One Hour Maple Pecan Cinnamon Rolls
These homemade maple pecan cinnamon rolls are a true delight for the senses. Imagine a warm, freshly baked dough, oozing with a gooey maple syrup and cinnamon filling, and topped with a luscious maple butter icing. The aroma alone is enough to make your mouth water. So, go ahead and treat yourself to these decadent cinnamon rolls - perfect for a cozy breakfast or a sweet afternoon snack that will surely bring smiles to those who enjoy them.
— Constant Cookbook
Ingredients
- 3/4 cup (191 grams) brown sugar, packed
- 1/4 cup (50 grams) sugar
- 3/4 cup chopped pecans
- 2 teaspoons cinnamon
- 1/8 teaspoon salt
- 1 tablespoon (14 grams) unsalted butter, melted
- 3 cups (381 grams) all-purpose flour
- 3 tablespoons (38 grams) sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (250 ml) buttermilk
- 7 tablespoons (100 grams) unsalted butter, melted & divided
- 1/3 cup (83 ml) maple syrup
- 2 tablespoons (28 grams) unsalted butter, softened
- 3 tablespoons (45 ml) maple syrup
- 1 to 2 teaspoons (5 to 10 ml) milk
- 1 cup (125 grams) confectioners’ sugar
Instructions
- To make the dough:
- Preheat the oven to 425 degrees (220 C). Brush a 9-inch cake pan with 1 tablespoon of the melted butter.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in a lightly floured bowl, cover, and chill for 20 minutes (meanwhile make the filling).
- Once chilled, flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough.
- Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 - 23 minutes, until golden brown.
- To make the filling:
- Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.
- To make the icing:
- In a medium bowl, cream the butter and add the sugar. Mix until the sugar and butter start to come together a bit. Add the syrup and whisk well, until the mixture is smooth. If it is too thick, add a teaspoon or so of milk to loosen it up.
- Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm.
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