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Praline Pecan Cinnamon Rolls Recipe
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Praline Pecan Cinnamon Rolls

Course Bread, Breakfast, brunch, Dessert
Cuisine American
Keyword cinnamon-rolls, praline-pecan-cinnamon-rolls, praline-pecans
Prep Time 30 minutes
Cook Time 35 minutes
Stand time 10 minutes
Total Time 1 hour 10 minutes
Servings 15 servings
Author Melissa Sperka

Ingredients

  • 2 (¼) oz packets rapid rise yeast
  • 2 Tbsp granulated sugar plus 1 tsp.
  • cup lukewarm water
  • 4 ⅓ 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:
  • ¼ cup granulated sugar
  • ¾ cup roughly chopped pecans toasted
  • 3 Tbsp butter softened
  • 1 Tbsp ground cinnamon
  • For the praline sauce:
  • 1 ¼ cup packed light brown sugar
  • 1 ¼ cup heavy cream
  • ½ cup light corn syrup
  • 1 tsp rum extract
  • ½ tsp ground cinnamon

Instructions

  • In a measuring cup, stir 1 teaspoon of granulated sugar into ⅓ 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 ½ 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 ¼ 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 ½ 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 ½ tsp ground cinnamon.
  • Pour over the cinnamon rolls reserving ⅓ 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 ¼ cup pecans.
  • Allow to rest for 10 minutes before serving.

Notes

  • 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.