Go Back

Pecan Praline Cinnamon Rolls

Saura Kline
Cinnamon Rolls with Pecan Praline Filling
Servings 14 rolls



  • 1 package active dry yeast (2 1/4 tsp)
  • 1 cup milk
  • 1/2 cup sugar
  • 6 Tbsp. butter, soft
  • 1 tsp salt
  • 2 eggs
  • 2 cups AP flour
  • 2 cups bread flour

Pecan Praline

  • 1/2 cup sugar
  • 1 cup pecans
  • 1/4 tsp salt
  • 1 tsp cinnamon

Cream Cheese Glaze

  • 6 Tbsp. cream cheese, soft
  • 6 Tbsp. butter, soft
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla


  • To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.
    Combine sugar, flour, and salt in a bowl and set aside. Next,pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg. Switch to the dough hook. Add remaining flour mixture and the second egg. Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.  Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl.Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes. Let this proof for 1-1 ½ hours. The dough is heavy but will rise to about double in size.
  • Line a sheet tray with parchment and pecans.
    To make the pecan praline, heat ¼ cup of sugar in a large skillet in an even layer (not non-stick).Do not stir. Once the sugar begins to caramelize, sprinkle over the remaining ¼ cup sugar and swirl the pan until its evenly caramelized. Immediately pour caramel over pecans and let the caramel harden for 15 minutes. Break up pecan sugar mixture and place into a food processor. Process until very crumbly, and add in salt and cinnamon. The mixture should be nutty and crumbly, set aside until needed.
  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. Spread the pecan filling over, leaving 1/2”from the sides clean. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
    The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife. Cut off 11/2“ pieces, you should get around 14. Place them in 2 cake pans, or on a cookie sheet to proof again.
  • Proof for 1 hour in a warm area, no drafts, covered. Rolls will puff up, and that’s when you know to bake.
    Preheat oven to 350 degrees F (176 degrees C). Bake for about 20-25 minutes, or until golden brown on the sides.
  • While the rolls are baking, make the glaze. Place the softened cream cheese and the softened butter in a mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add the sifted powdered sugar,vanilla, and milk, scrape down sides, and continue to paddle on high until soft and fluffy.
    Once rolls are out of oven, immediately slather on as much of the cream cheese glaze as you possibly can- there will be extra so you can put more on individual pieces.. you’re welcome.