This soft, warm joanna gaines cinnamon squares is made with active dry yeast, brown sugar, and chopped pecans and ready in 2 hours and 15 minutes. Slicing into the freshly baked layers reveals beautiful ribbons of buttery cinnamon filling running throughout the dough. I love making this comforting treat on slow weekend mornings for my family to enjoy.

Why This Classic Works

When I first made these sweet treats, I doubted the folding technique used to layer the dough. However, treating the dough almost like a rough puff pastry is exactly what creates those incredible pockets of filling.

My biggest lesson was making sure the butter for the filling was truly chilled before pulsing it in the food processor. If it gets too warm, the filling turns into a greasy paste instead of a spreadable crumb, and the squares lose their signature height.

Joanna Gaines Cinnamon Squares Ingredients

For The Dough

1/4 cup warm water (105-115 F)
2 (1/4-ounce) packets active dry yeast
2 cups granulated sugar, divided
1 1/4 cups warm milk
1/2 cup (1 stick) salted butter, melted and cooled, plus extra for greasing
2 large eggs, lightly beaten
1 teaspoon kosher salt
6 cups all-purpose flour, plus more for dusting

For The Filling

2 cups pecan halves
1 cup (2 sticks) salted butter, chilled and cubed
2 cups packed light brown sugar
2 teaspoons ground cinnamon

For The Topping

1 large egg, beaten (for egg wash)

How To Make Joanna Gaines Cinnamon Squares

1. Proof The Yeast: In a large bowl, stir together the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Let the mixture stand until it becomes foamy, which takes about 3 to 4 minutes.
2. Mix The Dough: Add the remaining granulated sugar, warm milk, melted butter, beaten eggs, and kosher salt, stirring until well blended. Gradually add the all-purpose flour and mix until a shaggy dough comes together.
3. Rest The Dough: Rub a little softened butter over the top of the dough and around the inside of the bowl. Cover the bowl with a clean kitchen towel and let it stand in a warm spot for 1 hour to rise.
4. Prepare The Filling: In a food processor, combine the pecan halves, light brown sugar, and ground cinnamon, processing until sandy. Add the chilled butter cubes and pulse until the mixture forms a thick, spreadable paste.
5. Roll And Fold: On a well-floured surface, roll the dough into a large rectangle and spread two-thirds of the pecan filling over the top. Fold the dough in half, spread the remaining filling over the new surface, and fold it over one last time.
6. Cut The Squares: Use a sharp chef’s knife to cut the folded dough into 24 even 3-inch squares. Arrange them closely together on a large baking sheet lined with parchment paper so their edges touch.
7. Bake And Serve: Brush the tops of the squares with the beaten egg wash and bake at 350 F for 25 to 30 minutes until lightly golden brown. Remove from the oven and serve hot straight from the pan.

Recipe Tips

Check your water temperature: If the water is too hot, it will kill the yeast, but if it is too cold, the yeast will not activate properly.
Chill the filling butter: Using cold butter in the food processor ensures the filling maintains a crumbly texture instead of turning into a wet paste.
Use an offset spatula: Spreading the filling over the soft dough is much easier and cleaner when you use a small offset baking spatula.

What To Serve With Cinnamon Squares

These rich pastries pair wonderfully with a savory breakfast side like crispy bacon or a simple egg scramble to balance the sweetness. Serve them alongside a hot cup of black coffee or a cold glass of milk for the ultimate morning treat.

How To Store

Store any leftover cinnamon squares in an airtight container at room temperature for up to two days. For longer storage, freeze the baked squares for up to two months and warm them gently in a toaster oven before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can let the dough rise in the refrigerator overnight instead of on the counter. Just let it come to room temperature for about an hour before rolling it out.

Why did my filling leak out?

Some leaking is normal, but rolling the dough too thin or overfilling the layers can cause excess spillage. Make sure you leave a small border when spreading the cinnamon pecan mixture.

Can I use instant yeast instead of active dry?

You can use instant yeast, but you should still dissolve it in the warm water first to ensure it is active. The rise time might be slightly shorter with instant yeast.

Do I have to use pecans?

If you have a nut allergy or simply do not like pecans, you can leave them out entirely or substitute them with chopped walnuts. The filling will still be sweet and delicious.

Nutrition

Calories: 340
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 180mg
Total Carbohydrate: 45g
Protein: 4g

Try More Recipes: