Giant Butter Pecan Rolls
Giant Butter Pecan Rolls combine fluffy pizza dough with melted butter, dark brown sugar, pecans, and golden syrup. These oversized air fryer cinnamon rolls are finished with a smooth cinnamon cream cheese glaze.
Equipment
- Aluminium Foil
- Chef’s Knife or Pizza Cutter
- medium mixing bowl
- Parchment paper
- Rolling Pin
- Silicone Pastry Brush
- Whisk
- Work surface
Ingredients
For the Butter Pecan Rolls
- All-Purpose Flour for dusting
- ½ cup Dark Brown Sugar firmly packed
- ½ teaspoon Kosher Salt
- 2 tablespoons Lyle’s Golden Syrup maple syrup or dark agave syrup
- ½ cup Pecans chopped
- 16 ounces Pizza Dough store-bought
- 4 tablespoons Unsalted Butter melted
For the Cinnamon Cream Cheese Glaze
- ¼ teaspoon Ground Cinnamon
- 2 ounces Cream Cheese at room temperature
- 2 tablespoons Milk
- 1 cup Powdered Sugar
Instructions
- Divide the pizza dough into two equal portions.
- Place one portion on a lightly floured work surface.
- Use a rolling pin to form the dough into a rough 12 × 8-inch rectangle.
- Brush the dough evenly with half of the melted butter.
- Sprinkle half of the dark brown sugar, pecans, and kosher salt over the dough.
- Drizzle half of the golden syrup evenly over the filling.
- Cut the rectangle lengthwise into 8 equal strips with a pizza cutter or chef’s knife.
- Roll the first strip into a tight spiral resembling a snail shell.
- Place the spiral at the end of the next strip and continue rolling.
- Repeat until all 8 strips form one giant spiral.
- Prepare the second portion of dough with the remaining butter, sugar, pecans, salt, and syrup in the same way.
- Cut two pieces of parchment paper to fit the bottom of the air fryer basket.
- Cut two rounds of aluminium foil large enough to cover the tops of the rolls.
- Preheat the air fryer to 325°F (163°C).
- Place the first roll on one piece of parchment paper in the air fryer basket.
- Cover the roll loosely with one aluminium foil round.
- Air fry for 15 minutes.
- Remove the aluminium foil from the top.
- Continue air frying for approximately 10 minutes until golden brown and cooked through in the centre.
- Meanwhile, whisk the powdered sugar, softened cream cheese, milk, and cinnamon together until smooth.
- Let the cooked roll cool in the basket for 10 minutes.
- Lift it carefully from the basket using the parchment paper.
- Transfer the roll to a serving plate.
- Repeat the cooking process with the second roll.
- Pour half of the cinnamon cream cheese glaze over each warm roll.
- Let the glazed rolls stand for at least 10 minutes.
- Cut each roll into two wedges and serve.
Notes & Wine Advice
Serving Suggestions
Serve the rolls warm with coffee, tea, or freshly squeezed orange juice. For a complete brunch, add scrambled eggs, crisp bacon, or fresh fruit. Each roll can be cut into two generous wedges or several smaller pieces when it forms part of a larger breakfast buffet.Recipe Notes
Roll each strip firmly enough to maintain the spiral but avoid stretching the dough. Covering the roll during the first stage of cooking prevents the top from becoming too dark before the centre is baked. Check the middle carefully because the outer layers cook more quickly.Variations
Replace the pecans with walnuts or hazelnuts. Maple syrup adds a familiar breakfast flavour, while dark agave provides a milder sweetness. Raisins, chopped apple, or miniature chocolate chips can be added in small quantities. Orange zest also works well in the cream cheese glaze.Storage
Store leftover rolls in an airtight container in the refrigerator for up to three days because the glaze contains cream cheese. Reheat individual portions briefly in the microwave or air fryer. If using the air fryer, cover the glazed surface loosely with foil to prevent excessive browning.Wine Advice
A gently sparkling Moscato d’Asti balances the brown sugar, cinnamon, and cream cheese with light acidity. For a richer dessert presentation, choose a small glass of Banyuls to complement the toasted pecans and caramel flavours.Nutrition values
Calories: 690 kcal | Carbohydrates: 105 g | Protein: 10 g | Fat: 27 g | Saturated Fat: 11 g | Sodium: 850 mg | Sugar: 55 g