These are the cinnamon rolls of all cinnamon rolls. I may be slightly biased,though, because this recipe is based off of the cinnamon rolls I grew up eating that my Grandma would make for my family and I. But, you could be biased too once you sink your teeth into these decadent cinnamon rolls! There’s no need to worry about whipping up a frosting for these, because the brown sugar caramel pecan topping will take care of you just fine. So fine that you may just need to make a double batch.
One of the greatest parts about making these rolls, besides how easy it is to make your own dough at home, is the final flip to get them out of the pan right after they come out of the oven. Hot and gooey brown sugar pecan caramel oozing over the cloudy edges of the most perfect cinnamon rolls you’ve ever made. I bet you won’t be able to keep your hands off of them! I sure can’t. My husband sure can’t either (how can we be down to only two rolls left?!)
I can remember sitting at my Grandma’s kitchen table patiently waiting as she was rolling out the cinnamon roll dough. These rolls are perfect on their own, but she would always give me the choice to have raisins or chocolate chips added in before she rolled them up. Being me, chocolate was definitely my first choice. Most of the time she would do half and half to make everyone happy, but you can bet my little hands were all over the chocolate chip stuffed cinnamon rolls. Never had chocolate chips in your cinnamon rolls? You better try it! It’s not only the taste of these cinnamon rolls that makes me love them so much, but the memories that come along with them. They are definitely a staple in my family and I hope that you can create lasting cinnamon pecan roll memories with yours. Enjoy!
Cinnamon Pecan Rolls
- 1 Tablespoon dry active yeast
- 1/4 cup warm water
- 1 cup sugar, plus 1 Tablespoon
- 2 sticks (1 cup) butter
- 1 cup milk
- 2 eggs
- 4 cups flour
- 3/4 teaspoon salt
- 1 Tablespoon cinnamon
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- In a small bowl, mix together the yeast, 1 Tablespoon sugar and warm water together until combined. Set aside to let the yeast activate.
- In a small saucepan on low heat, melt 1/2 cup butter and the milk until smooth. Set aside to cool.
- In a large mixing bowl, whisk together the eggs, 1/2 cup sugar and the salt until combined. Slowly whisk in the butter and milk mixture followed by the yeast mixture. Fold in the flour until the dough is combined and forms a loose ball. Cover the bowl with plastic wrap and set in a warm area (top of stove, sunny window) to let the dough rise for 1-1 1/2 hours.
- Preheat your oven to 350 degrees.
- Roll the dough out on a lightly floured surface into a 1/2 inch thick rectangle. Melt the remaining 1 stick of butter and spread a thin layer of melted butter across the surface of the dough, approximately 1/4 of the melted butter. Dust the top of the buttered surface with the remaining 1/2 cup of sugar in an even layer, followed by the cinnamon in the same method. Combine the leftover melted butter with the brown sugar and pecans and spread in the bottom of a 9×9 baking pan.
- Starting at one end of the rectangle, roll the dough into a log until reaching the other end of the rectangle. Slice the roll into 12-15 individual cinnamon rolls and place them top side down on top of the brown sugar pecan mixture in the baking pan.
- Bake for 25-30 minutes until the cinnamon rolls are golden brown and the mixture on the bottom of the pan has caramelized. Immediately flip the cinnamon rolls over onto a baking sheet after removing from the oven and let cool slightly prior to serving.