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Maple Pecan Cinnamon Rolls

Maple Pecan Cinnamon Rolls

Take your holiday brunch to the next level with these homemade Maple Pecan Cinnamon Rolls, perfectly paired with an easy three step vanilla latte!
Course Breakfast, Brunch
Prep Time 1 hour 27 minutes
Cook Time 22 minutes
Total Time 1 hour 49 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

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.

Recipe 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.