This recipe is a lighter, modern take on the Pioneer Woman’s famous cinnamon rolls.
Yesterday I visited Kristin from the Manic Mommies to bake Chocolate Almond Cookies for her annual cookie swap and to appear on the Manic Mommies podcast. While I was there, I also set out to rework a beloved sticky bun favorite into a lighter, easier version.
Every Christmas, Kristin’s mother makes the Pioneer Woman’s original cinnamon rolls, a rich and indulgent recipe. Kristin loves every gooey, sticky bite, but the classic version is undeniably decadent. I wanted to create a version that keeps the comforting flavor and satisfying texture while trimming fat and sugar and simplifying the process.
My aim was to design a recipe you could make on a relaxed weekend morning that would still feel special for holidays or brunch. The result is a batch of Peachy Pecan Cinnamon Buns: flavorful, approachable, and lighter than the traditional version. Kristin, Sophie, and Kristin’s husband Steve all enjoyed them, and the process was fun and straightforward.
I’m still fine-tuning small details and would love to hear your thoughts if you try these at home. Consider this an open invitation to experiment: swap nuts, try whole wheat dough, or reduce the drizzle to suit your tastes.
To simplify the process, start with a 16-ounce ball of pizza dough. That shortcut keeps this recipe quick without sacrificing texture or flavor.
Roll the dough into a rectangle, then brush it with 1 to 2 tablespoons of melted butter. Sprinkle a mix of chopped toasted pecans, brown sugar, and cinnamon evenly over the surface. For extra brightness and a pleasant fruity note, spread peach preserves before adding the nut-sugar mixture.
Roll the dough tightly into a log and slice it into roughly 1-inch rounds. A ruler can help you aim for consistent sizes so the buns bake evenly.
Place the rounds on a buttered large rimmed baking sheet or two 9-inch cake pans and brush the tops with the remaining melted butter. I prefer a large rimmed sheet because it gives the rolls room to spread without crowding.
Bake the buns at 350°F for 20 minutes, then flip each roll and bake another 5 to 10 minutes until golden and cooked through. Finish by drizzling a light glaze made from powdered sugar and low-fat milk over the warm buns. Let them cool slightly before serving.
- One 16-ounce pizza dough, room temperature
- 2 to 3 tablespoons butter, melted and divided
- 1/2 cup peach preserves (or another favorite fruit preserve)
- 1/2 cup roughly chopped toasted pecans
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 2/3 cup powdered sugar
- 2 tablespoons 1% low-fat milk
- Preheat the oven to 350°F. Butter a large rimmed baking sheet and set aside.
- Lightly flour a clean countertop and roll the pizza dough into a 17 x 9-inch rectangle.
- Brush 2 tablespoons of melted butter over the dough, then spread the peach preserves evenly. In a small bowl, combine the chopped pecans, brown sugar, and cinnamon. Sprinkle this mixture over the preserves, covering the dough edges so every roll has filling.
- Roll the dough tightly into a log and slice into 1-inch rounds. Arrange the rounds on the prepared baking sheet with about 1 inch between each. Brush the tops with the remaining 1 tablespoon melted butter. Bake for 20 minutes until the bottoms begin to brown. Flip each roll with a spatula, return to the oven, and bake an additional 5 to 10 minutes until the buns are golden and cooked through.
- Whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the hot buns, allow them to cool slightly, and serve. Store any leftovers in an airtight container.
Our sous chef, Sophie, sends warm holiday wishes. Try these Peachy Pecan Cinnamon Buns for your next brunch or festive morning and share how you adjusted the recipe—swap ingredients, change the glaze, or test a different baking vessel to make them your own.
And yes — we made a glorious, happy mess of Kristin’s kitchen while we baked.