Pecan Cinnamon Yeast Roll-Ups, soft chewy sweet rolls that are loaded with cinnamon, sugar, and butter so delicious you won’t be able to stop at just one.
Pecan cinnamon yeast roll-ups a spin on your basic cinnamon rolls, but a bit more fun.
When Easter rolls around I think of my mom’s poppy seed coffee cake that she would make when I was younger. The poppy seed was mixed with coconut and other ingredients and to this day is still my favorite. I have talked to her about the recipe, she says that she has it stored with her other recipes, but I keep forgetting to get the recipe from her.
My mom no longer makes her delicious coffee cakes, but my sisters and I are carrying on the tradition of bread making.
Over the Easter weekend, I stayed overnight at her house so that I could get up and help with fixing Easter dinner. I wanted to make something special for our Easter breakfast and since I didn’t have the recipe for the poppy seed coffee cake I made these pecan cinnamon yeast roll-ups. These did not disappoint.
What is the best way to store yeast?
The best way to store yeast is in a cool dark place, such as your refrigerator.
How long can you store yeast?
Dry active yeast can be stored 4 to 6 months in the refrigerator or 6 months in the freezer.
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Pecan Cinnamon Yeast Roll-Ups
Ingredients
- 2 3/4 - 3 cups flour
- 2 1/4 teaspoon yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons butter
- 1 egg
Filling
- 1/2 cup sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 cup pecans chopped
- 2 tablespoons butter
Frosting
- 1/2 cup brown sugar
- 1/2 cup cream
- 2 tablespoons butter softned
- 1 cup powdered sugar
Instructions
- In a large mixing bowl combine 1 cup flour, yeast, sugar, and salt. In a microwave bowl/measuring cup combine the milk and butter. Heat until about 120 degrees F.
- Add the milk mixture to the dry ingredients and mix until combined. Add the eggs and mix in with a wooden spoon. Gradually add the rest of the flour just until the dough slightly sticks to your fingers. Knead the dough for about 5 to 8 minutes.
- Grease the bottom of the bowl and turn the bread to coat both sides. Let the bread rise for an hour.
- Punch down and on a greased surface pat the dough out to form a 12-inch circle.
- Take the softened butter and spread over the dough. Combine the 1/2 cup sugar and 2 tablespoons of brown sugar and sprinkle over the butter. Sprinkle the pecans over top of the sugar.
- Using a pizza cutter or a sharp knife cut the circle into 12 triangles/pie shapes. Starting from the outside of the triangle roll the dough until the point. Making sure that the end/point is tucked under the roll place on a greased baking sheet.
- Continue with all of the rolls until they are all rolled up. Let the roll-ups rest for 20 minutes.
- Preheat the oven to 375 degrees F. Once the roll-ups have rested for 20 minutes place in the oven and bake for 10 to 12 minutes or until golden brown. Remove from the oven and cool completely on a cooling rack.
- While the roll-ups are cooling make the frosting. In a small saucepan place the 1/2 cup brown sugar, cream, and butter. Bring to a boil and cook for 1 to 2 minutes. Remove from heat and cool slightly.
- Add the powdered sugar gradually and stir until the frosting is smooth and the right consistency. Frost the rolls-up and enjoy
They are one of my favourite yeast desserts. These look absolutely irresistible!
You had me at cinnamon pecan! I love making bread, and these roll ups definitely need to go on my list of things to make. Problem is I’ll eat the whole tray myself…haha! 🙂
Love pecans! And they’re so good in baked things. Terrific looking recipe — and I’ll bet the aroma coming frm the oven when these bake is awesome! 🙂
Pecans rule and this recipe is a great use of them! Wish I had one with that great frosting now!
I love the shape of these! I will be doing this with my next batch of cinnamon rolls!!!