Take your holiday brunch to the next level with these homemade Maple Pecan Cinnamon Rolls, perfectly paired with an easy three step vanilla latte!

These Maple Pecan Cinnamon Rolls are a homemade version of my favorite childhood treat. They are perfect by themselves but even better with a vanilla latte!

There are a number of foods and kitchen aromas that take me back to my childhood and instantly bring me piece and comfort. Things like the smell of my Mom’s famous banana bread baking or my Grandmother’s gumbo, simmering all day on the stove.

But nothing takes me right back to the carefree days of my childhood like the smell of freshly brewed coffee or warm and gooey cinnamon rolls, fresh out of the oven. I have such distinct memories of these two favorite foods and find them so delightful and comforting.

You see, for almost every Sunday morning breakfast, and most definitely every single holiday growing up, my Mom made cinnamon rolls. Now I wish I could say they were homemade cinnamon rolls, but despite my Mom’s amazing baking skills, homemade cinnamon rolls were not one of the baked goods she ever mastered. BUT, we didn’t care and we loved waking up every holiday morning to warm, freshly baked (from the freezer or a can ?) cinnamon rolls.

And the coffee? Well. ironically, my parents don’t drink coffee, so this was never something in my home growing up. However, my grandmother has always been a huge coffee drinker, brewing fresh pots of coffee constantly throughout the day. I have always loved walking into my Grandmother’s house and instantly being welcomed with that smell of freshly brewed coffee.

And if we would go anywhere, a restaurant, a hotel or another family member’s home and they would be brewing coffee, it would make me so happy because it would remind me of my Grandmother and her home.

Needless to say, when I got older, I quickly became a coffee drinker myself. I love that smell of freshly brewed coffee first thing in the morning, and love sitting down with a cup to ease into my day. However, unlike my Grandmother, who sips her coffee black, I like to add a little bit of creaminess and flavor. In fact, if I’m being honest, I love treating myself to those fancy coffee house drinks, but that’s not convenient and definitely not affordable. 

I’ve been making lattes at home for a several months now, and I like that not only does it turn my everyday cup of coffee at home into a flavorful, sweet, frothy latte in just three easy steps, without any fancy equipment, it is super affordable and convenient! Making it possible for me to have that “fancy coffee-house” drink in the comfort of home.

Since the holidays are quickly approaching, I’ve been making lots of plans and reminiscing about all my favorite holiday traditions from my childhood. To this day I still love cinnamon rolls, and have decided to bring back that tradition of serving cinnamon rolls at our holiday brunches. However, unlike my Mom, I’ve decided I want to master making cinnamon rolls from scratch and have been busy testing recipes for quite sometime.

These Maple Pecan Cinnamon Rolls are a delightful and festive twist on classic cinnamon rolls. They are packed with pecans and have just enough maple flavor that it’s not overpowering the cinnamon. They would be great served at any holiday brunch and they go perfect with a vanilla latte!

How do you like your coffee and what is your favorite brunch treat? Learn how easy it is to make a vanilla latte at home with three easy steps and then pair it with my freshly baked Maple Pecan Cinnamon Rolls, for a perfect holiday brunch!

Helpful Tips and Information:

Baking Tip: To quicken the dough rising process, try one of these tips:

If you live in a warm climate, cover the bowl of dough as directed and place outside on a lawn chair or table set in the direct path of the sun, for about 20 minutes.

Alternatively, you can set your oven to the warm setting (about 200-215 degrees F) and place your bowl of dough in the warm oven for about 30 minutes.

Or, you can place the bowl of dough on top of a heating pad set to the low setting for about 20 minutes.

Make Ahead Tip: These Maple Pecan Cinnamon Rolls can be made up to step 12 the day before. Simply cover and refrigerate the pan of cut cinnamon rolls. The next day, bring the cinnamon rolls to room temperature and rise until doubled. Proceed with the recipe as directed.

Alternatively, the cinnamon rolls can be made completely the day before and reheated until warm in the microwave. OR freeze baked and cooled cinnamon rolls in a freezer safe baggie for 1 to 1 1/2 months. To thaw and reheat, microwave on the defrost setting for 2-3 minutes, or until warm. 

Serving Suggestion: In addition to a warm vanilla latte, these Maple Pecan Cinnamon Rolls would be great served as part of a holiday brunch with bacon and eggs and this Creamy Fruit Salad or even some Leftover Stuffing Frittata Muffins or a Sweet Potato and Leek Quiche.

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Maple Pecan Cinnamon Rolls

Prep Time: 1 hour 27 minutes

Cook Time: 22 minutes

Total Time: 1 hour 49 minutes

Take your holiday brunch to the next level with these homemade Maple Pecan Cinnamon Rolls, perfectly paired with an easy three step vanilla latte!

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Ingredients

• Cinnamon Roll Dough:
• ¼ cup warm water
• 2/3 cup granulated sugar, divided
• 2 cups whole milk
• 1/2 cup unsalted butter
• 1 teaspoon kosher salt
• 1 tablespoon active dry yeast
• 2 large eggs, whisked
• 5 ½ - 6 ½ cups unbleached all-purpose flour
• cooking spray, as needed
• --
• Cinnamon Sugar Pecan Filling:
• 1/2 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 ¼ cups chopped pecans
• --
• Maple Frosting:
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 3-4 tablespoons pure maple syrup*
• 1/8 teaspoon kosher salt
• 3 cups powdered sugar, sifted
• 3-4 tablespoons whole milk, or to reach desired consistency

Instructions

1. Dissolve the yeast and 2 tablespoons granulated sugar into 1/4 cup warm water (about 125 degrees F). Set aside.
2. Heat the milk in a medium sized saucepan over medium low heat, heating just until the milk starts to steam and form bubbles (it shouldn’t come to a simmer). Pour the warm milk into the bowl of an electric stand mixer fitted with the dough hook.
3. Add the butter, the remaining ½ cup granulated sugar and salt. Mix on low speed until the butter is melted and the mixture is has cooled slightly.
4. Add the yeast mixture (it should be foamy) and whisked eggs, mixing until combined.
5. Gradually add the flour, 1/2 a cup at a time, mixing until the dough pulls away from the side of the bow and the dough is soft and slightly sticky. Continue kneading the dough on medium high speed for about 3-4 minutes.
6. Spray a large mixing bowl with cooking spray. Transfer the prepared dough to the bowl. Cover the dough with a piece of plastic wrap sprayed with cooking spray. Cover plastic wrap with a kitchen towel and let dough rise until doubled. (See notes above to quicken the rising process). Once doubled, gently punch down dough.
7. Spray a large plastic cutting board with cooking spray. Dump dough onto the cutting board and use a rolling pin or your hands, to roll or pat the dough into a large rectangle (about the size of a 9x13 inch pan).
8. Spread the softened butter over dough.
9. In a small bowl, stir together the brown sugar and cinnamon. Sprinkle the cinnamon sugar mixture over the entire rectangle piece of dough. Pat the cinnamon sugar mixture into the dough. Top the cinnamon sugar with the pecans.
10. Starting at the bottom, the widest part of the dough, roll up the dough, tucking in the filling and rolling as tightly as possible. Once you have rolled up the entire piece of dough, press and seal the seam and cut the log of dough in half.
11. Using a serrated knife cut the dough into 1 ½ to 2-inch cinnamon rolls. Alternatively, you can use unflavored dental floss to cut the dough, by placing the string of dental floss under the dough and pulling the two end pieces up and across to cut. Repeat cutting process with the other roll of dough.
12. Spray two pie plates or (8 or 9-inch round) cake pans or one 9x13-inch baking dish with cooking spray. Place the cinnamon rolls evenly in the prepared baking dish, allowing the cinnamon rolls to touch slightly.
13. Cover the pan with a piece plastic wrap sprayed with cooking spray and let the rolls rise until double. (See notes above to quicken the rising process).
14. Preheat the oven to 350 degrees F.
15. Bake the cinnamon rolls for 18-22 minutes or until lightly golden on top. Let the rolls cool slightly in the pan before frosting.
16. For the frosting, in a large bowl using a hand-held mixer or wire whisk, beat the butter until creamy. Add one cup of the powder sugar, vanilla extract, maple syrup and salt. Mix until well combined.
17. Gradually add the remaining powdered sugar, alternating with the milk, mixing until a thick and creamy glaze is formed. Add additional milk, powdered sugar or maple syrup until desired consistency and maple flavor is reached.
18. Spread the icing over the warm cinnamon rolls and serve with a vanilla latte.

Notes

*3 teaspoons maple extract can be substituted for the maple syrup.

Darkness of the glaze will be determined by how much maple syrup or maple extract you use. 

Recommended Products

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  Reversible Cutting Board
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  French Rolling Pin
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  Glass Mixing Bowl with Lid
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  Glass 9.5 Inch Pie Plate
• 
  Liquid Measuring Cup Set
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  Stainless Steel Measuring Spoons and Measuring Cups

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g