Name: Pecan Cinnamon Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 1/2 cups all purpose flour; 2 tbsp granulated sugar; 4 tbsp vegetable oil; 1 egg; 1/4 cup lukewarm milk; 1/2 tsp salt; 1 tsp vanilla extract; 1 1/2 tsp dry active yeast; 1 tbsp melted unsalted butter for brushing; 2 tbsp unsalted butter, at room temperature; 1/4 cup brown sugar; 1/4 cup ground toasted pecans; 1 tbsp cinnamon powder; 1/2 cup powdered sugar; 1 tbsp water (or a little more if you want a thin glaze); 1/2 tsp vanilla extract

Cinnamon rolls are also called cinnamon buns, cinnamon snails, cinnamon Danish and cinnamon swirls. They are originally from Sweden and Denmark.

Cinnamon rolls are commonly served in North America and Northern Europe.

I have been testing several recipes for cinnamon rolls but this recipe is the one I liked the most. The add of toasted pecans brings a little crunchiness to them. These cinnamon rolls are ridiculously delicious!

Once you make the dough, let it rise until doubled in volume ( I forgot to take a picture of the dough, sorry).

Roll out the dough into about 1/4 inch rectangle or square, then spread the soft butter evenly on its surface. Make sure to not put butter on the edges.

Mix the filling ingredients (pecans, brown sugar and cinnamon).

Spread the filling mixture evenly on the butter. Brush the dough edges with water, then roll the dough into a log.

Cut the log into pieces.

Place the pieces cut side down in a baking sheet, lined with parchment paper (or aluminum paper). Cover with kitchen towel and let rise again until nearly doubled in volume.

Brush cinnamon rolls with melted butter.

Bake in a 350°F preheated oven for about 15 to 20 minutes or until golden.

Prepare the glaze by mixing all the ingredients until smooth.

If you don’t like the glaze, you can dust cinnamon rolls with powdered sugar.

Pecan Cinnamon Rolls

Cuisine North America, Northern Europe

Keyword cinnamon rolls

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 12

Author LDS’s Mom

Ingredients

For the dough

1 1/2 cups all purpose flour
2 tbsp granulated sugar
4 tbsp vegetable oil
1 egg
1/4 cup lukewarm milk
1/2 tsp salt
1 tsp vanilla extract
1 1/2 tsp dry active yeast
1 tbsp melted unsalted butter for brushing

For the filling

2 tbsp unsalted butter, at room temperature
1/4 cup brown sugar
1/4 cup ground toasted pecans
1 tbsp cinnamon powder

For the glaze

1/2 cup powdered sugar
1 tbsp water (or a little more if you want a thin glaze)
1/2 tsp vanilla extract

Instructions

In a cup, put milk, yeast and let proof.
In the bowl of a stand mixer, whisk the egg and salt for few minutes.
Add sugar and oil then whisk until fluffy.
Add vanilla extract, the sifted flour and yeast mixture. Use a paddle attachment at this step or a wooden spoon.
Mix for few minutes until smooth (the dough does not require kneading). The dough may look a little sticky but no worries just place it in a greased bowl and flip it over to be coated with oil.
Cover the dough with plastic wrap and let rise for about 1 to 2 hours or until it doubled in volume.
Flour a working board and a rolling pin.
Roll out the dough into about 1/4 inch thick rectangle or square, then spread the butter evenly on its surface. Make sure to not put butter at the edges.
Mix well brown sugar, pecans and cinnamon in a bowl, then spread the mixture evenly on top of the butter.
Press with your hand to make sure that the mixture sticks to the butter.
Brush the dough edges with water, then roll into a log.
Cut the log into about 12 pieces.
Place the pieces cut side down in a baking sheet lined with parchment paper (or aluminum paper). Make sure to pinch the ends of cinnamon rolls if they are not sealed properly.
Cover with kitchen towel and let rise again for at least 1 hour or until nearly doubled in volume.
Brush cinnamon rolls with melted butter.
Bake in a 350°F preheated oven for about 15 to 20 minutes or until golden.
Prepare the glaze by mixing powdered sugar, water and vanilla until smooth.
Once cinnamon rolls are baked and cooled for few minutes, pour the glaze on top of each piece.
Enjoy.

Recipe Notes

The total time didn’t include the rising time of the dough.
You can use a cream cheese frosting instead of the powdered sugar glaze.
This recipe makes about 12 small cinnamon rolls.
I have used coarsely ground toasted pecans in this recipe.