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Pecan Pie Cinnamon Rolls

Manila Spoon
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 recipe.
4.75 from 12 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 day 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 rolls
Calories 786 kcal

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 9x13 baking dish. Place the remaining 2 rolls plus the 2 sliced ends of the dough into another baking dish (like an 8x8 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

Can I prepare the dough in advance? Absolutely! Let the dough rise until doubled, then roll out, add the filling, and slice. Put rolls in a greased baking dish. Cover airtight (with a plastic wrap). Refrigerate it up to 48 hours (2 days ahead).
When ready to bake: Remove from the fridge and let sit at room temperature until puffy and the rolls are touching (usually 1 1/2-3 hours with active dry yeast for big rolls). 
If the dough is too cold (especially after the fridge) and the second proof stalls, try this.
  • 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.
Bake as instructed.
 
 

Nutrition

Calories: 786kcalCarbohydrates: 104gProtein: 12gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 100mgSodium: 479mgPotassium: 282mgFiber: 3gSugar: 68gVitamin A: 744IUVitamin C: 0.2mgCalcium: 152mgIron: 3mg
Keyword easy recipe pecan pie cinnamon rolls, how to make cinnamon rolls from scratch, step by step instructions for homemade cinnamon rolls
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