Pecan Cinnamon rolls or Nuss Zimt Schnecken

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Pecan Cinnamon Rolls

The other day I had a craving for Cinnamon rolls. It was raining and I didn’t feel like going to a store or bakery. I searched the pantry and found a bag of Pecans. That gave me a reason to bake my own.

This is a Double Rolled pastry, meaning the dough is rolled from both sides in as you see on the pictures below.

Optional: Can be covered with Streusel Crumb topping before baking, or make a glaze with confectioner sugar and a couple of drops of lemon juice.

Those cinnamon rolls seem to taste stale the next day, just microwave for 20 seconds and consume.

  • Pecan Cinnamon rolls ingredients
  • Dissolve yeast in lukewarm milk
  • egg mixture
  • Flour mixture
  • Knead the yeast dough
  • Let dough rise at warm location for an hour
  • Whisk the egg white till stiff
  • Add the nuts, sugar and vanilla and rum extract to the stiff egg white
  • Roll out dough on pastry mat
  • Spread Butter on the rolled out dough
  • Cover dough with cinnamon
  • Place egg white and nut mixture on top
  • Roll each side of dough inward
  • Rolled dough
  • Cut about 1 inch slices
  • Place cinnamon rolls on cookie sheets layed out with parchment paper
  • Optional: cover with Streusel
  • Bake at 355 F for 25 to 30 min (320 F Conv)
  • Remove baked cinnamon rolls, cover with glaze (optional)
  • Pecan Cinnamon rolls
  • Cinnamon rolls with glaze
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