Glazed Cinnamon Rolls with Pecan Swirls

5.0

(2,091)

4 Reviews

With a filling of toasted pecans, cinnamon, and brown sugar, these cinnamon rolls are one of the most sought-after bites in Kansas City, where Megan Garrelts serves them at her restaurant, Rye.

Megan Garrelts

Updated on March 28, 2024

Glazed Cinnamon Rolls with Pecans — Photo:
Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans

Active Time:

1 hr

Total Time:

10 hrs 30 mins

Yield:

2 dozen rolls

We love these buttery, tender cinnamon rolls from star pastry chef Megan Garrelts, who owns and operates two locations of Rye restaurant in Kansas City and Leawood, Kansas, with her husband, Colby. At the restaurant, Garrelts will bake and serve these cinnamon rolls straight from mini cast-iron skillets, but she modified her recipe for Food & Wine so home cooks can bake a batch without any special equipment. This recipe yields 24 cinnamon rolls, and the unbaked rolls can last in the freezer up to a month, making it easy to bake up a few on short notice.

Frequently asked questions

What is instant yeast?

Instant yeast is a dried commercial yeast that comes in smaller granules than active dry yeast and does not have to be proofed or dissolved in liquid to be used. You can mix the yeast into your flour and then add the liquid ingredients.

What is the best way to toast nuts?

Toasting nuts in the oven, as Garrelts instructs in this recipe, is the best way to make sure they are evenly browned. Let them cool before chopping them.

Notes from the Food & Wine Test Kitchen

We love the layer of sour cream in the filling — it gives these rolls a nice tang that balances the sweet dough and brown sugar. Be sure to wrap the cinnamon rolls well before freezing them; we cover them in plastic wrap and then store them in a freezer bag.

Make ahead

The unbaked cinnamon rolls and sugar glaze can be frozen separately for up to one month.

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Ingredients

Dough

2 1/4 teaspoons instant dry yeast
2 tablespoons warm water
1/4 cup plus 1 teaspoon sugar
6 large eggs
4 1/2 cups sifted all-purpose flour (1 1/4 pounds), plus more for rolling
1 1/2 teaspoons salt
3 sticks unsalted butter, cut into 1/2-inch cubes and chilled

Filling

4 ounces pecans (1 cup)
1 1/2 cups light brown sugar
1 tablespoon cinnamon
1 cup sour cream
2 large eggs beaten with 1/4 cup of water

Sugar Glaze

1 1/2 cups confectioners' sugar
4 tablespoons unsalted butter, softened
1/4 cup heavy cream
1 teaspoon pure vanilla extract

Directions

Make the Dough

In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand until the mixture is foamy, about 5 minutes. Whisk in the eggs. In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar. Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff. Add the butter, a few cubes at a time, waiting until it is partially kneaded into the dough before adding more. Continue kneading until the butter is fully incorporated and the dough is silky, 8 to 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight.

Make the Filling

Preheat the oven to 350°F. Spread the pecans in a pie plate or rimmed baking sheet and toast until they are fragrant and browned, about 8 minutes. Let the pecans cool, then finely chop. Transfer them to a medium bowl and stir in the brown sugar and cinnamon.
Line 2 baking sheets with parchment paper. On a floured surface, cut the dough into 2 pieces. Working with 1 piece at a time (while keeping the other refrigerated), roll the dough out to a 12-by-16-inch rectangle. Transfer the dough to a baking sheet and refrigerate until chilled. Repeat with the remaining dough.
Spread half of the sour cream over one sheet of dough, leaving a 1/2-inch border all around. Sprinkle the dough with half of the pecan filling. Brush the long sides with some of the egg wash. Roll up the dough from a long side into a tight cylinder and pinch the ends to seal. Freeze the dough log until it is fully chilled, about 2 hours. Repeat with the remaining dough and filling. Cover the remaining egg wash and reserve it in the refrigerator.
Transfer the logs to a work surface and cut each one into 12 even slices. Set the slices on the baking sheet, cut sides up. Cover with plastic wrap and freeze until firm, at least 3 hours and preferably overnight.
Unwrap the rolls and let stand at room temperature for 1 hour.
Preheat the oven to 350°F. Brush the tops and sides of the rolls with the reserved egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.

Meanwhile, make the sugar glaze

In a medium bowl, using an electric mixer, beat the confectioners' sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the sugar glaze on the hot cinnamon rolls and let cool for 20 minutes before serving.

Originally appeared: December 2011