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Please don’t tell a soul… I usually don’t keep secrets like this. But I’m planning to serve these delicious sweet treats over the holidays, and I really wouldn’t mind if my guests thought I’d slaved for hours over them.
Oh, it’s not that my family and friends aren’t worth it. I love them very much. In fact, they are the greatest blessings in my life. It’s just that, to be honest, I’m almost always quite pinched for time. I work outside the home along with running this blog.
I also enjoy hanging out with family, which means traveling to London several times a year, where my daughter and her family reside. I love travel adventures with my husband, walking and spending time with friends, biking, hiking, reading, swimming and… well, I guess you probably see what I mean. I’m as busy as you are!
So that brings me back to these amazing, super Easy Cinnamon Pecan Rolls. Imagine something so delicious that it tastes just like it rolled out of one of those fancy gourmet pastry shops… yet it’s something you can put together with only 15 minutes hands-on time!
The easy prep can be done the night before. Then you can let your oven do the rest of the work the next day. The final step is you (or me) presenting guests with the most delectably, delicious cinnamon rolls, and then hearing squeals of delight!
If all this sounds good to you, pick up a package of puff pastry and some chopped pecans next time you’re at the market. You probably already have everything else you need hanging out in your pantry or fridge to make these Easy Cinnamon Pecan Rolls.
Oh, and when the rave reviews start rolling in, remember, it’s our little secret!
Also featured on parademagazine.com
- Cinnamon-Pecan Rolls:
- 1 package puff pastry 2 sheets
- 2 tablespoon butter
- ¾ cup brown sugar
- 1 cup pecans coarsely broken or chopped
- 2 teaspoon cinnamon
- 1 egg yolk beaten and mixed with 1 teaspoon water
- Maple Drizzle:
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 2 tablespoon milk
- ½ teaspoon vanilla extract
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For the rolls - thaw puff pastry as directed on package. Remove one sheet and place on a lightly floured work surface. Keep the other sheet refrigerated till ready to use.
-
Preheat oven to 400˚F. Line 2 sheet pans with parchment paper or grease lightly.
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Combine brown sugar, pecans and cinnamon. Set aside ¼ cup in a separate bowl.
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Roll out puff pastry sheet to a 12-inch square. Spread with 1 tablespoon of the softened butter, then sprinkle with ½ of the brown sugar mixture.
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Roll pastry sheet up tightly and cut into 6 equal slices. Pat each slice with the palm of your hand to flatten to a 3-inch circle and sprinkle with a teaspoon of the reserved brown sugar-pecan mixture. Press lightly with your fingers to adhere brown sugar mixture to the surface. Place on prepared sheet pan and cover with plastic wrap. Refrigerate for at least 15 minutes or overnight.
-
Repeat with second sheet of puff pastry.
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When ready to bake, combine egg yolk with 1 teaspoon water and mix till combined. Remove pans from refrigerator and brush each dough circle with the egg yolk mixture. Be sure to brush the sides as well as the top.
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Place pans in oven and immediately reduce the temperature to 375˚F. Bake for 15-18 minutes or until golden brown.
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Allow rolls to cool for 10 minutes, then drizzle with the maple drizzle.
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For the maple drizzle - while rolls are baking, make the drizzle. Combine all ingredients and mix well with a fork or whisk. If too thin to drizzle nicely, add a bit more powdered sugar; if too thick, add a few drops of milk.
Tips for working with puff pastry.
1. Thaw puff pastry overnight in the refrigerator or at room temperature for 20-30 minutes. Never try to thaw it in the microwave. If you need to thaw them a bit faster, separate the sheets and wrap each one with plastic wrap.
2. When unfolding pastry sheets after thawing, a bit of tearing may occur. Just use a touch of water on your finger to press the dough back together.
3. Puff pastry does not like to be warm. Always keep it refrigerated until just before use. If your recipe calls for 2 sheets of puff pastry, keep one refrigerated while working with the other.
4. Work with puff pastry on a lightly floured surface. If you need to roll the dough, roll from the center out to the specified size.
5. Too much flour will toughen the dough, as will working too much with it.
6. After shaping the dough, as specified in your recipe, place on a baking pan and refrigerate for 15-20 minutes. Puff pastry will rise better if the dough is cold when it hits the hot oven.
www.you-made-that.com says
Love these Chris, so yummy looking and easy too!
Andrea_TheKitchenLioness says
Dear Chris, I just finished reading through your entire recipe over at Parade magazine - it sounds amazing and the photos are superb. I love to use puff pastrytoo - in fact, I think it is so good and so convenient that I always make sure to keep a roll or two in the frigde for sweet as well as savoury treats! Your feature in Parade is so well written and so clear and "organized" - respect, dear friend, respect!
Patty Price says
Easy Peasy is always good, especially during this busy time of year, love the look of your scrumptious rolls Chris!- congratulations on your Parade feature 😉
Anne@FromMySweetHeart says
Congrats on your Parade feature, Chris and wow! Do those rolls look amazing! I could just slurp that icing right off the spoon. You know, a couple of years ago, we started a new tradition of making our main Christmas meal be breakfast/brunch.....and these rolls will most definitely grace our table this year. Thanks for sharing your recipe! : )
Martha says
Oh! My hat!!! They look perfect! Easy is always a welcome thing!
Pam says
They look amazing!
Lemons and Anchovies says
I'm just back from looking at the recipe. Wow, Chris, these really are easy and they look amazing. We can all use one or two easy recipes at Thanksgiving--these are perfect!
- spoonstories- says
Its perfect for my coffee break! thanks.
Lynn@Happier Than a Pig in Mud says
They sound great Chris, I love the maple drizzle:@)
Denise Browning@From Brazil To You says
Chris: Cinnamon rolls are already wonderful, and these ones that are easy-peasy to prepare are a must-have indeed. I love this recipe!
Lenia says
Well done ,dear Chris!They look amazing!
Cheers!
Pamela @ Brooklyn Farm Girl says
I want one of these tomorrow for breakfast and then every single morning there after. Yum!
Angie Schneider says
Those rolls look amazing! I wish I could have one for my breakfast.
Vicki Bensinger says
These look lovely Chris. I'm sure I could eat more than my share.
Sandra Lee says
These are scary easy Chris and dangetous is putting it mildly!
Mary Callan says
Anything titled Easy Peasy is always good but then followed by cinnamon pecan rolls!! - yes please - these look and sound SO scrumptious!
Mary x
Liz Berg says
Off to check out your recipe! I love, love that you're in Parade!!!
Madonna/aka/Ms Lemon of Make Mine Lemon says
Chris these are delicious. Your maple addition is really a great idea.
La Table De Nana says
Love puff pastry recipes:-)
Thanks Chris!
Monet says
Yay for the Parade gig, and my goodness, these look good!
Laura (Tutti Dolci) says
These rolls look just heavenly, I'd love to wake up to one for breakfast tomorrow!
Georgia | The Comfort of Cooking says
Congratulations on your Parade feature, Chris! I checked out your recipe and these rolls truly are dangerously easy! Beautiful photos, too. Thanks for sharing!
Claire @ Claire K Creations says
Oh how you tempt me Chris. These look wonderful for my Christmas morning breakfast.
Stacy | Wicked Good Kitchen says
Beautiful and oh-so-easy pecan cinnamon rolls! I am new to your blog and Parade features and look forward to reading more. Love your styling and photography here. Thank you for sharing, Chris!
Tricia @ Saving room for dessert says
So happy for your Parade features! Your recipes are gorgeous and mouthwatering. All I can say about these is ohhh, ohhh, ohhh - wow! Easy and fabulous sounds perfect 🙂