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Pecan Pie Cinnamon Rolls Recipe

Pecan Pie Cinnamon Rolls

Pecan Pie Cinnamon Rolls are ready in just over one hour and filled with a delicious concoction of butter, cinnamon sugar and homemade pecan pie filling.
Course Dessert
Cuisine American
Keyword Pecan Pie Cinnamon Rolls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 rolls
Calories 794kcal
Author Catalina Castravet



  • 1/3 cup water warm
  • 2 1/4 teaspoon instant yeast 1 package
  • 1 tablespoon granulated sugar
  • 2 eggs room temperature
  • 1 cup milk lukewarm
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter melted
  • 4 cups all-purpose flour
  • 1 teaspoon salt

Cinnamon Sugar Filling:

  • 3/4 cup dark brown sugar packed
  • 2 tablespoons ground cinnamon
  • 1/2 cup unsalted butter softened

Pecan Pie Filling:

  • 2 cups pecans roasted and chopped
  • 1 cup dark brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 egg yolks room temperature
  • 2/3 cup dark corn syrup or maple syrup
  • 1/2 cup cream lukewarm
  • 4 tablespoons unsalted butter cold and diced

Bourbon Cream Cheese Icing

  • 8 oz cream cheese room temperature
  • 8 tablespoons unsalted butter softened
  • 2 cups powdered sugar
  • 1 tablespoon bourbon or vanilla extract
  • Pinch of salt


Make Pecan Pie Filling:

  • If not using canned pecan pie filling, follow the below instructions to make your own. Start with the pecan pie filling, as it needs to cool before its added to the cinnamon rolls.
  • In a small bowl combine brown sugar, cornstarch and salt, whisk to combine.
  • Place a sauce pan over low medium heat, add the sugar mixture to it.
  • Whisk in the egg yolks, dark corn syrup and cream, until smooth. Stir continuously and bring to a simmer.
  • Reduce heat to low and cook until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally. Remove from the heat. Stir in cold diced butter until fully melted.
  • Fold in roasted, chopped pecans.
  • Transfer the mixture to a bowl to cool off. Place in the freezer to cool it off quicker, stir and transfer to the fridge.
  • In the meantime make the dough.

Make the dough:

  • Whisk 4 cups of four and salt in a large bowl and set aside.
  • Add instant yeast, 1 tablespoon of sugar and lukewarm water to a medium bowl and whisk to combine. Let it rest for 5 minutes.
  • Add the eggs, milk, remaining 1/2 cup sugar and melted butter to the yeast mixture and whisk until well combined.
  • Add the yeast mixture to the flour mix and using a wooden spoon or spatula, stir until well combined.
  • The dough will be sticky. Cover with plastic wrap and let it rest for 10 minutes, preferably in a warm place.

Make Cinnamon Sugar Filling:

  • In a small bowl whisk together the dark brown sugar with the ground cinnamon until fully combined. Set aside. You will use the butter to spread it on the dough.

Prepare the Rolls:

  • Preheat oven to 350 F degrees. Place an oven rack into the middle of the oven.
  • Line a 9x13 inch baking pan with parchment paper and spray it with baking spray.
  • Flour a flat surface and roll the dough. You will need a good amount of flour, use it liberally on your hands, rolling pin and also sprinkle the dough with some.
  • Roll the dough until it's about 16 inches long by 13 inches wide and it should be about 1/4 inch thick. It is important for the dough to not be very thin, as it won't be able to hold well the filling.
  • When rolling, make sure the dough doesn't stick to the surface.
  • Spread the 1/2 cup of softened butter over the entire surface of the dough.
  • Sprinkle with the cinnamon sugar evenly over the surface of the dough.
  • Remove pecan pie filling from the refrigerator and spread it evenly over the surface of the dough.
  • Starting at the long edge, away from you, roll the dough down to the bottom edge.
  • Cut the dough into 12 two inch slices and place the rolls into the prepared baking pan.
  • Let the rolls rest for 10 minutes, during which the will rise a bit.
  • Place the baking pan in the oven and bake for 20-25 minutes or until golden brown.

Make the Bourbon Cream Cheese Icing:

  • Add the cream cheese and butter to a mixing bowl and beat until smooth.
  • Add the powdered sugar, bourbon or vanilla extract and pinch of salt and mix until smooth. Stop to scrape the sides and bottom of the bowl with a spatula.
  • If the icing is too stiff, add 1 tablespoon of milk.

Icing the Rolls:

  • Once the rolls are done baking, remove from oven and immediately ice the rolls.
  • Preferably serve warm, but they are great at room temperature as well.



Calories: 794kcal | Carbohydrates: 114g | Protein: 10g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 182mg | Sodium: 660mg | Potassium: 343mg | Fiber: 5g | Sugar: 77g | Vitamin A: 1245IU | Vitamin C: 0.2mg | Calcium: 183mg | Iron: 4.1mg