Pecan Cinnamon Rolls

Christina Dicken


I just can't go back to any canned cinnamon rolls after making these. Great for brunches, for breakfast or a late night snack... mmmm so good!!!!!


☆☆☆☆☆ 0 votes

3 Hr
20 Min


  • 1/2 c
  • 1/2 c
  • 1 1/2 tsp
  • 1/4 c
  • 1/2 c
    water, warm (105-115 degrees)
  • 2 pkg
    active dry yeast
  • 2 large
    eggs, beaten
  • 4-4 1/2 c

  • 1/2 stick
    butter, melted
  • 1 c
  • 3 Tbsp
  • 1 c
    chopped pecans

  • 2 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1/4 - 3/4 c
    milk (to desired thickness)

How to Make Pecan Cinnamon Rolls


  1. Bring milk just to a boil and remove from heat immediately.
  2. Mix in butter and sugar and let cool to lukewarm.
  3. Dissolve yeast in warm water for 10 minutes.
  4. Add milk mixture and beaten eggs. Mix well to make smooth.
  5. Add half of the flour and mix until smooth. Then add remaining flour.
  6. Turn out dough on floured surface and knead until smooth and elastic (about 5 minutes)
  7. Put dough into a large buttered bowl.
  8. Cover with a towel in a warm draft-free area (I find my microwave is great for this) Let rise for 1 1/2 hours.
  9. Punch dough down.
  10. Separate dough into 12 even pieces.
  11. Roll and press dough out into about 6" X 2" rectangles.
  12. Mix all cinnamon filling ingredients together.
  13. Spread out on each piece of dough. Roll up each piece of dough.
  14. Place in a buttered baking pan and press down gently.
  15. Cover with a towel and let rise 1 hour.
  16. Bake @ 375 until nicely browned.
  17. Mix icing ingredients together.
  18. Pour or spread (depending on desired consistency) on top of warm cinnamon rolls.
  19. Eat and enjoy!

Printable Recipe Card

About Pecan Cinnamon Rolls

Main Ingredient: Flour
Regional Style: Southern
Other Tag: For Kids
Hashtags: #sweet, #comfort, #gooey, #warm

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