Square image of cinnamon roll with pecans for recipe card
Print Add to Collection

Homemade Cinnamon Rolls

Big, fluffy homemade cinnamon rolls with toasted pecans and a thick, gooey icing - they rise overnight in the refrigerator so they're perfect for weekends!
Course Breakfast Bread
Cuisine Amercian Heritage
Keyword sweet, cinnamon, spicy, gooey, soft, buttery
Prep Time 10 minutes
Cook Time 35 minutes
Rising time 2 hours
Total Time 45 minutes
Servings 12 giant cinnamon rolls
Calories 638kcal
Author Marye Audet-White



  • 4 1/2 cups all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons salt
  • 2 packages active dry yeast
  • 1/4 cup warm water
  • 1 cup buttermilk , warm (110F)
  • 1/2 cup unsalted butter , melted and cooled to warm room temp
  • 2 egg yolks , room temperature
  • 2 eggs , room temperature
  • 1 1/2 teaspoons vanilla extract (butternut flavoring is better if you can find it)


  • 2/3 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 teaspoon chipotle powder , optional
  • 1/4 teaspoon of salt
  • 1/2 cup unsalted butter , melted, divided use
  • 1 1/2 cups coarsely chopped pecans , toasted


  • 3 cups confectioner’s
  • 1/4 cup melted unsalted butter ,(more as needed)
  • 2 teaspoons vanilla extract
  • Cream to thin it out



  • Mix warm (110F) water and sugar; stir in yeast.
  • Set the mixture aside for a few minutes until it begins to bubble. I know this is no longer necessary but I think it still gives better results.
  • Mix about 2 cups of the flour, salt, eggs, and buttermilk into the yeast mixture until smooth.
  • Add flavoring and butter.
  • Slowly add more flour until a soft dough is formed. You can do this by hand or with a heavy duty mixture and a dough hook.
  • Once the dough holds together turn it out on a floured surface.
  • Knead a few minutes until smooth and satiny, but still somewhat soft. It will feel like your earlobe if you pinch it.
  • Let rise for 1 hour, or until double, if you have time. If not skip this and go on to the next instruction.
  • Punch dough down; let rest for 5 minutes. This gets some of the elasticity out and makes it easier to roll.
  • Roll the dough out into a rectangle that is about 1/2 inch thick or a little more.


  • Spread the dough with 1/4 cup of the melted butter.
  • Mix the remaining 1/4 cup of melted butter, cinnamon, and brown sugar together.
  • Spread this over the dough and sprinkle with the pecans pressing in lightly.
  • Roll up as for a jelly roll and cut in 12 thick slices.
  • Place cut side down on a greased cookie sheet and cover well with plastic wrap.
  • Refrigerate overnight. You can also just let them rise for about an hour if you want to bake them immediately but they aren't as good.
  • Next morning place the rolls on the counter while you preheat the oven.
  • Bake in a 375F oven about 35 minutes or until done. Watch carefully because the sugar will make the bottoms burn if you are not careful.


  • While the rolls are baking mix the topping ingredients together.
  • Spread on warm rolls.


*Add 8 hours overnight time to the rising time if you'll let them rise overnight. For smaller rolls roll out a larger rectangle and cut into 24 rolls - half the calories. **To toast pecans place them on a heavy cookie sheet in a 350F oven for about 5 to 10 minutes stirring every minute or two until toasted. Watch that they don't burn!


Calories: 638kcal | Carbohydrates: 86g | Protein: 7g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 413mg | Potassium: 167mg | Fiber: 3g | Sugar: 47g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 2.8mg