Maple Pecan Cinnamon Rolls
Maple Pecan Cinnamon Rolls
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
For the Maple Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Prepare the dough: Add the remaining granulated sugar, egg, melted butter, 3 cups of flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, a little at a time, until the dough is no longer sticky.
⏱️ 10 min
- 3
Knead and rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Prepare the filling: While the dough is rising, in a small bowl, cream together the softened butter, brown sugar, and cinnamon until well combined. Stir in the chopped pecans.
⏱️ 5 min
- 5
Assemble the rolls: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches. Spread the pecan cinnamon filling evenly over the entire surface of the dough, leaving a small border on one long edge.
⏱️ 15 min
- 6
Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (approximately 1 1/2 inches thick).
⏱️ 10 min
- 7
Prepare for freezing: Lightly grease four individual aluminum foil pans (each holding 3 rolls). Place 3 cinnamon rolls into each prepared pan. Cover tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months.
⏱️ 10 min
- 8
Thaw and second rise: The night before baking, remove the desired number of pans from the freezer. Remove the foil and plastic wrap, then loosely cover the pans with new plastic wrap. Place on the kitchen counter to thaw and rise overnight (8-12 hours). The rolls should nearly double in size.
⏱️ 480 min
- 9
Preheat and bake: In the morning, preheat your oven to 375°F. Remove the plastic wrap from the thawed and risen rolls. Bake for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375
- 10
Prepare the frosting: While the rolls are baking, in a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, maple syrup, and vanilla extract, beating until light and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min
- 11
Frost and serve: Once the rolls are out of the oven, let them cool for just a few minutes. Generously spoon the maple cream cheese frosting over the warm rolls. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Maple Pecan Cinnamon Rolls
Ingredients
For the Dough
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk, 105-115°F
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the Filling
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
For the Maple Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk, or as needed
Instructions
- 1
Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
⏱️ 10 min - 2
Prepare the dough: Add the remaining granulated sugar, egg, melted butter, 3 cups of flour, and salt to the yeast mixture. Mix until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, a little at a time, until the dough is no longer sticky.
⏱️ 10 min - 3
Knead and rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Prepare the filling: While the dough is rising, in a small bowl, cream together the softened butter, brown sugar, and cinnamon until well combined. Stir in the chopped pecans.
⏱️ 5 min - 5
Assemble the rolls: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches. Spread the pecan cinnamon filling evenly over the entire surface of the dough, leaving a small border on one long edge.
⏱️ 15 min - 6
Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces (approximately 1 1/2 inches thick).
⏱️ 10 min - 7
Prepare for freezing: Lightly grease four individual aluminum foil pans (each holding 3 rolls). Place 3 cinnamon rolls into each prepared pan. Cover tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months.
⏱️ 10 min - 8
Thaw and second rise: The night before baking, remove the desired number of pans from the freezer. Remove the foil and plastic wrap, then loosely cover the pans with new plastic wrap. Place on the kitchen counter to thaw and rise overnight (8-12 hours). The rolls should nearly double in size.
⏱️ 480 min - 9
Preheat and bake: In the morning, preheat your oven to 375°F. Remove the plastic wrap from the thawed and risen rolls. Bake for 20-25 minutes, or until golden brown and cooked through.
⏱️ 25 min•🌡️ 375 - 10
Prepare the frosting: While the rolls are baking, in a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, maple syrup, and vanilla extract, beating until light and fluffy. If the frosting is too thick, add milk 1 tablespoon at a time until desired consistency is reached.
⏱️ 10 min - 11
Frost and serve: Once the rolls are out of the oven, let them cool for just a few minutes. Generously spoon the maple cream cheese frosting over the warm rolls. Serve immediately and enjoy!
⏱️ 5 min