Butterscotch-Pecan Cinnamon Rolls Recipe

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Butterscotch-Pecan Cinnamon Rolls Recipe

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Our children and grandchildren gobble up my cinnamon rolls as fast as the bread machine can make the dough! Butterscotch pudding mix gives them a distinct taste.—Jane Quinnell, Wisconsin Rapids, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min.

Ingredients

  • 1 cup warm 2% milk (70° to 80°)
  • 1/4 cup warm water (70° to 80°)
  • 1 egg
  • 1/4 cup butter, softened
  • 1/4 cup instant butterscotch pudding mix
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4-1/4 cups bread flour
  • 1 tablespoon active dry yeast
  • 1/4 cup finely chopped pecans
  • 1/4 cup milk chocolate chips
  • FILLING:
  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup finely chopped pecans
  • 1/4 cup milk chocolate chips
  • 2 teaspoons ground cinnamon
  • ICING:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 1-1/2 teaspoons 2% milk
  • 1/4 teaspoon vanilla extract

Directions

In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add pecans and chips. When cycle is completed, turn dough onto a well-floured surface.
Roll into an 18-in. x 12-in. rectangle; spread with butter. Combine the brown sugar, pecans, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate.
In a small bowl, combine the icing ingredients. Drizzle over warm rolls. Yield: 1 dozen.
Originally published as Butterscotch-Pecan Cinnamon Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p44

Nutritional Facts

1 each: 431 calories, 16g fat (8g saturated fat), 46mg cholesterol, 341mg sodium, 67g carbohydrate (33g sugars, 2g fiber), 8g protein.

  • 1 cup warm 2% milk (70° to 80°)
  • 1/4 cup warm water (70° to 80°)
  • 1 egg
  • 1/4 cup butter, softened
  • 1/4 cup instant butterscotch pudding mix
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4-1/4 cups bread flour
  • 1 tablespoon active dry yeast
  • 1/4 cup finely chopped pecans
  • 1/4 cup milk chocolate chips
  • FILLING:
  • 1/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup finely chopped pecans
  • 1/4 cup milk chocolate chips
  • 2 teaspoons ground cinnamon
  • ICING:
  • 3/4 cup confectioners' sugar
  • 2 tablespoons butter, softened
  • 1-1/2 teaspoons 2% milk
  • 1/4 teaspoon vanilla extract
  1. In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add pecans and chips. When cycle is completed, turn dough onto a well-floured surface.
  2. Roll into an 18-in. x 12-in. rectangle; spread with butter. Combine the brown sugar, pecans, chips and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
  3. Place cut side down in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in pan for 5 minutes before inverting onto a serving plate.
  4. In a small bowl, combine the icing ingredients. Drizzle over warm rolls. Yield: 1 dozen.
Originally published as Butterscotch-Pecan Cinnamon Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p44

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