Maple Pecan Cinnamon Rolls
Soft cinnamon rolls are filled with brown sugar and toasted pecans, then finished with a maple cream cheese glaze. They are worth the wait for a weekend breakfast or holiday brunch.
Ingredients
- 3/4 cup whole milk, warmed to 105°F to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour, plus more as needed
- 3/4 teaspoon salt
- For the filling: 6 tablespoons softened butter, 2/3 cup packed brown sugar, 1 1/2 tablespoons cinnamon, and 3/4 cup chopped toasted pecans
- For the glaze: 4 ounces softened cream cheese, 2 tablespoons softened butter, 1 cup powdered sugar, 3 tablespoons pure maple syrup, and 1 to 2 tablespoons milk
Directions
Step 1 – Combine the warm milk, yeast, and 1 tablespoon of the sugar in a large bowl. Let stand for 5 to 10 minutes, until foamy.
Step 2 – Whisk in the remaining sugar, whole egg, egg yolk, and melted butter. Add the flour and salt. Mix until a soft dough forms.
Step 3 – Knead on a lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
Step 4 – Grease a 9-by-13-inch baking dish. Roll the dough into a 14-by-18-inch rectangle. Spread with the softened butter.
Step 5 – Mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the dough. Scatter the pecans on top.
Step 6 – Starting with a long side, roll the dough into a tight log. Cut into 12 equal rolls and arrange them in the baking dish. Cover and let rise for 30 to 40 minutes.
Step 7 – Preheat the oven to 350°F. Bake for 23 to 27 minutes, until lightly golden and cooked through. Cool for 10 minutes.
Step 8 – Beat the cream cheese, butter, powdered sugar, maple syrup, and enough milk to make a spreadable glaze. Spoon over the warm rolls and serve.
Larry's Tip
Toast the pecans in a dry skillet for 3 to 5 minutes before using. It brings out their flavor and keeps them crisp inside the rolls.
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