Cinnamon Pecan Rolls


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12 rolls

Ingredients Nutrition


  1. In a small saucepan, scald the milk.
  2. Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
  3. Cool to lukewarm.
  4. In the bowl of an electric mixer, dissolve yeast in warm water.
  5. Let sit for 5 minutes until yeast is bubbly.
  6. Add milk mixture to yeast and stir to mix.
  7. With a whisk, beat in eggs.
  8. Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
  9. Add enough flour to make a soft dough.
  10. Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
  11. Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
  12. Punch down.
  13. Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
  14. Roll dough into a rectangle about 15x22 inches.
  15. In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
  16. Sprinkle cinnamon evenly over the sugar and butter.
  17. Top with a layer of nuts.
  18. Roll dough up lenghthwise to make a log and pinch edge to seal.
  19. Slice dough evenly into 12 pieces.
  20. Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
  21. Bake rolls until lightly browned on top- about 30 minutes.
  22. Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
  23. Using a spatula, smear the icing on top of the warm rolls.

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