Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Reasons to love these Pecan Cinnamon Rolls

  • Soft and fluffy bread texture
  • Crunchy pecan swirls throughout
  • Gooey caramelised cinnamon sugar filling
  • Topped with maple cream cheese frosting
  • Made using fast action yeast so they’re quicker to make
  • Require a little patience but aren’t complicated
Pecan Cinnamon Rolls

What ingredients are used to make the cinnamon roll dough?

Cinnamon rolls aren’t made with any complicated ingredients, in fact, it’s likely you’ll have most of the ingredients in your cupboard already. Here are the ingredients you will need to make the dough:

  • Strong white bread flour: bread flour is the secret to a fluffy and soft texture.
  • Time Saver Instant Yeast: I love using this type of yeast because it significantly reduces the proving time. I’d recommend Allinson’s Time Saver Yeast packets.
  • Milk: Use full-fat whole milk (blue top if you live in the UK). The milk is heated to 40°C to activate the yeast.
  • Granulated sugar: sugar helps activate the yeast and add a little sweetness.
  • Eggs: 1 whole egg plus an extra egg yolk adds richeness.
  • Unsalted butter: melted butter is added to the dough, giving it it’s signature buttery flavour.
  • Salt: a little salt helps to balance the sweetness from the filling and frosting.
Pecan Cinnamon filling

What equipment do I need?

I used to be put off from making cinnamon rolls because I always assumed you needed fancy equipment and tools. Yes, an electric mixer with a dough hook will help, but it’s not essential. You can bake these pecan cinnamon rolls using these basic tools: 

  • Mixing bowl: used to mix the dough ingredients and for the first prove.
  • Wooden spoon: used to roughly bring the dough together. 
  • Electric mixer with a dough hook OR your hands: used to knead the dough and activate the yeast. The dough will take 8 minutes using a dough hook, or 12 minutes using your hands.
  • Rolling pin: used to roll out the dough.
  • Measuring tape: helpful when rolling out the dough but not essential.
  • Sharp knife: used to slice the rolled dough into cinnamon rolls. 
  • Large baking/roasting tin: used to bake the cinnamon rolls.
  • Greaseproof paper: used to line the baking tin and prevent the cinnamon rolls from sticking to the sides.
  • Not essential but a thermometer is also useful for testing the temperature of the milk.
Cutting the cinnamon rolls

What type of yeast should I use?

There are four types of yeast: Active Dry Yeast, Fresh Yeast, Instant Yeast and Rapid Dry Yeast. If you’re an experienced bread baker you will most likely have your preference, but if you’re a bread newbie like me, I would 100% recommend using Allinson’s Time Saver Instant Yeast for these Pecan Cinnamon Rolls. Here’s why:

  • Pre-measured into easy to use packets
  • There’s no ‘prooving’ required, so you don’t need to wait for it to bubble up
  • Reduces the proving time by 30-60 minutes in total
Cinnamon roll dough

What does ‘prove’ mean?

This is where the dough is left in a warm place to rest and rise before shaping and then again before baking. During this rest period, yeast ferments the dough and produces gases, causing the dough to rise. 

How many times do I need to prove the dough?

For this pecan cinnamon roll there are two proving stages:

  • First prove: this takes place before the dough is rolled out and shaped into rolls.
  • Second prove: this takes place once the dough is shaped into rolls and before they’re put in the oven.

Below you can see the size difference the second prove made to the shaped cinnamon rolls.

Why didn’t my dough rise?

There are a number of reasons why this could have happened:

  • Check the sell by date on the yeast packet. Allinson’s Time Saver Yeast tends to have a longer shelf life than fresh active yeasts, but it could be the case that if the yeast is too old it won’t work its rising magic. 
  • The milk was too hot or too cold. I know, tricky right! Too hot and the milk will kill the yeast, too cold and it won’t have the heat it needs to bloom. Next time, use a thermometer to make sure the milk temperature is exactly 40°C/110°F.
  • Your mixing bowl was too small. The dough needs plenty of space and room to grow. If the mixing bowl is too small it will tear the dough and stop it from rising. 
  • The dough didn’t rise in a warm place. Yeast loves to be warm and cosy, so avoid placing it in a cold spot or where there could be a cold draft coming through. You need to let the dough in the warmest part of your home. This could be in the bathroom, by the radiator, next to your computer, or in a proving drawer if you’re lucky enough to have one! Find the perfect place and call it your proving spot for here on out
Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

How to freeze pecan cinnamon rolls

Want to save some for later? Or, worried you won’t be able to resist eating them all!? Here are two freezing options:

  1. Freeze before baking: after the first prove, roll the dough up with the filling and slice the cinnamon rolls. Then either wrap individually in clingfilm or place in a baking tin and cover with clingfilm, then place in the freezer. When you’re ready to bake, let the dough defrost in the fridge, then continue with the normal process… second prove, bake and frost! 
  2. Freeze after baking either plain or frosted: first let the pecan cinnamon rolls cool to room temp. Then wrap individually with clingfilm or cover the baking tin, and place in the freezer. When you’re ready to eat them, defrost in the fridge, then bake at 170°C (fan oven) for 10 minutes so they’re fresh and warm. 

6 tips for making pecan cinnamon rolls

  1. Be careful not to overheat the milk. Yeast is very particular when it comes to temperature. It’s a living thing and is killed off at temperatures higher than 60°C/140°F. The ideal temperature for your milk is 40°C/110°F. The best way to test the temperature is to use a thermometer like this one. You can pick one up for a couple of pounds and will be surprised how often you will end up using it for things like caramel, jam and bread. Alternatively, test the temperature by dipping your finger into the milk, it should feel like warm bath water and shouldn’t be too hot to touch. 
  2. If the dough is sticky, add 1 tbsp more flour. The dough should be smooth and springy to the touch. If it feels wet and is sticking to your mixing bowl of hands, add 1 tbsp more flour to bring it together. 
  3. Yeast loves to be warm. Help to dough rise by laying a warm tea-towel over the mixing bowl and then place it in the warmest space in your home. I leave the dough to prove on a shelf above a radiator in my home. 
  4. Take before and after photos during the proving process. You want to dough to double in size during the proving process, so taking a photo before you leave the dough to prove, and then an after photo once the proving time is up, will help you judge the difference in the size. I love sharing the before and after snaps on my Stories too, it’s so satisfying seeing the difference.
  5. Rub the butter and cinnamon sugar into the dough. This may be a little messy but it’s important to make sure the filling is worked into the dough and is well combined. Not only will this improve the appearance of the cinnamon rolls, but also the flavour will be more buttery and the texture more soft. 
  6. Roll the dough really tight. This will make sure the cinnamon rolls hold their shape and have that signature swirl when you slice them. 

Pecan Cinnamon Rolls with Maple Cream Cheese Frosting

Soft and fluffy Pecan Cinnamon Rolls topped with maple cream cheese frosting. Warming flavours and a buttery texture, these cinnamon rolls are simply irresistible!
Prep Time 40 mins
Cook Time 20 mins
Proving Time 1 hr 30 mins
Total Time 2 hrs 30 mins
Course Breakfast, Dessert
Cuisine Baking
Servings 8 Rolls


For the dough

  • 180 ml Full-fat milk
  • 1 packet Allinson's Time Saver Yeast
  • 50 g Granulated sugar
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 60 g Unsalted butter melted and cooled
  • 460 g Strong white bread flour plus more for dusting
  • 1 tsp Salt

For the cinnamon sugar filling

  • 60 g Unsalted butter soft at room temperature
  • 130 g Light brown sugar
  • 3 tsp Cinnamon
  • 1 large Orange Zest only
  • 100 g Pecans roughly chopped

For the maple cream cheese frosting

  • 100 g Unsalted butter soft, at room temperature
  • 200 g Icing sugar
  • 100 g Full-fat cream cheese cold from the fridge
  • 3 tsp Maple syrup
  • 3 tsp Fresh orange juice use the same orange that was zested for the filling


Start by getting everything prepped

  • Place a tea towel on a radiator to warm up ready for the proving stage.
  • Gather all your ingredients and prep them accordingly e.g. melt the butter for the dough, chop the pecans for the filling etc.
  • Line a large baking tin with greaseproof paper. Depending on the shape and size of your baking tin, you should be able to fit 8-10 cinnamon rolls inside. The baking tin I used was a white ceramic roasting tin that is 12×8 inches in size.

Now make the dough

  • Measure the milk into a jug or bowl and microwave for roughly 40-60 seconds. The milk needs to be 40°C/110°F to properly activate the yeast. No thermometer? No problem. Test the temperature by dipping your finger into the milk, it should feel like warm bathwater.
  • Pour the warm milk into a large bowl of an electric mixer. Haven't got an electric mixer? Just use a normal large mixing bowl.
  • Sprinkle the yeast on top of the milk and let it rest for 1 minute.
  • Add the melted butter, sugar, whole egg and egg yolk. Use a wooden spoon to mix the ingredients together.
  • Now add the white bread flour and salt. Use your wooden spoon to work the mixture into a rough dough.
  • Attach a dough hook and your mixing bowl to your electric mixer. Turn the speed up to medium and knead the dough for 8 minutes. No electric mixer? Just tip the dough onto a floured surface and knead by hand for 10 minutes instead. The dough should be smooth and springy to the touch.
  • Lift the dough out and lightly brush the inside of the bowl with oil. Place back inside and cover with clingfilm and a warm towel.
  • Place the bowl in a warm part of your home (I put mine next to a radiator) and leave to prove for roughly 45-60 minutes until the dough has doubled in size.

Roll the dough out

  • Once the dough has doubled in size, it's time to roll it out.
  • Lightly flour a worktop and rolling pin. Roll the dough out into a 14×9 inch rectangle.

Add the filling

  • Use your hands to rub the softened butter into the dough, leaving a 1 cm margin around the edge of the dough.
  • Stir the light brown sugar, cinnamon and orange zest together in a bowl. Scatter it on top and again use your hands to rub it into the dough.
  • Scatter over the chopped pecans and lightly press them into the dough.

Roll the dough up

  • Starting from the 9inch edge, tightly roll up the dough into a log shape.
  • Use your hands to squish the sides together so the roll is compact.
  • Use a sharp knife to cut off roughly 1-inch of excess dough from each end. The ends tend not to have as much filling or be as neat.
  • Now cut the roll into 1-inch sections, you should get between 8-10 cinnamon rolls in total.
  • Place the cinnamon rolls in your lined baking tin. Depending on the shape and size of your baking tin, you should be able to fit 8-10 cinnamon rolls inside*. Remember they will need space to rise during the second proving stage.
  • Cover the baking tin with cling film and a warm towel, and leave to prove for another 30 minutes. They should double in size again.
  • Meanwhile pre-heat your oven to 170°C/350°F (fan assisted).

Bake the cinnamon rolls

  • Bake in the centre of your oven for 20-25 minutes until slightly golden brown around the edges. It's best to underbake cinnamon rolls so they're still soft and fluffy inside. Remove and leave to cool for 10 minutes.

Final step… the cream cheese frosting!

  • In a large bowl, beat the butter until soft, pale in colour and lump-free.
  • Sift in the icing sugar, add the maple syrup and orange juice. Beat until smooth and combined.
  • Mix in the cream cheese until the frosting is smooth.
  • Spread the frosting over the cinnamon rolls and tuck in straight away**. Enjoy!


*Leftover cinnamon rolls? Check out the ‘How to freeze cinnamon rolls’ section in the main blog post.
**Cinnamon rolls are best when they’re fresh and warm from the oven. If you have leftovers you can freeze them (see notes in the main blog post) or store them in the fridge for up to 2 days. 
Keyword Bread flour, Butter, Caster sugar, Chocolate orange, Cinnamon rolls, Eggs, Maple syrup, Pecans

More autumnal recipes to love

This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!

Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect wintery dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!

Easy Pecan pie

3 reasons to love this Easy Pecan Pie Recipe

  1. The ‘pastry’ couldn’t be easier. It’s made using my shortbread ‘pastry’ recipe, instead of a traditional shortcrust pastry. There’s no kneading, chilling or rolling required, believe me when I say it’s as easy as pie to make 😉
  2. The filling is flavoured with cinnamon. This time of year I turn into a total cinnamon nut, I put it in everything! Adding a teaspoon of cinnamon to the filling really does enhance the flavour and adds a lovely warming spice.
  3. I’ve added an extra ingredient…white chocolate chunks! Not your typical Pecan Pie filling but I love the combination of white chocolate, pecans and cinnamon.
Pecan pie

How do I make the shortbread ‘pastry’?

Okay so I’ll let you in on a secret…making pastry from scratch is just not my thing. If there is a shortcut or a workaround, I’ll take it! This easy Pecan Pie is made using my shortbread ‘pastry’ that takes a matter of minutes to make. It’s buttery and flaky but still holds the filling perfectly. Here’s how to make it:

  1. Mix together the ingredients. Melted butter is stirred into the dry ingredients to make the dough.
  2. Press out into the tart tin. Use your hands to push the dough into the base and sides of the tin.
  3. Bake until golden. Prick the base all over with a fork and bake for 15 minutes until golden.

Top tip: If the pastry has puffed up in the oven, just use the back of a spoon to gently press it down.

pastry case

What’s in the pecan pie filling?

Traditional pecan pie has 5 staple ingredients, but I’ve added 2 extras to make this recipe super special!

  1. Pecans. The star of the show! Chopped pecans are baked inside the filling and whole pecans are used to decorate the top.
  2. Unsalted butter. Gives the filling a buttery delicious flavour.
  3. Light brown sugar. The natural caramel flavour of light brown sugar pairs beautifully with the pecans.
  4. Golden syrup. Sweetens the filling and gives it that signature sticky texture.
  5. Eggs. Binds the filling together.
  6. Cinnamon. My secret ingredient. Cinnamon adds a warming spice throughout.
  7. White chocolate chunks (optional). Another secret ingredient, I love the extra layer of flavour and texture they add.
Easy pecan pie

Equipment & ingredients used for this recipe

Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect wintery dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Baking
Servings 8


For the shortbread pastry

  • 200 g Plain flour swap for gluten-free plain white flour to make this recipe gluten-free
  • 50 g Icing sugar
  • 0.25 tsp Salt
  • 150 g Unsalted butter melted and cooled
  • 1 tsp Vanilla extract

For the pecan filling

  • 25 g Unsalted butter
  • 50 g Golden syrup
  • 75 g Light brown sugar
  • 2 tsp Cinnamon
  • 2 large Eggs
  • 150 g Pecans
  • 75 g White chocolate chunks optional


Start by making the pastry case

  • Preheat oven to 160°C (fan oven).
  • Lightly grease a 9-inch round tart tin (preferably loose-bottom) with a bit of butter.
  • In a large bowl stir the flour, icing sugar and salt together.
  • Add the melted butter and vanilla extract, and stir together until the mixture comes together to make a pastry dough.
  • Press the pastry dough out in the bottom and sides of the tart tin and prick the base all over with a fork.
  • Bake for 18-20 minutes until light golden brown. If the pastry has puffed up, use the back of a spoon to gently press it down to create enough of a dip for the filling.

Now make the pecan filling

  • Melt the butter, sugar and golden syrup and cinnamon together in a small saucepan set over a low heat. Set aside to cool for 10 minutes.
  • In a separate large bowl whisk the eggs together.
  • Pour the melted ingredients into the whisked eggs and stir everything together until combined.
  • Roughly chop up the pecans (saving 8 whole ones for later) and add these to the bowl along with the white chocolate chunks. Mix everything together.
  • Pour the mixture into the pastry case and arrange the whole pecans on top around the edge.
  • Bake for 20 minutes at 160°C, then reduce the temperature to 140°C and bake for a further 10 minutes or until the filling has set on the outside but is still slightly wobbly in the middle. If you find that pastry is browning too much, carefully place a piece of foil over the tin.
  • Leave to cool down for 30 minutes or so, before slicing and serving with ice-cream.


Store your Pecan Pie in the fridge, wrapped in foil, for up to 3 days.
Keyword Butter, Cinnamon, Eggs, Golden syrup, Icing sugar, Light brown sugar, Pecans, Plain flour

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Sticky Toffee Banana Bread

Transform a classic banana bread into a showstopper bake with this delicious Sticky Toffee Banana Bread recipe!

The soft, moist and light banana sponge is topped with a swirly layer of sticky toffee sauce. For the final touches I’ve scattered over butterscotch pieces and dried banana chips.

Sticky toffee banana bread

How to make Sticky Toffee Banana Bread

  1. You’ll start by making the banana loaf cake
    The sponge mixture replaces white caster sugar with light brown sugar to lock in moisture and give a lovely caramel undertone to the cake. Mashed bananas are folded into the mixture before transferring to a loaf tin and baking in the oven.
  1. As the cake cools, you’ll move on to the sticky toffee sauce
    Butter, sugar and cream are all that’s needed to make the sauce. Just be careful when heating the mixture as it will get really hot! Once the mixture has boiled for a few minutes, you’ll pop the sauce in the fridge to set and firm up. The result is a smooth but thick texture, that you can spread on top of the cake.
  1. Then it’s the final touches
    I used butterscotch pieces and banana chips to decorate the cake, but you could also use fudge pieces or even white chocolate chips would be delicious!
Sticky toffee banana bread

How to line a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep.

I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Sticky toffee banana bread recipe (makes 10-12 slices)


For the banana bread:
150g unsalted butter
120g light brown sugar
2 large eggs, at room temperature
220g self-raising flour
2 ripe medium-sized bananas, roughly 120g each

For the toffee sauce:
50g light brown sugar
35g unsalted butter
50ml double cream

For the decoration:
Mini butterscotch or fudge pieces
Dried banana chips


Preheat the oven to 180°C / 350 F. Line a medium-sized 2lb loaf tin with greaseproof paper.

Start by making the banana loaf cake. 
  1. In a bowl mash the bananas together with a whisk or fork until the mixture is lump-free. Set aside.
  2. In a separate bowl, beat the butter and sugar together until pale and creamy.
  3. Now mix in the eggs, one at a time, adding two tablespoons of flour with each egg to stop the mixture from curdling.
  4. Add the remaining flour and mashed bananas, and fold the mixture together until fully combined.
  5. Transfer the mixture to the loaf tin and spread it out into an even layer.
  6. Bake for 45-50 minutes, until the cake has risen, is golden on top and a skewer inserted in the middle comes out clean.
  7. Leave to cool for 15 minutes in the baking tin before turning out onto a cooling rack.
Now make the sticky toffee sauce
  1. Place the sugar and butter in a small-sized saucepan. Gently heat, stirring occasionally with a spatula, until both have fully melted and there are no lumps.
  2. Pour in half of the cream and stir the mixture together until combined. Repeat with the remaining cream.
  3. Now turn the heat up to medium and bring the mixture to a boil. Let the mixture boil for roughly 3-5 minutes, stirring occasionally so that it doesn’t burn. The toffee should thicken and turn a lovely golden colour.
  4. Turn off the heat and pour the toffee into a jar or bowl (be careful as it will be really hot!).
  5. Leave at room temperature for 15 minutes, and then place in the fridge for 1 hour to firm up.
Now it’s time to decorate!
  1. Take the toffee sauce out of the fridge and give it a good stir to loosen it up. You may need to let it sit at room temperature for 10 minutes to soften up.
  2. Spoon the toffee sauce on top of the banana bread and use a palette knife or spoon to spread it out and create a swirly pattern.
  3. Scatter the butterscotch pieces on top and finish by dotting the banana chips down the middle of the cake.

Your Sticky Toffee Banana Bread will keep in the fridge, in an airtight container, for up to 3 days.

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Nutella Stuffed Coffee Cupcakes

These Nutella Stuffed Coffee Cupcakes combine flavours of chocolate, hazelnut and coffee. They’re flavoured with freshly ground coffee and topped with a swirl of creamy coffee buttercream!

Nutella stuffed coffee cupcakes

About these Nutella Stuffed Coffee Cupcakes

  • Flavoured with freshly ground coffee
  • Secret Nutella filling
  • Topped with creamy coffee and hazelnut buttercream
  • Decorated with crushed hazelnuts and a drizzle of Nutella
  • Require a little effort, but it’s well worth it!
Nutella stuffed coffee cupcakes

Read these tips before you start

Choosing the correct cupcake cases.
Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the case size you use. This recipe will give you 12 muffin-sized (so on the larger side) cupcakes. The cases I used were from Sainsbury’s and measured 2″ base and 1.5″ deep.

Removing the middle of the cupcakes.
Let them cool completely before you try to core the cupcakes. To do this, you can use a cupcake corer (like in the photo below), a knife or a piping nozzle. Be careful not to go all the way to the bottom, as you want to leave the bottom intact so the filling doesn’t spill out.

Piping the buttercream.
Piping can be really tricky but the more you practice the easier it will become. Here are a few of my top tips to help you:

  1. Only fill your piping bag ¾ full and use your hands to push the buttercream down to the end, squeezing out the air.
  2. Twist the top of the bag to keep the buttercream in place and to give you more control.
  3. Hold the piping bag upright in the middle of the cupcake. Apply pressure to the piping bag and pipe in a circular motion spiralling outwards and lifting upwards at the same time.
  4. To finish the swirl, release pressure and gently lift the piping bag up.
Coring the cupcake
Filling the cupcake with Nutella

Equipment & ingredients used for this recipe

Nutella Stuffed Coffee Cupcakes

These Nutella Stuffed Coffee Cupcakes combine flavours of chocolate, hazelnut and coffee. They're flavoured with freshly ground coffee and topped with a swirl of creamy coffee buttercream!
Prep Time 30 mins
Cook Time 16 mins
Total Time 46 mins
Course Dessert
Cuisine Baking
Servings 12


For the coffee cupcakes

  • 180 g Stork (margarine) or unsalted butter
  • 180 g White caster sugar
  • 2 Large Eggs at room temperature
  • 180 g White self-raising flour
  • 2 tbsp Freshly ground coffee or espresso powder I used 200 Degrees’ Brazilian Love Affair coffee, it’s my absolute favourite!
  • 1 tbsp Water

For the Nutella filling

  • 1 jar of Nutella you’ll use roughly a teaspoon to fill each cupcake

For the coffee and hazelnut buttercream

  • 250 g Salted butter at room temperature
  • 500 g Icing sugar
  • 3 tbsp Freshly brewed coffee
  • 2 tsp Hazelnut coffee syrup  I used Monin syrup

For the decoration

  • Crushed hazelnuts to sprinkle on top
  • Nutella to drizzle on top


Start by making the coffee cupcakes

  • Preheat the oven to 180°C (fan oven) and line a 12 hole cupcake tray with cases.
  • In a small bowl mix the freshly ground coffee or espresso powder with the water. Set aside for now.
  • Beat the butter and sugar together in a large mixing bowl until creamy and pale in colour.
  • Beat in the eggs, one by one, adding 2 tablespoons of the 180g self-raising flour at the same time (this will stop the mixture from curdling).
  • Now add the remaining self-raising flour, and the coffee mixture, and fold together until fully combined.
  • Divide evenly between the cupcake cases, filling them roughly ¾ full.
  • Bake for 16-18 minutes, until the cupcakes have risen and a toothpick inserted into the middle comes out clean. Leave to cool on a wire rack.

Fill the cupcakes with Nutella

  • Once the cupcakes are cool, scoop out the middle of each using a cupcake corer or a teaspoon.
  • Melt roughly 3-4 tablespoons of Nutella in a bowl in the microwave for 10-20 seconds.
  • Fill each cupcake with a heaped teaspoon of melted Nutella.

Now make the coffee and hazelnut buttercream

  • Make a fresh cup of coffee and put it in the fridge until needed.
  • Beat the butter for 1-2 miutes until creamy, smooth and pale in colour.
  • Sift in the icing sugar and beat until smooth.
  • Now mix in the hazelnut syrup and 3 tablespoons of the fresh coffee.

Time to decorate

  • Spoon the buttercream into a large piping bag fitted with a large open star nozzle.
  • Starting from the middle of the cupcake, hold the piping bag upright and pipe in a circular motion moving outwards. To finish the swirl, gently lift the piping bag upwards.
  • Drizzle over melted Nutella and sprinkle with crushed hazelnuts.


Store your Nutella Stuffed Coffee cupcakes in an airtight container, at room temperature, for up to 3 days.
Keyword Butter, Caster sugar, Coffee, Eggs, Icing sugar, Nutella, Self-raising flour

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Pecan Cinnamon Roll Cookies

These Pecan Cinnamon Roll Cookies drizzled with cream cheese frosting are super soft, super chewy and SUPER delicious.

Pecans. Cinnamon. Soft-baked cookies. Cream cheese frosting. Now that is the ultimate flavour combination. This has to be my new all-time-favourite cookie recipe!

How to make Pecan Cinnamon Roll cookies

There are 3 parts to this recipe, each one is really quick and easy to make.

1. Start with the cookie dough – you’ll start by making my go-to cookie dough recipe but with a few additions. For these cookies you’ll add ground cinnamon which gives the dough a lovely sweet and spicy flavour, and you’ll also add some chopped pecans, which pair so well with cinnamon and add crunch throughout the cookies.

Pecan Cinnamon Roll Cookie dough

2. Roll the cookies in cinnamon sugar – Just before the cookies go in the oven, you’ll roll them in cinnamon sugar. Made by mixing light brown sugar with ground cinnamon, this extra step will give the cookies a gorgeous crinkly top and a sweet sugary coating.

Roll the cookie dough in cinnamon sugar

3. Decorate with a drizzle of cream cheese frosting – just like classic cinnamon rolls are finished with a coating of icing, these cookies are finished with a drizzle of cream cheese frosting. You can either pipe the frosting over the cookies or use a teaspoon to drizzle it across. This step really is the icing on the cake…or cookie in this case!

Drizzle with cream cheese frosting

Other cookie recipes to try

Once you’ve mastered these cookies be sure to give another a go. Here are a few of my favourite recipes:

Pecan Cinnamon Roll Cookie recipe (makes 12)


For the cookies:
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
1 + ½ teaspoons cinnamon
250g self-raising flour
100g whole pecans

For the cinnamon sugar:
1 teaspoon cinnamon
30g light brown sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
35g full-fat Philadelphia cream cheese, cold from the fridge


Start by making the cookie dough.

Melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the light brown sugar and caster sugar, and mix together. Add the vanilla extract, whole egg and egg yolk and mix together.

In a separate bowl whisk together the flour and cinnamon in a bowl. Add to the wet ingredients and fold together until the mixture forms a dough.

Roughly chop the pecans, add them to the bowl and fold into the cookie dough. Cover the bowl with clingfilm and put it in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Bake the cookies.

Preheat oven to 180°C and line two baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Make the cinnamon sugar by mixing together the light brown sugar and cinnamon in a small bowl.

Take a heaped tablespoon of cookie dough, roll it into a ball and then roll it in the cinnamon sugar. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I had 4 cookies on each baking tray and baked them in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Now make the cream cheese frosting.

Beat the butter until really soft and pale in colour. Sift in the icing sugar and beat until smooth and creamy. Add the cream cheese and gently fold into the mixture until just combined. Be careful not to over-mix, as it can quickly become runny.

Time to decorate!

Transfer the cream cheese frosting to a piping bag fitted with a small round nozzle. Pipe the cream cheese frosting over the cookies in a zig-zag motion. Alternatively, you can use a teaspoon to drizzle it on top.

Store the cookies in an airtight container for up to 1 day, or in the fridge for up to 3 days.