Giant Whole Wheat Toasted Pecan-stuffed Cinnamon Roll
Serves: one 9" Cinnamon Roll
*pecans can be toasted by spreading out on a baking sheet in a single layer and baking at 400 degrees for 4-6 minutes. Watch closely to ensure that they do not burn.
  • 3 cups+ White Whole Wheat Flour(use sprouted, if you can get it)
  • 2¼ teaspoons Active Yeast
  • 1 teaspoon Sea Salt
  • 1 cup Whole Milk(warmed to 115 degrees)
  • ⅓ cup Honey
  • 1 Egg
  • ¼ cup Salted Butter, softened
  • 2 tablespoons Coconut Oil, liquified
  • ⅓ cup Salted Butter, softened
  • 1 tablespoon Ground Cinnamon
  • ⅔ cup Coconut Palm Sugar(or ½ cup Brown Sugar)
  • 1 cup Pecan Pieces, toasted*
  • 4 tablespoons Salted Butter, softened
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla
  • 1 tablespoon+ Milk
  1. Grease and flour a 9" round baking pan with deep sides(mine was 3" high). Line the bottom of the pan with parchment paper. Set Aside.
  3. Add 2 cups of the flour along with the yeast and salt to the bowl of a stand mixer fitted with a dough hook attachment. Mix together.
  4. Add the warm milk, honey, egg, and butter to the yeast mixture and mix with the dough hook for 1-2 minutes, or until well combined. Place a towel over the bowl and let sit for 10 minutes.
  5. After 10 minutes, beat the remaining flour in, ¼ cup at a time, until the dough just comes together. You may need more or less flour than called for. The dough has enough flour when pulls away from the sides of the bowl while mixing, but still slowly slumps down off of the dough hook when the mixer is stopped. Too much flour will create a dry cinnamon roll. Dough should be slightly sticky,
  6. Pour the coconut oil onto your work surface and spread it out into a 12" circle. Place the dough in the circle of oil and, coating your hands with oil, fold the dough over on it's self 4-5 times. Cover dough with a bowl and let rest for 10 minutes. Repeat the process of folding the dough over on itself 4-5 times, covering, and resting for 10 minutes a total of 4 times.
  7. After the last rest, make sure that the coconut oil on your work surface is spread out about 15 inches in diameter, adding more oil if need be. Roll the dough out on top of the coconut oil to a rectangle about 12"x15". Spread the cinnamon sugar filling over the top of the dough rectangle, stopping about ½" from the edge of the dough. Sprinkle the toasted pecan pieces evenly over the filling.
  8. Cut the dough lengthwise into four strips(a total of three cuts), each strip should be about 4" wide.
  9. Roll one dough strip up into a spiral. Once rolled, place the edge of the end of the rolled strip at the beginning of another strip on your work surface and continue to roll up around the first roll. Continue to roll the other two strips around the main roll until you have one large roll of dough.
  10. Place the giant roll of dough in the center of your prepared baking pan. Cover with a cloth and let rest for 45 minutes in a warm area.
  11. Bake in the center of the preheated oven for 60-75 minutes, or until cooked through.
  12. Remove from the oven and let cool 5 minutes. Remove the cinnamon roll from the baking pan and place on a serving platter.
  13. Spread the frosting over the top. Cut into wedges using a serrated bread knife to serve.
  15. Place the softened butter, cinnamon, and sugar in a mixing bowl.. Beat together with an electric mixer until a smooth paste forms.
  17. Place the butter, powdered sugar, and vanilla in a large mixing bowl. Beat together on low speed until a thick frosting forms. Slowly beat in milk, a small amount at a time, until desired consistency is reached and frosting is smooth.
Recipe by The Kitchen McCabe at