Mini Pecan Cinnamon Rolls – sticky sweet buns made from Rhodes frozen bread dough instead of a yeast dough. These are another of our Best Cinnamon Roll Recipes that are ready fast! Let me show you how easy these are to put together.
I’m sure by now you’ve noticed that I post a lot of cinnamon roll recipes here on the site. And that’s for a very good reason…my family loves them!
And the good news is, there are quite a few easy to make cinnamon roll recipes that can help you enjoy the taste of homemade rolls without working with yeast.
The pecan topping for these sticky buns is very similar to the pecan praline topping I use for my Homemade Fluffy Waffles.
Make sure you check out my Homemade Cinnamon Rolls using Biscuits. This recipe uses canned refrigerator biscuits as the dough base for cinnamon rolls.
Rhodes Cinnamon Rolls
These mini pecan cinnamon rolls are another recipe that start out using Rhodes frozen bread dough. The very first recipe posted here using Rhodes Frozen Bread Dough were the Frozen Bread Dough Cinnamon Rolls.
Rhodes Frozen Bread Dough Near Me
You should be able to find Rhodes frozen bread dough in the freezer section of your local grocery store. My local Walmart sells it also. However, if you’re having problems finding it, check out the store locator on the Rhodes website.
Helpful Kitchen Tools
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- Mini muffin pan
- Pastry brush
- Parchment Baking Sheets
- Rolling pin – took me years to finally find one that I really like and this one is it!
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Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
Dough and Filling:
- Rhodes Frozen Bread Dough – you can find this in the freezer section of your grocery store.
- Butter – softened
- Light Brown Sugar – you could use dark if that’s all you have on hand.
- Ground Cinnamon
Pecan Topping Ingredients:
- Pecans – you want them to be chopped, so use a nut chopper.
- Butter
- Light Brown Sugar
- Milk
- Pure Maple Syrup
- Salt – just a little to bring out the flavor!
Directions
Step 1: How to Defrost Frozen Bread Dough
The night before, remove the 2 loaves of bread from the freezer and place in a covered plastic container that has a little flour sprinkled on the bottom. We don’t want the dough to stick while it’s defrosting.
Place the container in the refrigerator overnight so it defrosts completely.
Step 2: Roll out the Frozen Bread Dough
Turn the dough out onto a piece of parchment paper. Using a rolling pin, roll into a rectangle about 24 inches long.
Spread the softened butter on top of the dough. Combine the brown sugar and ground cinnamon together. Then sprinkle it on top of the dough.
Step 3: Tightly Roll Up Dough
Starting at one end begin rolling the dough up tightly. Making sure you tuck the ends under and pinch close.
Baking Tip: I find that using an electric knife helps to slice the dough easily. A serrated knife works too!
Step 4: Slice Cinnamon Rolls
Since we’re making mini pecan cinnamon rolls, I sliced the roll into 1/2 to one inch slices. I was able to get 24 cinnamon rolls.
Let the dough rest on a piece of parchment paper while you prepare the pecan topping.
Step 5: Make the Pecan Topping
Combine the butter, brown sugar, milk, syrup and salt into a small saucepan over medium heat. Allow the mixture to simmer for a minute while stirring constantly.
Remove from heat and stir in the chopped pecans. Now put about a tablespoon of the mixture into each of the wells of the mini muffin pan that’s been sprayed with non-stick baking spray.
You will have some of this mixture left over, don’t worry! It tastes great warmed up on top of pancakes of waffles.
Step 6: Baking Instructions
Place the tray of mini cinnamon rolls in a preheated 375 degree oven for about 12 to 15 minutes or until golden brown.
Step 7: Remove from Muffin Pan
Honest review? They don’t look pretty, right? But just wait until you get them out of the muffin pan…don’t forget to turn them upside down!
Step 8: Serve and Enjoy!
Carefully remove the mini pecan cinnamon rolls from the muffin pan and place them on a serving tray inverted. You want the pecan topping to be on the top.
FREQUENTLY ASKED RECIPE QUESTIONS
Cinnamon rolls are not as dense as a sticky bun. They also have a cream cheese frosting while sticky buns have a lot of nuts.
Place the frozen dough on a plate and cover with plastic wrap. But first you should spray the plate and the plastic wrap with non-stick baking spray so the dough doesn’t stick as it defrosts. Microwave the dough on high for 25 seconds. Remove the dough, flip and return to the microwave for another 25 seconds. You can also use the defrost setting for 3 to 5 minutes.
Tried this recipe? Let me know in the comments and don’t forget to rate it!
Ready for more great recipes? Try these other Cinnamon Roll Recipes:
- Bread Machine Overnight Cinnamon Rolls – easy recipe with dough that starts off in the bread machine! Don’t let your fear of baking with yeast keep you from enjoying homemade cinnamon rolls.
- Homemade Cinnamon Rolls using Biscuits – that’s right biscuits. Two cans of refrigerator biscuits turned into cinnamon rolls. Delicious!
- Crescent Cream Cheese Cinnamon Rolls – flaky refrigerator cinnamon rolls stuffed with a cream cheese cinnamon filling then topped with a sugary glaze.
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Mini Pecan Cinnamon Rolls
Mini Pecan Cinnamon Rolls – sticky sweet buns made from Rhodes frozen bread dough instead of a yeast dough.
Ingredients
For the Cinnamon Rolls:
- 1 loaf Rhodes Frozen Bread Dough; defrosted
- 1/2 cup brown sugar; light or dark
- 1/4 softened butter
- 2 teaspoons ground cinnamon
For the Pecan Topping:
- 2 cups chopped pecans
- 1/2 cup butter
- 2/3 cup brown sugar
- 1/4 cup milk
- 1/3 cup pure maple syrup
- 1/4 teaspoon salt
Instructions
Turn the dough out onto a piece of parchment paper. Using a rolling pin, roll into a rectangle about 24 inches long.
Spread the softened butter on top of the dough.
Combine the brown sugar and ground cinnamon together. Then sprinkle it on top of the dough.
Starting at one end begin rolling the dough up tightly. Making sure you tuck the ends under and pinch close.
Slice the roll into 1/2 to one inch slices. You should be able to get 24 mini rolls. Place the rolls on a sheet of parchment paper to rest while you prepare the pecan topping.
Combine the butter, brown sugar, milk, syrup and salt into a small saucepan over medium heat. Allow the mixture to simmer for a minute while stirring constantly.
Remove from heat and stir in the chopped pecans.
Now put about a tablespoon of the mixture into each of the wells of the mini muffin pan that’s been sprayed with non-stick baking spray.
Place a mini roll into each muffin pan well on top of the pecan filling.
Place the tray of mini cinnamon rolls in a preheated 375 degree oven for about 12 to 15 minutes or until golden brown.
Remove from the oven and allow to cool for a few minutes.
Carefully remove the mini pecan cinnamon rolls from the muffin pan and place them on a serving tray inverted. You want the pecan topping to be on the top.
Notes
How to Defrost Rhodes Frozen Bread Dough:
- The night before, remove the 2 loaves of bread from the freezer and place in a covered plastic container that has a little flour sprinkled on the bottom. We don’t want the dough to stick while it’s defrosting.
- Place the container in the refrigerator overnight so it defrosts completely.
Note:
- You most likely will have some of this mixture left over, don’t worry! It tastes great warmed up on top of pancakes of waffles.
- I used a small teaspoon to help remove the rolls from the muffin pan.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 58mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
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