Soft, fluffy, and packed with flavor, these Maple Pecan Cinnamon Rolls are the perfect way to start your morning!
Maple pecan cinnamon rolls are a decadent twist on the classic pastry, combining warm, gooey layers of cinnamon-sugar filling with the rich flavors of maple and toasted pecans. Baked until golden and fluffy, the rolls are then topped with a homemade icing to tie everything together.
I love serving these cinnamon rolls alongside my Cheesy Hash Brown Casserole, Mixed Berry Smoothie, and Sausage Egg Bake.
Table of Contents
Why We Love These Maple Rolls
- Easy to make, even for beginner bakers.
- Can be made ahead and refrigerated overnight for convenience.
- A truly special breakfast for Thanksgiving, Christmas, or any holiday brunch.
Recipe Ingredients
Maple Syrup – Adds rich sweetness to the filling. Shady Maple Farms is my go-to brand for its authentic flavor.
Cinnamon – Provides warmth and spice, perfectly complementing the maple and pecans.
Pecans – Toasted, chopped pecans bring crunch and nutty sweetness that balance the soft filling.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Active Dry Yeast – If you’re out of instant yeast, dissolve active dry yeast in warm water with a pinch of sugar. This gives your dough a better rise.
Maple Syrup Alternatives – For a milder, floral flavor, replace maple syrup with honey or agave syrup in the filling.
How to Make Maple Pecan Cinnamon Rolls
Step 1: In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
Step 2: In a small microwave-safe bowl (or glass measuring cup), combine the sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture to the flour mixture. Add the egg and mix until a soft and sticky dough forms.
Step 3: Preheat the oven to 100 degrees Fahrenheit (38 degrees Celsius) or the lowest setting your oven will do.
Step 4: If using a stand mixer, switch to the dough hook attachment and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3–4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.
Step 5: Once the dough has rested, roll it out on a lightly floured surface until it measures a 16×9 inch rectangle. Prepare the filling by whisking the brown sugar, cinnamon, cornstarch, and salt in a small mixing bowl. Add the maple syrup and vanilla; whisk to combine.
Step 6: Spread the butter over the top of the rolled dough, then cover with the filling. Sprinkle the toasted pecans over the top. Tightly roll the cinnamon roll dough and cut into 9 portions. I like to use unflavored dental floss for this.
Step 7: Place the rolls into a parchment-lined 9×9-inch metal baking pan and gently press a piece of aluminum foil over the top. Turn OFF your oven and place the covered rolls inside to rise for 30–45 minutes or until doubled in size.
Step 8: Remove the rolls from the oven and turn ON your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once heated, remove the foil and bake the rolls for 15–20 minutes or until lightly golden brown in color.
Step 9: Remove from the oven and allow to cool for a few minutes before frosting. While the rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.
Expert Tips
Let the Rolls Rise in a Warm, Draft-Free Place – To get the best rise, place the rolls in a warm environment to proof. A turned-off oven with the light on works well, or you can cover the dough with a clean towel and set it in a warm spot.
Roll the Dough Gently – When rolling out your dough, avoid pressing too hard. Gently roll it to keep the dough light and airy for a tender texture.
FAQs
Let the dough rise until it doubles in size, then move on to the next step. To check if it’s ready, gently press your finger into the dough—if the indentation stays, it’s good to go. If the dough is over-proofed, gently punch it down, reshape it, and let it rise again for a shorter time. This can help revive the texture before baking.
Absolutely! If you’re not a fan of pecans, you can substitute walnuts, almonds, or even hazelnuts. Just make sure to toast them for extra flavor before adding to the filling.
Storage Information
To STORE these Maple Pecan Cinnamon Buns, place them in an airtight container at room temperature for up to 3 days. You can also FREEZE them by wrapping them in plastic wrap and placing them in a freezer-safe bag for up to 3 months.
To REHEAT, simply microwave for 20-30 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.
Maple Pecan Cinnamon Rolls Recipe
Ingredients
For the Dough
- 2 3/4 c. all-purpose flour
- 1 package instant yeast
- 1 tsp salt
- 1/4 c. granulated sugar
- 2 tablespoons unsalted butter
- 1/2 c. water
- 1/4 c. whole milk
- 1 large egg
For the Filling
- 1/3 c. dark brown sugar - packed
- 1 tbsp. cinnamon
- 1 teaspoon cornstarch
- 1/2 tsp. salt
- 1/4 c. pure maple syrup - Shady Maple Farms is my favorite brand
- 1/2 tsp. pure maple extract
- 1/2 c. chopped toasted pecans
- 1/4 c. ½ stick unsalted butter, softened
For the Icing
- 1/4 c. ½ stick unsalted butter, softened
- 2 c. powdered sugar
- 3-4 tbsp. milk
- 1 tsp. vanilla extract
- pinch of salt
Instructions
- In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
- In a small microwave-safe bowl (or glass measuring cup), combine the sugar, butter, water, and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture to the flour mixture. Add the egg and mix until a soft and sticky dough forms.
- Preheat the oven to 100 degrees Fahrenheit (38 degrees Celsius) or the lowest setting your oven will do.
- If using a stand mixer, switch to the dough hook attachment and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic, or knead by hand on a lightly floured surface for 3–4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.
- Once the dough has rested, roll it out on a lightly floured surface until it measures a 16×9 inch rectangle. Prepare the filling by whisking the brown sugar, cinnamon, cornstarch, and salt in a small mixing bowl. Add the maple syrup and vanilla; whisk to combine.
- Spread the butter over the top of the rolled dough, then cover with the filling. Sprinkle the toasted pecans over the top. Tightly roll the cinnamon roll dough and cut into 9 portions. I like to use unflavored dental floss for this.
- Place the rolls into a parchment-lined 9×9-inch metal baking pan and gently press a piece of aluminum foil over the top. Turn OFF your oven and place the covered rolls inside to rise for 30–45 minutes or until doubled in size.
- Remove the rolls from the oven and turn ON your oven to 375 degrees Fahrenheit (190 degrees Celsius). Once heated, remove the foil and bake the rolls for 15–20 minutes or until lightly golden brown in color.
- Remove from the oven and allow to cool for a few minutes before frosting. While the rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.
Warm, sticky, and absolutely delicious straight from the pan.
Ok, these are to die for! SO YUMMY! Such a simple recipe to follow too!
This looks yummy. I would love to make it but I am slightly confused by the instructions. My kitchen is tiny, so I do not own a stand mixer. Can you mix this dough by hand?
Definitely! It will take a few minutes longer 🙂