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Cinnamon-Pecan Rolls
These sweet cinnamon-pecan rolls offer the comforting smell of a weekend bakery right in your own kitchen. Using a hot roll mix provides a smart shortcut that saves hours of rising time without sacrificing that soft, pillowy texture. A rich filling of butter, brown sugar, and toasted pecans creates a gooey, caramelized center in every bite. Finished with a simple vanilla glaze, they are perfect for a relaxed Sunday morning or a special holiday brunch.
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
- 1Make the hot roll dough following the instructions on the package and let it rest for 5 minutes. Roll the dough out into a 15-by-10-inch rectangle, then spread the softened butter evenly over the surface.
- 2Mix the brown sugar and ground cinnamon in a small bowl, then scatter it evenly across the buttered dough. Distribute the chopped toasted pecans over the sugar layer. Starting from one of the longer sides, roll the dough into a tight log and slice it into 12 equal pieces.
- 3Arrange 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.
- 4Drape 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 until they double in size.
- 5Heat your oven to 350°F. Remove the covers from the pan and bake the rolls for 20 to 25 minutes, or until the centers are fully cooked and the tops turn golden brown.
- 6Transfer 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.