Satisfying Pecan Cinnamon Rolls
Soft, fluffy cinnamon rolls swirled with maple-cinnamon pecan filling and finished with a sweet maple glaze. A cozy, satisfying treat perfect for breakfast or dessert.
Equipment
- 1 Large mixing bowl
- 1 Rolling pin
- 1 9×13 inch baking dish
- 1 Whisk
- 1 Heat-safe bowl (for melting butter and warming water)
Ingredients
Cinnamon Roll Dough
- 4½ –5 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 packets ≈4½ tsp instant yeast
- 1 tsp salt
- 1½ cups water
- 6 tbsp unsalted butter
- 1 large egg
Maple Pecan Filling
- ¼ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- 1 tbsp ground cinnamon
- 2 tbsp pure maple syrup
- 1 cup finely chopped pecans
Maple Icing
- 1 cup powdered sugar
- 2 tbsp heavy cream or milk
- 2 tbsp pure maple syrup
- 1 tbsp water optional, for thinning
Instructions
- Prepare the Dough Base: In a large mixing bowl, combine 2 cups of all-purpose flour, the granulated sugar, instant yeast, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution of the yeast and salt. Proper mixing at this stage ensures consistent rising and a tender, fluffy texture.
- Warm the Buttered Water: In a heat-safe bowl, combine the water and butter, cut into small pieces. Heat in the microwave for 30–45 seconds, just until the mixture is warm to the touch. It should not be hot—too much heat can kill the yeast. The butter may not fully melt, which is fine; it will incorporate into the dough during mixing, adding richness.
- Combine Wet and Dry Ingredients: Pour the warm butter-water mixture into the bowl with the dry ingredients. Add the egg and use a wooden spoon to mix until the ingredients begin to form a sticky dough.At this stage, it should be soft and slightly tacky.
- Incorporate Remaining Flour: Gradually add 2 more cups of flour to the dough, mixing well. The dough will thicken and become more manageable. Add an additional ½ cup flour and stir until it forms a rough, shaggy texture. Once the dough becomes difficult to stir, transition to using your hands for kneading.
- Knead the Dough to Smoothness: Lightly flour your hands and knead the dough in the bowl. The dough should be soft, slightly tacky, and elastic. If it sticks excessively, sprinkle in an extra ¼ cup flour at a time. Once smooth, shape it into a ball and let it rest uncovered for 10 minutes to relax the gluten.
- Prepare the Maple Pecan Filling: While the dough rests, mix the softened butter, brown sugar, cinnamon, and maple syrup in a small bowl.Use a fork to combine until a smooth, spreadable paste forms. Stir in the finely chopped pecans last, ensuring an even distribution. The filling should be easy to spread without being runny.
- Roll Out the Dough: On a lightly floured surface, gently pat the rested dough into a rough rectangle. Using a rolling pin, roll it into a 15×15-inch square. The goal is even thickness so that the filling and nuts distribute consistently throughout every bite.
- Spread the Filling: Evenly spread the maple pecan filling over the rolled-out dough, leaving a ½-inch border along the edges. The border prevents the filling from oozing out when you roll the dough. Make sure pecans are evenly distributed to ensure crunch in every roll.
- Roll Into a Log: Starting from one edge, carefully roll the dough into a tight log. Gently press the ends to compact the dough. This step helps maintain the spiral shape and prevents the log from stretching too long.
- Slice the Rolls: For precise slices, use unflavored dental floss. Slide the floss under the log, cross over the top, and pull through to create clean cuts. Avoid pressing straight down with a knife, as this can squish the rolls.Trim the ends, then cut the remainder into 12 equal pieces.
- Arrange Rolls for Baking: Place the cut rolls in a buttered 9×13-inch baking dish, spacing them slightly apart if desired. If using round pans, place 6 rolls in each. It’s okay if they touch; this allows for soft, pillowy sides. Cover with a clean towel and let rise in a warm spot for 1 hour, or until doubled in size. In colder climates, preheat your oven to its lowest setting, then turn it off and place the rolls inside to create a cozy proofing environment.
- Preheat and Bake: Once the rolls have fully risen, preheat the oven to 350°F (175°C). Bake for 25–30 minutes, or until the tops are lightly golden brown. Keep an eye on them to prevent over-browning. Baking ensures a soft interior while the outer edges develop a delicate crust.
- Prepare the Maple Icing: While the rolls bake, whisk together powdered sugar, heavy cream (or milk), and maple syrup in a small bowl. Add 1 tablespoon of water if a thinner consistency is desired. The icing should be smooth, glossy, and pourable, perfect for drizzling over warm rolls.
- Glaze and Serve: Once the rolls come out of the oven, allow them to cool slightly for 5–10 minutes. Drizzle generously with maple icing while they are still warm. Serve immediately to enjoy the gooey, sweet filling with the crisp, buttery edges.
- Overnight Option (Optional): For a make-ahead version, cover the unbaked rolls with plastic wrap after step 11 and refrigerate overnight. Bring to room temperature for 45 minutes before baking. They may not puff up fully, but they will still bake into soft, flavorful rolls.
Notes
- For the fluffiest rolls, ensure your water is warm but not hot when activating yeast.
- Use room temperature butter for the filling; it spreads easily and blends smoothly with sugar and cinnamon.
- Finely chop pecans to prevent overly crunchy spots while maintaining texture.
- For clean, even slices, dental floss or thin sewing thread works better than a knife.
- Rolls can be made ahead and refrigerated overnight; allow to rest at room temperature before baking.
- Adjust icing thickness with water to suit your preference: thicker for drizzle, thinner for a glaze coating.
- If your kitchen is cold, create a warm proofing environment by placing rolls in a turned-off oven preheated briefly.
