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Soft Pecan Sticky Cinnamon Rolls

These Soft Pecan Sticky Cinnamon Rolls are warm, gooey, and topped with cream cheese icing and crunchy pecans, making them perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups warm milk
  • 1/2 cup granulated sugar Helps to feed the yeast
  • 1 packet active dry yeast Activate in warm milk
  • 1/2 cup unsalted butter, melted
  • 1 tsp salt
  • 4 cups all-purpose flour Structure the dough
  • 2 large eggs For richness and flavor
Filling Ingredients
  • 1 cup packed brown sugar
  • 1 tbsp ground cinnamon
  • 1 cup chopped pecans Consider toasting for more flavor
  • 1/2 cup pecan halves For topping
Icing Ingredients
  • 1/2 cup cream cheese
  • 1/4 cup powdered sugar

Method
 

Preparation
  1. In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
  2. Once the yeast is frothy, add the melted butter, salt, and eggs to the mixture. Gradually add the flour until a dough forms.
  3. Knead the dough on a floured surface for about 5-10 minutes until it's smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.
Rolling and Filling
  1. Once the dough has risen, roll it out on a floured surface into a rectangle.
  2. Spread melted butter evenly over the surface of the dough.
  3. In a separate bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the melted butter on the dough.
  4. Add the chopped pecans on top of the filling.
Shaping Rolls
  1. Starting from the long edge of the rectangle, roll the dough tightly into a log.
  2. Cut the log into slices about 1 inch thick and place them in a greased baking pan.
  3. Cover the baking pan with a clean cloth and let the rolls rise for another 30 minutes.
Baking
  1. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown.
  2. While the rolls are baking, whip together the cream cheese and powdered sugar until smooth.
  3. Once the rolls are baked and slightly cooled, drizzle the cream cheese icing over the top. Garnish with the pecan halves before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is also an option for about 2 months.