Maple Pecan Cinnamon Rolls
From the Blog Author
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1 cup warm milk
- 1/2 cup sugar
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 2 eggs
- 4 cups all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup pure maple syrup
- 1 cup toasted pecans
Directions
Dissolve yeast in warm water and let sit for 5 minutes.
In a large bowl, mix milk, sugar, melted butter, salt, and eggs.
Add the yeast mixture to the wet ingredients.
Gradually add flour and knead until a smooth dough forms.
Place the dough in a warm place and let it rise until doubled in size.
Roll the dough into a rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon.
Roll the dough tightly and cut into 12 equal rolls.
Prepare the topping by melting butter and mixing it with brown sugar and maple syrup.
Pour the topping mixture into the bottom of a baking pan and sprinkle with pecans.
Place the cut rolls on top of the pecan mixture in the pan.
Cover the pan and let the rolls rise again for 30 to 40 minutes.
Bake at 350°F (175°C) for 25 to 30 minutes, or until golden brown and caramelized on the bottom.
Cool the rolls slightly before inverting the pan onto a serving platter.
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Frequently Asked Questions
Can I make these Maple Pecan Cinnamon Rolls ahead of time?
Yes, you can prepare the dough, assemble the rolls, place them in the baking pan, cover tightly, and refrigerate them overnight. Allow them to sit at room temperature for about 30-45 minutes before baking according to the recipe instructions for the best rise.
What is the best way to reheat leftover Maple Pecan Cinnamon Rolls?
For the freshest taste, wrap individual rolls loosely in foil and heat them in a 350°F oven for about 10-15 minutes, or microwave for 20-30 seconds until warmed through. This helps retain their soft, gooey texture.
How should I store freshly baked Maple Pecan Cinnamon Rolls to maintain freshness?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 3 days. Avoid refrigerating them immediately after baking, as this can dry out the dough, but refrigeration is acceptable if you plan to keep them longer than three days.
