These maple pecan cinnamon rolls are soft, fluffy, and filled with warm cinnamon and with a sweet maple syrup crunchy pecan topping. They are perfect for a cozy fall breakfast, holiday brunch, or a weekend baking treat.
About these maple pecan cinnamon rolls
These maple pecan cinnamon rolls are the best breakfast or brunch for the fall season! These are cloud like, so fluffy and tender! These goey rolls are your elevated cinnamon rolls.
The sweet cinnamon filling in every bite is so comforting. Additionally, the goey maple pecan topping, incredible flavors and textures. It is not hard to make them.
There is maple syrup in the bread as well as the topping that makes these rolls extra special. These are worth waking upto.
The pecans add a lovely crunch that complements the rich maple sweetness making this rch in texture. Every bite is so addictive with layers of flavors. Toasted pecans work well.
In addition, that hint of vanilla in the cinnamon filling and the maple pecan topping is the best! This recipe uses Taylor & Colledge Madagascan Vanilla extract, one of the best vanilla you should use.
The tangzhong method gives a tender crumb maintaining the tenderness for a couple of days.
These are fit for any day, any occasion. You can serve them for a weekend breakfast, holiday brunch, or a cozy afternoon treat with a cup of chai.
With this recipe, you do not have to buy these rolls any more. Just bake it once, and automatiocally you will have this on the menu every time.
Ingredients
To make these tasty maple pecan cinnamon rolls, you will need the following ingredients:
All purpose flour - forms the base of the bread. Use good quality unbleached flour for best results.
Salt - balances the sweet filling and the topping
Maple syrup - adds a warm, caramel-like flavor sweetening the dough and the topping.
Brown sugar - sweetens the filling and topping. Along with maple and butter gives the goey addictive topping.
Milk - Gives flavor and softness.
Butter - Enhances the flavor of the bread
Heavy cream - I recommend using this as it enhances the fluffiness of the rolls.
Cinnamon - adds warmth and aroma.
Vanilla - Taylor & Colledge Madagascan Vanilla extract boosts aroma and flavor. You can use the vanilla you might have on hand.
Pecan - adds a crunchy bite and nutty flavor. Toast the pecans and use in this recipe.
Instant yeast - leavens the bread. If using active dry yeast, activate in warm milk and use in the recipe.
A note
It is important to flip the cinnamon roll pan onto the serving platter as soon as after 5 minutes of removing from the oven. If prolonged, the pecan mixture at the bottom will settle into the caramel and will not separate out. Carefully, flip the baking pan ontop a platter to have the dripping, sticky pecan mixture on top of the cinnamon rolls.
Serving Suggestions
You can enjoy these maple pecan cinnamon rolls with a hot cup of coffee, chai, or tea for a cozy breakfast.
They are also great with a cup of milk too! That is comfort food to the power of infinity!
Serve them warm as part of a fall breakfast or holiday brunch spread alongside fresh fruit and savory breakfast dishes. This makes the day the best. Every family member and guest will love it.
This doesn't need a drizzle. However, you can add a maple drizzle or regular glaze for the extra oomph factor.
That's not it, serve these rolls warm topped with a scoop of vanille icecream. That will be your ideal fall dessert.
Storage
You can store the maple pecan cinnamon rolls at room temperature for upto two days in an airtight container.
However, I recommend storing them in the refrigerator as it extends the shelf life, upto five or six days.
Warm individual rolls in the microwave for 10-12 seconds, or heat them in a preheated oven using the warm settings, until soft and warmed through.
More Pull Apart Breads
Nut Breads from the group
- Classic Alabama Pecan Bread from Food Lust People Love
- Coconut Flour Banana Nut Bread from Passion Kneaded
- Cranberry Pecan Boule from A Day in the Life on the Farm
- Easy Cinnamon Nut Loaf from A Messy Kitchen
- Mini Chocolate Almond Babka from Karen's Kitchen Stories
- Nutty Miso Banana Bread from Sneha's Recipe
We take turns hosting each month and choosing the theme/ingredient.
More Cinnamon recipes
Cinnamon Roll Apple Monkey Bread
Tangzhong Pumpkin Cinnamon Buns
Pumpkin Pecan and Cinnamon Chip Muffins
Maple Pecan Cinnamon Rolls
Ingredients
For the tangzhong
- 5 tsp All purpose flour
- ⅓ cup Milk
- ⅓ cup Water
For the Maple Pecan Layer
- 2¼ cup Pecan
- ⅓ cup Maple syrup
- 1 cup Brown sugar
- 4 tbsp Butter
- ½ tsp Salt
- ¼ cup Milk
For the Dough
- ¼ cup Maple Syrup
- ¾ cup Milk
- 4 tbsp Butter
- 3 tbsp Brown sugar
- 1 tsp Salt
- 2¾ cup All purpose flour
- 2¼ tsp Instant yeast
Cinnamon Filling
- 4 tbsp Butter
- ¾ cup Brown sugar
- 1½ tbsp Cinnamon
- a pinch Salt
Finishing
- 2 tbsp Milk
- ½ cup Heavy cream
Instructions
- Preheat the oven to 350℉. Spread the pecans as a single layer and roast for 5-6 min. Remove from the oven and cool completely.
- Make the tangzhong by making a lump free mixture of flour, milk, and water. Cook until you get a thick paste. Set aside to cool.
- Add all the ingredients to the bread machine bowl and add the yeast last. Set the machine on dough cycle for the dough to prove. Alternatively, you can knead the dough manually too.
- When the dough proves, make the maple brown sugar mixture. Add maple syrup, milk, butter, vanilla, salt, brown sugar to a pan and gently heat until everything dissolves.
- Carefully pour the maple brown sugar mixture on top of the pecans and set aside for it to set.
- Mix the cinnamon, brown sugar, salt, and vanilla together to make the cinnamon filling. Set aside.
- When the dough has doubled in size, punch and knead the dough. Roll it into a 12x18-in rectangle. Spread the cinnamon sugar mixture evenly.
- Cut the rectangle into one and a half inch strips.
- Roll each strip into a coil and place it on top of the maple-pecan mixture. Cover and let the dough prove for 30-40 mnutes. Preheat the oven to 375℉.
- Brush with milm and pour the heavy cream on top of the rolls. Bake at 375℉ for 24 min
- Cool the rolls for 5 min. Then invert the pan onto a serving platter carefully. Cool the rolls.
- Pull apart each piece and serve warm.
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