These Oatmeal Pecan Cinnamon Rolls are sticky, sweet, and perfect for weekend brunch!
I love cinnamon rolls, but hate that they take about 3 hours to put together. I want to eat them for breakfast, not lunch. My solution? The slow rise! Prepare cinnamon rolls the night before you want them and let them slowly rise in the refrigerator overnight. When you get up you’re less than an hour away from sweet cinnamony goodness.
The other problem with cinnamon rolls is the sugar factor. Sugary white bread dough wrapped around tons of cinnamon sugar and topped with, yep, more sugar. Yum. Maybe I’ve been pregnant and nursing for too many years, but I just can’t do a simple carb breakfast. I need some protein and fiber to keep me full and prevent a sugar crash. My solution here is oatmeal and pecans!
I would consider this a healthier version of a cinnamon roll (although let’s not try to call it health food). This is like combining a hearty bowl of oatmeal with the sweet treat of cinnamon rolls. The oats, pecans, and whole wheat flour fill you up and keep you from crashing later. There is plenty of brown sugar and frosting to keep things sweet and satisfy that morning craving.
These rolls don’t fit neatly into the two 9 inch cake pans called for, but it can be done. If you’d like, use three pans or a larger one. I prefer the soft centers to the crispy edges, so a little crowding is ok. I also baked one pan and put the other in the freezer for another day. I covered them tightly with plastic wrap. When I want to eat them I’ll let them thaw in the refrigerator overnight and then follow the recipe as directed.
We’re trying to be healthy and plan ahead. Look at us, being grown ups.
Recipe
Oatmeal Pecan Cinnamon Rolls
Ingredients
Dough
- 1 cup very warm water
- 2 Tablespoons yeast
- ½ cup honey,, divided
- 2 teaspoons honey
- 2 ½ cups milk
- ½ cup butter
- 4 teaspoons kosher salt
- 4 cups whole wheat flour
- 4 cups bread flour,, plus more as needed
Topping
- Butter
- ¼ cup brown sugar
- ½ cup old fashioned rolled oats
- ½ cup chopped pecans
Filling
- ½ cup butter,, melted
- ½ cup brown sugar
- 1 Tablespoon cinnamon
- ½ cup old fashioned rolled oats
- ½ cup chopped pecans
Icing
- ¼ cup butter,, melted
- ½ teaspoon vanilla
- 2 cups powdered sugar
- 2-3 Tablespoons milk
Instructions
Make the dough
- In a large bowl, mix water, yeast, and 2 teaspoons honey. Let sit for a few minutes while you do the next step.
- Melt butter in a large saucepan over medium heat. Add ½ cup honey, salt, and milk. Heat to 120ºF.
- Pour the milk mixture into the yeast mixture and stir. Stir in both types of flour, 2 cups at a time. Turn the dough out onto a floured counter and knead for 5-10 minutes, adding more flour as needed to prevent it from sticking to the counter and your hands. Place the dough in an oiled bowl and cover with a lightly oiled sheet of plastic wrap. Let rise for 1 to 1 ½ hours, until big and puffy.
Make the topping
- Generously butter two 9 inch cake pans. Spread brown sugar evenly over the bottom of both pans and sprinkle oats and pecans over both. Set aside.
Assemble the rolls
- Punch the dough down and knead out all the bubbles. Divide the dough in half, working with one and leaving the other covered with plastic wrap. On a well floured surface, roll the dough into a large rectangle about ¼ inch thick.
- Use a pastry brush to spread half the butter on the rectangle.
- In a small bowl combine the brown sugar, cinnamon, oats, and pecans for the filling. Sprinkle half of this mixture onto the buttered dough. Roll the rectangle up horizontally, jellyroll style. Use a sharp serrated knife to cut into slices 1-2 inches thick.
- Place the rolls in one of the prepared pans. Repeat with the other half of the dough.
- Cover the rolls with a lightly oiled sheet of plastic wrap and refrigerate overnight.
- Remove the rolls from the refrigerator at least half an hour before baking. Preheat the oven to 350ºF. Bake the rolls for 30 minutes or until lightly brown and baked through.
- After removing from the oven, place a plate over the rolls and flip over to remove the rolls from the pan. If the rolls stick, run a thin knife around the edge of the pan and try again.
Make the icing
- Combine all ingredients in a small bowl and whisk until thoroughly combined. Spread evenly over the rolls.
Aimee @ ShugarySweets says
These are ginormous!! LOVE them!!