Last week, I whipped these up for our Sunday brunch, and I barely had time to taste one before they disappeared! It’s a testament to how irresistibly scrumptious they are. But don’t worry, these rolls didn’t just vanish into adult bellies – the kids were hooked too! And who could blame them? The combination of maple, pecans, and the comforting warmth of cinnamon is just… divine. It’s the kind of mouth-watering recipe that makes you go back for seconds and even consider hiding the last one for yourself.
No worries if you’re thinking these might be complicated. They’re surprisingly easy to put together, so much that they became a staple for our cozy weekends. The preparation might seem a bit lengthy, but hey, isn’t the extra downtime more reason to relax with a cup of tea or play a board game with the family while the dough rises?
Making these rolls, to me, is akin to giving a warm hug. The aroma that fills the house during baking is simply sensational. It gives me a nostalgic feeling, akin to visiting grandma’s house when I was little. Oh, how she’d let us lick the maple syrup from the spoon! These rolls give off that lovely homely vibe. Every bite brings out the soft texture of the dough paired perfectly with the gooey sticky topping. Ah, don’t even get me started on those gorgeous caramelized pecans. They add just the right amount of crunch and nutty goodness!
All in all, these Maple Pecan Cinnamon Rolls are more than just a sweet treat – they’re a precious opportunity to create fond memories. Whether it’s for a family gathering or a quiet Sunday morning, they’re sure to make everyone feel special. So, why not give these a try and see for yourself?
How to Make Maple Pecan Cinnamon Rolls
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Ingredients:
- 1 1/4 cups (300 ml) milk
- 2 1/4 tsp active dry yeast
- 1 tsp sugar (for yeast activation)
- 4 3/4 cups (593 g) all-purpose flour
- 1/2 cup (112 g) unsalted butter, softened
- 1 1/3 cup (293 g) brown sugar
- 2 tbsp sugar
- 1 1/2 tsp salt
- 2 eggs, whisked
- 1 tbsp vanilla extract
- 3/4 cup (168 g) unsalted butter, softened (for filling)
- 2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 ml) heavy cream
- 1/4 tsp salt (for the topping)
- 1 cup (112 g) chopped pecans
Directions:
- Start by warming the milk until it’s lukewarm, around 105-110°F. Mix the yeast, teaspoon of sugar, and warm milk, letting it rest for about 10 minutes until foamy.
- In another bowl, combine flour, 2 tbsp of sugar, and salt. Add the whisked eggs, softened butter, and vanilla extract into the dry ingredients. Pour in the milk and yeast mixture, mixing until well blended.
- Use a dough hook on medium speed for 5-7 minutes, kneading until the dough is smooth, elastic, and pulls away from the bowl gently.
- Transfer the dough into a greased bowl, cover it, and let it rise for 1.5 to 2 hours in a warm spot until it has doubled in size.
- To prepare the filling, combine softened butter, brown sugar, cinnamon, nutmeg, and 1/4 tsp of salt.
- For the sticky topping, mix together the softened butter, brown sugar, heavy cream, maple syrup, vanilla, and a pinch of salt. Spread this mixture evenly on a greased 9 x 13″ baking pan and sprinkle pecans over it.
- Once the dough has risen, roll it out on a floured surface into an 18 x 12″ rectangle. Evenly spread the filling across the dough, then roll it up into a log. Cut into 12 even pieces.
- Arrange the rolls in the prepared pan over the sticky topping. Cover them loosely with greased plastic wrap and allow them to proof again in a warm place for about an hour.
- Preheat your oven to 350°F as the rolls reach the end of their proofing time. Bake them for 40-45 minutes until they’re beautifully golden brown.
- Cool the rolls for about 5 minutes before flipping them onto a platter, letting the sticky topping cascade over. Enjoy while still warm!
Ingredient Substitutions:
If you’re running low on maple syrup, honey makes a great alternative, providing a similarly rich sweetness. You can swap all-purpose flour with whole wheat flour for a heartier texture. For a dairy-free version, substitute milk with almond or soy milk, ensuring the rolls remain just as tasty.
Serving Suggestions:
Serve these delightful rolls with a dusting of powdered sugar on top, or add a drizzle of extra maple syrup. Pair them with a hot cup of coffee or tea for a perfect breakfast or brunch treat. These rolls are also wonderful alongside fresh fruits, balancing their sweetness beautifully.
Seasonal Variations:
In the autumn, consider adding a teaspoon of pumpkin spice to the filling for an extra seasonal touch. During the summer, fresh fruits like chopped apples or pears can be added to the rolls, providing a refreshing twist. During Christmas, a touch of orange zest can add a festive fragrance to the rolls.
Cooking Tips:
Allow the rolls to cool slightly before flipping them from the baking pan, ensuring the sticky topping doesn’t run off excessively. For a fluffier texture, make sure your yeast is fresh and active. If you want bolder flavors, gently toast the pecans before adding them to the topping mixture.
Storing Suggestion:
Leftovers can be stored in an airtight container at room temperature for up to three days. For longer storage, place them in a freezer-safe container and freeze for up to one month. To reheat, simply warm them in a preheated oven at 300°F until thoroughly heated.
Frequently Asked Questions (FAQ):
How can I make these rolls ahead of time?
You can make them up to a day in advance by preparing them up to the second proofing. Store them covered in the fridge overnight, allowing them to come to room temperature and rise slightly before baking the next day.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast for active dry yeast. Use the same amount of yeast, but you won’t need to activate it in warm milk first. Instant yeast can be mixed directly with the flour and other dry ingredients.
What if my dough isn’t rising properly?
If your dough isn’t rising, it could be too cool or the yeast may not be active. Ensure your yeast is fresh and your proofing area is warm enough, around 75-80°F, for the dough to double in size. Covering it helps retain warmth.
How do I prevent my rolls from getting too dry?
To avoid dry rolls, ensure not to overbake them. Checking them at the 40-minute mark can help. Also, add a piece of foil over the rolls if they’re browning too quickly, this will prevent them from losing moisture.
Can I use another type of nut instead of pecans?
Absolutely! Walnuts or almonds can serve as a great substitute if pecans aren’t your favorite. They offer different flavor profiles but will still complement the sweet and sticky nature of these rolls perfectly.
Is it possible to add a glaze on top of these rolls?
Yes, you can top these rolls with a simple glaze made of powdered sugar and milk, mixed to your desired thickness. Add a touch of maple extract for an extra layer of flavor. This sugary glaze adds both flavor and a shiny, appealing finish.
Maple Pecan Cinnamon Rolls
Ingredients
- 1 1/4 cups milk 300 ml
- 2 1/4 tsp active dry yeast
- 1 tsp sugar to activate the yeast
- 4 3/4 cups all-purpose flour 593 g
- 1/2 cup unsalted butter softened
- 1 1/3 cups brown sugar for the filling
- 2 tbsp sugar
- 1 1/2 tsp salt
- 2 eggs previously whisked
- 1 tbsp vanilla extract
- 3/4 cup unsalted butter softened for the filling
- 2 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup maple syrup
- 1/4 cup heavy cream
- 1/4 tsp salt for sticky topping
- 1 cup chopped pecans
Instructions
- Begin by gently heating the milk until it falls within the range of 105-110°F, then mix in the active dry yeast and sugar, letting it rest for 10 minutes until a foam forms atop.
- In a large bowl, thoroughly mix the flour, salt, and sugar together, then blend in the whisked eggs, softened butter, and vanilla before folding in the milk and yeast mixture until combined.
- Using a dough hook, knead the mixture on medium speed for around 5-7 minutes until it forms a smooth and slightly sticky ball that separates from the bowl.
- Transfer the dough to a greased bowl, cover it, and let it rise in a warm area for about 1.5 to 2 hours until its size has doubled.
- Meanwhile, create the filling by mixing together the softened butter, brown sugar, cinnamon, nutmeg, and salt until well combined.
- To prepare the sticky topping, combine the softened butter, vanilla, brown sugar, maple syrup, heavy cream, and salt, and then spread this blend evenly into a greased 9 x 13 inch pan topped with pecans.
- Once the dough has risen, roll it out on a floured surface into a rectangle measuring about 18 x 12 inches, spread the filling over it, roll into a log, and cut into 12 equal portions after trimming the ends.
- Arrange the rolls into the prepared pan over the sticky topping, cover loosely with greased plastic wrap, and let them proof in a warm location for about an hour, while preheating the oven to 350°F for the last 15 minutes of proving.
- Once proofed, bake the rolls for 40-45 minutes or until they achieve a golden brown hue, then allow them to cool for 5 minutes before transferring them to a serving tray.
- Serve these delicious rolls warm, and store any leftovers in an airtight container for up to three days.
