Roasted Pecan Cinnamon Rolls w/ Cream Cheese Icing

Cinnamon rolls were one of the first things I learned to bake when I vowed 2023 to be the year I learned to bake. Probably one of the only new year resolutions I’ve ever truly stuck out. I’ve tried a few recipes with and without yeast over the years and learned you really can’t sub out the yeast for self rising flour. I mean you can, but cutting out the yeast isn’t going to give you the light fluffy bready roll.

Cinnamon rolls are a true labor of love. If you’re looking for a quick and easy breakfast treat this ain’t the one mama. If you’re looking for something special to prepare for the ones you love, well you’ve found it. I don’t make these often- usually only when family comes to visit or it’s Caleb’s birthday or Father’s Day.

I like to prep them the day before and bake them only halfway, cover them over night and finish baking in the morning. That way bellies aren’t hungry waiting on breakfast. I’ve tweaked and revised this recipe to what I believe is a wonderful mix of salty butter and sweet, yet not too sweet doughy goodness- adding in some roasted pecans for a little taste of my childhood.

Mamaw and grandaddy had the most beautiful pecan trees in their front yard. As kids we’d go out there with five gallon buckets to harvest the pecans. Then we’d go inside to shell them so mamaw could roast them or use them for pecan pies. For mamaw and grandaddy it was extra hands helping out with chores, for us it was exciting and valuable core memories we’ll carry with us our whole lives.

Makes 6-8 Rolls

What You’ll Need:

For The Rolls

• 2 1/2 Cups Flour (Plus More for Work Area)

• 1 Cup Warm Water

• 1 Packet Instant Yeast

• 3/4 Tsp Kosher Salt

• 6 Tbs Sugar (3 for Dough, 3 for Filling)

• 2 Tbs Light Brown Sugar

• Ground Cinnamon

• 3 Tbs Melted European Style Butter (Salted)

• Roasted Chopped Pecans

For The Icing

• 3 Tbs Salted European Style Butter

• 1/4 Tsp Vanilla Extract

• 2 Cups Confectioners Sugar

• 4 oz Softened Brick Style Cream Cheese (Half a Brick)

How To:

• First you’ll need to roast your pecans unless you’ve bought pre roasted. I like to roast my own so they have more of a freshly roasted taste. To do this preheat your oven to 350 F. Place pecans on a baking sheet and roast in the oven for 5-10 minutes. Once they have a beautiful roasted nutty aroma they’re done. Once they’re done chop them into small pieces.

• In a large mixing bowl combine one packet of instant yeast, one cup of very warm water, and one tablespoon of sugar. Let this sit for about 7 minutes to activate the yeast.

• Add in salt, flour, and two more tablespoons of sugar to your yeasty water. Combine these ingredients using a wooden spoon mixing until dough is formed. The dough shouldn’t be wet or too sticky. The consistency you’re looking for is something soft and easy to work with for kneading. If it’s too dry add a little more warm water. It it’s too wet add a little more flour.

• Knead by hand for 10 minutes or by using a mixer with a dough hook for about 5 minutes on low to medium speed.

• Leave dough in the mixing bowl on the counter and cover with a cloth to let rise for at least 3 hours.

• Once the dough has risen punch a hole in the middle of the dough to let out the air. As it’s deflating combine 3 tablespoons of granulated sugar and 2 tablespoons of light brown sugar in a bowl. Then melt 3 tablespoons of salted European style butter in a small dish.

• Sprinkle flour onto your work area and flour your rolling pen. Place dough on work area and begin to roll out the dough almost like you’re making a medium sized pizza. Once you’ve got the dough rolled and shaped pour your melted butter over the dough and evenly smooth it out using a brush or large spoon. You want to make sure the entire surface is covered in a layer of butter so the sugar and cinnamon sticks.

• Sprinkle the mixed granulated and brown sugar over your buttered dough. Sprinkle a healthy portion of cinnamon on top of your butter and sugar, then top with chopped roasted pecans.

• Roll up the dough into a long cylinder. Using a large sharp knife cut rolls about 1- 1 1/2 inches thick. Place on a parchment lined pan and bake at 350 F for about 15-20 minutes.

• Prepare the icing as your rolls are baking. In a large mixing bowl cream together butter, vanilla extract and confectioners sugar. Onced creamed, add in your cream cheese and mix thoroughly until combined.

• Ice rolls while they’re fresh out of the oven so the icing becomes somewhat of a glaze and top with more chopped pecans before serving.

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