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Homemade Cinnamon Pecan Rolls


Okay, today I impressed myself with this one. I’ve always made Homemade Cinnamon Rolls, but I could never get them as perfect as I wanted to, but today I did! They were so thick and fluffy and they melt in your mouth as soon as you bite into them. I’ve never made a batch so perfect before, so today I’ll be sharing this one with you guys. Although Cinnamon Rolls sound pretty easy to make, they require a lot of sitting time. These took a total of 2 hours to sit, not including the baking time or prep time, but it was totally worth it. I suggest before trying to prepare this dish, you read the instructions over at least twice.

Homemade Cinnamon Pecan Rolls

Recipe by tyeskitchenCourse: DessertCuisine: AmericanDifficulty: Intermediate


Prep time


Cooking time


Total time





Delicious Homemade Cinnamon Pecan Rolls covered in Cream Cheese Icing.


  • For Dough
  • 2 Cups Milk, (Warm, NOT Hot)

  • 1/2 Cup Sugar

  • 1/2 Cup Butter (Melted)

  • 1 ( 1/4 Oz) Packet Dry Active Yeast (I use Fleischmann’s, pack of 3)

  • 5 Cups Flour

  • 1 Tsp Baking Powder

  • 2 Tsp Salt

  • For Filling
  • 1-2 Cup Brown Sugar

  • 2 Tbsp Softened (Room Temp) Butter

  • 1/3 Cup Cinnamon

  • 1/2 Cup Chopped Pecans

  • Cream Cheese Icing
  • 4 Oz (half of block) Cream Cheese Softened (Room Temp)

  • 1/3 Cup Milk

  • 1 Cup Powder Sugar

  • 1-2 Tbsp Vanilla Extract

  • Equipment Needed
  • Large bowl for dough

  • Rolling Pin

  • Towel or Plastic Wrap

  • Large Pyrex Baking Dish or Two Round Cake Pans

  • Wooden Spoon


  • In large bowl add Melted Butter, Sugar, and Warm Milk. Stir until well combined. Add Dry Yeast, stir until well combined. Let it sit for 5 minutes. Once your 5 minutes are up, you should see little bubbles forming (if not that is perfectly fine, as long as your milk wasn’t too hot it’ll still work).
  • Pour ONLY 4 cups of Flour into your mixture. Stir with wooden spoon until everything is mixed together. (Do not over stir your mixture, stir about 3-4 times) Cover with plastic wrap or towel for 1 hour.
  • Once your hour is up, sprinkle in remaining flour, baking powder and Salt. (For the next step use your hand).
  • Knead flour, baking powder and salt into your formed dough until it loses it’s stickiness. Now you should be able to make a dough ball without it sticking to your hands.
  • Roll ball onto a flat surface and begin rolling out a rectangle with a rolling pin. Try not to make it too flat. It needs to be at least 1/2 inch thick.
  • Filling
  • Once you achieve your rectangle, brush 2 tbsp of softened butter onto the dough. Sprinkle Brown Sugar, Cinnamon, and Pecans on top of buttered dough. Pat Cinnamon mixture onto dough.
  • Roll dough into a pinwheel. Keep pinwheel intact by pinching dough together to close.
  • Cut in half, then cut both into 7 smaller rolls. You should end up with about 14 rolls total. If you want smaller sections, bigger cinnamon rolls, cut in half, then cut into 4 big rolls on each side, for a total of 8.
  • Butter baking dish, add in cinnamon rolls, gently pat down the top of the rolls. Cover with plastic wrap. Set aside for 1 hour.
  • After hour is up, brush tops with butter. Bake for 20-25 minutes at 350 degrees. Set aside.
  • Icing
  • In bowl or cup, beat softened cream cheese, add powdered sugar, beat again. Add vanilla, beat again, add milk, beat again. You should now have runny cream cheese icing. (If icing is too thick, add more milk and if it too runny, add more sugar)
  • Pour icing on top, rub into rolls. Enjoy.
  • Serve warm or hot.

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