Pecan Cinnamon Rolls with Pecan Butter Frosting
These soft homemade pecan cinnamon rolls are filled with a buttery brown sugar and pecan filling, then topped with a decadent pecan cream cheese frosting. Light, fluffy and perfect for a cozy weekend breakfast or a holiday brunch, they’re perfect for sharing with family and friends.
Cinnamon rolls have always been a favourite in our family. One of my favourite memories is sitting in my Nana’s kitchen waiting for the little tiny cinnamon rolls she used bake to come out of the oven. Coming from an era where you didn’t waste anything, and that included the leftover scraps of pie crust from her to-die-for apple pies, she used those “scraps” to make little cinnamon rolls. While these are a more traditional cinnamon roll, the addition of pecan butter to the frosting gives these rolls their own special twist everyone looks forward too.
While You’ll Love These Pecan Cinnamon Rolls
- soft, fluffy yeast dough that’s easy to work with
- finished with a unique pecan butter cream cheese frosting
- perfect for holiday mornings, brunch, or cozy weekend breakfasts
- can be prepared the night before and baked in the morning
- freezer friendly
Ingredient Notes
- Yeast – Use active dry yeast, making sure it is fresh. Activate the yeast in lukewarm water (about 100 degrees Fahrenheit) to allow the yeast to activate. Water that is too hot or not warm enough will result in yeast that does not activate properly.
- Flour – Use all purpose unbleached flour that is measured correctly, spooned in and levelled
- Eggs – Use large room temperature eggs.
- Pecans – Finally chopped pecans are best for this recipe. Blended into the brown sugar butter mixture, they make a delicious, sweet, nutty filling.
- Pecan Butter – Choose creamy natural pecan butter
why use pecan butter in the frosting?
Pecan butter creates a richer, nuttier frosting than traditional cream cheese icing. It blends smoothly with cream cheese, adding toasted pecan flavour throughout every bite rather than only in the filling. Find pecan butter in the natural food section of your grocery store,
Making Pecan Cinnamon Rolls Step by Step
While there are several steps involved in making these cinnamon rolls, they are very easy to make and well worth the effort!
See the printable recipe card below for FULL ingredient list and instructions.
STEP ONE – Heat milk, butter, sugar and salt; cool to lukewarm; dissolve yeast in warm water and allow to activate;
STEP TWO – Add milk, eggs and 5 cups flour to yeast mixture and mix on low speed for 2 minutes. Add remaining flour 1/2 cup at a time, beating for two minutes until dough cleans sides of bowl, continuing beating for two minutes.
STEP THREE – Transfer dough to a well greased bowl and cover with a warm damp cloth; allow to rise until double in size; meanwhile prepare filling. When dough is double in size, punch down and roll to a rectangle on a lightly floured surface.
STEP FOUR – Adding filling ingredients to mixing bowl and beat until well combined. Spread evenly over the rolled dough.
STEP FIVE – Using a sharp paring knife or clean thread, cut dough into one inch slices and arranged in greased baking pans and set aside to rise.
STEP SIX – When cinnamon rolls have finished their second rise bake until lightly browned, remove from oven cool slightly in pan, prepare frosting and spread over warm cinnamon buns.
PREP AHEAD NOTES – An overnight rise is ideal if you want to prepare these cinnamon buns the night before. Instead of allowing to rise for 45 minutes once rolls are in the baking pans, simply cover the pans and place in the refrigerator overnight. When ready to bake, remove from fridge and allow to rest at room temperature for about 45 to 60 minutes, then bake and frost.
Tips for Success
- use fresh active dry yeast proofed in lukewarm water – I don’t recommend instant dry yeast
- measure flour correctly, spooning and levering into measuring cups or weighing for the most accuracy to ensure a soft, fluffy texture (subscribe below for my measurement conversion chart)
- dough should be smooth and elastic, if it is too sticky you’ll need to add more flour, a bit at a time
- you’ll know your dough is kneaded enough when it is smooth, feels a bit tacky, but not sticky and pulls away from the sides of the bowl, and feels stretchy instead of breaking apart when pulled or stretched
- use a sharp paring knife or thread to cut cinnamon roll dough into even slices
How to Store Your Cinnamon Buns
Store baked cinnamon rolls covered at room temperature for up to 2 days, or covered in the refrigerator for up to 3 days and warm in the microwave before serving. For long-term storage, freeze unfrosted rolls for up to one month, defrost at room temperature and frost when ready to serve.
Don’t Like Pecans, Try These Variations
This is the only cinnamon roll recipe you will ever need! But if pecans aren’t your favourite or can’t find pecan butter? (Don’t worry, I forgive you!) Swap out the pecans and pecan butter for almonds and almond butter, or cashews and cashew butter, or any other nut butter you prefer.
What Makes These Pecan Cinnamon Rolls Special?
These homemade pecan cinnamon rolls are made with a soft, yeast dough, a buttery cinnamon-pecan filling, and a rich cream cheese frosting blended with pecan butter. While many cinnamon roll recipes simply sprinkle chopped pecans into the filling, the pecan butter adds a deep, toasted nut flavour to the frosting, making these rolls especially rich and delicious.
Pecan Cinnamon Rolls
Equipment
- stand mixer with dough hook
- 1 sauce pan
- 2 baking pans 1-9 by 13 inch and 1-8 inch square
Ingredients
- ¾ cup milk
- ½ cup granulated sugar
- 1 ¼ teaspoon salt
- ½ cup butter
- 2 packages active dry yeast
- ⅓ cup warm water approx 110 degrees
- 3 eggs room temperature
- 5 ½ to 6 ½ cups all purpose flour
- FOR FILLING
- 1 cup packed brown sugar
- ½ cup softened butter
- ¼ cup all purpose flour
- 1 ½ tablespoons cinnamon
- ½ cup chopped pecans
- FOR FROSTING
- 8 ounces cream cheese
- ½ cup creamy pecan butter
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- splash of milk
Instructions
TO PREPARE DOUGH
- In a small saucepan heat milk, sugar, salt and butter over medium heat just until butter is melted and sugar is dissolved. Cool to lukewarm.
- Dissolve yeast in warm water in the bowl for stand mixer. Add lukewarm milk mixture, eggs and 5 cups of the flour. Attache bowl to mixer and attache dough hook. Beat on low speed for 2 mintues.
- Continuing beating on low speed and add remanining flour 1/2 cup at a time. Mix for 2 mintues or until dough cleans the sides of the bowl. Continue to knead on low speed for 2 mintues.
- Place dough in a greased bowl, cover with a clean damp cloth and allow to rise in warm place until double in size (about an hour).
PREPARE FILLING
- Return clean mixing bowl to stand mixer and using the paddle attachement, beat all ingredients for the filling until smooth.
ASSEMBLE and BAKE
- Preheat oven to 350 ℉ and grease a 9 by 13 inch baking pan and an 8 inch square baking pan and set aside.
- When dough has doubled, punch down and turn out onto lightly floured surface. Roll out to approximately 10 by 24, spread filling on the rolled dough and roll up tightly along the long side.
- Trim ends and carefully cut into 21 slices using a sharp knife.
- Grease 1 9 x 13 and 1 8 inch square pan. Arrange 12 rolls in the large pan and 9 rolls in the small one. Cover and let rise 45 to 60 minutes.
- Bake at 350 for 22 minutes or until tops are lightly brown.
- Remove from oven and allow to cool for 5 minutes before frosting.
FROSTING
- In the bowl of electric mixer beat cream cheese and pecan butter until smooth and fluffy. Add confectioners sugar, vanilla and splash of milk. Beat on high speed until well combined. Spread over warm cinnamon buns.
Notes
Oh these would be perfect for a weekend brunch!
I’ll be eating that frosting by the spoonful! Love that these are better when prepped ahead and refrigerated overnight.