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Southern Cinnamon Rolls
By Kristen Millican
There’s something about the smell of freshly baked cinnamon rolls that just feels like a warm hug on a Sunday morning. These Southern-style cinnamon rolls are the epitome of comfort — soft, pillowy dough swirled with a buttery cinnamon-sugar filling that melts in your mouth. But we’re not stopping there. We’re taking it up a notch by sprinkling in toasted pecans for that rich, nutty crunch that brings a little taste of Texas to every bite.
Once they’re baked to golden perfection, the real magic happens. Picture this: a smooth, velvety cream cheese frosting drizzling over each roll, sinking into every nook and cranny. And those pecans? They’re not just a topping. They’re the star of the show, adding a buttery, toasty depth that pairs perfectly with the cinnamon and sugar.
Serve these rolls warm, with the frosting just slightly melting and the pecans still warm from the oven. Whether it’s a lazy weekend breakfast, a holiday brunch, or just a rainy afternoon craving, these cinnamon rolls bring a touch of Southern hospitality straight to your kitchen.
Trust me, one bite and you’ll understand why pecans have been the heart of every Millican recipe since 1888.
Southern Cinnamon Rolls
Ingredients:
Bread:
2 pkg dry yeast
2 cups warm water
3/4 cup sugar
1 tsp salt
6 Tbl butter, melted
4 cups flour
Filling:
1 cup sugar
1 Tbl cinnamon
1/2 cup Pecan Pieces
Icing:
1 pkg cream cheese, softened
1/2 butter, softened
1/2 tsp vanilla
1 pound powdered sugar
Milk (optional)
1/4 cup Pecan Pieces
Content Seperator
Instructions:
Bread and Filling:
Empty the yeast into a small bowl and add warm water. Let dissolve for 5 minutes. Add sugar, salt, butter and flour then mix together. Divide the dough into two parts. Roll out on floured surface until 1/4 inch thick. Brush lavishly with 4 Tbl melted butter. Mix together sugar, cinnamon and pecans in a small bowl. Sprinkle mixture over dough and roll up like a jelly roll length wise, pinching edges to seal. Cut in 1/2 inch segments and place in a greased baking dish. Brush tops with remaining melted butter and let rise for 1 hour. Bake at 450 degrees for 8-10 minutes or until golden brown on top.
Icing:
Cream together cream cheese and butter. Add vanilla and sugar and mix until smooth. Add milk to thin if necessary. Spread over each cinnamon roll.
Content Seperator
Southern Cinnamon Rolls
By Kristen Millican
Ingredients:
Bread:
2 pkg dry yeast
2 cups warm water
3/4 cup sugar
1 tsp salt
6 Tbl butter, melted
4 cups flour
Filling:
1 cup sugar
1 Tbl cinnamon
1/2 cup Pecan Pieces
Icing:
1 pkg cream cheese, softened
1/2 butter, softened
1/2 tsp vanilla
1 pound powdered sugar
Milk (optional)
1/4 cup Pecan Pieces
Content Seperator
Instructions:
Bread and Filling:
Empty the yeast into a small bowl and add warm water. Let dissolve for 5 minutes. Add sugar, salt, butter and flour then mix together. Divide the dough into two parts. Roll out on floured surface until 1/4 inch thick. Brush lavishly with 4 Tbl melted butter. Mix together sugar, cinnamon and pecans in a small bowl. Sprinkle mixture over dough and roll up like a jelly roll length wise, pinching edges to seal. Cut in 1/2 inch segments and place in a greased baking dish. Brush tops with remaining melted butter and let rise for 1 hour. Bake at 450 degrees for 8-10 minutes or until golden brown on top.
Icing:
Cream together cream cheese and butter. Add vanilla and sugar and mix until smooth. Add milk to thin if necessary. Spread over each cinnamon roll.
Content Seperator
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