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Cinnamon Rolls with Pecans and Lemon Cream Cheese Frosting | www.diethood.com | #cinnamonrollsrecipe #breakfast #recipe #frosting

Cinnamon Rolls with Pecans and Lemon Cream Cheese Frosting

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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 50
Calories 204 kcal


Cinnamon Rolls

  • 4 cups milk
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 packets (0.25 oz. packets) active dry yeast
  • 8 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 1 cup all-purpose flour
  • 4 sticks butter , melted
  • 3 cups sugar
  • Ground Cinnamon
  • 2 to 3 cups finely chopped pecans (divided)

Lemon Cream Cheese Frosting

  • 8 ounces cream cheese (1 package), room temperature
  • 2 sticks butter , softened
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon lemon extract


For the Cinnamon Rolls

  1. In a large saucepan combine the milk, vegetable oil, and sugar.
  2. Heat the milk mixture over medium heat, but do not boil; set aside and let cool.
  3. Sprinkle the yeast over the milk mixture and let sit for a minute.
  4. Add 8 cups of flour to the yeast mixture; stir to combine.
  5. Cover with towel and let sit in a warm place for one hour.
  6. Add in the baking powder, baking soda, salt, and 1 cup flour; stir to combine.
  7. Chill dough for one hour in the refrigerator.
  8. Preheat oven to 375.
  9. Lightly flour your working surface.
  10. Take half of the dough from the bowl or pan and transfer to your working area.
  11. Roll out the dough to a 1/4-inch thickness and shape into a rectangle.
  12. Pour about 1 cup of the melted butter over the shaped dough; spread it evenly.
  13. Sprinkle 1 cup of the sugar over the butter
  14. Sprinkle a generous amount of cinnamon.
  15. Add 1 cup of the chopped pecans on top of the cinnamon mixture.
  16. Beginning at the end farthest from you, roll the rectangle tightly towards you; work slowly, and keep the roll tight.
  17. At the end, pinch the seam together and flip the roll so that the seam is face down.
  18. Pour a little bit of the melted butter into 5 baking pans and swirl.
  19. Take the log and cut 1/2-inch slices.
  20. Arrange the rolls in the prepared baking pans, about 6 or 7 slices per pan.
  21. Brush each roll with a bit of butter, and add sugar and cinnamon on top of each roll.
  22. Cover with towels and let sit for 20 minutes.
  23. Take the other half of the dough and repeat the above steps.
  24. Remove the towels and bake the rolls for 15 to 18 minutes, or until golden brown.
  25. Remove pans from oven and immediately brush each roll with frosting and sprinkle with remaining chopped pecans.

For the Lemon Cream Cheese Frosting

  1. Place the cream cheese and the butter in a mixing bowl.
  2. Beat until creamy.
  3. Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
  4. Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.

Recipe Notes

Adapted from The Pioneer Woman


Nutrition Facts
Cinnamon Rolls with Pecans and Lemon Cream Cheese Frosting
Amount Per Serving
Calories 204 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 7mg2%
Sodium 186mg8%
Potassium 64mg2%
Carbohydrates 41g14%
Fiber 0g0%
Sugar 24g27%
Protein 3g6%
Vitamin A 95IU2%
Calcium 33mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.