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Butter Pecan Cinnamon Rolls

The key to these cinnamon rolls is the soft, enriched dough that gets a slow rise, making it incredibly pillowy. That soft dough gets filled with a classic brown sugar-cinnamon mixture and a layer of crunchy, candied pecans that you make right on the stovetop. A tangy maple cream cheese frosting finishes them off.
Prep Time30 minutes
Cook Time25 minutes
Rise + Cool Time2 hours 25 minutes
Total Time3 hours 25 minutes
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Ingredients

For the Dough

  • 2 1/2 cups all-purpose flour plus more for kneading
  • 1 package instant yeast 2 1/4 teaspoons
  • 1/4 cup organic cane sugar
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 3/4 cup whole milk room temperature
  • 1 large egg room temperature
  • 1/4 cup unsalted butter melted and cooled

For the Candied Pecans

  • 6 tablespoons brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon vanilla bean paste
  • 1 1/2 tablespoons water
  • 2 cups pecans

For the Filling

  • 1/4 cup unsalted butter very soft
  • 2/3 cup dark brown sugar packed
  • 1 tablespoon ground cinnamon

For the Egg Wash

  • 1 large egg lightly beaten

For the Maple Cream Cheese Frosting

  • 8 oz cream cheese room temperature
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon Diamond Crystal kosher salt

Instructions

  • Whisk flour, yeast, sugar, salt, nutmeg, and allspice in large bowl.
  • Add milk, egg, and melted butter; mix until shaggy dough forms.
  • Knead with stand mixer 8-10 minutes until smooth and elastic.
  • Place in oiled bowl, cover, rise 1.5 hours until doubled.
  • Mix brown sugar, cinnamon, salt, vanilla, water in pan over medium heat.
  • Add pecans, cook 2-3 minutes until candied. Cool on parchment.
  • Mix brown sugar and cinnamon for filling.
  • Roll dough to 12x16 inch rectangle.
  • Spread butter, sprinkle with sugar-cinnamon mix and 3/4 of chopped pecans.
  • Roll from long side, cut into 9 pieces.
  • Place in greased 9-inch pan, cover, rise 35-40 minutes.
  • Preheat oven to 350F.
  • Brush with egg wash, bake 24-26 minutes until golden.
  • Beat cream cheese until creamy, mix in maple syrup, vanilla, salt.
  • Cool rolls 15 minutes, spread frosting, top with remaining pecans.

Notes

Use room temperature ingredients for best results. Dough is ready when it passes windowpane test.
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