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Cast-Iron Cinnamon-Pecan Rolls
Warm, gooey, and packed with toasted nuts, these cast-iron cinnamon-pecan rolls bring the bakery straight to your kitchen. You'll use a hot roll mix as a clever shortcut, skipping hours of rising time while keeping that soft, pillowy texture intact. A rich filling of butter, brown sugar, and cinnamon melts into a caramelized center as they bake. Finished with a simple vanilla glaze, they're exactly what a lazy Sunday morning needs.
Equipment
- Oven
- Cast iron skillet
Ingredients
- 1 (16-oz.) pkg. hot roll mix
- ½ cup butter, softened
- 1 cup firmly packed light brown sugar
- 2 tsp. ground cinnamon
- 1 cup chopped toasted pecans
- 1 cup powdered sugar
- 2 Tbsp. milk
- 1 tsp. vanilla extract
Instructions
- 1Prepare the hot roll dough according to the package directions, then let it rest for 5 minutes. Roll the dough into a 15- by 10-inch rectangle and spread the softened butter evenly over the surface.
- 2Mix the brown sugar and ground cinnamon in a small bowl, then scatter the mixture evenly across the buttered dough. Distribute the chopped toasted pecans over the sugar layer.
- 3Starting from one of the longer sides, roll the dough into a tight log. Cut it into 12 equal slices. Use a sharp serrated knife so you don't squash the dough.
- 4Arrange the sliced rolls with the cut sides facing down in a lightly greased 12-inch cast-iron skillet or a 13- by 9-inch baking pan.
- 5Drape a piece of plastic wrap and a clean kitchen towel loosely over the pan. Set the pan in a warm, draft-free spot (around 85°F) and let the rolls rise for about 30 minutes, or until they double in size.
- 6Heat the oven to 350°F. Remove the covers from the pan and bake the rolls for 20 to 25 minutes, until the centers are fully cooked and the tops turn golden brown.
- 7Transfer the pan to a wire rack and let the rolls cool for 10 minutes. Whisk the powdered sugar, milk, and vanilla extract together in a bowl, then drizzle the sweet glaze generously over the warm rolls.
Notes
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Reheat: Warm individual rolls in the microwave for 10 to 15 seconds to restore their soft, gooey texture.
- Make ahead: You can assemble the rolls the night before, cover tightly, and refrigerate. Let them sit at room temperature for an hour to rise before baking.