Cinnamon-Pecan Twists Recipe

Cinnamon-Pecan Twists

Be the first to rate & review!

Turn canned cinnamon roll dough into a new favorite pastry.

By Jasmine Smith

Published on December 7, 2023

Recipe tested by

Southern Living Test Kitchen

Southern Living Cinnamon Pecan Twists on a platter ready to serve — Photo:
Greg Dupree; Prop Stylist: Ginny Branch; Food Stylist: Micah Morton

Active Time:

45 mins

Total Time:

1 hr 5 mins

Servings:

Canned cinnamon rolls have been a saving grace for many a Southerner on mornings when the desire for homemade cinnamon rolls strikes but the energy to undertake the recipe is lacking. But there’s more you can do with that convenient can than just baking rolls!

In this clever recipe, our Test Kitchen pros cut the rolls into strips, sprinkled them with sugar, cinnamon, and pecans, and twirled them together into tasty twists that will make you forget that cinnamon toast ever existed.

What Cinnamon Rolls Do You Use for This Recipe?

We used Pillsbury Grands for this recipe, but you can use any canned cinnamon rolls that you’re able to find. Grands tend to be larger than most brands, so you may have extra cinnamon, sugar, and pecans left over.

Can You Make These Without Pecans?

Of course! Whether you’re allergic to pecans, think they’re too pricey, or just plain don’t like them, you can still make this recipe. Simply double the cinnamon-sugar mixture and omit the pecans.

When To Serve Cinnamon Pecan Twists

These sweet twists make a tasty ending to a big holiday breakfast, as well as an appetizer for any brunch. They’re also a great stand-in for coffee cake to go with tea or coffee during your next neighbor visit.

Ingredients

1/2 cup packed light brown sugar
1 tsp. ground cinnamon
1/2 cup finely chopped pecans, lightly toasted
1 (17 1/2-oz.) can refrigerated jumbo cinnamon rolls (such as Pillsbury Grands!)
1/4 cup unsalted butter, melted
4 oz. cream cheese, at room temperature
1 tsp. vanilla extract
4 to 5 Tbsp. whole milk, divided
1 cup powdered sugar

Directions

Preheat oven to 375°F with racks in top third and center positions. Line 2 baking sheets with parchment paper, and set aside.
Stir together brown sugar and cinnamon in a shallow bowl. Place pecans in separate shallow bowl. Set aside.
Separate dough into 5 rolls, and unroll each to form 5 strips. Cut each strip, crosswise, into 4 (4 1/2-inch) pieces. Cut each piece in half lengthwise to create 40 (4 1/2- x 1/2-inch) strips.
Brush top of each dough strip evenly with butter. (Discard any remaining butter.) Press buttered side of 20 of the dough strips into brown sugar mixture. Press buttered side of remaining 20 dough strips into chopped pecans, gently pressing to adhere. Place 1 brown sugar-coated strip and 1 pecan-coated strip side-by-side; criss-cross dough strips to give dough a twisted look; pinch ends to seal. Transfer twists to a prepared baking sheet. Repeat process with remaining dough strips.
Bake in preheated oven on separate racks until golden brown, 12 to 14 minutes. Remove from oven, and let cool 10 minutes; transfer to a platter.
Whisk cream cheese, vanilla, and 3 tablespoons of the milk in a medium bowl until very smooth. Gradually whisk in powdered sugar until smooth. (Add remaining milk, 1 tablespoon at a time, as needed, to reach desired consistency.) Serve twists with cream cheese mixture.