Maple Pecan Cinnamon Rolls

October 4, 2020
Bread/Recipes
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Who doesn’t Love Warm Cinnamon Rolls?

How do you know that it’s finally Fall? When it’s time to bake cinnamon rolls. And these Maple Pecan Cinnamon Rolls don’t disappoint!
I made the dough the night before and let it rise in the refrigerator. I like this method because when you roll it out the next day, the dough is cold, so it holds together better. But, if you want to make them the same day, let the dough rise for about an hour in a warm kitchen, then roll it out like normal.
Cinnamon and brown sugar rolled with a soft fluffy dough, baked and topped with a maple glaze using Eagle Brand Condensed Milk.
Top with pecans and you have a winning recipe!

Maple Pecan Cinnamon Rolls

Warm Cinnamon Rolls With a Maple Syrup Infused Glazed Topped With Pecans

  • 1/2 cup warm milk
  • 1 egg
  • 1/3 cup butter, melted
  • 2 cups bread flour
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 packet quick rising yeast
  • 1/2 cup brown sugar, packed
  • 1 tbsp ground cinnamon
  • 1/3 cup  butter, softened

Topping

  • 1 can Eagle Brand Condensed Milk
  • 3 tbsp maple syrup
  • 1 cup chopped pecans

  1. Warm milk in the microwave, then pour in a standing mixer. Sprinkle yeast on top. Let it stand for 10 minutes. Add egg, melted butter, salt, sugar, and flour. Knead dough with a hook attachment for about 5 minutes. Cover the dough with a plastic wrap and let it rise for an hour. Place bowl in the refrigerator overnight. The next day, Sprinkle the counter with flour. Roll the dough into a rectangle. Spread softened butter on top. Sprinkle evenly with brown sugar. Sprinkle with cinnamon. Use a pastry cutter (or pizza wheel) to slice dough into 12 equal pieces. Roll each piece up separately. Place parchment paper in a large round baking pan (or 2 small). Place rolls in the pan. Let them rise until the rolls have risen to twice their size. Bake at 400 F for 20 minutes or until brown.

    Mix condensed milk and maple syrup in a bowl. Pour over cinnamon rolls. Top with chopped pecans.

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