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If you’re looking for a festive, fall breakfast (or dessert), these Pecan Pie Cinnamon Rolls are a must-try! They’re ridiculously easy to make and combine two classic flavors into one incredible treat. Trust me, these are going to be a hit for any cozy fall morning or as a fun addition to your holiday brunch.
These Pecan Pie Cinnamon Rolls may not be the prettiest treat you’ll ever see, but the flavor is out of this world! The perfect combination of gooey pecan pie filling and soft, sweet cinnamon rolls makes this a crowd-pleaser every time. They’re a great addition to your Thanksgiving breakfast or any fall gathering!
Pecan Pie Cinnamon Rolls
This recipe is the perfect combination of two wonderful flavors. My favorite thing about this recipe is that you don’t make the cinnamon rolls from scratch (though you can!). I love finding ways to amp up store-bought items to give them more of a homemade feel and to customize them into something wonderful, like these Pecan Pie Cinnamon Rolls.
Ingredients
Here’s a quick overview of the ingredients and substitutions for this recipe. The full measurements are available in the printable recipe at the end of the post!
- Sugar – White sugar is traditionally used to sweeten the pecan pie filling.
- Maple Syrup – Helps create that gooey, classic pecan pie texture. Traditionally this would be corn syrup, so feel free to use that instead. But we prefer maple syrup instead!
- Eggs – Whole eggs work to add richness and bind the filling together.
- Butter – We use salted butter, but you can use unsalted as well. Margarine will also work, but butter is best.
- Vanilla – Gives a depth of flavor to the dish that can’t be beat!
- Salt – Balances the sweetness and enhances the flavors.
- Brown Sugar – Adds a deeper, molasses-like sweetness to the filling.
- Pecan Pieces – The star of the show, giving that delicious crunch and nutty flavor!
- Unbaked Cinnamon Rolls – I use jumbo rolls like Grands for this recipe, but any will do. You can even use homemade cinnamon rolls if you prefer!
- Maple Syrup (for the icing) – Mix into the icing for extra flavor!
Instructions
Whether you are using homemade or canned cinnamon rolls, this recipe is so easy to pull together but tastes like you spent ages making it!
- Preheat – Set your oven to the temperature listed on the cinnamon roll packaging (usually 350°F).
- Make the filling – In a medium saucepan, combine the corn syrup, sugar, butter, vanilla, salt, brown sugar, pecans, and eggs. Whisk until everything is well mixed.
- Cook – Heat the mixture on medium-high for 5 minutes, then reduce the heat to low and cook for an additional 10 minutes, stirring occasionally. The filling should thicken but not burn—keep it at a steady low temperature.
- Prepare the pan – Pour the pecan pie filling into a 9×13 pan or two 9-inch pie pans. Spread it out evenly.
- Add the cinnamon rolls – Space the cinnamon rolls evenly on top of the pecan filling.
- Bake – Follow the baking instructions on the cinnamon roll package. I recommend using the higher end of the time range (e.g., if it says 23-29 minutes, bake for 29 minutes) for best results.
- Prepare the icing – While the cinnamon rolls bake, mix one tablespoon of maple syrup into the frosting that comes with the cinnamon rolls (optional, but so delicious!).
- Finish and serve – Once the rolls are done baking, flip them over so the pie filling is on top, then drizzle the icing over the top while they’re still warm.
They aren’t the prettiest cinnamon rolls you’ll ever see, but my word they are amazing. All the flavors of pecan pie wrapped up in the goodness of a cinnamon roll. These would make a great fall breakfast!
Even More Fall Recipes
Pecan Pie Cinnamon Rolls
Ingredients
- 1 cup sugar
- 1/2 cup maple syrup
- 3 large eggs
- 1/3 cup butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 Tablespoons brown sugar
- 1 cup pecan pieces
- 2 cans jumbo refrigerated cinnamon rolls (like Grands or similar)
- 1 Tablespoon of maple syrup optional
Instructions
- Preheat your oven to the temperature listed on the baking instructions for the cinnamon rules (usually 350°F).
- In a sauce pan on the stove, on medium high heat, combine the maple syrup, sugar, butter, vanilla, salt, brown sugar, pecans and lastly the eggs.
- Use a whisk to mix all the ingredients until the eggs are completely mixed.
- Cook at medium high heat for 5 minutes, then reduce the heat to low. Cook on low for 10 minutes.
- Pour the mixture into a 9×13 pan, or two 9" pie pans. On top of the mixture, space the cinnamon rolls evenly.
- Bake for as long as the directions say to bake the cinnamon rolls.
- While they bake, mix one tablespoon of maple syrup into the frosting that came with the cinnamon rolls if you choose to use it.
- When they come out of the oven, drizzle the icing immediately. Serve warm and enjoy!
Notes
- Don't cook the pie mixture at high heat, or the sugar will burn. Keep it at medium until it starts to thicken.
- Make sure to scoop out all the pecan pie topping from the bottom of the pan with each cinnamon roll for the most flavor.
Nutrition
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