Maple Pecan Cinnamon Rolls Recipe

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4.88 from 8 votes

Maple Pecan Cinnamon Rolls Recipe

Soft, fluffy, and packed with flavor, these Maple Pecan Cinnamon Rolls are the perfect way to start your morning.

Prep Time20

Cook Time20

Additional Time40

Total Time1 20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 772kcal

Author: Andrea

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. 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

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 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 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 9x9-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.

Notes

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.

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