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Prep Time: 20 minutes
Cook Time: 1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cinnamon rolls






  • Combine flour, sugar and salt in the mixing bowl of a stand mixer with a paddle attachment.
  • Heat the milk to lukewarm (about 95 degrees F). Check the temperature with a thermometer. Whisk the yeast into the milk. Pour the milk into the flour mixture. Add the lemon zest and melted butter.
  • Mix on low speed for 1 minute.
  • Switch to the dough hook. Increase speed and mix on medium-low for 4 minutes.
  • Increase speed and mix on medium for 2 minutes.
  • Knead the dough for 1 minute on a lightly oiled surface and form it into a ball.
  • Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.


  • Remove the dough from the refrigerator. Divide it in half. Form two balls. Cover them with plastic and let them rest for 20 minutes.
  • On a floured surface, roll out each ball into a 12 by 15 inch rectangle. If it resists, let it rest for a few minutes and then continue rolling.
  • Brush with the melted butter. Toast and rough chop the pecans. Sprinkle all the ingredients in the topping evenly over the two rectangles.
  • Line a pan with parchment paper. Roll up the rectangles into a tight log. Cut it into 1 inch slices. Place them on a sheet pan about an inch apart. Mist them with oil. Cover them with plastic wrap. Let them rise for 2 hours or until they have swelled up and are touching.
  • Preheat the oven to 350 degrees F. Bake until golden brown, about 15 to 25 minutes.


  • Combine all the ingredients using a mixer with the paddle attachment on low. Frost the rolls when they have cooled for at least 5 minutes.
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