Heavenly Cinnamon Pecan Rolls
Indulge in the irresistible taste of Heavenly Cinnamon Pecan Rolls, a delightful treat that transforms any morning into a celebration. This recipe is perfect for gatherings, holiday breakfasts, or simply when you're craving something sweet and comforting. With a soft and pillowy dough, infused with the rich flavors of cinnamon and brown sugar, each roll is generously filled with pecans and raisins for an added crunch. The finishing touch is a sweet glaze that perfectly complements the warm buns. While this recipe does require time for preparation and rising, the reward is a batch of freshly baked cinnamon rolls that will fill your home with a heavenly aroma and bring smiles to the faces of all who enjoy them.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
whole milk
1 cup (heated to room temperature)
active dry yeast
1 envelope (1 1/4 ounces) (sprinkled over warm water)
warm water
1/4 cup (heated to 100 to 110 degrees Fahrenheit)
granulated sugar
3 tablespoons (divided for the yeast and filling)
eggs
2 (beaten)
unsalted butter
1/4 cup, melted (melted for the dough)
unsalted butter
1/2 cup, softened (for filling)
all-purpose flour
4 1/2-5 cups (for kneading and soft dough)
salt
1/2 teaspoon (for flavor)
light brown sugar
1 cup, packed (for filling)
cinnamon
1 tablespoon (for filling)
pecans, coarsely chopped
1 cup (for filling)
raisins
1 cup (for filling)
confectioners' sugar
2 cups (for glaze)
milk
1-3 tablespoons (for thinning glaze)
Instructions
1
In a small saucepan, heat the whole milk over medium heat until it just begins to boil. Remove from heat and allow to cool to room temperature.
2
In a large mixing bowl, sprinkle the active dry yeast over warm water, ensuring the water is between 100 to 110 degrees Fahrenheit. Add 1 tablespoon of granulated sugar, stir gently, and let it stand for about 5 minutes until foamy.
3
Beat in the remaining 2 tablespoons of sugar, eggs, and melted butter into the yeast mixture. Then add the cooled milk and mix until well combined.
4
Gradually add 4 1/2 cups of all-purpose flour and salt to the mixture, mixing until a soft dough forms. If the dough is sticky, continue to add flour, bit by bit, up to a total of 5 cups, ensuring not to exceed this amount.
5
Turn the dough onto a lightly floured work surface and knead for about 10 minutes until smooth and elastic. The dough should remain soft but not overly tacky.
6
Grease a large bowl, place the dough inside, and cover it with plastic wrap. Let it rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
7
Coat two 9-inch round baking pans with nonstick cooking spray, then line the bottoms with wax paper and spray that with cooking spray as well.
8
In a medium bowl, prepare the filling by mixing softened butter, granulated sugar, brown sugar, and cinnamon together until well combined.
9
Once the dough has risen, punch it down to release air. On a lightly floured surface, roll the dough into an 18 x 12-inch rectangle. Spread the butter-sugar mixture evenly over the dough, then sprinkle the chopped pecans and raisins across the surface.
10
Starting from one long side, tightly roll the dough into a jelly roll shape and pinch the seam to seal. Cut the rolled dough crosswise into 14 generous 1-inch pieces.
11
Place 7 pieces, cut-side down, into each prepared pan. Cover with plastic wrap and allow to rise in a warm spot until the buns double in size, about 30 to 45 minutes. Alternatively, you can cover them tightly with plastic wrap and refrigerate overnight for a delicious morning treat.
12
Preheat your oven to 350°F (175°C). Once the buns have risen, uncover them and bake for 30 to 40 minutes, or until they are golden-brown and bubbly.
13
Once baked, transfer the pans to a wire rack and let the buns cool for about 10 minutes.
14
For the glaze, mix the confectioners' sugar with 1 tablespoon of milk, adding additional milk as needed to achieve a smooth, pourable consistency.
15
Invert the warm buns onto a serving platter and drizzle with the glaze, using about 1/3 cup for each pan. Serve warm and enjoy the blissful taste of homemade cinnamon rolls!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Cinnamon Pecan Rolls?
Heavenly Cinnamon Pecan Rolls are a soft and pillowy sweet treat infused with cinnamon, brown sugar, pecans, and raisins, finished with a sweet glaze.
How long does it take for the dough to rise initially?
The dough should rise in a warm, draft-free area for approximately 1 to 1.5 hours, or until it has doubled in size.
What temperature should the water be for the yeast?
The warm water used to dissolve the active dry yeast should be between 100 to 110 degrees Fahrenheit.
How many rolls does this recipe make?
This recipe yields 14 generous 1-inch cinnamon pecan rolls.
What is the baking temperature for the rolls?
The rolls should be baked in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius).
How long do the rolls need to bake?
Bake the rolls for 30 to 40 minutes, or until they become golden-brown and bubbly.
Can I prepare these rolls in advance?
Yes, after cutting and placing the rolls in the pans, you can cover them tightly and refrigerate overnight to bake fresh in the morning.
What type of flour is best for this recipe?
The recipe calls for all-purpose flour, using between 4 1/2 to 5 cups to achieve a soft dough.
How do I prepare the baking pans?
Coat two 9-inch round baking pans with nonstick spray, line the bottoms with wax paper, and apply another layer of spray over the paper.
What ingredients are in the filling?
The filling consists of softened butter, granulated sugar, brown sugar, cinnamon, chopped pecans, and raisins.
How do I make the glaze for the rolls?
Mix 2 cups of confectioners' sugar with 1 to 3 tablespoons of milk until you reach a smooth, pourable consistency.
How long should I knead the dough?
Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.
What size should I roll the dough into?
Once the dough has risen, roll it out into an 18 x 12-inch rectangle before adding the filling.
How much milk is used in the dough?
The dough requires 1 cup of whole milk that has been heated and then cooled to room temperature.
Is it necessary to use raisins?
While the recipe includes 1 cup of raisins for added texture and sweetness, they can be omitted if you prefer.
How long should the rolls cool before glazing?
Allow the rolls to cool on a wire rack for about 10 minutes before inverting them and applying the glaze.
What happens if the dough is too sticky?
If the dough is sticky, continue adding flour bit by bit, but do not exceed a total of 5 cups to keep the rolls soft.
How do I know if the yeast is ready?
After stirring the yeast into warm water with sugar, let it stand for 5 minutes; it should become foamy if the yeast is active.
How many pans are needed for this recipe?
You will need two 9-inch round baking pans to accommodate the 14 rolls.
What is the second rise time for the rolls?
After cutting the rolls and placing them in pans, they should rise for another 30 to 45 minutes until doubled in size.
Can I use salted butter instead of unsalted?
The recipe specifies unsalted butter, but salted can be used; you may want to slightly reduce the additional salt in the dough.
How do I seal the dough once it is rolled up?
Tightly roll the dough into a jelly roll shape and pinch the long seam firmly to seal the filling inside.
How much pecans are needed for the filling?
The recipe calls for 1 cup of coarsely chopped pecans to be sprinkled over the butter-sugar mixture.
What type of sugar is used in the glaze?
The glaze is made using 2 cups of confectioners' sugar, also known as powdered sugar.
What is the texture of the finished dough?
The dough should be smooth, elastic, and soft, but not overly tacky to the touch after kneading.
How much cinnamon is used in the filling?
The recipe uses 1 tablespoon of cinnamon mixed with the sugars and butter for the filling.
Do I need to punch the dough down?
Yes, once the dough has completed its first rise, you must punch it down to release the air before rolling it out.
Should the eggs be at room temperature?
While not strictly specified, using room temperature eggs helps them incorporate better into the yeast and milk mixture.
How do I apply the glaze?
Invert the warm buns onto a serving platter and drizzle approximately 1/3 cup of glaze over each pan of rolls.
What kind of brown sugar should I use?
The recipe recommends using 1 cup of packed light brown sugar for the cinnamon filling.