Get ready to meet your new favorite breakfast treat with this recipe for Butter Pecan Cinnamon Rolls!
Made with a homemade egg-enriched dough, then baked with rich heavy cream for extra softness, and finished with a warm, buttery pecan sauce, for an irresistible, bakery-style treat you’ll want to make again and again.
This recipe is my latest creation in the full list of Cinnamon Roll Recipes. I hope you'll take the time to discover the rest!
There’s nothing better than surprising your family with a tray of these warm, gooey cinnamon rolls fresh from the oven.
Whether it’s a special weekend brunch, a holiday celebration, or just because you’re craving something sweet, these rolls make any morning feel extra memorable.
Looking for more Breakfast Recipes? Try my Mini Pecan Cinnamon Rolls, or my Breakfast Casserole with Hash Browns. Yum!
Table of Contents
- Cinnamon Rolls Baked with Heavy Cream
- Kitchen Tool Spotlight
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- How long to bake cinnamon rolls with heavy cream?
- LOVE this recipe? SAVE it for Later!
- Recipe FAQ's
- Tips that work for me when making Cinnamon Rolls
- How to Store, Freeze and Reheat
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Cinnamon Rolls Baked with Heavy Cream
Rich buttery flavor – thanks to the heavy cream and pecan topping.
Homemade goodness – so much better than anything store-bought.
Warm, cozy aroma – fills the house and brings everyone to the kitchen.
Sweet caramelized edges – from the cream and brown sugar baking together.
Kitchen Tool Spotlight
Baking Dish for Oven Casserole Dishes Bakeware Set With Ramekin Ceramic Lasagna Pan 9×12.8 Inch Large Deep Baking Dishes Rectangular Non-Stick Baking Pans for Kitchen Baking and Roasting Turquoise
K45DH Coated Dough Hook for Kitchenaid Mixer, Accessories and Attachments for K45 K45SS KSM90 KSM150 Fits Kitchen Aid Tilt-Head Stand Mixer Bowls For 4.5-5 Quart BowlsWalfos Marble Rolling Pin With Wooden Handles & Wood Cradle, 16.5 Inch Marble Rolling Pins For Making Pizza Dough And Tortillas, Dough Roller For Pie Crust, Cookie, Pasta (Gray & White)4PCS Silicone Basting Pastry Brush, MONGSEW Heat Resistant Food Brush Spread Oil Butter Sauce for BBQ Grill Baking Kitchen Cooking, BPA Free, Dishwasher Safe (Multicolor, 4 Pcs)
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
- Swap out the pecans with walnuts or almonds if you prefer a different nut flavor—or skip nuts entirely if needed.
- You can use bread flour for even softer, chewier rolls, or a 1:1 gluten-free baking flour blend for a gluten-free option.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Mix the yeast into the warm milk and let it sit for 5 minutes until bubbly.
Step 2: Create the dough by mixing the cubed butter, white sugar, and eggs into the milk mixture. Mix in the salt and 4 cups of flour until just combined.
Step 3: Knead the dough with the mixer’s dough hook for 5 minutes. If it’s still sticky, mix in the extra ½ cup of flour. Place the dough in an oiled bowl, cover with a damp towel, and let it rise for 30 minutes.
Step 4: Make the filling by mixing the brown sugar, cinnamon, cloves, nutmeg, and ginger together, then blend with the the butter and vanilla extract with a fork until a paste forms.
Step 5: Roll the dough out into a rectangle that's about ½ inch thick. Spread the filling evenly over the dough.
Step 6: Roll the dough into a log and slice into 12 equal rolls. Place the rolls into a greased baking dish and cover with a damp towel while they rise again for 30 minutes.
Step 7: After the rolls have doubled in size, pour the heavy cream over them.
Step 8: Melt the butter in a saucepan over medium heat and stir in the brown sugar until smooth and bubbly. Add the heavy cream, salt, vanilla, and pecans, then remove from heat and stir to combine.
How long to bake cinnamon rolls with heavy cream?
Step 9: Bake the rolls at 375°F for 30 minutes until lightly browned and the filling is bubbly.
Step 10: Once the cinnamon rolls are out of the oven, pour the pecan mixture evenly on top. Serve and enjoy!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Pair cinnamon rolls with fresh fruit, scrambled eggs, bacon, or a yogurt parfait to balance the sweetness. Add hash browns, a smoothie, and a hot cup of coffee for a complete, satisfying breakfast spread.
Remove the frozen cinnamon rolls from the freezer and let them thaw and rise, covered, at room temperature for 4–6 hours or overnight in the refrigerator. Once doubled in size, bake at 350°F for 20–25 minutes, or until golden brown and cooked through.
Tips that work for me when making Cinnamon Rolls
Don’t rush the dough – Give it enough time to rise until doubled; a slow rise makes the rolls extra soft and fluffy.
Roll the dough tightly – When rolling up the cinnamon rolls, keep it snug so the filling stays in place that will help you get those beautiful swirls.
Pour the heavy cream over just before baking – This helps soak into the dough and create that gooey, bakery-style texture.
Check early for doneness – Start checking the rolls 5–10 minutes before the suggested bake time to avoid overbaking; you want them just golden, not dry.
Spread the butter pecan sauce while warm – Pour the sauce over the rolls while they’re still warm so it melts into all the cracks and crevices.
How to Store, Freeze and Reheat
Refrigerate: Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4–5 days.
Freezer: Freeze baked and cooled cinnamon rolls tightly wrapped in plastic wrap and foil, or in a freezer-safe container, for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat in the microwave for about 20–30 seconds or warm in a 300°F oven for 10–15 minutes until heated through.
More Recipes You'll Love!
Check out my other recipe for Pecan Rolls from Canned Cinnamon Rolls. Or you might like this recipe for Tres Leches Cinnamon Rolls.
📖 Recipe Card
Butter Pecan Cinnamon Rolls
Ingredients
Equipment
Video
Method
- In a bowl, pour the yeast on top of the warm milk and mix. Let sit for 5 minutes to activate the yeast.
- Cube the butter and add it to the milk mixture along with the white sugar, and eggs. Mix well.
- Add in the salt and 4 cups of the flour to the bowl and mix everything until just combined.
- Use a hook attachment in a mixer to beat and knead the dough for 5 minutes. Add the extra ½ cup of flour if the dough is still sticky.
- In a clean and oiled bowl place the kneaded dough into it and cover with a damp towel. Let rise for 30 minutes or until doubled in size at room temperature.
- While the dough rises, make the filling. In a bowl mix the brown sugar, cinnamon, cloves, nutmeg and ginger together. Then add the softened butter and vanilla extract and blend with a fork until a paste forms.
- After 30 minutes have passed, remove the dough from the oiled bowl and roll out into a large rectangle on a clean floured surface about half an inch thick.
- Spread the filling out evenly on the dough with a rubber spatula.
- Create a long log by tightly folding the dough and rolling together.
- Use a sharp knife or the string method to cut 10-12 cinnamon rolls out.
- Place the cinnamon rolls into a greased pan and cover with a damp towel and let rise again for 30 minutes until the rolls have doubled.
- Preheat the oven to 375°F.
- Pour the heavy cream over the cinnamon rolls and then bake in the oven for 30 minutes until bubbly and lightly browned.
- While the cinnamon buns are baking make the pecan caramel topping.
- In a saucepan, add the butter over medium heat. Melt down completely before adding in the brown sugar. Let the two melt together until smooth and bubbly, stirring continuously the whole time to prevent burning.
- Then pour in the heavy cream and salt. Stir together until creamy and smooth.
- Remove from the heat and stir in the vanilla extract, then add the pecan halves. Fold the pecans into the caramel mixture.
- Once the cinnamon buns are out of the oven, pour the pecan caramel mixture all over the top of the rolls, spreading to coat the sticky sauce over each roll.
- Serve and enjoy while still warm!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Ensure foods are cooked to a minimum internal temperature of 165°F (74°C).
- Avoid cross-contamination by using separate utensils for raw meat and cooked foods.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Always wash your hands thoroughly after handling raw meat.
- Refrigerate or consume food promptly; don’t leave it at room temperature for extended periods.
- Keep a close eye on food while cooking to prevent accidents.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Maintain good ventilation when using a gas stove to ensure safety and comfort.
Joanne says
Oh wow; these look incredible!
Lois says
Thank you so much! I hope you try the recipe and come back and let me know how they turned out for you!