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Pecan Cinnamon Rolls with Apple Cinnamon Glaze
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5 from 3 votes

Pecan Cinnamon Rolls with Apple Cinnamon Frosting

These homemade pecan cinnamon rolls are soft, moist, gooey, full cinnamon goodness and topped with a delicious apple cinnamon frosting.
Prep Time40 mins
Cook Time35 mins
Rising Time2 hrs 30 mins
Total Time3 hrs 45 mins
Course: Breakfast
Cuisine: American
Servings: 12 Cinnamon Rolls
Calories:

Ingredients

Cinnamon Roll Dough

  • 4 1/2 cups (626 grams) all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 cup whole milk heated to 110 degrees F
  • 3/4 cup (169 grams) unsalted butter, room temperature
  • 1/3 cup (66 grams) white granulated sugar
  • 1 teaspoon kosher salt
  • 3 large eggs room temperature
  • 1/2 cup heavy cream

Cinnamon Roll Filling

  • 1 1/2 cups (300 grams) packed dark brown sugar
  • 4 ounces pecans
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup (113 grams) unsalted butter, melted

Apple Cinnamon Frosting

  • 2 cups (230 grams) powdered sugar
  • 3/4 cup (28 grams) freeze-dried apples
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons (56 grams) unsalted butter room temperature
  • 1/2 cup heavy cream

Instructions

  • Butter a 9 x 13-inch baking dish with melted butter. Line the bottom of the pan with parchment paper and brush it with melted butter.

Cinnamon Roll Filling

  • Place the brown sugar and the pecans in the bowl of a food processor and process until the nuts are well chopped. Place it in a medium bowl. Add the cinnamon, nutmeg, and salt and whisk to combine. Add the melted butter and stir with a spatula will thoroughly combined.

Cinnamon Roll Dough

  • In the bowl of a large stand mixer whisk together the flour and salt. Combine the milk and the sugar and heat to 110 to 115 degrees F. Pour the milk into a small bowl and sprinkle the yeast on top and stir in the yeast. Allow the yeast milk mixture to sit for 5-10 minutes until the yeast has bubbles and has increased in volume.
  • Use the dough hook attachment and with the mixer on low speed slowly add the milk mixture to the flour mixture. Then add the eggs one at a time and mix until the dough starts to come together and no dry flour remains, about 4 minutes. Scrape the bowl down as needed.
  • Increase the speed to medium-low and add the butter 1 tablespoon at a time and mix until the butter is fully incorporated about 6 minutes. Continue to knead until the dough is smooth, elastic and clears the sides of the bowl, about 5-7 minutes.
  • Transfer the dough to a lightly floured counter and knead by hand to form a smooth, round ball, about 30 seconds. Place the dough seam side down in a lightly greased large bowl of container, cover tightly with plastic wrap.
  • Create a proofing box in your oven. Bring a large kettle of water to a boil. Pour 8 cups of boiling water into a 9 x 13-inch baking dish and set it on the floor or bottom rack of your oven. Place the bowl with the covered dough on the middle rack of the oven, close the door and let the dough rise until doubled in size, about 1 hour.
  • When the dough has risen gently turn the dough onto a floured surface. Roll into a 12 x 18-inch rectangle. Use your hands or an offset spatula to spread the filling across the dough and leave a 1/2-inch border. With the long side towards you, roll the dough into a firm cylinder. Roll the dough until the seam is face down. Trim the ends so the cylinder is 18 inches long and the ends are straight. Cut 12 rolls 1 1/2-inches wide each.
  • Place the rolls in the buttered pan evenly from each other and the sides of the pan. Cover the rolls with lightly greased plastic wrap and let rise until doubled in size, about 1 hour. If your kitchen is still cool you can recreate the proofing box in your oven.
  • About 15 minutes before the rolls are finished rising, remove the rolls from the oven (if proofing in the oven) and preheat the oven to 350 degrees F. Heat the heavy cream until just warm about 75-77 degrees F. Right before the rolls are placed in the oven, brush the rolls with the warm cream. The cream mixture will settle to the bottom of the pan.
  • Bake the cinnamon rolls for 30-35 minutes until they are golden brown, and the internal temperature of one of the middle rolls is 203 degrees F. I test the temperature with a Thermapen Mk4 thermometer.

Cinnamon Roll Glaze

  • While the rolls are baking. Place the powdered sugar and the freeze-dried apples in the food processor bowl. Process until the freeze-dried apples are reduced to fine bits. You might need to rub the powdered sugar mixture between your fingers to check the size of the apple pieces. Scrape it into the bowl, add the butter and use a fork to combine the butter and the powdered sugar mixture. Add 4 tablespoons of the heavy cream and stir. Add 1 tablespoon at a time until the glaze smooth and thick and the desired consistency.
  • Spread half of the mixture over the cinnamon rolls when they first come out of the oven. The glaze will melt into the cinnamon rolls. When the rolls have cooled slightly spread the remaining glaze on the rolls.
  • Serve the rolls warms or at room temperature.