These gooey bottom pecan pie cinnamon rolls have become my newest obsession.
The gooey pecan bottom, the soft, sweet dough, the buttery cinnamon filling, and the Velvet Vanilla icing… everything about these works. They have all the flavors of pecan pie wrapped up in a soft, homemade cinnamon roll, with a buttery pecan sauce that forms underneath as they bake.
The secret is the gooey pecan bottom made with brown sugar, chopped pecans, and my Made by Madi Pumpkin Patch blend. Pouring boiling water around the rolls right before baking creates a rich, sticky bottom that takes these cinnamon rolls to another level.
The filling uses both my Velvet Vanilla and Pumpkin Patch blends for that warm, cozy flavor, and the finishing touch is a creamy Velvet Vanilla icing that ties everything together.
These are perfect for a fall morning, a holiday brunch, or anytime you want to make something a little extra special.
And the best part? They're made with my new Made by Madi Velvet Vanilla blend, launching October 23.
Recipe Details
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Prep time: 35–45 minutes
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Rise time: 1 hour 30 minutes
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Bake time: Approximately 30 minutes
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Total time: Approximately 2 hours 30 minutes
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Yield: 8–12 cinnamon rolls
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Oven temperature: 350°F
Times may vary depending on your kitchen temperature and how quickly your dough rises.
Ingredients
For the Dough
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¾ cup warm milk
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⅓ cup buttermilk
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½ cup granulated sugar, divided (reserve 2 tablespoons for the yeast)
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2½ teaspoons active dry yeast
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½ cup butter, almost melted
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2 large eggs
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1 teaspoon vanilla extract
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4½ cups all-purpose flour
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1 teaspoon salt
For the Filling
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1 cup softened butter
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1½ cups packed brown sugar, plus extra if desired
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2 tablespoons Made by Madi Velvet Vanilla
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2 tablespoons Made by Madi Pumpkin Patch
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¼ cup chopped pecans
For the Gooey Pecan Bottom
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¾ cup packed brown sugar
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½ cup chopped pecans
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1½ teaspoons Made by Madi Pumpkin Patch
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¾ cup boiling water
For the Velvet Vanilla Icing
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½ cup softened butter
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¾ cup powdered sugar
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2 tablespoons heavy cream
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½ teaspoon Made by Madi Velvet Vanilla
Instructions
Step 1: Activate the Yeast
Start by warming your milk until it is lukewarm, not hot. If the milk is too hot, it can interfere with the yeast.
Pour the milk into a small bowl and stir in the active dry yeast and 2 tablespoons of the granulated sugar. Let the mixture sit for 5–10 minutes, or until it becomes foamy on top. This is a sign that your yeast is active and ready to use.
Step 2: Make the Dough
Add the activated yeast mixture, remaining sugar, buttermilk, almost-melted butter, eggs, and vanilla extract to the bowl of a stand mixer.
Mix until everything is well combined.
Gradually add the flour and salt, mixing as you go. Once the dough comes together, knead until it becomes smooth and elastic. The dough should feel soft and slightly tacky without being overly sticky. Avoid adding too much extra flour, as this can make your cinnamon rolls dense.
Step 3: Let the Dough Rise
Transfer the dough to a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
Let it rest for about 1 hour.
This dough does not need to double in size, so don't worry if it looks like it hasn't risen dramatically. You want it to become slightly puffy and relaxed. Avoid overproofing, which can affect the texture of the finished rolls.
Step 4: Prepare the Filling
In a bowl, combine the softened butter, packed brown sugar, Made by Madi Velvet Vanilla, Made by Madi Pumpkin Patch, and chopped pecans.
Mix until you have a thick, spreadable filling.
The Velvet Vanilla adds a warm, sweet flavor, while Pumpkin Patch brings in those cozy fall spices. Together, they give these rolls their signature pecan pie-inspired filling.
Step 5: Roll and Fill the Dough
Lightly flour your work surface and roll the dough into a large rectangle.
Spread the filling evenly across the entire surface, reaching close to the edges. If you love an extra-gooey cinnamon roll, sprinkle additional brown sugar over the filling before shaping.
Cut the dough into 8–12 strips, depending on how large you want your rolls. Roll each strip individually into a spiral and place it seam-side down for a neater finish.
Step 6: Make the Gooey Pecan Bottom
Grease a 9 × 13-inch baking dish.
In a small bowl, mix together the brown sugar, chopped pecans, and Made by Madi Pumpkin Patch. Spread this mixture evenly across the bottom of the baking dish.
This layer is what gives the cinnamon rolls their sticky, caramel-like pecan bottom. As the rolls bake, the brown sugar, pecans, and water create a rich sauce that coats the bottoms of the rolls.
Step 7: Arrange the Rolls and Let Them Rise Again
Place the cinnamon rolls over the pecan mixture, spacing them evenly in the baking dish.
Cover the dish and let the rolls rise for another 30 minutes. They should become a little puffier before they go into the oven.
While the rolls rise, preheat your oven to 350°F.
Step 8: Add the Boiling Water
This is the important step for creating that gooey bottom.
Right before baking, carefully pour ¾ cup of boiling water around the cinnamon rolls and over the exposed pecan mixture. Distribute it around the rolls rather than pouring it directly onto the dough.
Do not stir the mixture.
The water will look thin at first, but as the rolls bake, it combines with the brown sugar and pecans to create the gooey sauce underneath.
Be careful when handling the boiling water and hot baking dish.
Step 9: Bake the Cinnamon Rolls
Place the dish in the preheated oven and bake at 350°F for approximately 30 minutes, or until the rolls are golden on top and cooked through in the center.
Ovens vary, so start checking around the 25-minute mark. If the tops brown before the centers are done, loosely cover the dish with foil and continue baking as needed.
Let the rolls rest for about 10 minutes after baking. This gives the gooey pecan sauce a little time to settle while the rolls remain warm.
Step 10: Make the Velvet Vanilla Icing
While the cinnamon rolls bake, prepare the icing.
In a bowl, beat the softened butter and powdered sugar until smooth. Add the heavy cream and Made by Madi Velvet Vanilla, then continue beating until the icing is creamy and spreadable.
If you prefer a thinner icing, add a little more cream, a small amount at a time. For a thicker finish, add a little more powdered sugar.
The Velvet Vanilla gives this icing a warm, sweet flavor that complements the pecan filling without overpowering it.
Step 11: Ice and Serve
After the cinnamon rolls have rested for about 10 minutes, spread the Velvet Vanilla icing over the warm rolls.
The icing will soften slightly as it meets the warm dough, settling into all those swirls and crevices.
Spoon some of the gooey pecan sauce from the bottom of the dish over the rolls when serving. Make sure everyone gets some of those caramelized pecans, too.
Serve warm and enjoy!
Tips for the Best Pecan Pie Cinnamon Rolls
Don't overheat the milk. Lukewarm milk helps activate the yeast without damaging it.
Don't overwork the dough with extra flour. A soft, slightly tacky dough helps create tender cinnamon rolls.
Don't skip the second rise. Those extra 30 minutes help the rolls become softer and fluffier.
Add the boiling water right before baking. This is essential to the gooey bottom method. Pour carefully around the rolls, and don't stir.
Let the rolls rest before icing. About 10 minutes allows the sauce to settle while keeping the rolls warm enough for the icing to soften beautifully.
Serve them warm. These rolls are at their best when the dough is soft, the filling is buttery, and the pecan bottom is still gooey.
Frequently Asked Questions
Can I make these cinnamon rolls ahead of time?
You can prepare the rolls and arrange them over the pecan mixture ahead of time, then cover and refrigerate them. Before baking, allow extra time for the chilled dough to lose some of its chill and become puffy. Add the boiling water immediately before baking, not before refrigerating.
Can I make these without a stand mixer?
Yes! You can mix the ingredients in a large bowl and knead the dough by hand on a lightly floured surface until smooth and elastic. It may take a little longer, but the results can be just as delicious.
How do I know when the cinnamon rolls are done?
The tops should be golden, and the centers should be cooked through rather than doughy. If you have an instant-read thermometer, the center of the dough should generally reach about 190°F.
How should I store leftovers?
Once cooled, cover the cinnamon rolls and refrigerate them for up to 4 days. Reheat individual portions in the microwave until warm. The pecan sauce will thicken as it cools and loosen again when reheated.
What makes the bottom so gooey?
The brown sugar, pecans, Pumpkin Patch seasoning, and boiling water combine during baking to create a sticky, caramel-like sauce beneath the rolls. It gives them that pecan pie-inspired finish.
Made with Madi
These pecan pie cinnamon rolls are a reminder that homemade doesn't have to mean complicated. A few thoughtful ingredients and the right seasoning blends can turn a familiar recipe into something special.
My new Velvet Vanilla blend launches October 23, and I can't wait for you to try it in your own kitchen.
much love,
Madi
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