07/22/2026
Soft, gooey cinnamon rolls & buttery South Georgia pecans...does it get any better? 🤎
✨ The full recipe is below, so don't forget to save this post for your next baking day!
Ingredients:
For the Dough:
- 1 cup whole milk
- 4 tablespoons unsalted butter, very soft
- 3 and 1/2 cups all-purpose flour, divided
- 1 0.25 oz package rapid rise yeast
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 large egg, at room temperature
For the Filling:
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup butter, VERY soft
For the Butter Pecans:
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1 and 1/2 cups pecan halves
- 1/2 cup pecans, roughly chopped
- 2 teaspoons vanilla extract
Instructions:
- Make the dough: Warm the milk, butter, sugar, and salt until the butter melts. Let cool slightly, then mix with the yeast, egg, and flour to form a soft dough. Knead until smooth, then cover and let rise for 1–2 hours, or until doubled in size.
- Prepare the filling: Mix the softened butter with the brown sugar and cinnamon until smooth and spreadable.
- Shape the rolls: Roll the dough into a large rectangle, spread the filling evenly over the surface, then roll it into a tight log. Slice into 12 equal rolls and place them in a greased baking dish. Cover and let rise again for 45–60 minutes.
- Bake: Bake at 350°F for 25–30 minutes, or until the rolls are puffed and lightly golden.
- Make the butter pecan topping: While the rolls bake, cook the butter, brown sugar, cream, cinnamon, and pecans until thickened and glossy. Stir in the vanilla, then spoon the warm topping over the cinnamon rolls before serving.
