
  6. Spread softened butter evenly over dough. Sprinkle cinnamon sugar mixture (brown sugar and cinnamon) over butter. Spoon pecan pie filling evenly over cinnamon sugar layer, leaving a ½ inch border.
  7. Roll dough tightly from longer edge into a log. Pinch edges to seal. Slice into 12 even rolls about 1.5 inches thick using a sharp knife or dental floss.
  8. Place rolls in a greased 9×13 inch baking pan with space between. Cover loosely and let rise 30-45 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and bubbly. Tent with foil if browning too fast.
  10. Whisk powdered sugar, milk, and vanilla extract to make glaze. Drizzle glaze over warm rolls after cooling about 10 minutes.

Notes

Use fresh, firm pecans and toast them lightly for best flavor. Milk temperature is critical for yeast activation (about 110°F). Use dental floss to slice rolls for cleaner edges. Tent rolls with foil if browning too fast. Let rolls cool about 10 minutes before glazing to prevent glaze from melting off. For dairy-free, substitute butter and milk with plant-based alternatives. For gluten-free, use a gluten-free flour blend and add xanthan gum if needed.

Nutrition

Keywords: pecan pie cinnamon rolls, cinnamon rolls, pecan pie filling, breakfast rolls, brunch recipe, homemade cinnamon rolls, cozy morning recipe

Find it online: https://chloeplate.com/irresistible-pecan-pie-cinnamon-rolls-recipe-easy-homemade-for-cozy-mornings/