How to: Pecan Cinnamon Rolls

Have you ever had a Cinnabon? If not, you haven’t lived. It’s the perfect combination of fluffy bread, cinnamon sugar and gooey, nutty sauce. A heart-attack on a plate and totally worth it. My version is no healthier, but at least you know what’s in them. These would make an incredibly decadent breakfast with a tall glass of milk and MUST be eaten warm.


Yum. This recipe serves 6-10 people, and you can leave the unbaked rolls in the fridge overnight so that they can be popped in the oven in the morning.


  • 1 cup milk
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • Half a sachet (3.5g) active dry yeast
  • 2 and 1/4 cups plain flour
  • 1/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt

For the filling

  • 4-6 tbsp butter
  • 1/4 cup sugar (brown is better)
  • 1-2tbsp cinnamon

For the ooey gooey pecan sauce

  • 3 tbsp golden syrup
  • 3 tbsp butter
  • 1/3 cup sugar
  • 3/4 cup pecans, roughly chopped


  1. Scald (i.e. heat to just below boiling point) milk, butter and sugar in a saucepan.Butter and milk warming
  2. Leave to cool until lukewarm/blood temperature. Sprinkle over your yeast and leave to stand for a minute.Yeast
  3. Add 2 cups of flour and stir until just combined. Cover with a damp tea-towel or clingfilm and leave somewhere warm for an hour to prove…                                                                               Dough before proofing
  4. …until roughly doubled in size.
  5. Meanwhile, make the sauce. Butter a 23cm round (or square) baking tin.
  6. In a saucepan, heat the butter, sugar and golden syrup until the sugar has dissolved. Topping cooking
  7. Pour into the prepared tin and sprinkle over the chopped pecans.Topping with pecans on top
  8. Back to the dough.                                                          Proofed with flour on top
  9. Add the remaining flour, salt, baking powder and soda. You’ll probably need to knead it in by hand as the dough becomes pretty firm.Proofed and with additional flour
  10. At this stage, you can leave to prove again in the fridge, punching down before rolling. Or you can just flour your surface and roll straight away. Into a large rectangle, about 40-50cm long.  Rolled out and pouring butter
  11. Pour or spread over your melted or softened butter. Sprinkle on the sugar, then sprinkle liberally with the cinnamon.Rolled out and sprinkled
  12. Roll tightly from the long edge. Tuck the start of the roll as tight as possible and ensure that the roll stays tight all the way across.Half-rolled
  13. Seal the edge.                                                                   Log
  14. Cut into rounds about an inch long. The best way is to use a length of cotton or dental floss. Lay the end of the roll on top of the thread and then pull the two ends towards each other. It will cut perfect rounds like this.Log cross-section
  15. Lay your discs on top of the pecan goodness. Pack them in tightly. At this stage, you can cover with clingfilm and refrigerate overnight. Otherwise, bake now. Either way, let them stand while your oven preheats to 180C (160C fan).Ready to bake
  16. Bake until the buns are golden, for about 30-40 mins.Baked
  17. Flip immediately (but very carefully, that sauce is hot!) onto a plate and serve warm.