This post contains affiliate links and/or ads. You can read more about it on my disclaimer page.
Pecan cinnamon rolls were a staple on weekend mornings when I was growing up. Even though that was MANY years ago, it is still just as special. Now, these jumbo cinnamon rolls are a favorite with my kids.
Well, not only my kids. My sister-in-law wanted to know if I had an angel hiding in my kitchen because these tasted like they were straight from heaven. Yea, they are that good.
What Are Jumbo Pecan Cinnamon Rolls?
These jumbo cinnamon rolls are made with delicious sweet dough and creamy butter, brown sugar, cinnamon, and pecan filling. A special cream cheese frosting tops these gigantic pecan cinnamon rolls.
Even better, these rolls rise so much that they are enormous, light, and fluffy. In the words of my niece, “These are Legit”.
How To Prepare Pecan Cinnamon Rolls
First, I like to “proof’ my yeast. I was driving the struggle bus for years when working with yeast, but this trick helped me and I continue to use it.
I proof the yeast to ensure that it will rise and that the yeast has been activated. To do this mix one-quarter cup very warm water (approximately 110 degrees Fahrenheit) with one tablespoon active dry yeast and one teaspoon sugar.
Within a couple of minutes, the mixture should begin to “grow”. The mixture should have at least doubled in size in ten minutes most likely it will be much more than doubled in size.
I always use my Kitchen Aid mixer with the dough hook attachment. I cannot recommend this enough. Making the dough is so easy with this handy appliance.
In the Kitchen Aid mixing bowl, mix three cups all-purpose flour, one teaspoon salt, and three tablespoons sugar. Then with the mixer on low speed, add in one large egg, four tablespoons softened butter, one half cup warm milk and one-quarter cup warm water.
After the mixture is thoroughly mixed, add in the yeast mixture. The yeast mixture should be foamy.
At this point, the dough should be slightly firm and not very sticky. If the dough is still sticky, slowly add in additional flour until not sticky to touch.
Next, add one tablespoon oil to the bottom of a bowl. Place the dough ball in the bowl and cover all sides of the dough with oil. Cover with a dishcloth and place in a warm area for sixty minutes. The dough should double or triple in size.
Then place the ball of dough on a smooth surface with a bit of flour on the table to prevent sticking. Roll the dough out to an approximately 12×12 inch square.
Pecan Cinnamon Filling Instructions
Mix one-half cup melted butter, one cup brown sugar, one and one-half tablespoon cinnamon, and three-quarters cup chopped pecans. Bread the pecan mixture over the dough, then starting on one edge, begin rolling the dough over end to end.
Once the dough is rolled, slice the dough into twelve equally sized pieces (approximately one inch thick). Place the sliced dough into a lightly greased pan or on a parchment
Bake at 375 F degrees for approximately fifteen minutes or until golden brown on top.
Pin It For Later
Cream Cheese Icing Instructions
While the rolls are baking, prepare the cream cheese icing. Mix four ounces cream cheese, four tablespoons softened butter and one teaspoon vanilla extract.
Once the butter and cream cheese are well blended, slowly mix in one cup powdered sugar and blend until smooth and creamy. If desired, mix in one teaspoon orange extract. This gives the icing a unique flavor that complements the cinnamon rolls nicely.
Finally, spread the cream cheese icing over the cinnamon rolls and BOOM! All Done!
Tips and Tricks
- Proof the yeast prior to adding to the dough
- Use a Kitchen Aid mixer with the dough hook attachment
More Yeast Dough Recipes
- 1/2 cup warm water
- 1/2 cup warm whole milk
- 1 TBSP active dry yeast
- 1 tsp sugar
- 1 egg
- 4 TBSP butter, softened
- 1 tsp salt
- 3 TBSP sugar
- 3 cups all-purpose flour
- 1 TBSP oil
- 1/2 cup melted butter (one stick)
- 1 1/2 TBSP cinnamon
- 1 cup brown sugar
- 3/4 cup chopped pecans
- 4 oz cream cheese
- 4 TBSP butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp orange extract (optional)
- First, mix 1/4 cup very warm water with one tablespoon active dry yeast and one teaspoon sugar. The mixture should foam and double in size.
- While the yeast is proofing, mix 3 cups all-purpose flour, three tablespoons sugar, one teaspoon salt, and one egg.
- Add in 4 tablespoons softened butter, 1/2 cup warm milk, and the remaining 1/4 cup warm water.
- Once this mixture has been mixed thoroughly, add in the proofed yeast.
- Knead the dough for two minutes, add in more flour if needed. The dough should not be sticky.
- In a medium size bowl, add in one tablespoon oil. Add the dough to the bowl and coat well with the oil
- Cover with a clean towel and place in a warm location for one hour. The dough will rise to double or triple original size.
- While the dough is rising, mix one-half cup melted butter, one and one half tablespoon cinnamon, one cup brown sugar, and three-quarters cup chopped pecans.
- Roll the dough out in an approximately 12-inch x 10-inch rectangle. Spread the pecan mixture on the dough.
- Beginning on one long edge, tightly roll the dough into a long "log."
- Cut the dough into twelve equal pieces, each approximately one inch thick.
- Place the cut dough into a well greased baking dish one inch apart. Cover loosely with a clean dishcloth and place in a warm area for sixty minutes.
- Bake cinnamon rolls in an oven preheated to 375 F degrees for fifteen minutes. The top of the cinnamon rolls will be a light brown.
- While the pecan cinnamon rolls are baking, mix four ounces cream cheese, four ounces softened butter, one cup powdered sugar, one teaspoon vanilla extract, and one half teaspoon orange extract.
- Remove the pecan cinnamon rolls from the oven and let cool for approximately ten minutes or until still warm, but not hot.
- Spread the cream cheese icing over the top of the cinnamon rolls.