Maple Pecan Cinnamon Rolls are the ultimate comfort treat, perfect for cozy mornings or special brunches. With a delightful combination of sweet maple glaze and crunchy pecans, these rolls bring warmth and indulgence to any table.
Flour forms the base of our dough, providing structure and chewiness. Granulated sugar feeds the yeast, helping the dough rise. Active dry yeast is the leavening agent that gives our rolls their light and fluffy texture. Salt enhances all the other flavors, so don't skip it!
Whole milk adds a rich, creamy texture, while unsalted butter lends richness and flavor. Eggs contribute to the dough's tenderness and structure. Brown sugar is used in the filling for its deep, caramel-like sweetness, which pairs beautifully with ground cinnamon and chopped pecans, adding warmth and a pleasant crunch.
Maple syrup is the star of the glaze, complementing the pecans and cinnamon perfectly. Powdered sugar creates a smooth and sweet glaze, while a touch of milk and vanilla extract round out the flavors.
These cinnamon rolls are delightful on their own, but for a special touch, serve them with a dollop of whipped cream or a scoop of vanilla ice cream. They pair wonderfully with a steaming cup of chai tea or a glass of cold milk. For a festive brunch, consider serving alongside fresh fruit and a savory egg dish.
Start by gathering your ingredients and a large mixing bowl. Combine 2 cups of flour, granulated sugar, active dry yeast, and salt in the bowl. This is your dry mix. Next, in a small saucepan, heat the whole milk and unsalted butter over low heat until the butter melts. Make sure it's warm but not too hot, as this could kill the yeast.
Pour the milk mixture into the bowl with the dry ingredients. Add the eggs one at a time, mixing well after each addition. Gradually stir in the remaining flour until you have a soft dough. Now it's time to knead! On a floured surface, knead the dough for about 6-8 minutes until it's smooth and elastic. Place it in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot until it doubles in size, about an hour.
Once your dough has risen, punch it down to release any air bubbles. Roll it out into a 15x9 inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle with brown sugar, cinnamon, and chopped pecans. Now, starting from the long side, roll the dough up tightly and cut it into 12 slices.
Position the rolls in a greased 9x13 inch baking dish, cover, and let them rise again until doubled, which should take about 30 minutes. Preheat your oven to 350°F (175°C) while they rise. Bake the rolls for 25-30 minutes or until they're golden brown.
For the glaze, mix powdered sugar, maple syrup, milk, and vanilla extract in a bowl until smooth. Once the rolls are out of the oven and slightly cooled, drizzle this glaze generously over the top.
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