Pecan Pie Cinnamon Rolls

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.

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Prep Time: 5

Cook Time: 45

Total Time: 50

Course: Breakfast

Cuisine: American

Keyword: Fall Cinnamon Rolls, Pecan Pie Cinnamon Rolls

Servings: rolls

Calories: 548kcal

Author: Victoria Pruett

Cost: $10

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 9x13 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

Have you tried this?Let us know how it went!