Pecan and Walnut Rolls with Bourbon Icing

Pecan and Walnut Breakfast Rolls I am not by any stretch what one would call a baker. I make the occasional cookies, biscuits, and pie crust. That’s about it.

But sometimes I want to experiment and make something different.  Recently I couldn’t get the idea of cinnamon rolls for breakfast out of my head.

Gooey rolls filled with nuts and perhaps a boozy icing would be a great way to kick off a weekend morning.

While Scott and Avery were sleeping in all snug in bed, I was in the kitchen putting together some sweet dough for rolls.

And crossing my fingers that it would work because I’m still learning how to bake at elevation.

I’m pleased to say this experiment turned out and I’ll probably be making some more very soon!

Andrea’s Pecan and Walnut Rolls with Bourbon Icing

To Bloom The Yeast:

  • 1C Milk (I used whole milk but you can sub soy if you want)
  • 1TBSP Active Yeast (Not for bread machines)
  • 1TBSP Cane Sugar

Heat the milk until it’s just warm, you do not want it to boil or scorch.  In a glass bowl add the milk, yeast, and sugar.  Let sit for about 5 to 7 minutes to allow it to bloom.

For The Dough:

  • 1 1/2C White Whole Wheat Flour
  • 1C Unbleached All Purpose Flour
  • 2TBSP Cane Sugar
  • 1tsp Ground Cinnamon
  • 2tsp Vanilla Extract
  • 1/2C Milk

For The Filling:

  • 1C Pecan Halves*
  • 1C Walnuts*
  • 1tsp Ground Cinnamon
  • 2tsp Vanilla Extract
  • 3TBSP Brown Sugar
  • 4TBSP Unsalted Butter, cut into cubes
  • 1TBSP Milk

*Make sure to use unsalted pecans and walnuts.

Bourbon Icing:

  • 1/2C Powdered Sugar
  • 1TBSP Bourbon

Mix together so that it forms an icing that can be drizzled.  Add more bourbon if necessary.

Making The Dough: 

In a stand mixer, add all the dry ingredients for the dough and whisk together mixing it well.  Attach the dough hook, add in the yeast mixture and slowly mix the dough.  Add in the additional milk and vanilla letting everything mix together.

The dough will be very sticky and soft.

Set aside and let the dough rise for one hour.


Making The Filling:

In the meantime, in a food processor add all the ingredients for the filling and pulse until a paste forms.


Preheat oven to 400 degrees.

When it’s time to roll out the dough, sprinkle a surface with flour and flour a rolling pin.  Roll out dough to about 1/4 of an inch thin and in the shape of a rectangle.  About 20 inches long and 20 inches wide.

Spread the filling onto the dough and roll up lengthwise.  Slice the roll in about 2 inch pieces. You should get about 12 rolls.

In a buttered or greased cast iron skillet (I used a 9 inch skillet) arrange the rolls.  Allow to rise for 1/2 hour.

Place in oven and bake for about a half hour or until the dough fully sets.

Remove and let cool for 10 minutes.

Drizzle with bourbon icing and serve!

Yields about 12 rolls.

Pecan and Walnut Rolls with Bourbon IcingIt seems like a lot when you are first looking at the recipe but I promise it’s not hard at all.  It does take time but oh man fresh nut rolls with boozy icing on a weekend morning are totally worth the effort.

Scott was happy and I was so pleased that this experiment worked!  As much as I loved the icing it ended up being a little sweet for me.  However if you love bourbon then make extra icing, trust me.

I did put an eggwash on the rolls before baking them but that is completely optional and not required.

Now that I have the baking bug, I’ll have to see what else I can bake up this week.

Have fun guys, and remember, always play with your food! Enjoy!



4 thoughts on “Pecan and Walnut Rolls with Bourbon Icing

  1. Shylah says:

    A little trick I learned for making cinnamon rolls: Instead of cutting the roll with a knife (even with a firm dough, I always squish it) use a piece of string or dental floss. Wrap it around the roll where you want to cut, cross over the ends, and pull – voila! Perfect, evenly cut rolls and no smooshes!

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