Pecan Cinnamon Rolls
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.
Equipment
- 1 breadmaker
- 1 Rolling Pin
- 1 9x13" glass baking dish
- 1 8x12" or 9x9" 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.
© Can’t Stay Out of the Kitchen
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
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