Cinnamon-Pecan Rolls with Cream Cheese Glaze

Happy Wednesday!

I’m sharing a little comfort food today, perfect for your morning coffee. . .

Cinnamon-Pecan Rolls with Cream Cheese Glaze!

This sweet repeat and recipe is deep in the archives and part of a book review

with The Novel Bakers from 2015. It’s definitely worth a re-view and the calories!

The recipe calls for using a 16-oz. package of Pillsbury Hot Roll Mix.

This hot roll mix is hard to find these days like a lot of things during the pandemic.

 If you can’t find hot roll mix, you can make these cinnamon rolls using a 1 pound loaf

of frozen bread dough such as Bridgford Ready-Dough or Rhodes;

just plan ahead to allow your dough to thaw overnight in the refrigerator.

Once your dough is mixed or thawed, it’s just a matter of rolling out it out and

 then slathering it with butter, brown sugar/cinnamon and toasted pecans.

Roll your dough, cut your rolls and allow them to rise until double in size before baking them off.

Cinnamon-Pecan Rolls with Cream Cheese Glaze

Ingredients

1 (16-oz.) package  *Pillsbury Hot Roll Mix or 1 pound loaf frozen bread dough, thawed

(*to add to hot roll mix you’ll need 1 cup hot water, 1 egg, 2 T butter)

1 cup chopped pecans

1/2 cup butter, softened

1 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

Cream Cheese Glaze, recipe to follow

Directions

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.

Prepare hot roll dough as directed on back of package; let dough stand 5 minutes Alternatively, use a thawed 1 pound frozen bread loaf .

Roll dough into a 15- x 10-inch rectangle; spread with softened butter.

Stir together brown sugar and cinnamon; sprinkle over butter.

Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices.

Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan.

Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts,

30 minutes or until doubled in bulk.

Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done.

Let cool in pan on a wire rack 10 minutes.

Cream Cheese Glaze

1 (3-oz.) package cream cheese, softened

2 tablespoons butter, softened

2 1/4 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk

Beat first 2 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla and 1 Tbsp. milk. Add remaining 1 Tbsp. milk, 1 tsp. at a time, stirring until icing is smooth and creamy. Spread or drizzle over warm rolls.

Serve rolls with additional cream cheese glaze if desired.

Print Recipe

Cinnamon-Pecan Rolls with Cream Cheese Glaze

Cinnamon-Pecan Rolls with Cream Cheese Glaze are delicious and easy for a beginning baker, with an easy yeast-roll dough that rises in just 30 minutes.

Prep Time30 minutes mins

Cook Time25 minutes mins

resting time: 30 minutes30 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Breakfast

Cuisine: American

Keyword: cinnamon rolls, cream cheese glaze, Hot Roll Mix, pecans

Servings: 12

Ingredients

• 1 cup chopped pecans
• 1 16-oz. package *Pillsbury Hot Roll Mix *to add to hot roll mix you’ll need 1 cup hot water, 1 egg, 2 T butter
• 1/2 cup butter softened
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon

Cream Cheese Glaze

• 1 3-oz. package cream cheese, softened
• 2 tablespoons butter softened
• 2 1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions

• Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.
• Prepare hot roll dough as directed on back of package; let dough stand 5 minutes.
• Roll dough into a 15- x 10-inch rectangle; spread with softened butter.
• Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture.
• Roll up tightly, starting at one long end; cut into 12 slices.
• Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan.
• Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
• Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done.
• Let cool in pan on a wire rack 10 minutes. Drizzle or spread with cream cheese glaze.

Cream Cheese Glaze

• Beat first 2 ingredients at medium speed with an electric mixer until creamy.
• Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla and 1 Tbsp. milk. Add remaining 1 Tbsp. milk, 1 tsp. at a time, stirring until icing is smooth and creamy.
• Spread or drizzle over warm rolls.

Notes

If you can’t find hot roll mix, you can make these cinnamon rolls using a 1 pound loaf of frozen bread dough such as Bridgford Ready-Dough or Rhodes; just plan ahead to allow your dough to thaw overnight in the refrigerator.

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