Pecan Cinnamon Rolls

Everyone, we mean EVERYONE loves Cinnamon Rolls. What could possibly make them better? Pecans, of course! Get your hands on some of our pecans, quick! So that you can make these ooey gooey, delicious Pecan Cinnamon Rolls for yourself!



1 packet dry active yeast

1 to 1/4 C lukewarm water

3 C King Arthur Unbleached AP Flour

6 TBSP unsalted butter, at room temperature

3 TBSP sugar



Cinnamon Filling

1/2 C granulated sugar

1 TBSP Cinnamon

2 tsp AP Flour

2 C  pecans, finely chopped

2 TBSP melted butter- for brushing the dough


Vanilla Glaze

1 1/2C powdered sugar

1 tsp vanilla extract

5 TBSP milk, or enough to make it smooth and spreadable




Dissolve the active dry yeast in the lukewarm water, give it a good stir to agitate the yeast. Let it sit at room temperature for 15 minutes until it has started to foam. 

Combine the yeast and water mixture with the flour, butter and sugar. If you’re mixing by hand, knead and mix everything together until it forms a smooth round ball (about 5 minutes). To do this, fold it in half unto itself and alternate folding sides. If you’re using a stand mixer, use a dough hook and second speed, until it forms a small ball around the hook, leaving the sides of your mixer mostly clean.

Place the dough in an oiled bowl or container. Cover and let it rise until it’s nearly doubled in bulk- about 1 to 2 hours depending on the room’s temperature. If you’re looking to speed it up- set it in a warm, moist corner of your kitchen. 

Meanwhile whisk together all the ingredients for the filling and set aside.

Once the dough has risen- on a lightly floured surface roll out the dough with a rolling pin into a 16 inch by 12 inch rectangle. Brush the dough with the melted butter, then sprinkle the cinnamon filling evenly over the dough. 

Roll the dough into a log the long way- starting on a 16” side. Using a serrated knife, slice the log into 16 even slices. Place into a greased baking dish, use two dishes if necessary. 

Cover the pans and let the rolls rise for 1 to 2 hours. It is ok for them to touch once they’re done proofing. 

Preheat your oven to 375 degrees. 

Once the rolls have risen, bake for 20 minutes, or until they’re turning golden brown across the center. 

Spread the baked rolls out onto a cooking rack and drizzle icing across all of them.




Head over to the shop and get yourself a bag of your own

Posted on October 1, 2015 and filed under Recipes.

The World's Original Largest Pecan

Doc Darilek, posing with the plaque given to him on the day of the unveiling of The World's Original Largest Pecan.

Doc Darilek, posing with the plaque given to him on the day of the unveiling of The World's Original Largest Pecan.



Dr. E.W. “Doc” Darilek was born and raised in Flatonia, TX just 55 miles away from Seguin, Texas, where he would settle down, work as a dentist, raise a family and nurture his pecan orchard.  What started out as a hobby has now become a decently sized farm with a few cows, a smattering of fruit trees and over 2,500 pecan trees. Doc didn’t imagine that things would work out this way- he and his four brothers all graduated from dental school- practically the furthest thing from farming!


When Doc purchased a 540 acre piece of land on the Guadalupe river in Seguin in 1958, he made friends with a man named Hugo Pape who urged him to plant pecan trees. It was under Hugo’s mentorship that Doc planted seeds in five gallon buckets, later transferring them into the ground along the river on his property.  Eventually after years of nurturing his pecan seedlings, Doc grafted them into the native varieties- Sioux, Caddo, Chocktaw, Barton, Desirable, Pawnee and more. He did this all the while managing the thousand existing native trees on his land. 


Doc’s success was largely due to the mentorship he received from his friends Hugo Pape and Blueford Handcock. They passed on their knowledge of the importance of proper irrigation, adequate spacing between trees and how to prevent pests. He learned the best practices for taking care of his trees and knew how to guarantee their success, but he took it a step further by diversifying his crop. There are three to four varietals of pecans that are typically grown for production- pecans that are easy to crack open, provide the most pecan meat, and are generally preferred by consumers because they’re familiar and well known. Doc stepped outside of that realm and decided to graft 38 different varietals- this resulted in the preservation of these heirloom varietals that are rare and hard to find these days!


Doc was a pioneer in the pecan industry in Seguin and as he dug more into the business, he saw some really unique stories that were underrepresented in the town- one of them being the story of Cabeza de Vaca- a Spanish explorer said to be the first person to ever record the existence of pecans. Doc dug into the story and as his love for the pecan business grew, he decided he wanted to commemorate a monument to be displayed in the town where everyone could learn about their area’s rich history.


In 1962, Doc unveiled the world’s original largest pecan with a plaque to tell the story of Cabeza de Vaca and his time on the “River of Nuts”, now known as the Guadalupe River. The Texas Pecan Growers Association honored both Doc Darilek and Hugo Pape, for their work in helping further the pecan industry. To this day, nearly 55 years later, the constructed pecan sits on the north side of the Guadalupe County Courthouse. Sure, there have been replicas made larger than Doc’s, but Doc and the whole Darilek family can rest well assured knowing they have the original world’s largest pecan. 


Doc passed away in 1991, leaving the orchard to be cared for by his son-in-law, Gary Rainwater and his grandson, Mark Walls. Gary still cares for the pecan orchard to this day and Mark has taken over the business side of the orchard- reinventing their name as 38 Pecans, in honor of Doc’s 38 varietals. Gary and Mark hope to carry on Doc’s legacy and keep his spirit alive through carrying on his vision, bringing the best Texas pecans to the public. 

Posted on June 17, 2015 and filed under About Us.