Easy Pecan-Cinnamon Rolls Recipe

Name: Easy Pecan-Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 5 loaves of frozen white yeast bread; 1 tablespoon vietnamese cinnamon more or less to taste per loaf; 1 cup pecans per 3 loaves, chopped rather fine, approximately 1/3 C per loaf.; 1 stick of real butter per 2 loaves, melted, for all loaves; 1/2 cup white granulated sugar per 2 loaves; 1/2 cup brown sugar per loaf per 2 loaves; 1 teaspoon pure vanilla extract; 2 cups confectioner's sugar; 5 to 10 drops water for icing; 1 sharp knife or pizza cutter; Pastry brush; Use enough all purpose flour for rolling out dough; 1 buttered 9-inch cake pan per 6 rolls

Bake this irresistible Easy Pecan-Cinnamon Rolls at home. Made with loaves, cinnamon, pecans and butter. Easy step-by-step instructions included.

This Easy Pecan-Cinnamon Rolls relies on simple, everyday ingredients such as pure vanilla extract, confectioner's sugar, to 10 drops water for icing and sharp knife or pizza cutter. It comes together quickly and makes 4 servings, at about 1171 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Easy Pecan-Cinnamon Rolls delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

2 to 5 loaves of frozen white yeast bread
1 tablespoon vietnamese cinnamon more or less to taste per loaf
1 cup pecans per 3 loaves, chopped rather fine, approximately 1/3 C per loaf.
1 stick of real butter per 2 loaves, melted, for all loaves
1/2 cup white granulated sugar per 2 loaves
1/2 cup brown sugar per loaf per 2 loaves
1 teaspoon pure vanilla extract
2 cups confectioner's sugar
5 to 10 drops water for icing
1 sharp knife or pizza cutter
Pastry brush
Use enough all purpose flour for rolling out dough
1 buttered 9-inch cake pan per 6 rolls

1
Thaw bread per directions on package. Mix brown and white sugar together in bowl. Set aside.
2
Once bread is thawed out, place single loaf on clean counter that has been dusted with all purpose flour.
3
Roll out the dough into a rectangular shape. Let rest for 20 minutes. Roll out again because the resting will allow you to roll it out without it springing back. Keep counter floured so that the dough doesn't stick.
4
Pour 1/2 of the butter on the rolled out dough. Using your pastry brush, brush out the butter to the ends of the dough.
5
Sprinkle cinnamon generously all over the dough
6
Sprinkle brown and white sugar that you have mixed together all over the dough.
7
At this point, you can put the finely chopped pecans over the top of dough. You can also leave the pecans out if you want.
8
From the long side facing you, roll up the dough in a jelly-roll fashion. Pinch the ends to seal. Place seal side down on counter.
9
Using a sharp knife, slice roll into 1 1/2 inch rolls until the log is sliced.
10
Place each roll into a round 9 inch cake pan, cut end up, so that they fit about 6 rolls per pan.
11
Cover with plastic wrap covered with cooking spray or cover with a damp towel so that the rolls can rise until doubled in size. This takes about 1 to 2 hours depending on the temperature of your kitchen.
12
Preheat oven to 350 degrees. Once rolls have doubled in size, place in preheated oven, bake for 15 to 20 minutes, checking after 15 minutes. Rolls should be golden brown when done.
13
While rolls are cooking, make icing by mixing confectioner's sugar with as many drops of water you need until icing is smooth. Add 1 tsp of vanilla once icing is mixed together. Pour over rolls that are just out of the oven. Enjoy!
14
Repeat the above for all loaves of bread used, whether 2 or 5! You can freeze the rolls once they are cut and placed in cake pan. They will keep well in freezer for up to 3 months. Be sure to get as much air out of the freezer bags before you freeze. You can also flash freeze and place rolls in a Tilia vacuum pack machine to get all the air out. This prevents freezer burn.

1171

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 to 5 loaves of frozen white yeast bread, 1 tablespoon vietnamese cinnamon more or less to taste per loaf, 1 cup pecans per 3 loaves, chopped rather fine, approximately 1/3 C per loaf., 1 stick of real butter per 2 loaves, melted, for all loaves, and more.

Yes, Easy Pecan-Cinnamon Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1171 kcal
Category
Baking & Desserts

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