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Praline Pecan Cinnamon Rolls

These Praline Pecan Cinnamon Rolls are buttery and indulgent. They’re the quality flavor that you’d pay top dollar for in a bakery. Save money and make them at home to serve for special brunches and holiday gatherings.
Praline Pecan Cinnamon Rolls

Homemade Praline Pecan Cinnamon Rolls Recipe

When it comes to making homemade cinnamon rolls, I know what comes to mind. Hours and hours of labor intensive measuring and kneading…I mean, who has time for that, right?  Sometimes, it’s totally worth using good old fashioned elbow grease to put together something amazing!  That’s exactly what these praline pecan cinnamon rolls are. Amazing. These praline pecan cinnamon rolls are not a dish that I make very often, they’re a special occasion dish at our house. So, when a holiday weekend rolls around, I set aside time to prepare these because they are simply that good and worth the effort to make. You may also like to try these Cinnamon Roll Muffins from Baked by Rachel.

Praline Pecan Cinnamon Rolls ingredients

How to Make the BEST Praline Pecan Cinnamon Rolls

  • Ingredients you’ll need to make Praline Pecan Cinnamon Rolls: All purpose flour, warm water, rapid rise yeast (quick rise yeast), granulated sugar, instant vanilla pudding mix, salt, large eggs, melted butter and scalded milk. To make the filling you’ll need granulated sugar, cinnamon and softened butter.
  • To make the Praline Pecan Sauce you’ll need: Light brown sugar, cream, light corn syrup, rum extract, chopped pecans and ground cinnamon.
  • Kitchen tools you’ll need: Stand mixer, measuring cups and spoons, sharp knife, silicone baking mat or similar nonstick surface for rolling, rolling pin, icing spatula, whisk, small saucepan and 13 x 9 inch baking dish or pan.
  • You can make these cinnamon rolls by hand if you don’t have a stand mixer. It’s more labor intensive to knead by hand but, it’s a great kitchen skill to have. Knead the dough on a lightly floured surface for the same amount of time or until the dough is smooth and elastic.
  • After rising, you’ll need to punch down the dough. This releases the air that was formed as the yeast did it’s job and proofed the dough.
  • The instant pudding in the dough is a tip one of the pastry chefs at Disney gave to me during one of our visits. He said, it’s an ingredient that they use in their cinnamon roll dough, and, I’ve done it ever since.
  • If the reserved praline sauce cools, warm it slightly in the microwave to make it easier to pour over the  cinnamon rolls.
  • Store baked Praline Pecan Cinnamon Rolls chilled in the refrigerator for up to 5 days. Reheat in single servings in the microwave.

Praline Pecan Cinnamon Rolls instructions

More Sweet Roll Recipes to Make

baked Praline Pecan Cinnamon Rolls

Praline Pecan Cinnamon Rolls

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Praline Pecan Cinnamon Rolls

Prep Time30 minutes
Cook Time35 minutes
Stand time10 minutes
Total Time1 hour 10 minutes
Course: Bread, Breakfast, brunch, Dessert
Cuisine: American
Keyword: cinnamon-rolls, praline-pecan-cinnamon-rolls, praline-pecans
Servings: 15 servings
Calories: 404kcal
Author: Melissa Sperka


  • 2 (1/4) oz packets rapid rise yeast
  • 2 Tbsp granulated sugar plus 1 tsp.
  • 1/3 cup lukewarm water
  • 4 1/3 cups all purpose flour
  • 1 3.4 oz box instant vanilla pudding
  • 1 tsp salt
  • 2 large eggs
  • 5 Tbsp butter melted
  • 1 cup scalded milk
  • Filling:
  • 1/4 cup granulated sugar
  • 3/4 cup roughly chopped pecans toasted
  • 3 Tbsp butter softened
  • 1 Tbsp ground cinnamon
  • For the praline sauce:
  • 1 1/4 cup packed light brown sugar
  • 1 1/4 cup heavy cream
  • 1/2 cup light corn syrup
  • 1 tsp rum extract
  • 1/2 tsp ground cinnamon


  • In a measuring cup, stir 1 teaspoon of granulated sugar into 1/3 cup of lukewarm water until dissolved. Sprinkle both packets of yeast on top. Allow to sit for 5-7 minutes until the yeast blooms.
  • In the mixing bowl of a stand mixer, sift together flour, vanilla pudding mix, 2 Tbsp sugar and salt until combined. Add eggs and melted butter.
  • Using the paddle attachment, begin to mix the ingredients on low. Gradually add the yeast mixture and scalded milk.
  • After the mixture comes together, it will look somewhat crumbly. Switch to the dough hook, and let the mixer knead the dough for about 6-7 minutes or until it's smooth and elastic and pulling away from the sides forming a ball.
  • Place the dough into a buttered mixing bowl and cover with a damp towel. Allow to rise in a warm, draft free area for 1 1/2 hours, or, until doubled.
  • Uncover and punch the dough down in the center to release air. Turn out onto a lightly floured surface, or silpat.
  • Roll and stretch the dough into a 15 x 12 inch rectangle.
  • Spread 3 Tbsp softened butter over the entire surface from edge to edge.
  • Sprinkle 1/4 cup of granulated sugar over the butter and then a heavy dusting of ground cinnamon. About a Tbsp, eyeball it or adjust to your taste. Sprinkle 1/2 cup of toasted chopped pecans over the cinnamon.
  • Roll the dough jellyroll style, starting with the widest edge. Shape and smooth as you go. Shape the roll so it's the same width all along the length.
  • Using a serrated knife, cut the cinnamon rolls at 1 inch intervals into 15 even pieces. Place side by side, in a buttered 13 x 9 inch baking dish.
  • Meanwhile to make the praline sauce: On the stove top, in a small saucepan heat together the brown sugar, heavy cream and corn syrup.
  • Cook over medium-high heat, stirring constantly for 1-2 minutes, then remove from the heat. Stir in 1 tsp rum extract and 1/2 tsp ground cinnamon.
  • Pour over the cinnamon rolls reserving 1/3 cup for after baking.
  • Cover with a damp towel and allow to rise again for 30 minutes or until doubled. The rolls will be extremely happy nestled in all of that praline goodness and they'll rise and double.
  • Preheat the oven to 350°F.
  • Bake for 30-40 minutes until golden. Remove from the oven and drizzle with the remaining praline sauce and garnish with 1/4 cup pecans.
  • Allow to rest for 10 minutes before serving.


  • To toast pecans, place in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes. 
  • If the reserved praline sauce cools, warm it slightly in the microwave to make it easier to pour over the cinnamon rolls.


Serving: 1serving | Calories: 404kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 246mg | Potassium: 137mg | Fiber: 2g | Sugar: 33g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. These were delicious. My favorite recipe I’ve tried. Will be making these alot. The praline sauce was easy to make and doesnt get rock hard. Thanks for sharing your recipes, I have tried many. Have a good day.

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