Hands-on Time
30 Mins
Total Time
3 Hours 40 Mins
Makes 16 rolls

The butter you spread on the rolled-out dough should be very soft so that the dough won't tear.

How to Make It

Step 1

Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.

Step 2

Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.

Step 3

Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.

Step 4

Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.

Step 5

Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

Step 6

Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter.

Step 7

Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).

Step 8

Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.

Step 9

Bake at 350° for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.

Step 10


Step 11

Apple-Cinnamon Rolls: Prepare as directed through Step Peel and chop 2 Granny Smith apples (about 3 cups). Place apples in a microwave-safe bowl, and pour 1 cup apple cider over apples. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Proceed as directed, sprinkling apples over sugar mixture in Step 6 before topping with pecans. Hands-on time: 30 min.; Total time: 4 hr., including icing.

Step 12

Chocolate-Cinnamon Rolls: Prepare as directed through Step Chop 2 (4-oz.) bittersweet chocolate baking bars; sprinkle over sugar mixture. Proceed as directed. Hands-on time: 35 min.; Total time: 3 hr., 40 min., including icing.

Step 13

Cranberry-Cinnamon Rolls: Prepare as directed through Step Pour 1 cup boiling water over 1 cup dried cranberries; let stand 15 minutes. Drain cranberries. Proceed as directed, sprinkling cranberries over sugar mixture in Step

Step 14

Hands-on time: 30 min.; Total time: 3 hr., 55 min., including icing.

Ratings & Reviews

sdrouillard's Review

January 28, 2014

Lmbrady77's Review

December 29, 2013
These were awesome! Taste like the old school rolls. And the frosting was fabulous. Tip to get the dough to rise: turn on oven to lowest temp (mine is 170 degrees). And let it get warm then turn off and put covered dough in warm oven and shut door. My dough doubled in size in about 2 hrs.

nicklaus0073's Review

November 12, 2013

Stipher209's Review

October 14, 2013

bakeitsister's Review

July 04, 2013

Joanette's Review

January 03, 2013

susanking1's Review

December 26, 2012

kleinsce09's Review

November 26, 2011
Made these for the family the day after thanksgiving and they were a huge hit. They were decadent and delicious and very filling. Better than a cinnabon. It takes a little longer to prepare and cook than the recipe says, but if you have a good mixer it is pretty simple!