Apple Pecan Cinnamon Rolls
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These Apple Pecan Cinnamon Rolls are the perfect weekend bunch or breakfast. Loaded with cinnamon sugar, juicy shredded apples, and crunchy pecans. Topped with cream cheese icing, these rolls are what dreams are made of.
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
- Proof the yeast: Add the water, yeast, and sugar to the bowl your mixer equipped with the dough hook and stir. Let it proof for 5-10 minutes until frothy.
- Make the dough: Add the rest of the dough ingredients to the bowl with the yeast mixture and using the dough hook attachment, mix until the dough comes clean from the side of the bowl. The dough should be smooth and elastic. If the dough is too sticky add a bit more flour, a tbsp at a time, or if the dough is too dry add a bit of water, a tbsp at a time. Place the dough in a clean bowl that’s been sprayed with cooking spray, cover with plastic wrap or a clean damp kitchen towel and let it rest in a warm, draft-free environment until the dough doubles in size.
- Fill the rolls: Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness. Spread the butter over the dough, leaving 1/2 inch border around the edges. Mix the cinnamon and brown sugar together, then sprinkle evenly over the butter. Spread the shredded apples and pecans evenly.
- Roll & cut: Starting on the long edge closest to you, roll the dough and pinch the edges to secure the roll. Use a knife or floss to cut the log into 1 1/2″ pieces. You should get 12 rolls. Place the rolls in a buttered 9″x13″ baking dish.
- Bake: Let the rolls rise for 20-30 minutes or until doubled in size. Meanwhile, preheat the oven to 375F. Transfer the rolls to the oven and bake for 20-25 minutes or until golden brown.
- Ice: While the rolls bake, beat the cream cheese icing ingredients together until smooth. Let the rolls cool for 10 minutes before spreading the icing over them. Serve warm.
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
- Chocolate Espresso Rolls
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Apple Pecan Cinnamon Rolls
Ingredients
Dough
- 1 cup water (warm)
- 1 tablespoon active dry yeast
- ¼ cup sugar
- ½ cup vegetable oil
- 1 egg
- ½ teaspoon salt
- 3½ cups all-purpose flour
Filling
- 6 tablespoon butter (unsalted, softened)
- 1 cup brown sugar (packed)
- 1 tablespoon cinnamon (ground)
- 2 apples (peeled, cored, and shredded)
- 1 cup pecans (chopped)
Cream cheese icing
- 6 tablespoon butter (softened, or margarine)
- ¼ cup cream cheese (softened)
- 1½ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt (or to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In the bowl of your mixer add the warm water, ¼ cup of granulated sugar and yeast. Stir and then let it rest for 5 to 10 minutes, or until the yeast starts to foam.
- Add the rest of the dough ingredients to the bowl with the yeast mixture and using the dough hook attachment, mix until the dough comes clean from the side of the bowl. The dough should be smooth and elastic. If the dough is too sticky add a bit more flour, a tbsp at a time, or if the dough is too dry add a bit of water, a tbsp at a time.
- Place the dough in a clean bowl that's been sprayed with cooking spray, cover with plastic wrap or a clean damp kitchen towel and let it rest in a warm, draft-free environment until the dough doubles in size.
- In a small bowl, combine the brown sugar with the cinnamon together.
- Grease a 9×13 inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately ¼ inch in thickness.
- Spread the 6 tbsp of softened butter evenly over the dough, then sprinkle with the cinnamon brown sugar mixture evenly over the surface of the dough.
- Sprinkle the shredded apples evenly all over the cinnamon sugar, and follow with the chopped pecans.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Preheat oven to 375℉.
- Transfer the rolls to the preheated oven and bake them for 20 to 25 minutes or until golden brown.
- To make the icing whisk all the ingredients together until smooth.
- Spread the cream cheese icing over the rolls while still warm from the oven. Serve and enjoy!
Equipment
Notes
- TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
- Make ahead: 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.
- Freezing unbaked: 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.
- Freezing 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared December 2011. Updated with better instructions and more instructional photos.
