Maple Cinnamon Rolls with Pecans
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Pecan Cinnamon Rolls are soft and sweet with chopped pecans sprinkled throughout the cinnamon and brown sugar filling. You’ll also find maple flavor every step of the way! And there isn’t too much prep, so your maple cinnamon rolls are ready to go in the oven in under 2 hours!
Pecan Cinnamon Rolls
Our trip to Vermont was an absolute blast, and I’ve been on a serious maple kick ever since! I mean, who knew maple syrup could make everything better?
A maple latte? Yes, please. Maple whipped cream? Game changer! But the real showstopper? These maple pecan cinnamon rolls.
The maple just adds this rich, unexpected twist that has me completely obsessed. I’m seriously freaking out over how good they are!
And if that’s not enough to convince you, the pecans in the filling are sure to do it.
They add just the right amount of crunch and texture to each bite, letting you celebrate a scrumptious fall flavor that has nothing to do with pumpkin.
Try my maple syrup pie or sweet and savory maple bacon ice cream next!
Ingredient Notes and Substitutions
- Dry Active Yeast – Not to be confused with instant yeast, which is mixed right into the dough.
This kind needs to be activated in warm milk for it to work — it should appear slightly frothy on the surface after 5 minutes. - Warm Milk – You’ve got so many options here! I just use what I have in my fridge, which is usually whole or skim cow’s milk.
But this cinnamon pecan rolls recipe will work with almond, soy, or oat milk too. Heat it in the microwave until it reaches the right temperature. - Egg & Butter – Crucial to bringing this dough together, the butter should be melted and slightly cooled, and the egg should be room temperature.
I prefer unsalted butter, but simply reduce the amount of salt in the recipe if you choose to use salted butter. - Flour – All-purpose flour is perfect for the job, creating soft, chewy, and gooey pecan cinnamon rolls.
- Cinnamon Roll Filling – Instead of using butter, we’re mixing brown sugar and cinnamon with plenty of maple syrup and some chopped pecans.
Feel free to toast the nuts before chopping if you’d like!
Tips and Tricks to Make Perfect Cinnamon Pecan Rolls
- Pay close attention to temperatures and order of ingredients.
Melt the butter and warm the milk to 110°F (a digital kitchen thermometer helps with this) before starting the dough.
You’ll want to bring the egg to room temperature too if you have the time to ensure it doesn’t scramble.
No need to add sugar to the milk and yeast since the maple syrup will feed it. When you’re ready to add the flour, do so a cup at a time to prevent overmixing or making the dough too dry.
You can always mix everything in a stand mixer fitted with the dough hook attachment, but I usually just make these cinnamon pecan rolls by hand.
- Use the stick test to know when the dough is ready.
Once all the flour is mixed in, the dough should be tacky. That means a little bit sticky but not so much that it won’t let go of your hands.
Remove the dough from the bowl and knead it until smooth, then test it. You’ll likely have dough on your hands already, so rinse them off and dry well first.
Press a finger into the surface of the dough — if it sticks, keep kneading. If it springs back and your finger stays clean, it’s ready to roll!
- Tuck maple cinnamon rolls right into each other for soft edges.
Everything should fit in a 9×13-inch pan, but there shouldn’t be too much space between each roll.
The edges should be touching comfortably, with maybe a little gap where four of them meet.
They’ll squish in a bit more during the final rise, then a little more when baking. This way, the top edges will be a little crispy, but the sides will be just as gooey as the center.
Prep Ahead
- Set egg on the counter 30 minutes before starting
- Grease baking dish and large bowl
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Instant Read Kitchen Thermometer – If the milk isn’t just the right temperature, the yeast won’t activate properly.
- Rolling Pin – Use a clean wine bottle if you don’t have one!
- Pastry Wheel – This helps make clean, even strips of dough but a pizza cutter or sharp knife will work in a pinch.
Serving Suggestions
There’s plenty of sweetness and flavor in these pecan cinnamon rolls thanks to the maple syrup and brown sugar filling, so go ahead and enjoy them plain!
If you want to add icing, mix together 1 cup powdered sugar with 2 tablespoons of milk and ½ teaspoon maple extract for even more maple flavor.
Or, make the icing from my Cinnabon copycat recipe for a richer topping.
Storing and Reheating Maple Cinnamon Rolls
Allow any leftovers to cool, then transfer them to an airtight container. They’ll keep for a day or two on the counter but definitely pop them in the fridge for longer storage.
You can also freeze maple pecan cinnamon rolls for up to 3 months in a freezer-safe Ziploc bag. Thaw them overnight in the refrigerator before reheating in the microwave or oven.
Maple Pecan Cinnamon Rolls FAQ
Most bakers use floss to evenly slice the dough log into rolls. This is done by wrapping it around the log, crossing the ends, and pulling them in opposite directions. Any unflavored dental floss works perfectly.
This is because it slices from the outside into the middle instead of straight down (like with a knife), ensuring the rolls stay circular and don’t get squished.
If you don’t have any, don’t worry! A large, sharp knife will work just fine. Avoid using a bread knife on the dough as the serrated blade is more likely to tear than slice.
You bet! Mix, roll, and slice as directed, but don’t let them rise a second time. Instead, wrap the pan tightly with plastic wrap and place it in the refrigerator up to 24 hours in advance.
When you’re ready to bake, let the pecan cinnamon rolls warm on the counter while you preheat the oven, then bake as directed.
You likely didn’t allow enough time for the yeast to activate in the first step, or the milk was too cold. Be sure to use a thermometer so you know it’s at the right temperature.
The kitchen itself may also be too cold for the dough to rise. In this case, turn your oven on to the lowest setting and place the covered bowl inside. Do the same for the second rise, after you’ve sliced and rolled the dough.
Enjoy!
With love, from our simple kitchen to yours.
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Maple Cinnamon Rolls with Pecans
Equipment
Ingredients
- 1 tablespoon dry active yeast
- 1/2 cup warm milk, 110 degrees
- 1/4 cup maple syrup
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 3 1/2 cups all-purpose flour
Filling:
- 1 cup maple syrup
- 1 cup brown sugar
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
Instructions
- Combine yeast, maple syrup, and warm milk. Let sit about 5 minutes until the surface appears slightly bubbly/frothy.
- Add the egg and melted butter, and mix together.
- Add salt, then slowly add in flour 1 cup at a time for a total of 3 ½ cups, dough should come together into a tacky ball.
- Pull dough out of the bowl and knead into a large ball. Place the ball of dough in a greased bowl, cover with a clean towel and let rise. Let rise until doubled in size, about 1 hour.
- Grease a 9×13 baking dish with cooking spray or butter. After the dough has doubled in size, roll out onto a clean surface into a large rectangle.
- Combine the maple syrup, brown sugar, pecans and cinnamon then spread in an even layer over the dough.
- Cut the dough into 1 ½ inch strips then roll each strip up and place in the baking dish. Cover with a clean towel and allow to rise an additional 30 minutes.
- Preheat the oven to 350 degrees. Bake the cinnamon rolls for 30 minutes then remove from the oven and allow to cool.
Donna’s Notes
to rise after 30 minutes. You can eat plain or make a maple icing with 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon maple extract if desired.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2024
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