Blog ~ two sugar bugs

Pecan Crackers

Homemade pecan crackers are the best cracker to pair with cheese, meats or fruit on a charcuterie board. They are lightly sweet, nutty and buttery crisp, simple to make and more economical than store bought crackers.

crackers on charcuterie board with wine glasses in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Do you love entertaining as much as I do? Sunday dinner is a big deal at our home each week and since we make a big dinner, I do a snack board for lunch.

A friend introduced me to Effie's homemade biscuits a couple summers ago and I immediately knew I could make the crackers at home. I used my homemade animal crackers recipe as a starting place. This easy recipe makes the best cracker for charcuterie boards or snacking.

You will love the simple slice and bake version of these crackers made with pecans!

💗 why you will love these homemade crackers

Quick and easy ~ a stand or handheld mixer brings the cracker recipe together in minutes.
Slice and bake ~ the pecan cracker dough gets shaped into a log, chilled, then sliced to bake. Easy peasy!
Budget friendly ~ store bought artisanal crackers like this will cost you about $6.49 for less than half the crackers you get from this homemade recipe.
Simple ingredients ~ seven common ingredients combine to make the best pecan crackers.

🛒 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

All-purpose flour ~ a kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
Whole wheat flour ~ the whole wheat flour adds some nutty flavor.
Kosher salt ~ just a little to balance the pecan crackers. If you only have table salt, use half the amount.
Unsalted butter ~ the butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
Brown sugar ~ brown sugar should be packed into the measuring cup if not weighing.
Honey ~ works as a binder in the homemade crackers since this is a no egg recipe.
Pecans ~ use raw pecan halves. I like to buy mine at Trader Joe's. A kitchen scale is the most accurate way to measure your pecans.

👩🏻‍🍳 how to make crackers at home

Using a food processor, pulse the pecans until they become fine in texture. Pulse them in short bursts as you don't want to turn them into pecan butter.

In a bowl, whisk together the ground pecans, all-purpose flour, whole-wheat flour and kosher salt. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, brown sugar and honey. Beat on medium high until fluffy.

all-purpose flour, whole wheat flour, ground pecans and kosher salt in a mixing bowl with a whisk — Combine the dry ingredients in a bowl with a whisk.

butter, brown sugar and honey in a mixing bowl — Add the butter, brown sugar and honey to a mixing bowl and beat together.

butter, brown sugar and honey creamed together in a mixing bowl — The butter, brown sugar and honey get creamed together until well combined.

With the mixer on low speed add the flour mixture in three additions, mixing until just combined after each addition.

Remove the dough from the mixing bowl and shape into a log or rectangular shape with your hands. Wrap the dough tightly in plastic wrap and refrigerate for a minimum one hour or for up to 2 days.

pecan cracker dough in a mixing bowl — The cracker dough will be thick.

rectangular and circular log of dough wrapped in plastic — Shape and wrap the log of dough before chilling.

pecan cracker dough wrapped in plastic wrap standing in a tall glass — If making round crackers; place the rolled log into a tall glass to keep the crackers from getting a flat side before slicing.

Preheat the oven to 350° F and line two baking sheet pans with parchment paper.

Slice the dough into slices about ⅛ inch thick, but no thicker than ¼ inch and place on the prepared pans.

Bake until golden brown with a deeper brown edge. If desired, use a larger round cookie cutter to "scoot" the crackers back to a perfectly round shape when they come out of the oven. If you made rectangular pecan crackers, a bench knife can be used to straighten the sides. Use caution as the pan and cookies will be hot.

unbaked homemade crackers on a baking sheet — The crackers spread a little, so leave a little space between them on the baking sheet.

baked crackers on a parchment lined baking sheet — The crackers will lightly golden when baked. This batch should have gone another 1-3 minutes; the edge should have a little bit more darkness to them.

🎥 video tutorial

🧀 how to use pecan crackers

My favorite use of these homemade crackers is for charcuterie boards! If you follow me on Instagram, you know I make a snack board every Sunday. It's been a great way for me to introduce my two girls {my sugar bugs💕} to different types of cheese and meats.

Cheese lovers will enjoy these savory crackers as a snack with a slice of cheese.

I also love these pecan crackers for eating with dips {I'm a big fan of Trader Joe's jalapeno artichoke dip or our local market's crab dip}.

They are kid friendly too and have been tested on quite a few little ones.

💬 frequently asked questions

how long do they last?

When stored in an airtight container, homemade crackers will keep for seven to ten days.

what flour is best for crackers?

All-purpose flour is the best flour for homemade crackers. This pecan crackers recipe uses a combination of all-purpose flour and whole wheat flour.

how do you keep homemade crackers crisp?

Store them in an airtight container at room temperature. If the pecan crackers were baked and cooled until crisp, they should remain that way when stored properly.

If you need to re-crisp the crackers after they have baked and cooled; place on a parchment lined baking pan a bake in a pre-heated 350°F oven for 4-7 minutes.

how to store

Store pecan crackers in an airtight container at room temperature for up to 10 days.

If your homemade crackers lose any of their crispness; see the FAQ's above or the recipe card for how to revive them.

bowl full of crackers with a glass of wine in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Pecan Crackers. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more treats made with pecans

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

Yield: 48 crackers*

Pecan Crackers

Homemade pecan crackers are the best cracker to pair with cheese, meats or fruit for a charcuterie board. They are nutty and buttery crisp, simple to make and more economical than store bought crackers.

Prep Time 15 minutes

Bake Time 20 minutes

Total Time 35 minutes

Ingredients

¾ cup raw pecan halves* (80g)
¾ cup all-purpose flour (94g)
⅓ cup whole-wheat flour (40g)
½ teaspoon kosher salt
⅔ cup unsalted butter, room temperature (155g)
⅓ cup firmly packed brown sugar (67g)
2 tablespoons honey (42g)

Instructions

Using a food processor, pulse the pecans (¾ cup/80g) until they become fine in texture. Pulse them in short bursts as you don't want to turn them into pecan butter.
In a bowl, whisk together the ground pecans, all-purpose flour (¾ cup/94g), whole-wheat flour (⅓ cup/40g) and kosher salt (½ teaspoon). Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter (⅔ cup/155g), brown sugar (⅓ cup/67g) and honey (2 tablespoons/42g). Beat on medium high (speed 6 on a KitchenAid) until fluffy, approximately 4 minutes. Scrape once about halfway through and then again after the full 4 minutes.
With the mixer on low speed (stir on KitchenAid) add the flour mixture in three additions, mixing until just combined after each addition.
Remove the dough from the mixing bowl and shape into a log or rectangular shape with your hands. Wrap the dough tightly in plastic wrap and refrigerate** for a minimum one hour or for up to 2 days. You can also freeze for up to 2 months and defrost in the refrigerator before slicing and baking.
Preheat the oven to 350° F and line two baking sheets with parchment paper.
Slice the dough into slices about ⅛ inch thick, but no thicker than ¼ inch and place on the prepared pans. The pecan crackers do spread a little, so leave about an inch between them.
Bake until golden brown with a deeper brown edge, about 15-20 minutes. If desired, use a larger round cookie cutter to "scoot" the crackers back to a perfectly round shape when they come out of the oven. If you made rectangular cookies, a bench knife can be used to straighten the sides. Use caution as the pan and cookies will be hot.
Allow the crackers to cool completely on the baking sheets.

Notes

The yield of crackers will vary depending on the size you make them.

* The most accurate way to measure the pecans is with a kitchen scale. If measuring in cups, measure the pecans before they have been processed in the food processor.

** If rolling into a round log, set the tightly wrapped dough on one end in a tall glass to keep the dough from getting flat on one side.

If desired, the dough can be refrigerated and then rolled out between two sheets of parchment paper. Roll to ⅛ inch - ¼ inch thick and use cookie cutters, a sharp knife or pizza or pastry cutter to create the crackers. The crackers will spread a little when baked.

Store pecan crackers in an airtight container at room temperature for up to 10 days. If the crackers lose their crispness - you can place them back on a lined baking pan in a pre-heated 350°F oven for 4-7 minutes. Allow them to cool on the pan.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 14mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 0g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Small Batch Cinnamon Rolls

Gooey small batch cinnamon rolls are soft and fluffy. The roll dough is easy to make without a mixer and creates 6 rolls with a thick cream cheese icing. An overnight option is also included.

gooey cinnamon roll center shown on a plate

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Weekend brunch or holiday breakfasts just call for cinnamon rolls, don't you think?

This sweet roll recipe is filled with cinnamon and sugar and topped with cream cheese icing. It doesn't fall into my healthy breakfast category. The small batch cinnamon rolls are indulgent and perfect for a birthday brunch or for a holiday like Christmas, New Year's day or Easter.

The braided look is a fun twist on classic cinnamon rolls and I show you how simple it is to create them with step by step photos. If you prefer a more traditional rolled look, you can absolutely do that too! I give you four {4!} different presentation options in the recipe card below.

💗 why you will love these gooey cinnamon rolls

Small batch ~ perfect for a small family; this roll recipe makes 6 rolls.
Texture ~ this yeast dough creates soft and fluffy rolls and adding cream before baking makes them extra tender and gooey.
Overnight option ~ I don't know about you, but I want a quick and easy breakfast in the mornings! These braided cinnamon rolls can be prepped up to the second rise and stored in the refrigerator overnight. Pull them out and bake when you wake up.
Cream cheese icing ~ who doesn't love a thick layer of frosting?? Okay, I know many of you don't; see farther down in the post for no cream cheese or other glaze options.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for small batch cinnamon roll dough

Buttermilk ~ I love the slight tang and softness that buttermilk brings to these rolls. Whole milk, 2% milk and kefir will work as well.
Dry active yeast ~ this is the ingredient that helps the small batch cinnamon rolls rise and give the soft and fluffy texture.
Sugar ~ granulated sugar brings a tiny bit of sweetness and helps to activate the yeast. It's used in both the homemade filling and the roll dough. Brown sugar is used in the filling.
Bread flour ~ adds moistness and softness to the classic rolls, if you have it I highly recommend using it. {King Arthur Bread Flour is what I use}. I've also tested this recipe with all-purpose flour and it works fine. See notes in the recipe card for the correct amount.
Kosher salt ~ if you only have table salt, start with half the amount.
Large egg ~ 1 egg is needed, it should be room temperature.
Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt. You want room temperature butter for the easy cinnamon roll filling and cream cheese icing.
Cinnamon {not shown} ~ ground cinnamon is used in the easy filling.
Heavy cream {not shown} ~ the secret ingredient to make these small batch cinnamon rolls extra soft and gooey. This ingredient gets lightly warmed and poured over the dough before baking.
Cream cheese, confectioners' sugar and vanilla {not shown} ~ for the cream cheese icing.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

👩🏻‍🍳 how to make cinnamon rolls without a mixer

Start by warming the buttermilk and melting the butter. {I use my ThermoWorks Thermapen to check the temperature of the milk, you want it between 100-110°F}

yeast, sugar and buttermilk mixed in a bowl — Add the yeast and sugar to the warmed buttermilk. Stir and let sit 10 minutes to activate the yeast.

melted butter, egg and flour added to yeast mixture in a bowl — Add the bread flour, melted butter, egg and kosher salt over the activated yeast.

shaggy cinnamon roll dough mixed in a bowl — Mix until a shaggy dough comes together.

Turn the small batch cinnamon roll dough out onto a lightly floured counter and knead for about 10 minutes until the dough is smooth and elastic. Add flour as necessary, but try to add as little as possible. {I typically use less than 2 tablespoons flour for kneading}.

You can also use a stand mixer to mix the dough; see my oreo cinnamon roll recipe for that method.

kneaded cinnamon roll dough placed in a greased bowl — Place the kneaded dough back in the bowl you mixed it in. Cover and place in a warm spot until it doubles in size.

small batch cinnamon roll dough after the first rise, showing the dough holding a finger imprint — You can press a finger or two into the dough after the first rise. If it holds the indent, the dough is ready to be rolled and filled.

While the gooey cinnamon roll dough is rising, prepare the cinnamon sugar filling and either a 9x5 loaf pan or a 6-inch round pan.

🍴 how to cut and shape small batch cinnamon rolls

Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 9 inches and the long side about 12 inches.

Spread softened butter over the dough, covering almost to the very edge. Then sprinkle the prepared cinnamon sugar filling over the butter and use your fingers to rub the sugar into the butter.

cinnamon roll dough with the bottom half of the dough folded over like you are folding a sheet of paper. — Fold the bottom third portion of the dough up and over the middle of the dough.

dough folded like a sheet of paper into thirds. — Fold the top portion of the dough over the bottom portion to create a folded dough; like a piece of paper folded into thirds.

dough cut into six equal strips — Use a bench knife or sharp knife to cut the dough into six equal strips.

piece of dough cut into three strips with a little dough holding them all together at the top. — Cut each strip into three strips while leaving a little dough still attached at the top.

braided cinnamon roll — Braid the piece of dough together.

braided cinnamon roll twisted into a ball. — Start with the attached portion of the dough and roll the braid into a ball with the ends underneath.

If you prefer a more classic cinnamon roll shape, just roll the rectangle into a log and slice into 6 rolls. You can also cut the roll dough into six long strips and individually roll them into rolls as done in my apple cider cinnamon rolls.

heavy cream being poured over cinnamon rolls — Lightly warm the heavy cream and pour it over the tops of the rolls just before baking.

baked cinnamon rolls in a parchment lined loaf pan — The rolls take about 25 minutes to bake and are lightly golden when done.

tips for the softest homemade rolls

Use a thermometer to check the temperature of your buttermilk. If the liquid is too hot, it can kill the yeast. If it's too cold, it won't activate the yeast.
Don't add too much flour when making and kneading the dough! The dough is very sticky to start and you may be tempted to add extra flour. Be patient; if you add too much flour the rolls will be dense instead of soft and fluffy. I typically use 1 - 3 tablespoons of additional flour.
Don't rush the rise time; the dough needs to double in size, which typically takes about an hour in a slightly warm environment.
Create a warm environment for the cinnamon rolls to rise if your kitchen is cold like mine. I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Leave the oven on for 2-3 minutes, then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.
Use very soft room temperature butter for the filling. Your finger should be able to press all the way through the butter without any resistance. This allows you to easily spread the butter over the dough without risking tearing the dough.

cinnamon roll on a plate with a fork and napkin and second cinnamon roll in the background

filling and frosting variations

Chocolate filling ~ use half of the filling from these chocolate swirl rolls.

Fruit filling ~ use half the filling from my strawberry cinnamon rolls. You could replace the strawberries with raspberries or blackberries. For an apple filling, use the filling from my apple crisp shortbread bars, but chop the apples into bite size pieces.

If you prefer no cream cheese in your glaze or frosting, try these options ~

Vanilla icing ~ use half the frosting from my Oreo cinnamon rolls.

Espresso frosting ~ use half the icing from my Oreo cinnamon rolls and add ½ - 1 teaspoon of instant espresso powder.

Cocoa icing ~ Sift together ½ cup confectioners' sugar (60g) and 1 ½ tablespoons unsweetened cocoa powder (8g). Then add 1 ½ tablespoons milk, ½ tablespoon melted butter (7g) and a ½ teaspoon pure vanilla extract. Mix until a smooth icing is formed.

Confectioners' sugar ~ if you are more of a no frosting or without glaze kind of person, dust the tops of the braided cinnamon rolls with confectioners' sugar.

🌝 make ahead overnight instructions

You can prepare the small batch cinnamon rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you wake up. Start the coffee and preheat the oven, then add the heavy cream to make them extra soft and gooey and bake.

You can also bake the gooey cinnamon rolls and allow them to cool {don't frost them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the icing and serve.

spatula holding a small batch cinnamon roll over the loaf pan

💬 frequently asked questions

why are my rolls not light and fluffy?

The most common reason for dry cinnamon rolls is that too much flour is added. I know I sound like a broken record, but a kitchen scale is truly your best friend in baking. This is the scale I use in my kitchen.

Another reason cinnamon rolls can turn out dry is that they are over baked. Using a thermometer is a great way to check if the small batch cinnamon rolls are done baking. 190°F is what the internal temperature should be when they are finished.

why add heavy cream to small batch cinnamon rolls?

The addition of heavy cream just prior to baking these rolls keeps them super soft. It also helps to make them the best gooey rolls!

can I use a stand mixer?

Yes! See my oreo cinnamon rolls or strawberry cinnamon rolls for instructions on how to use a stand mixer.

can I use a bread machine?

I have not tried this recipe in a bread machine so I cannot give you feedback. If you try it, I would love to know how they turn out!

what size pan do I need?

I recommend either a 6-inch round pan or a 9x5 loaf pan. Ideally you want a pan that allows the cinnamon rolls to touch and "support" each other as they bake.

can I double the recipe?

Yes! Then use a 9x13 baking pan.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

how to store

Store in an airtight container or tightly wrapped at room temperature for 1-2 days or in the refrigerator for up to 5 days.

The cream cheese icing staying at room temperature might be a concern for you. If it is, store the gooey cinnamon rolls in the refrigerator. The cinnamon roll experts at Cinnabon recommend wrapping tightly or placing in an airtight container and storing at room temperature for up to 2 days. The confectioners' sugar in the frosting helps to serve as a preservative, which keeps it from going bad as quickly.

The small batch cinnamon rolls can be frozen. Freeze in an airtight container or wrapped tightly and in a zip top bag for up to 2 months. Thaw overnight in the refrigerator and rewarm following the instructions below.

If you know you will be freezing the rolls, I would wait to put the icing on until after you have rewarmed them.

how to rewarm braided cinnamon rolls

Gently rewarm the gooey cinnamon rolls by tightly wrapping them with foil and warm them in a 300°F oven for 10-15 minutes. This works for both cinnamon rolls frozen with icing/frosting or without.

Remember to snap a picture and tag me on Instagram if you make these Gooey Small Batch Cinnamon Rolls. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more cinnamon filled recipes

Yield: 6 Cinnamon Rolls

Small Batch Cinnamon Rolls

Gooey small batch cinnamon rolls are soft and fluffy. The roll dough is easy to make without a mixer and creates 6 rolls with a thick cream cheese icing.

Prep Time 25 minutes

Bake Time 20 minutes

Rise Time 1 hour 45 minutes

Total Time 2 hours 30 minutes