pecan cinnamon rolls
These cane syrup pecan cinnamon rolls are the perfect way to slow down and savor a cozy weekend brunch at home. Made with rich, golden cane syrup and topped with crunchy, buttery pecans, these rolls offer a Southern twist on a classic favorite. The syrup seeps into every swirl, bringing a deep molasses-like flavor that perfectly complements the warming cinnamon and tender dough.
We’re highlighting this recipe just in time for the early fall harvest, when cooler mornings call for oven-baked comfort. Cane syrup is a traditional Southern sweetener made from pure sugarcane juice, and when paired with locally grown pecans, it transforms these cinnamon rolls into something truly special. Whether you're gathering with family or treating yourself to a slower morning, this recipe brings the flavor of the farm right to your breakfast table.
Photo and recipe adapted from Louisiana Cookin’
Visit their site to see the original recipe or scroll down for our interpretation.
pecan cinnamon rolls
prep time: 30 min
rest time 1 h 30 min
cook time: 45 min - 1 hl bn vhlplvgo
12 rolls
Ingredients for rolls
4½ cups all-purpose flour
¼ cup plus 1 tablespoon granulated sugar
2 teaspoons salt
1 (0.25-ounce) package instant yeast
¾ cup milk
½ cup unsalted butter
⅓ cup cane syrup
2 large eggs, room temperature
¾ cup light brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, room temperature
¾ cup pecans
Cane Syrup Cream Cheese Icing (recipe follows)
Garnish: cane syrup
Ingredients for icing
1 package cream cheese
1 tablespoon cane syrup
¼ cup sugar
Preparation
Chop pecans finely, measure ingredients to be ready to mix.
For homemade rolls::
These instructions are for using a stand mixer.Whisk together flour, 1 tablespoon granulated sugar, salt, and yeast by hand.
In a small saucepan, heat milk, butter, and cane syrup over medium heat until butter is melted and an instant-read thermometer registers 120° to 130°.
Using the paddle attachment, with mixer on low speed, slowly add warm milk mixture to flour mixture, beating until incorporated, about 30 seconds. Add eggs, beating until combined.
Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 12 minutes. (Dough will pull away from sides of bowl but will stick to bottom.)
Turn out dough onto a lightly floured surface, and shape into a smooth round.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1½ hours.
Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
Lightly punch down dough. Turn out dough onto a lightly floured surface, and roll into an 18x12-inch rectangle.
In a small bowl, combine brown sugar, cinnamon, and remaining ¼ cup granulated sugar. Spread room temperature butter onto dough, and sprinkle with sugar mixture, leaving a ½-inch border on one long side. Top with pecans. Starting with long side opposite border, roll dough into a log; pinch seam to seal. Place seam side down; trim ends. Using a serrated knife, cut log into 12 rolls. Place in prepared pan, tucking ends under. Lightly cover and let rise in a warm, draft-free place (75°) until puffed and rolls are touching, 45 minutes to 1 hour.
Preheat oven to 350°.
Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Spread Cane Syrup Cream Cheese Icing onto rolls. Garnish with cane syrup, if desired. Serve warm or at room temperature.
For the icing put in a small bowl, whisk together cream cheese and cane syrup until smooth. Whisk in confectioners’ sugar until smooth. Use immediately.
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