A classic addition to a fancy breakfast


  • Rolls:
    • 2-¾ cups flour
    • 2 tablespoons sugar
    • ½ teaspoon salt
    • 1 package dry yeast
    • 3 tablespoons lukewarm milk
    • 3 large eggs
    • ¾ cup v. soft sweet butter
  • Filling:
    • 1 cup soft sweet butter
    • 2-¼ teaspoons ground cinnamon
    • ¾ cup brown sugar
    • 3 ounces chopped pecans
  • Glaze:
    • 1 cup powdered sugar
    • 1-½ tablespoon water


Combine flour, sugar and salt, and set aside. Dissolve yeast in milk, beat eggs in mixer and add yeast mixture. Add in dry ingredients at low speed, and mix until smooth. Increase speed and mix in butter. Knead dough by hand for about 5 minutes, then set aside in covered bowl to rise.

Mix butter, cinnamon and sugar until creamy.

Roll dough out to about 11x18 inches and spread butter mixture evenly over it. Sprinkle pecans over the dough, then roll up by the long side. Pinch ends to seal, then cut into 12 even pieces. Shape by hand to round out, then place in a lightly-buttered 9x13 pan. Cover and let rise again for 2 hours, then bake at 350∫F for 35 minutes until golden brown.

Make icing out of powdered sugar and water, and drizzle over finished rolls after they have cooled for 5-10 minutes.

Baked Goods, Breakfast
MacGourmet downloadCinnamon Rolls. To import, drag image to your MacGourmet recipe box.