Go Back

Pecan Cinnamon Rolls

These gooey, sticky homemade cinnamon rolls with pecans are golden-baked and smothered with lemon cream cheese frosting for a zesty twist!
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 40
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cinnamon Rolls
  • 4 cups milk
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 0.5 ounce active dry yeast 2 packets
  • 9 cups all-purpose flour 8 cups initially, 1 cup later
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 2 cups unsalted butter melted (4 sticks)
  • 3 cups granulated sugar for filling
  • 1.5 tablespoons ground cinnamon or to taste
  • 2 cups finely chopped pecans divided for filling and topping
For the Lemon Cream Cheese Frosting
  • 8 ounces cream cheese room temperature
  • 1 cup unsalted butter softened (2 sticks)
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 0.25 teaspoon lemon extract

Method
 

For the Cinnamon Rolls
  1. Dissolve the sugar in the milk. In a large saucepan, combine the milk, vegetable oil, and 1 cup of sugar. Heat the milk mixture over medium heat, but do not boil. Set aside and let cool.
  2. Add yeast. Sprinkle the active dry yeast over the milk mixture and let sit for a minute.
  3. Add flour. Add 8 cups of all-purpose flour to the yeast mixture; stir to combine.
  4. Rest. Cover the bowl with a clean towel and let it sit in a warm place for one hour.
  5. Add leavening. Add in the baking powder, baking soda, salt, and the remaining 1 cup of all-purpose flour. Stir to combine.
  6. Chill the dough. Chill the dough for one hour in the refrigerator.
  7. Prep. Preheat the oven to 375ºF (190°C).
  8. Roll out the dough. Lightly flour your working surface. Take half of the dough from the bowl or pan and transfer it to your working area. Roll out the dough to a 0.25-inch thickness and shape into a rectangle.
  9. Add the filling. Pour about 1 cup of the melted butter over the shaped dough; spread it evenly. Sprinkle 1 cup of the granulated sugar over the butter, then a generous amount of cinnamon. Add 1 cup of the chopped pecans on top of the cinnamon mixture.
  10. Roll it up. Beginning at the end farthest from you, roll the rectangle tightly towards you into a log. Work slowly, and keep the roll tight. At the end, pinch the seam together and flip the roll so that the seam is face down.
  11. Cut the cinnamon rolls. Pour a little bit of the melted butter into 5 baking pans and swirl. Take the log and cut 0.5-inch slices. Arrange the rolls in the prepared baking pans, about 6 or 7 slices per pan. Brush each roll with a bit of butter, and add sugar and cinnamon on top of each roll.
  12. Rise. Cover with towels and let sit for 20 minutes.
  13. Roll and cut the remaining dough. Take the other half of the dough and repeat the above steps.
  14. Bake. Remove the towels and bake the rolls for 15 to 18 minutes, or until golden brown. After baking, immediately brush each roll with frosting (see below) and sprinkle with remaining chopped pecans.
For the Lemon Cream Cheese Frosting
  1. Prepare the icing. Place the cream cheese and the softened butter in a mixing bowl. Beat until creamy. Gradually add in the powdered sugar; beat until smooth, about 4 minutes. Pour in the vanilla extract and lemon extract. Continue to mix until well incorporated.
  2. Frost the rolls. Drizzle the frosting over the warm cinnamon rolls.

Notes

For fluffy cinnamon rolls, ensure the dough has ample time to rest and rise. Using fresh baking powder and soda is also key for the best texture. You can customize the filling with other nuts, chocolate chips, or even a hazelnut spread!