Pecan Cinnamon Rolls

Name: Pecan Cinnamon Rolls
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Ingredients: 1/4 cup salted butter (cut in slivers or softened (1/2 stick)); 1 1/2 cups half-and-half (warmed); 4 cups bread flour; 1/4 cup granulated sugar; 1 1/2 tsp. sea salt; 2 1/4 tsp. Fleishmann's bread machine yeast (or active dry yeast); 1/4 cup salted butter (softened (1/2 stick)); 1 1/2 cups light brown sugar (packed); 5 tbsp. cinnamon (or more, as desired); 1 1/4 cups pecans (finely diced (measure after chopping)); 1/2 cup salted butter (softened (1 stick)); dash sea salt; 1 tsp. vanilla extract; 5 tbsp. half-and-half; 3 cups powdered sugar

November 28, 2022Teresa Ambra

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I do love Cinnamon Rolls. These fluffy, airy Pecan Cinnamon Rolls will make your day! They have a lovely brown sugar-cinnamon-pecan filling and they’re topped with a thick, luscious, buttercream frosting. No, they are not low in calories! But they are absolutely scrumptious and perfect for holiday, company or weekend breakfasts. They are so drool-worthy it’s like eating dessert!

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My Mom used to make Cinnamon Rolls for us regularly when we were growing up. Every time she baked a batch of homemade bread (usually 12-16 loaves), there were also Homemade Cinnamon Rolls waiting for us. Usually when we got home from school. It was so, so hard staying out of them. Most of the time, mom made her Cinnamon Rolls with Raisins. I can only remember once when she made them with pecans instead. I think she had run out of raisins and pecans were the only other option. Needless to say, we loved them!

Pecan Cinnamon Rolls are utterly delightful. I very finely diced the pecans which gives a little different texture than using pieces of pecans. I used a LOT of cinnamon and got wonderful flavor. I actually made these for a Wednesday night “Breakfast for Dinner” for our Bible study group. Yes, my Cinnamon Rolls are always very well received. I served them with Bacon Cheddar Sweet Potato Nests among other things, And, yes, we all enjoyed Breakfast for Dinner. 🙂

The nice thing about these cinnamon rolls is that the breadmaker does most of the work. The dough is mixed and raised in the breadmaker. When my daughter-in-law makes Cinnamon Rolls she usually doesn’t raise them a second time like I do. She just tosses them in the oven right away. You can do that if you’re in a hurry. I raise them in the oven slowly for a couple of hours. But both ways work.

If you want a delicious holiday treat for breakfast or brunch this Thanksgiving and Christmas season, Pecan Cinnamon Rolls will bring pleasure to all. Enjoy.

Enjoy a luscious bite of these Pecan Cinnamon Rolls!

These Cinnamon Rolls are totally amazing.

This is a great entree for a holiday breakfast like Thanksgiving, Christmas or New Year’s Day. Everyone will love them.

Pecan Cinnamon Rolls are also delectable when you want to make “breakfast for dinner!”

Here’s what I did.

I used these ingredients for the dough.

Cut cold butter into slivers (or put into the bread canister completely softened).

Add warmed half-and-half.

Add bread flour and sugar.

Add salt and yeast.

Place on “dough” setting of breadmaker. This will take approximately 1 hour 45 minutes.

I used these ingredients for the filling.

Roll out dough on a clean surface on your counter top. Do NOT use flour.

Spread with softened butter.

Spread with brown sugar. I use my hand and spread the brown sugar into every crevice.

Sprinkle very generously with cinnamon.

Sprinkle finely diced pecans evenly over top.

Roll dough up tightly but gently.

Here the dough is completely rolled.

Cut in one-to-two-inch slices with a sharp knife.

Place rolls in a well greased 9×13″ baking dish. Any extras will need to go in another baking dish. I use Crisco shortening to grease the dish as it has a higher heat threshold than butter.

To raise the Cinnamon Rolls: place in cold oven. Turn on heat for exactly one minute. Turn off heat. Allow rolls to raise for 20 minutes before repeating this process. You will need to do this for 1 1/2 to 2 hours until rolls double or triple in bulk.

Bake cinnamon rolls at 350 degrees for 15-17 minutes or until done. Check to see if the inner rolls are done or if they are still slightly doughy or gooey. Remove from oven. Frost immediately with icing.

I used these ingredients for the icing.

Place softened butter in a mixing bowl. Add vanilla.

Add salt, powdered sugar and half-anf-half.

Mix ingredients with an electric mixer until creamy. Mixture will be very thick.

Spread icing over hot Cinnamon Rolls.

Eat and enjoy!

Pecan Cinnamon Rolls will rock your world!

These are a great treat for breakfast.

It’s time to dig in!

Here’s the recipe.

PECAN CINNAMON ROLLS

(My own concoction)

Pecan Cinnamon Rolls

Teresa Ambra

Pecan Cinnamon Rolls are absolutely drool-worthy! These luscious Cinnamon Rolls have a pecan and cinnamon filling topped with a scrumptious Buttercream Icing. They're so easy to make since the mixing and raising are done in the breadmaker! Marvelous for weekend, company or holiday breakfasts like Thanksgiving, Christmas or Easter.

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Prep Time 30

Cook Time 17

Total Time 47

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 416 kcal

Equipment

1 breadmaker
1 Rolling Pin
1 9×13" glass baking dish
1 8×12" or 9×9" glass baking dish
1 medium mixing bowl
1 electric mixer
measuring cups
measuring spoons
1 sharp knife to cut roll dough
1 nut chopper if nuts are not previously diced
1 rubber spatula to (gob) spread icing over hot rolls

Ingredients

DOUGH:

1/4 cup salted butter cut in slivers or softened (1/2 stick)
1 1/2 cups half-and-half warmed
4 cups bread flour
1/4 cup granulated sugar
1 1/2 tsp. sea salt
2 1/4 tsp. Fleishmann's bread machine yeast or active dry yeast

PECAN FILLING:

1/4 cup salted butter softened (1/2 stick)
1 1/2 cups light brown sugar packed
5 tbsp. cinnamon or more, as desired
1 1/4 cups pecans finely diced (measure after chopping)

BUTTERCREAM FROSTING:

1/2 cup salted butter softened (1 stick)
dash sea salt
1 tsp. vanilla extract
5 tbsp. half-and-half
3 cups powdered sugar

Instructions

DOUGH:

Layer ingredients in order listed.
Cut butter into slivers and place on bottom of bread canister. (Or, if butter is already softened, place in one piece in the canister).
Measure half-and-half into a measuring cup.
Microwave at 50% power for 1 minute 30 seconds or up to 2 minutes until warmed.
Pour warm cream over top of butter.
Spread bread flour over top of cream.
Then sprinkle with granulated sugar, salt and yeast.
Place in breadmaker and put on“dough” setting.
This will take approximately 1 hour 45 minutes.
Remove dough from bread canister and roll out into a very large rectangle.
Spread softened butter over top, then sprinkle with brown sugar.
With your hand, spread the brown sugar so that it fills in all the crevices.
Sprinkle with cinnamon, then finely diced pecans.
Roll up tightly jelly-roll style.
Cut into one to two-inch pieces and place in greased baking dishes.
See notes below for raising dough.

PECAN FILLING:

Soften unsalted butter.
Spread butter as evenly as possible over the large rectangular piece of dough.
Sprinkle brown sugar over top.
Carefully with your hand, spread the brown sugar across the dough so that all the crevices are filled in to the edges.
Sprinkle cinnamon evenly over top of the brown sugar.
Then spread the diced pecans over top.
Roll up carefully and cut into even one to two-inch sections with a sharp knife.
Place cut side up in greased rectangular baking dishes. (I used two dishes).
Allow to rise in a warm place about an hour and a half until the rolls come up almost to the top of the baking dish.
Bake at 350° approximately 17-20 minutes or until rolls test done. (See note below).
Add icing and serve.

BUTTERCREAM ICING:

Place ingredients in a mixer and beat for several minutes.
Dollop over top of hot cinnamon rolls after they come out of the oven.

Notes

NOTE: I usually warm the milk for the breadmaker about one minute 45 seconds in the microwave (at 50% power).

NOTE: To raise the rolls: I turn the oven on 350° for exactly one minute. Turn off heat and slide pan of rolls into the oven (uncovered). After 20 minutes, heat the oven again for one minute. Repeat again in 20 minutes. If the rolls are raised sufficiently at the hour mark, begin baking, but usually you have to go through this process for about 1 1/2 to 2 hours. Continue heating for one minute each time. Turn off heat and allow rolls to continue raising for 15-20 minutes each time. Once the rolls have been in the oven between 1 hour 30 minutes and 2 hours, they have usually expanded enough to begin baking.

NOTE: I keep the rolls in the oven while the temperature raises to 350°. (This allows the rolls to raise a little more). I set a timer for 17 minutes. The rolls are usually done by that time. But check to make sure they are not doughy or too soft in the middle. If they are, continue baking for 5 more minutes. If you put the rolls in a preheated oven, it usually takes about 15-17 minutes for them to bake sufficiently.

NOTE: For best results, do not use any lower percentage of milk than whole milk. Use butter not margarine and real vanilla extract.

NOTE: For best results, I recommend using Fleischmann’s yeast. Other brands have a tendency to fail more easily.

Nutrition

Calories: 416kcalCarbohydrates: 63gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 34mgSodium: 248mgPotassium: 127mgFiber: 3gSugar: 39gVitamin A: 396IUVitamin C: 0.4mgCalcium: 90mgIron: 1mg

Keyword breakfast, brunch, buttercream frosting, cinnamon rolls, pecan cinnamon rolls, pecans

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