Pecan Cinnamon Rolls

What are little boys made of?

Slugs and snails
And puppy-dogs’ tails,

That’s what little boys are made of.

What are little girls made of?

Sugar and spice
And everything nice,

That’s what little girls are made of.

This nursery rhyme has always made me snicker, especially since my husband and I were blessed with two little girls.  I never gave much thought to the gender of my children, but my husband, being a boy AND an only child, was looking forward to having a son.  On the other hand, now that he is grossly outnumbered (even our dog is a girl), I know he wouldn’t have it any other way! 🙂

It’s my lot in life to be surrounded by beautiful women. ~ Harry Goldenblatt, Sex in the City


After the hustle and bustle of a busy week of work, preschool, ballet and playdates, relaxing together on a Saturday morning with a yummy breakfast helps us reconnect as a family.  These Pecan Cinnamon Rolls, adapted from a Paula Deen recipe, take a little more planning that the ‘pop and bake’ variety, but hands down, they are the best cinnamon rolls I’ve ever had!  It’s the perfect way to start your day off right with sugar, spice + everything nice.  Enjoy! 🙂

Pecan Cinnamon Rolls ~ Pearls + Girls

Pecan Cinnamon Rolls


  • 1/4-ounce package yeast (or 2 1/2 teaspoons, if you buy your yeast in a jar and keep it in the fridge, like me)
  • 1 tsp honey
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3 1/2 to 4 cups all-purpose flour
  • Filling
  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 TBSP cinnamon
  • 3/4 cup pecans (or walnuts)
  • Glaze
  • 2 TBSP butter
  • 1 cup powdered sugar
  • 1/2 tsp vanilla
  • 2 to 4 TBSP hot water


  1. In a small bowl, dissolve yeast in warm water and drizzle with 1 tsp honey. Set aside until foamy, about 10 minutes.
  2. In a large bowl mix scalded milk, sugar, melted butter, salt and egg.
  3. Using a stand mixer fitted with a dough hook, add 2 cups of flour and mix until smooth.
  4. Add yeast mixture. Mix in remaining flour until dough is easy to handle.
  5. Knead dough in mixer for 5 minutes.
  6. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. Rising Tip: Preheat oven to 300 degrees for ONE MINUTE then turn off. It’s important to only heat for a minute, if the oven is too hot it could kill your yeast.
  7. Then place your covered bowl in the oven. This is especially helpful in the winter, when your kitchen is chilly.
  8. When doubled in size, punch down dough.
  9. Roll out on a floured surface into a 15 by 9-inch rectangle.
  10. Mix together melted butter, cinnamon and sugar, then spread to the edges of the dough.
  11. Sprinkle with pecans.
  12. Beginning at the 15 inch side, roll up dough and pinch edge together to seal.
  13. Using a serrated knife, cut the log into 12 to 15 slices. I score my dough to help me cut more even slices.
  14. Coat a baking pan with non-stick cooking spray.
  15. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
  16. Bake at 350 degrees for about 30 minutes or until nicely browned.
  17. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.