Maple Pecan Cinnamon Rolls
These maple pecan cinnamon rolls are soft, sweet and full of maple flavor. They’re loaded with toasted pecans and topped with silky icing.
Sticky buns have never been my thing. I’ve made them twice, but I could never get over how soggy and overly sweet they were. So instead I transformed one of my favorite cinnamon roll recipes into a maple pecan version, and let me tell you, it’s gooood!
Unlike traditional cinnamon rolls, these are filled with pure maple syrup a hint of maple extract, and toasted chopped pecans. The best part? They’re ready in just a little over an hour!
So what do you need to make these maple pecan cinnamon rolls? First, you’ll need quality maple syrup. I’m talking about the pure stuff. It’s the only kind we keep on hand because it’s much more flavorful and robust than the thick, artificial “pancake syrup.”
You’ll also need instant yeast, pure maple extract (also grab the good stuff), and pecans.
You’ll start by making the dough. I find it’s easiest to do this in the bowl of a stand mixer. You can also do it with a hand mixer (using the dough hooks). Once the dough comes together, let it rest on the counter for 10 minutes. This will give it a quick proof and will help relax the gluten.
Roll the dough into a large rectangle, then butter the dough, spread on the filling, sprinkle with the nuts and roll it into a tight log.
Cut the log into 9 portions for big, thick rolls. I like to use dental floss to do this. I makes it so much easier than using a knife. Place the rolls into a lined 9×9-inch baking pan and place into a warm oven for 30-45 minutes or until they have doubled in size.
The rolls don’t rise much as they bake, so make sure they have good height on them before returning them to the oven. Bake for 15-20 minutes or until golden brown on top. Remove from the oven and make the icing as they cool.
Spread the icing over the warm cinnamon rolls and enjoy!
You can top them with extra pecans and a drizzle of maple syrup if you want to get extra fancy, or just leave them as is. It’s up to you.
Dig in and enjoy! They’re sweet, full of amazing flavor and so addictive. Great for fall and winter when you’re looking for something extra special to serve for holiday breakfast or brunch. If you’re a sucker for the maple pecan combo like I am, these sweet rolls are for you!
LOOKING FOR MORE CINNAMON ROLL RECIPES? TRY THESE:
- Mini Cinnamon Rolls with Cream Cheese Frosting
- Orange Sweet Rolls
- 1 Hour Cinnamon Rolls
- Lemon Poppy Seed Sweet Rolls
- Cinnamon Roll Slice and Bake Cookies
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For the dough:
- 2 3/4 c. all-purpose flour
- 1 package instant yeast
- 1 tsp. salt
- 1/4 c. granulated sugar
- 2 tbsp. 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 tsp. 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. (1/2 stick) unsalted butter, softened
For the icing:
- 1/4 c. (1/2 stick) unsalted butter, softened
- 2 c. powdered sugar
- 3-4 tbsp. milk
- 1 tsp. vanilla extract
- pinch of salt
- 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 into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
- Preheat the oven to 100 degrees (or the lowest setting your oven will do).
- If using a stand mixer, switch to the dough hook 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 16x9 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 top. Tightly roll the dough and cut into 9 portions. I like to use dental floss for this.
- Place the rolls into a parchment lined 9x9-inch metal baking pan and gently press a piece of aluminum foil over 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. 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 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.