Recipes

Maple-Pecan Cinnamon Rolls

Topped by pecans in pools of buttery maple, this is the best cinnamon roll ever!

Topped by pecans in pools of buttery maple, this is the best cinnamon roll ever! The irresistible flavors of caramelized maple and cinnamon soak deep into the moist roll. It’s the perfect treat for a brunch with family and friends.

Makes 18 servings

Ingredients

  • SWEET ROLL DOUGH:
  • 1 package active dry yeast
  • ⅓ cup warm water (105° to 115°F)
  • ⅔ cup lukewarm milk
  • ⅓ cup sugar
  • ⅓ cup unsalted butter, softened and cut into cubes
  • 1 tsp salt
  • 1 egg
  • 3 ½ to 4 cups all-purpose flour
  • MAPLE SYRUP CARAMEL:
  • 1 ½ cups maple syrup
  • ¼ cup brown sugar
  • 1 tbsp butter
  • ¼ cup cream
  • MAPLE-PECAN CINNAMON ROLLS:
  • 1 recipe Sweet Roll Dough
  • 2 tbsp softened butter
  • ¼ cup sugar
  • 3 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1 recipe Maple Syrup Caramel
  • 1 cup chopped pecans (optional)
  • Additional maple syrup (optional)

Directions

  1. For Sweet Roll Dough, place yeast and warm water in a large bowl and let yeast dissolve. Add lukewarm milk, sugar, butter, salt, egg and 2 cups of flour to yeast mixture. Beat with an electric mixer until combined. Use a wooden spoon to mix in enough of the remaining flour to make the dough easy to handle and not too sticky. Put dough on a lightly floured surface. Knead 4 to 5 minutes until smooth. Put dough in a greased bowl and cover. Let dough rise in a warm place until double in size, about 1½ hours. Shape as directed in the Maple-Pecan Cinnamon Roll recipe.
  2. For Maple Syrup Caramel, bring maple syrup to a boil. Reduce heat and simmer for 10 minutes. Add brown sugar, butter and cream. Mix with wire whisk until combined and butter is melted. Set aside.
  3. For Maple-Pecan Cinnamon Rolls, preheat oven to 375°F. In a medium bowl mix together butter, sugar, cinnamon and maple syrup; set aside. On a lightly floured surface, roll Sweet Roll Dough into a 15×9-inch rectangle. Spread butter mixture on rolled-out dough. Roll up the dough tightly, beginning with a 15-inch edge. Pinch edges of dough together to seal dough roll. Stretch dough until it is an even log. Cut log into 18 slices, about 1 inch each.
  4. Line muffin cups with parchment paper. Put 2 tablespoons of Maple Syrup Caramel in the bottom of each parchment paper cup. Put a dough slice in each muffin cup. Let dough rise until double in size, about 30 minutes. Top with pecans, if desired. Bake rolls for 20 to 25 minutes, or until golden brown. Drizzle with maple syrup, if desired.

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