Made with only 5 ingredients, these butter pecan cinnamon rolls are delicious and a cinch to make and are sure to be a family favorite.
My family adores pecans in anything. Pecan pie is a must at holidays. We put pecans in our salads, use them as a crust for meats, and my sister makes some killer pecan pie cheesecake bars. So it’s only natural that these pecan cinnamon rolls have found their way onto our breakfast table a time or two. They are one of our favorite sweet brunch items. You won’t believe how easy they are.
These cinnamon rolls start with a very simple frozen bread dough. It’s my little way of cheating the system when I am a little short on time. You will never know the difference.
Start by thawing the dough of a frozen bread loaf. Roll it out into a rectangle on and fill it with brown sugar and cinnamon. I know that brown sugar isn’t a typical cinnamon roll ingredient but the molasses in the sugar caramelizes and gives the glaze a little something extra.
I love that I don’t have to make a separate frosting or glaze for these rolls. Once the cinnamon rolls have baked you just invert them onto a plate and serve and the glaze pours right out with it. The butter pecan cinnamon rolls are nutty There rolls go quickly so I would make a double batch. 😉
- 1 Loaf Frozen White Bread Dough,thawed (I used Bridgeford Ready Dough)
- ½ Cup Butter Melted, plus ¼ Cup butter softened
- ⅔ Cup Brown Sugar, divided
- 2 Teaspoons Cinnamon
- 1 Cup Pecans
- Grease a 9 inch cake pan and set aside. On a lightly floured surface roll out the thawed bread dough into a rectangle (about 9 x 12). Brush with ¼ cup of softened butter and sprinkle with ⅓ cup of brown sugar and cinnamon. Roll up the dough lengthwise. Pinch the edges to seal. Cut the roll with a sharp knife or with a piece of dental floss into 8 equal slices. In a bowl, mix remaining ⅓ cup of melted butter and ⅓ cup of brown sugar. Pour pecans into prepared cake pan and cover with butter and brown sugar mixture. Place cinnamon roll slices in the cake pan and cover with a towel. Allow the rolls to rise in a warm place for 2 hours or until they have doubled in size. Alternatively you could leave these rolls to rise in the refrigerator overnight. Bake on 375° for 25-30 minutes. Invert the cinnamon rolls onto a serving tray and allowing the pecans and glaze to spill over the tops. Serve immediately.
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