Print

Pioneer Woman Cinnamon Pecan Yeasted

Pioneer Woman Cinnamon Pecan Yeasted - recipe card
Print Recipe

A tender, pull-apart yeasted coffee cake swirled with a buttery cinnamon-pecan filling and finished with a glossy vanilla glaze. The dough is soft and pillowy, with a deeply caramelized nutty crunch in every bite.

Ingredients

Scale
  • 2 1/4 teaspoons (1 packet / 7g) active dry yeast
  • 1/4 cup warm water (105°F to 110°F / 40°C to 43°C)
  • 1 teaspoon granulated sugar
  • 1/2 cup whole milk, warm (105°F to 110°F)
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 2 3/4 cups all-purpose flour, divided, plus more for dusting
  • 1/4 cup granulated sugar (for dough)
  • 1/2 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1/2 cup unsalted butter, at room temperature (for filling)
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 cup pecans, finely chopped
  • 3/4 cup powdered sugar
  • 2 tablespoons whole milk (for glaze)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Proof the yeast: In a small bowl, combine warm water, 1 teaspoon sugar, and yeast. Stir gently and let stand for 5–10 minutes until the mixture becomes foamy and smells yeasty. If it doesn’t foam, the yeast is dead—discard and start over with new yeast.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, melted butter, and the proofed yeast mixture. Add 2 cups of the flour, the remaining 1/4 cup sugar, the salt, and the egg. Mix on low speed until the ingredients come together into a shaggy dough, about 1 minute.
  3. With the mixer on low, add the remaining 3/4 cup flour gradually, 1/4 cup at a time, and knead for 5–7 minutes. The dough should be smooth, elastic, and pull away from the sides but still slightly tacky to the touch. If too sticky, add more flour a tablespoon at a time, but avoid over-flouring for a tender crumb.
  4. Lightly oil a large bowl. Place the dough in it, turning to coat all sides with oil. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free spot for 1 to 1.5 hours, until doubled in bulk.
  5. While dough rises, make the filling: In a medium bowl, combine the room-temperature butter, brown sugar, and cinnamon. Mix until a smooth paste forms. Fold in the chopped pecans. Set aside.
  6. Preheat your oven to 350°F (177°C) near the end of rising, if you are ready to bake. For the cake, lightly butter or line a 9-inch round cake pan with parchment paper.
  7. Turn the risen dough onto a lightly floured surface. Gently punch it down to release air. Roll it into a rectangle about 12 by 16 inches and about 1/4 inch thick. Spread the pecan-cinnamon filling evenly over the surface, leaving a 1/2-inch border on one long edge.
  8. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal, then, using a sharp serrated knife, slice the log into 8 equal rounds (about 1 1/2 inches each). Each round will show the spiral of filling.
  9. Arrange the rounds in the prepared pan, cut-side up, slightly spaced apart. They will expand and touch during the second rise. Cover the pan loosely with a clean kitchen towel.
  10. Let the rolls rise in a warm spot for 30–40 minutes, until puffy and almost doubled in size. Press a finger lightly into a roll; if the indentation springs back slowly, they are ready. If it stays, they need a few more minutes.
  11. Bake in the preheated oven for 25–30 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean, but if the skewer hits a pecan it may be tricky—use a deep crevice. If the rolls brown too quickly, tent loosely with foil after 15 minutes.
  12. Remove the pan from the oven and place on a wire rack. Let cool in the pan for 10 minutes. While still warm, prepare the glaze: whisk powdered sugar, milk, and vanilla in a small bowl until smooth and runny. Drizzle the glaze over the warm rolls so it seeps into the crevices. Serve warm or at room temperature.
  13. To store leftovers, cover tightly with foil and keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm individual rolls in a 300°F (150°C) oven for 5–8 minutes, or microwave for 20 seconds.
  14. These rolls can be frozen before baking: after shaping, place the pan in the freezer until solid, then transfer to a freezer bag. When ready to bake, thaw in the refrigerator overnight, then rise and bake as directed, adding 5 minutes to the baking time.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F (150°C) oven for 5-8 minutes. Freeze unbaked rolls for up to 2 months; thaw overnight in the fridge, then bring to room temperature and bake as directed.

Nutrition

Keywords: cinnamon pecan coffee cake, yeasted coffee cake, pull-apart bread, sweet roll coffee cake, Pioneer Woman cinnamon pecan, pecan cinnamon swirl, yeast cake dessert, cinnamon pecan brunch, homemade coffee cake, baklava bread

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cinnamon-pecan-yeasted/