Apple Pecan Cinnamon Rolls Recipe
I’m obsessed with anything cinnamon roll related! The soft homemade dough, the sugar the caramelizes and mixes into that melty cream cheese icing. Then once you get to the middle of the roll, it’s absolute heaven! We can all admit that’s the best part. I’m drooling just thinking about these ooey gooey rolls now. While my classic Cinnabons Cinnamon Rolls recipe is a favorite around my house, I felt like getting creative. I decided to throw in some apples for a bit of extra sweetness, and pecans for that crunch. Let me tell you, they are incredible.
Ingredients
Dough
Water – Lukewarm Yeast – I used active dry yeast. If you want to use instant yeast, simply mix it straight into the flour, the water is still necessary. Sugar – Granulated white sugar. Vegetable oil – Canola oil or melted butter can be used instead. Egg – I used a large egg. Salt – Use more or less as you prefer. Flour – I used all-purpose but bread flour will work too.
Filling
Butter – Unsalted, or margarine. Brown sugar – Packed. Cinnamon – You can use as much or little cinnamon as you like. Apples – Any type will do, but I prefer more tart varieties like Granny Smith. Pecans – Or walnuts, chopped.
Cream cheese icing
Butter – unsalted butter is what you’ll want to use. Powdered sugar – this is also known as icing sugar or confectioner’s sugar. Cream cheese – at room temperature. I always use Philadelphia cream cheese. Vanilla extract – just a bit to add a touch of vanilla in the icing. Salt – a little bit is all you need to bring out all the flavors.
How to make apple pecan cinnamon rolls
Troubleshooting your dough
My dough isn’t rising
This will be a yeast issue. There are a couple factors that could cause your yeast to not proof properly.
You need a new jar of yeast. Even if it’s within the expiry date, keep in mind yeast is a living organism and once it dies it will no longer work. The water wasn’t lukewarm. If it’s too cold the yeast won’t thrive, and if it’s too hot the yeast will die. Make sure it’s just warm to the touch, like baby formula. Your environment. Make sure the dough has a warm, draft-free environment to rise in. The inside of your oven, turned off of course, is a great place.
My rolls turned out tough
If your dough rose but the rolls still were a bit tough and crumbly, this is indicative of too much flour. It’s best to start with 3 cups of flour and add a bit more at a time just until the dough pulls from the side of the bowl.
My dough is very sticky
Every environment is different! If you live somewhere with a lot of humidity, you may need a bit more flour than someone who lives in a drier climate. If you need to add a bit more flour than I used to get the right texture, that is absolutely fine.
Can I make apple pecan cinnamon rolls ahead?
If you’re making these as a special brunch or breakfast and you’d like to enjoy the morning, you can prep these rolls the night before. Wake up, pop them in the oven, and let yourself spend time with family and/or friends! After slicing the rolls and placing them in the baking dish, cover the dish in plastic wrap and store it in the fridge. If the rolls haven’t doubled in size by the morning, let them sit at room temperature for an extra 10-20 minutes before baking them.
How to store leftover rolls
You can keep these rolls right in the pan they baked in covered with plastic wrap, or transfer them to an airtight container. They’ll last at room temperature for 2 days or 5 days in the fridge. I suggest warming your rolls up in the microwave at 10 second intervals before digging in! Icing your whole pan of cinnamon rolls will keep them moist if you plan on having leftovers. I’ll use 75% of the icing on the rolls, then keep some on the side to spread a little extra over my roll if I feel like it. Tip: I always double the icing!
Can I freeze cinnamon rolls?
These are great for freezing! You can freeze them unbaked after lining the rolls in the pan. Cover it well with both plastic wrap and foil. Let the rolls thaw in the fridge overnight, then bake as instructed. You can let them sit at room temperature to rise more if needed before baking them. You can also freeze your rolls baked. Make sure they’re fully cooled down to room temperature. You can freeze them in the pan wrapped with both plastic wrap and foil, or transfer them to an airtight container. In this case, I suggest leaving them un-iced. The texture of the icing can become watery after thawing. Let the rolls thaw at room temperature, then spread the icing over them.
Did you love this recipe? Try these:
Cinnabons Cinnamon Rolls No Knead 1 Hour Cinnamon rolls Red Velvet Cinnamon Rolls Pumpkin Cinnamon Rolls Giant Skillet Cinnamon Rolls Finnish Cardamom Rolls Strawberry Rolls with Cream Cheese Icing Nutella Stuffed Rolls
Recipe originally shared December 2011. Updated with better instructions and more instructional photos.
