Maple pecan cinnamon roll recipe
These maple pecan cinnamon rolls should be our breakfast treats from time to time. Simply because they are so good they make breakfast more exciting.
Servings: 12 buns
Equipment
- Mixing bowls.
- 13 x 9-inch rectangle baking pan
- Cling film
Ingredients
Ingredients for the filling:
- ½ cup light soft brown sugar
- 1½ teaspoons ground cinnamon
- 50 grams salted butter softened
- 3 tablespoons maple syrup
- ½ cup pecan nuts chopped
Ingredients for the buns:
- 1¼ pounds strong white bread flour
- ½ teaspoon salt
- 1½ teaspoon fast action/ instant yeast
- ¼ cup butter melted
- 1 cup warm milk see the note
- 1 egg lightly beaten
Ingredients for the frosting:
- ½ cup cream cheese
- ¼ cup butter softened
- 2½ cups powdered sugar/ icing sugar
- 1 teaspoon vanilla extract
Instructions
How to make the filling
- Place the soft brown sugar in a bowl, add ground cinnamon and softened butter. Stir well. Set it aside.
- Roughly chop the pecan nuts. Set it aside.
How to make the frosting
- Place the butter, cream cheese, powdered icing sugar, and vanilla extract in a mixing bowl. Using a handheld or stand mixer mix them until they are pale in color, fluffy and creamy in texture. Set aside.
How to make cinnamon roll dough
- Grease a 13 x 9-inch rectangle baking pan.
- Sieve the flour into a large mixing bowl and add the instant yeast, sugar, and salt. Stir well.
- Add the melted butter to flour mixture and pour the warm milk over, and add egg. Mix them all with a wooden spoon, then knead until the dough is smooth and slightly stretchy. It takes a bit of muscle work for about 5-7 minutes of kneading.
- Or, you can use a handheld mixer or a stand mixer to mix and knead the dough until you get a smooth and stretchy dough. It takes approximately 5 minutes to knead using a mixer.
- Take the dough out and place it on a floured surface.
- Roll the dough into a rectangle shape about 13 x 9 inches and ½ inch thick.
- Spread the filling mixture all over the rolled-out dough, leaving an approximately ½-inch gap on one of the long edges.
- Drizzle the maple syrup over the sugar and scatter the chopped pecan nuts around the sugar area.
- Now, carefully roll the dough from the sugar-covered edge towards the edge with the gap. As you do it, press the dough gently. Press it even more at the edges with the gap to seal the roll.
- Using a sharp knife, cut the dough in half. Then cut each half into another. Lastly, cut each piece into equal 3 pieces. So you will have 12 dough rolls.
- Place the cut roll buns on the sides in a greased tin.
- Lightly oil a piece of cling film and cover the cake tin with the side of oiled cling film facing the buns.
- Leave the tin in a warm temperature place so the buns will rise and double in size.
- When you are ready to bake your cinnamon roll, preheat the oven to 200℃/400℉ or gas 6.
- Bake the cinnamon buns for about 15 minutes until golden brown.
- Once they are out of the oven, leave the buns to rest in the tin for about 2-3 minutes before spreading the frosting over the buns.
Notes
- Warm the milk for the dough in a microwave for about 10 seconds or until it is lukewarm.
- Feel free to put more cinnamon powder to your liking if you prefer a more intense flavor of cinnamon.
- You can add more chopped pecan nuts if you like.
- It takes about one hour, depending on the room temperature. Or, you can put the pan in the oven and just put the oven light on with the door closed. I find this very effective in proofing my dough, as the rolls take only half an hour to proof and rise.
Nutrition
Serving: 1bun | Calories: 508kcal | Carbohydrates: 74g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 208mg | Potassium: 143mg | Fiber: 2g | Sugar: 38g | Vitamin A: 528IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.