Butter Pecan-Gingerbread Cinnamon Rolls

Butter Pecan-Gingerbread Cinnamon Rolls are a holiday showstopper, blending warm gingerbread spice with the decadence of a gooey, buttery pecan topping. These rolls are an inviting treat to serve warm, capturing the comfort and charm of holiday mornings.

Recipe - New Iberia #621

Prep Time120 Minutes

Servings12

Cook Time19 Minutes

Ingredients

1 cup whole milk

4 Tbs unsalted butter, very soft

3 1/2 cups all purpose flour, divided

1 (0.25 oz) packet fast-acting instant yeast

3 Tbs Imperial® Granulated Sugar

3/4 tsp salt

1 large egg, room temperature

1 cup light brown sugar

1 Tbs ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 cup salted butter, very soft

1/2 cup unsalted butter

3/4 cup dark brown sugar, packed

1/4 tsp ground cinnamon

1/3 cup heavy cream

1/4 tsp salt

1 1/2 cups pecan halves

1/2 cup pecans, roughly chopped

2 tsp vanilla extract

Directions

Preheat the oven to 350° F. Grease a 9 x 13 baking dish with nonstick spray. Set aside.
For the Dough: Heat the milk in a small saucepan over medium-high heat until it just begins to boil. Remove from heat. Add the butter, and stir until fully melted. Let it cool to between 115° F and 120° F. In a stand mixer bowl with the dough hook, combine 2 1/2 cups of flour, yeast, granulated sugar and salt. Whisk in the egg. Slowly add the milk and butter mixture, mixing until combined. With the mixer on low, gradually add the remaining flour (1/4 cup at a time). Mix well after each addition. Scrape down the sides of the bowl as needed. Once all of the flour is added, increase the mixer speed to medium. Mix for 5 minutes. Remove the dough. Knead on a lightly floured surface into a smooth ball about 5 to 6 times. Place the dough ball back in the bowl. Cover with plastic wrap. Let it rise for 60 minutes or until doubled in size.
For the Filling: In a medium-sized bowl, mix the brown sugar, spices and softened butter until evenly combined. It should resemble a thick paste.
Assembly: After the dough has risen, roll it out into a large rectangle about 16 x 9 inches. Spread the filling in the center, leaving a 3-inch border around the edges. Roll the dough tightly like a jelly roll, and pinch the seams to seal. Slice the roll into 12 equal-sized pieces by using unflavored dental floss or a serrated knife. Place the slices cut-side up in the prepared dish. Cover with plastic wrap, and let rise for 30 more minutes. Bake for 18 to 20 minutes until the tops and edges are lightly browned. Let the cinnamon rolls cool for a few minutes before topping them with the butter pecans.
For the Butter Pecans: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. Whisk until it dissolves and the mixture starts to bubble (about 2 minutes). Add the cinnamon, heavy cream and salt. Whisk to combine. Fold in all of the pecans with a rubber spatula, ensuring they are fully coated in the mixture. Remove from heat. Stir in the vanilla. Pour the butter pecans on top of the cinnamon rolls. Serve warm.

Nutritional Information

Per Serving (1): Calories: 490, Fat: 29 g (13 g Saturated Fat), Cholesterol: 70 mg, Sodium: 220 mg, Carbohydrates: 52 g, Fiber: 2 g, Protein: 7 g.

120 minutes

Prep Time

19 minutes

Cook Time

Servings

Shop Ingredients

Makes 12 servings

1 cup whole milk

Brookshire's Whole Milk - 1 Quart

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$2.18$2.18/qt

4 Tbs unsalted butter, very soft

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.48$1.37 each

3 1/2 cups all purpose flour, divided

Brookshire's All-Purpose Flour - 2 Pound

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$2.68$1.34/lb

1 (0.25 oz) packet fast-acting instant yeast

Fleischmann's Instant Yeast, Fast-Acting - 3 Each

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$1.98$0.66 each

3 Tbs Imperial® Granulated Sugar

Imperial Sugar Pure Cane, Extra Fine Granulated - 4 Pound

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$4.28$1.07/lb

3/4 tsp salt

Not Available

1 large egg, room temperature

Brookshire's Large White Eggs - 6 Each

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$2.78$0.46 each

1 cup light brown sugar

Brookshire's Pure Cane Light Brown Sugar - 2 Pound

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$2.48$1.24/lb

1 Tbs ground cinnamon

That's Smart! Ground Cinnamon - 2 Ounce

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$1.48$0.74/oz

3/4 tsp ground ginger

McCormick Ground Ginger - 0.7 Ounce

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$3.68 was $3.98$5.26/oz

1/4 tsp ground nutmeg

Badia Nutmeg, Ground - 2 Ounce

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$2.98$1.49/oz

1/4 tsp ground cloves

McCormick Ground Cloves - 0.9 Ounce

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$5.98$6.64/oz

1/2 cup salted butter, very soft

Brookshire's Salted Butter, 4 Quarters - 4 Each

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$5.48$1.37 each

1/2 cup unsalted butter

Brookshire's Unsalted Butter, 4 Quarters - 4 Each

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$5.48$1.37 each

3/4 cup dark brown sugar, packed

Brookshire's Pure Cane Dark Brown Sugar - 2 Pound

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$2.48$1.24/lb

1/4 tsp ground cinnamon

That's Smart! Ground Cinnamon - 2 Ounce

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$1.48$0.74/oz

1/3 cup heavy cream

Not Available

1/4 tsp salt

Not Available

1 1/2 cups pecan halves

Ellis Pecan, Halves - 6 Ounce

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$5.78 was $6.48$0.96/oz

1/2 cup pecans, roughly chopped

Ellis Pecan, Pieces - 6 Ounce

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$5.78 was $6.48$0.96/oz

2 tsp vanilla extract

Molina Vanilla Blend, Mexican, Original - 8.4 Ounce

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$1.98 was $2.18$0.24/oz

Nutritional Information

Per Serving (1): Calories: 490, Fat: 29 g (13 g Saturated Fat), Cholesterol: 70 mg, Sodium: 220 mg, Carbohydrates: 52 g, Fiber: 2 g, Protein: 7 g.

Directions

Preheat the oven to 350° F. Grease a 9 x 13 baking dish with nonstick spray. Set aside.
For the Dough: Heat the milk in a small saucepan over medium-high heat until it just begins to boil. Remove from heat. Add the butter, and stir until fully melted. Let it cool to between 115° F and 120° F. In a stand mixer bowl with the dough hook, combine 2 1/2 cups of flour, yeast, granulated sugar and salt. Whisk in the egg. Slowly add the milk and butter mixture, mixing until combined. With the mixer on low, gradually add the remaining flour (1/4 cup at a time). Mix well after each addition. Scrape down the sides of the bowl as needed. Once all of the flour is added, increase the mixer speed to medium. Mix for 5 minutes. Remove the dough. Knead on a lightly floured surface into a smooth ball about 5 to 6 times. Place the dough ball back in the bowl. Cover with plastic wrap. Let it rise for 60 minutes or until doubled in size.
For the Filling: In a medium-sized bowl, mix the brown sugar, spices and softened butter until evenly combined. It should resemble a thick paste.
Assembly: After the dough has risen, roll it out into a large rectangle about 16 x 9 inches. Spread the filling in the center, leaving a 3-inch border around the edges. Roll the dough tightly like a jelly roll, and pinch the seams to seal. Slice the roll into 12 equal-sized pieces by using unflavored dental floss or a serrated knife. Place the slices cut-side up in the prepared dish. Cover with plastic wrap, and let rise for 30 more minutes. Bake for 18 to 20 minutes until the tops and edges are lightly browned. Let the cinnamon rolls cool for a few minutes before topping them with the butter pecans.
For the Butter Pecans: In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. Whisk until it dissolves and the mixture starts to bubble (about 2 minutes). Add the cinnamon, heavy cream and salt. Whisk to combine. Fold in all of the pecans with a rubber spatula, ensuring they are fully coated in the mixture. Remove from heat. Stir in the vanilla. Pour the butter pecans on top of the cinnamon rolls. Serve warm.