Bacon pecan cinnamon roll biscuits | Homesick Texan

Bacon pecan cinnamon roll biscuits

Servings 12 rolls
Author Lisa Fain


For the biscuits:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 8 tablespoons unsalted butter
  • ¾ cup half and half

For the filling:

  • 4 tablespoons unsalted butter, room temperature
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 6 ounces bacon, cooked and crumbled
  • ½ cup chopped pecans
  • For the frosting:
  • 1 tablespoon unsalted butter, room temperature
  • 1 tablespoon whole milk
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Pinch salt


  1. Preheat the oven to 450° F and lightly grease a baking sheet or a 10-inch cast iron skillet.

  2. To make the biscuits, stir together the flour, sugar, baking powder, and salt. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add the half and half, stirring until it’s loose and sticky.

  3. Place the dough on a lightly-floured surface and knead it for a few seconds until it comes together. Roll the dough out into a large rectangle, about 13×9 inches, with the long side facing you. (Make sure you can lift the dough. If it’s sticking, add more flour underneath.) For the filling, spread the softened butter onto the dough, leaving a ½-inch border around the edges. Stir together the sugar and cinnamon then evenly sprinkle over the butter. Top the cinnamon-sugar with the crumbled bacon and pecans.

  4. Starting on one of the long sides, roll the dough and pinch ends to seal. Cut off 12 1-inch slices from the rolled dough, and place the sliced rolls close together into the baking dish. Bake uncovered for 15-17 minutes or until lightly browned.

  5. To make the frosting, stir together the powdered sugar, butter, milk, vanilla, cinnamon, and salt. Spread onto rolls when they come out of oven. Serve warm.