Apple and Pecan Cinnamon Rolls – perfect weekend breakfast. Absolutely delicious.
I made these apple and pecan cinnamon rolls a couple weeks ago and did not get a chance to post them until now. They were good. They were fabulous. I mean who does not love cinnamon rolls. They’re gooey and sweet and simply delicious. They’re to die for. The perfect weekend breakfast. And when you add pecans and apples, well it’s a marriage made in heaven. I dare you to make these and then come and tell me you don’t love them. It’s impossible. You will fall in love with them. I could eat these everyday.
In a bowl, add the warm water and yeast and whisk until the yeast dissolves. Add the oil and sugar, whisk together and let it rest for about 5 minutes.
If the yeast is good, the mixture should start and bubble up. Add the egg and the salt to the bowl and whisk.
See the bubbles. It’s all good.
Start adding the flour. Start with 3 cups of flour and if you find the dough is too sticky add a bit more.
Shape the dough into a ball and let it rest for 20 minutes or so.
While the dough is resting you can start getting everything else ready. You’ll need 2 apples, peeled, cored and shredded.
Mix the brown sugar and cinnamon in a small bowl.
Chop the pecans. I like mine chopped fairly big because I like to taste those pecans as I bite into the cinnamon roll….yum.
Last but not least, melt the butter in a small bowl.
Turn the dough over onto a floured surface and roll it into a long rectangle that’s about 1/4 of an inch in thickness.
Pour the butter over the dough and brush it to cover the entire surface.
Next sprinkle the brown sugar and cinnamon over the entire surface.
Now if we were making just good old regular cinnamon rolls we would stop here. But no, we keep going. Sprinkle the apples all over the dough.
And keep going, now add the pecans. Oh it looks so good already.
Almost done here. Start folding the dough, starting with the side furthest from you.
Fold it and then pinch the ends together so you end up with a nice roll.
Cut the roll into pieces about 1 1/2 inches in thickness.
Now you can use a 9×13 inch baking dish, or do what I did and I used 2 9 inch pie dishes. Whatever dish you use, make sure you butter it well. Arrange the rolls nicely in your baking dish.
Let the rolls rest for another 30 minutes until they rise some more.
Bake them in a preheated oven at 375 F degrees for about 20 to 25 minutes. Trust me when I tell you, your house will smell so good, your neighbors will start knocking on your door. Share if you want, I wouldn’t.
Look at that! They look ridiculously delicious. How can you resist? I couldn’t. While they’re baking make the icing by mixing all the icing ingredients together. Serve these babies hot, by drizzling some of the icing all over the rolls. YUM!
Best cinnamon rolls you will ever have.
- 1 cup warm water
- 2 tbsp yeast
- ¼ cup sugar
- ⅓ cup vegetable oil
- 1 egg
- 1 tsp salt
- 3 â€“ 3½ cups all purpose flour
- 3 tbsp butter, plus more for pans
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 apples, peeled, cored, and shredded
- 1 cup pecans, chopped
- 1½ cup powdered sugar
- ⅛ cup milk
- 1 tbsp butter, melted
- 1 tsp vanilla extract
- In a large bowl, add the warm water and yeast and mix until the yeast is dissolved. Add the sugar and the oil and let it rest for about 5 minutes.
- If the yeast is good, the yeast mixture should bubble up and rise. Add the egg and the salt to the bowl and whisk.
- Add 3 cups of flour and mix the dough. You can use a mixer as well. Add more flour if you think the dough is too sticky.
- Let the dough rest for 20 minutes.
- In the meantime shred the apples and chop the pecans. In a small bowl mix the brown sugar and cinnamon.
- Preheat oven to 375 F degrees.
- Roll out the dough into a long rectangle and about ¼ inch in thickness.
- Brush the butter over the surface of the dough.
- Sprinkle the brown sugar and cinnamon over the entire surface of the dough.
- Sprinkle the apples all over then the chop pecans.
- Start folding the dough with the side that furthest from you and pinch the ends together.
- Cut the roll into 1½ inch pieces. You can use a 9x13 inch baking dish, make sure it's buttered well. I used 2 pie dishes.
- Place the rolls in the buttered dish making sure to leave some room between them.
- Let them rest for another 30 minutes, until they pretty much double in size.
- Bake them for 20 to 25 minutes.
- To make the icing whisk all the ingredients together.