Easy Pecan Pie Cinnamon Rolls Recipe
This Easy Pecan Pie Cinnamon Rolls recipe brings together gooey cinnamon rolls, rich pecan pie filling, and a luscious maple cream cheese frosting for the ultimate treat! Soft, fluffy, and decadently sweet, these rolls are perfect for breakfast, brunch, holidays, or dessert. A delicious blend of cinnamon spice, buttery pecans, and creamy frosting—sure to impress every time!
Perfect for breakfast, brunch, or dessert these decadent Pecan Pie Cinnamon Rolls feature a delightful mix of cinnamon, pecans, and a luscious cream cheese maple frosting. Indulge in the perfect blend of soft cinnamon rolls and rich pecan pie filling with our easy and delicious recipe.
I love pecan pie and I love cinnamon rolls so it makes sense that we fuse these yummy flavors in one delicious breakfast or brunch treat! You’re in for a culinary treat because we will show you an easy cinnamon roll tutorial complete with step-by-step instructions or a guide to ensure your success in making this creative twist on the classic cinnamon rolls.
Nothing beats the warm, comforting aroma of freshly baked cinnamon rolls, especially when they come with a delightful twist – Pecan Pie Cinnamon Rolls. This delectable recipe combines the rich flavors of pecan pie filling with the irresistible softness of cinnamon rolls, creating a treat that is perfect for any occasion.
Not only that, this decadent breakfast pastry idea is also special because of its maple-flavored cream cheese frosting! Wait no longer and make these soft and gooey cinnamon pecan rolls soon!
Why You Would Love This Pecan Pie Cinnamon Rolls Recipe
You’ll love this Pecan Pie Cinnamon Rolls recipe for its irresistible combination of soft, cinnamon-infused rolls and a luscious pecan pie filling. The sweet and nutty flavors, enhanced by hints of maple and vanilla, create a decadent treat.
The easy-to-follow steps and the option to prepare in advance make it a convenient yet indulgent choice for a delightful breakfast, brunch, or dessert. Plus, the cream cheese maple frosting adds the perfect finishing touch, making these rolls an absolute joy to savor.
In this blog post, we’ll guide you through the simple steps of making these heavenly Pecan Pie Cinnamon Rolls, ensuring a sweet experience for your taste buds.
Ingredients
Dough
- 2 ½ teaspoons dry active yeast
- 1 cup warm milk
- ½ cup white granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 teaspoon salt
- 4 cups all-purpose flour (½ cup extra if needed)
- ½ cup unsalted butter, softened
Pecan Pie Filling
- 1 egg
- 1 ⅔ cup brown sugar
- ⅓ cup corn syrup
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 ½ tablespoons cinnamon
- 2 ½ cups pecans, chopped
- ½ teaspoon salt
- ½ cup unsalted butter, softened
Frosting
- ⅓ cup unsalted butter, softened
- 8 ounces cream cheese
- 2 ½ cups powdered sugar
- 1 teaspoon maple extract
Instructions
Dough
In a bowl, pour the yeast on top of the warm milk and mix. Let it sit for 5 minutes to activate the yeast. Add the yeast/milk mixture, white sugar, eggs, vanilla and maple extracts to a stand mixer. Whisk together.
Add the salt and 4 cups of flour to the bowl and mix until just combined. Add the cubed butter to the dough and use a stand mixer with a hook attachment to beat and knead the dough for 5 minutes. Add the extra ½ cup of flour if the dough is still sticky.
Place the kneaded dough into a clean bowl, cover it with a damp towel, and let it rise for 1 hour at room temperature.
Pecan Pie Filling
While the dough rises, prepare the filling by mixing brown sugar, eggs, cinnamon, corn syrup, salt plus the vanilla and maple extracts together. Fold in the chopped pecans.
After the hour has passed, roll out the dough into a large rectangle on a floured surface about half an inch thick. Spread softened butter onto the dough.
Evenly spread the pecan filling on top with a rubber spatula. Create a long log by folding and rolling the dough together. Cut 8-10 cinnamon rolls using a sharp knife or the string method.
Place the cinnamon rolls in a baking dish, cover with a damp towel, and let them rise for an additional 30 minutes until doubled in size. Preheat the oven to 375 degrees Fahrenheit. Bake the rolls for 20-25 minutes until bubbly and lightly browned. Allow them to cool for a couple of minutes.
Frosting
To make the frosting, blend cream cheese and butter in a clean bowl with a hand mixer. Pour in powdered sugar and maple extract. Mix until thick and smooth. Spread the frosting evenly over the warm cinnamon rolls, letting it melt into the rolls.
Frequently Asked Questions (FAQs)
Can I prepare the dough in advance? Absolutely! After the first rise, refrigerate the dough overnight and proceed with the remaining steps the next day for a time-saving option.
Can I freeze the cinnamon rolls for later? Yes, you can freeze the unbaked rolls. After cutting and placing them in the baking dish, cover tightly with plastic wrap and freeze. When ready to bake, thaw in the refrigerator overnight, then let rise and bake as directed.
Can I substitute pecans with other nuts? Certainly! While pecans add a unique flavor, feel free to experiment with walnuts, almonds, or a mix of your favorite nuts.
Enjoy these luscious Pecan Pie Cinnamon Rolls with this homemade and easy-to-follow recipe. Whether for a cozy breakfast, a special brunch, or a delightful dessert, these rolls are sure to become a favorite.
Customize the recipe to suit your preferences, and enjoy the heavenly combination of cinnamon, pecans, and cream cheese frosting. Happy baking!
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Pecan Pie Cinnamon Rolls
Ingredients
Dough
- 2 ½ teaspoons dry active yeast
- 1 cup warm milk, For active dry yeast, warm the milk to about 105–110°F (40–43°C).
- ½ cup white granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 teaspoon salt
- 4 cups all-purpose flour (add ½ cup extra, if needed)
- ½ cup unsalted butter softened
Pecan Pie Filling
- 1 ⅔ cup brown sugar
- 1 egg
- 1 ½ tablespoons cinnamon
- ⅓ cup corn syrup
- ½ teaspoon salt
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 2 ½ cups pecans chopped
- ½ cup unsalted butter, softened
Frosting
- ⅓ cup unsalted butter softened
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon maple extract
Instructions
Dough
- In a bowl, pour the yeast on top of the warm milk and mix. For active dry yeast, warm the milk to about 105–110°F (40–43°C).
- Let it sit for 5 minutes to activate the yeast.
- Add the yeast/milk mixture, sugar, eggs, vanilla and maple extracts to a stand mixer. Whisk together.
- Add in the salt and 4 cups of flour to the bowl and mix until just combined.
- Add the cubed butter to the dough and use a stand mixer with a hook attachment to beat and knead the dough for 5 minutes. Add the extra ½ cup of flour if the dough is still sticky.
- Place the kneaded dough into a clean bowl, cover it with a damp towel, and let it rise for 1 hour at room temperature. Depending on how cold or hot your room temperature is, it may take longer than an hour, so judge the dough more based on its size (about doubled) to know if it's risen.
Pecan Pie Filling
- While the dough rises, prepare the filling by mixing brown sugar, eggs, cinnamon, corn syrup, salt plus the vanilla and maple extracts together.
- Fold in the chopped pecans.
- After the hour has passed, roll out the dough into a large rectangle on a floured surface about half an inch thick.
- Spread softened butter onto the dough.
- Evenly spread the pecan filling on top with a rubber spatula.
- Create a long log by folding and rolling the dough together.
- Cut evenly to about 8-10 cinnamon rolls using a sharp knife or the string method. I sliced my rolls to about 10.
- Place about eight (8) of the sliced cinnamon rolls in a 9×13 baking dish. Place the remaining 2 rolls plus the 2 sliced ends of the dough into another baking dish (like an 8×8 pan). Cover with a damp towel, and let them rise for an additional 30 minutes or until doubled in size. (See notes, if you wish to make the dough rolls 2 days ahead).
- Preheat the oven to 375 degrees Fahrenheit. Bake the rolls for 20-25 minutes or until bubbly and lightly browned. Cover loosely with foil at the 15 minute mark if they are starting to brown too much. Allow them to cool for a couple of minutes.
Frosting
- To make the frosting, blend cream cheese and butter in a clean bowl with a hand mixer.
- Pour in powdered sugar and maple extract. Mix until thick and smooth.
- Spread the frosting evenly over the warm cinnamon rolls, letting it melt into the rolls.
Notes
- Oven trick: put the covered pan in an OFF oven with the light on, plus a pan of hot water on the rack below.
- Give it 60–120 minutes (large rolls can take longer) until they puff up and the rolls start touching.
Nutrition
Last updated on December 20th, 2025 at 08:22 pm
#3 why am I adding vanilla and maple flavor to dough? It does not say that in recipe
Good catch! I updated the recipe and added the extracts. Thank you for letting us know.