These pecan pie cinnamon rolls are super soft rolls with cinnamon pecan filling and pecan pie filling. They are topped with a cream cheese glaze. It is the perfect marriage of cinnamon buns and Thanksgiving dessert.

Top view of pecan pie cinnamon rolls.

These pecan pie cinnamon rolls are SO good and make an amazing breakfast or dessert. If you love gooey cinnamon rolls and pecan pie then you will want to eat this entire dish, because it is so good. It is irresistible!

One pecan pie cinnamon roll split open.

Tips for making cinnamon rolls

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour.
  • Tip 2: Make sure your yeast is fresh. If you use expired yeast or if you put it in too hot or too cold milk it will not activate properly preventing a proper rise.
  • Tip 3: If you choose to roll your rolls immediately you can still chill them overnight. You then bake them in the morning the next morning.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Rolling out the dough,
Roll the dough out into a rectange.
Pecan pie filling in a bowl.
The pecan pie filling should be easy to spread.
Pecan pie filling over the dough.
Add the cinnamon filling and the pecan pie filling to the top of the dough.
Baked cinnamon rolls in a pan.
After they are baked, you will see the pecan pie filling on the top baked.
Close up of rolls.

For more cinnamon roll recipes, try my Apple Cider Cinnamon Rolls and Banana Cinnamon Rolls.

Side view of pecan pie cinnamon rolls.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Top view of pecan pie cinnamon rolls.
4.50 from 4 reviews

Pecan Pie Cinnamon Rolls

Stephanie Rutherford
These pecan pie cinnamon rolls are super soft rolls with cinnamon pecan filling. They are filled with pecan pie filling and topped with cream cheese icing.
Print Recipe Pin Recipe Leave a Review
Prep Time: 45 minutes
Cook Time: 28 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 33 minutes
Servings: 9 rolls

Ingredients
 
 

Dough

  • 1 cup Milk, warmed to 110℉
  • 2 packets Active dry yeast, 14 grams or 4 1/2 tsp
  • 2 Large eggs, lightly beaten
  • 4 1/2 cups All-purpose flour
  • 1/4 cup Wholesome Organic Fair Trade Cane Sugar
  • 1 tsp Salt
  • 10 TBSP Unsalted butter, room temperature and cubed

Pecan Cinnamon Filling

Pecan Pie Filling

Cream Cheese Icing

Instructions
 

Dough

  • Heat the milk in the microwave for a minute until warmed to 110℉. Sprinkle both packets of yeast over the milk. Let it sit for 10 minutes.
    1 cup Milk, 2 packets Active dry yeast
  • In a large bowl, mix the flour, cane sugar, and salt together. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Do this until the butter is the size of a pea.
    1/4 cup Wholesome Organic Fair Trade Cane Sugar, 1 tsp Salt, 10 TBSP Unsalted butter, 4 1/2 cups All-purpose flour
  • Add in the milk/yeast and lightly beaten eggs to the dry ingredients. Use a stand mixer and a dough hook. Mix on low speed until a dough starts to form. *making by hand instructions are in recipe notes.
    2 Large eggs
  • Switch to medium speed and knead for 5 minutes.
  • For making right away: Preheat the oven to 200℉. Cover bowl with kitchen towel. Turn off the oven, place the bowl in the oven, and crack open the door. Let rise for 1 hour.
    For overnight: Cover bowl with foil or plastic wrap. Place in the fridge to rise overnight.

Pecan Pie Filling

  • In a saucepan over medium heat, melt the butter. Add in the brown sugar, cinnamon, heavy cream, and pecans.
    3 TBSP Unsalted butter, 1/2 cup Wholesome Organic Fair Trade Dark Brown Sugar, 1 tsp Ground cinnamon, 1/2 cup Heavy cream, 1 cup Chopped pecans
  • Heat until it starts to bubble. Then, cook for about 4-5 minutes.
  • Pour the pecan pie filling into a bowl and chill in the fridge.

Cinnamon Pecan Filling

  • In a small bowl, beat the butter on high speed until fluffy. Add in the brown sugar and cinnamon. Beat until smooth.
    1/2 cup Unsalted butter, 3/4 cup Wholesome Organic Fair Trade Dark Brown Sugar, 1 TBSP Ground cinnamon, 1 1/2 cups Chopped pecans
  • Roll the dough out on a lightly floured surface using a rolling pin. Roll into a large rectangle about 1/4-inch thick.
  • Spread the cinnamon filling over the dough. Use an offset icing spatula and spread to the edges. Spread the pecan pie filling over the cinnamon filling.
  • Starting on the short side, roll into a log.
  • Use a serrated knife or unflavored dental floss to cut the uneven ends off. Then, cut into 9 rolls.
  • Spray a 9X13 casserole dish with baking nonstick spray. Place the rolls evenly into the dish. Cover with a towel and let it rise for 20 minutes. Once done rising, pour the heavy cream over the rolls.
    1/2 cup Heavy cream
  • Preheat the oven to 375℉. Bake for 27-29 minutes until the top of the rolls are golden brown.

Cream Cheese Icing

  • In a small bowl using a hand mixer, beat the cream cheese and butter on high speed for 2 minutes.
    4 oz Cream cheese, 4 TBSP Unsalted butter
  • Then, add in the confectioners sugar and mix until smooth. Add in the vanilla and milk. Mix until smooth.
    1 cup Wholesome Organic Fair Trade Powdered Confectioners Sugar, 1 tsp Pure vanilla extract, 1 TBSP Milk
  • Use a spoon to spread the icing over the cinnamon rolls. Topped with chopped pecans.
    Chopped pecans

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Calories: 919kcal, Carbohydrates: 90g, Protein: 11g, Fat: 60g, Saturated Fat: 25g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 290mg, Potassium: 312mg, Fiber: 5g, Sugar: 39g, Vitamin A: 1273IU, Vitamin C: 1mg, Calcium: 126mg, Iron: 4mg
Did you make this recipe?Please leave a star rating and review below!