Description
Soft, fluffy cinnamon rolls filled with a rich cinnamon-sugar pecan filling and topped with a decadent brown butter glaze. Perfect for breakfast or brunch.
Ingredients
Scale
- 3 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast
- ¾ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 2 large eggs
- ½ cup unsalted butter, softened (for filling)
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
- 1 cup chopped pecans, toasted
- ½ cup unsalted butter (for glaze)
- 1 ½ cups powdered sugar
- 2–3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix flour, sugar, and salt. Dissolve yeast in warmed milk and let sit for 5 minutes. Add yeast mixture, melted butter, and eggs to the dry ingredients and mix until dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours.
- Prepare the filling by mixing softened butter, brown sugar, and cinnamon. Roll the dough into a rectangle, spread the filling, and sprinkle toasted pecans on top.
- Roll the dough tightly into a log and slice into 12 rolls. Place in a greased baking dish and let rise for 30–45 minutes.
- Bake at 350°F (175°C) for 25–30 minutes until golden brown. Prepare the glaze by browning the butter in a saucepan, then whisking in powdered sugar, milk, and vanilla. Drizzle the glaze over warm rolls and serve.
Notes
To make ahead, refrigerate the rolls after shaping. Let them come to room temperature before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 32g
- Sodium: undefined
- Fat: 22g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: undefined