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.
Looking for more great breakfast ideas?
No Rise White Chocolate Cinnamon Rolls
Perfect White Chocolate Raspberry Pancakes
Banana Cream Pie Protein Smoothie
Although I do enjoy making dough, this recipe is a perfect way to make cinnamon rolls without the crazy wait time. I love it. Pecans are one of my favorites as well. I made mini pecan pies for Thanksgiving this year and they were a huge hit. I’m looking forward to experimenting with this recipe.
Oohh mini pecan pies sound so good!
You had me at 5 ingredients. Got so excited today when I saw these come through my email! They just look too good. Ahhh 🙂
Thanks Melissa!!
Butter pecan is one of my favorite ice cream flavors! These cinnamon rolls sound awesome – I love how easy they are with using the bread dough. Looks delicious!
It’s my favorite “easy” brunch recipe. Everyone always thinks I worked SO hard! 😉
These rolls look perfect, Mariah! I love how easy these are to whip up. And the pecans and cinnamon are the perfect combo!
Super easy to make! Thanks Gayle!
I love pecans too. They are my favorite nut. Have you ever had pecan butter? Oh my gosh is it GOOD! I love these butter pecan cinnamon rolls. So smart to use frozen bread dough!
No I have not! I need to get my hands on some pecan butter asap!! Sounds amazing Natalie!!
I have a huge weakness for cinnamon rolls! Such a great idea to use frozen bread dough! The pecan filling sounds perfect and I love how easy they are to make! They look incredible!
What a great trick for easy homemade cinnamon rolls! I love the pecan topping!
Thanks Megan!