Description
These Browned Butter Frosted Pecan Cinnamon Rolls are a decadent breakfast treat featuring soft, fluffy rolls filled with a cinnamon-sugar pecan mixture and topped with a rich, nutty browned butter cream cheese frosting. Perfect for cozy mornings or special occasions, they combine a tender yeast dough with the warm flavors of cinnamon, pecans, and browned butter.
Ingredients
Scale
For the dough:
- 1 cup whole milk, warmed to 110°F
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the filling:
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans
For the browned butter frosting:
- 1/2 cup unsalted butter, browned and cooled slightly
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
- pinch of salt
Instructions
- Activate the yeast: In a large bowl, combine the warm milk and granulated sugar, then sprinkle the active dry yeast over the top. Let it sit undisturbed for 5–10 minutes, until the mixture becomes foamy, indicating the yeast is active and ready.
- Make the dough: To the yeast mixture, add the melted butter, eggs, and salt. Gradually mix in 4 to 4 1/2 cups of all-purpose flour, one cup at a time, until a soft dough forms. Knead this dough for 6–8 minutes on a floured surface or using a stand mixer with a dough hook, until smooth and elastic.
- First rise: Place the dough in a greased bowl and cover it. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the filling and roll the dough: On a floured surface, punch down the dough and roll it into a 16×12-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with a mixture of brown sugar and cinnamon, and evenly distribute the chopped pecans on top. Starting from the long edge, roll the dough tightly into a log shape.
- Slice and arrange rolls: Cut the rolled dough into 12 even slices. Place these rolls into a greased 9×13-inch baking dish, cover, and let rise for another 30–45 minutes until puffy.
- Bake the rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes until they turn golden brown and are cooked through. Allow to cool slightly before frosting.
- Make the browned butter frosting: In a saucepan over medium heat, melt the butter and cook it for 5–7 minutes until browned and fragrant with a nutty aroma. Remove from heat and allow to cool slightly. In a mixing bowl, beat the softened cream cheese and browned butter until smooth. Add powdered sugar, vanilla extract, a pinch of salt, and milk (as needed) and mix until fluffy and spreadable.
- Frost and serve: Spread the browned butter frosting generously over the warm cinnamon rolls and serve immediately for the best flavor and texture.
Notes
- The cinnamon rolls can be made ahead and refrigerated overnight after shaping. Before baking, bring them to room temperature and allow to rise until puffy.
- Toast the pecans beforehand for an extra depth of flavor and crunch.
- For a seasonal twist, add a splash of maple syrup to the frosting to enhance the fall-inspired flavors.
