This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Carina's Pecan Maple Syrup Cinnamon Rolls with a lovely Vanilla glaze. These rolls are really soft, sticky and sweet, so if you love sticky buns, these are for you!
Recipe by Carina Duclos
Prep Time: 3 1/2 hours
Cook Time: 20 - 25 minutes (approximate)
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Yield: 16 Rolls
Ingredients
The Dough
5 tsp Active Dry Yeast
1 cup or 250 ml Whole milk, warmed
1/2 cup or 125 g Granulated Sugar
3 Large Eggs
5 1/2 cups or 845 g All Purpose (plain) Flour plus extra for dusting
2 tsp Salt
1 Tsp Ground Mace
Grated zest of 1 Orange
1/2 Cup or 125 g Unsalted Butter, room temperature
The Filling & Egg Glaze
6 Tbsp Granulated Sugar
2 tsp Ground Cinnamon
1 cup pecans, roughly chopped
1/2 cup maple syrup
1/4 cup or 60 g Unsalted Butter, melted for brushing
1 Large Egg, beaten
The Vanilla Glaze
1/2 Cup or 60 g Confectioners (icing) Sugar, sifted
1/4 cup or 60 ml Heavy (double) Cream
1 tsp Vanilla Extract
Instructions
1. In the bowl of the stand mixer, dissolve the yeast in the warm milk and let stand until foamy, about 5 minutes. Then add the granulated sugar, eggs, flour, salt, mace, orange zest and butter.
2. Using the dough hook, knead on low speed. Add a little more flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading. Knead until the dough is elastic and smooth, about 5 - 7 minutes. Then remove the dough from the bowl.
3. Form the dough in to a ball and transfer to a lightly oiled bowl. Cover and allow to rise in a warm, draft free spot until it doubles in size. About 1 1/2 to 2 hours.
4. To make the filling, in a small bowl, stir the granulated sugar and cinnamon and set aside. Line a half sheet pan or rimless baking sheet with parchment paper.
5. Punch down the dough and turn out onto a floured work surface. Cut the dough in half, dust the dough and roll out into a rectangle, about 10 inches by 16 inches. Brush the surface of the rectangle with half of the melted butter, then evenly sprinkle half of the cinnamon sugar mixture, then evenly sprinkle half of the cinnamon sugar mixture. Sprinkle half the pecans and evenly drizzle half of the maple syrup all over.
6. Starting at the long side farthest from you, roll up the rectangle to form a long log.
7. Cut the log into 8 slices, each about 2 inches thick. Place the slices cut side up in a circle, side by side and barely touching, on half of the prepared pan.
8. Repeat steps 5 - 7 for the other half of the dough.
9. Cover the rolls loosely with a kitchen towel and allow to rise in a warm place until they double in size, and are spongy to touch. About 30 - 40 minutes.
10. Preheat oven to 400 F or 200 C.
11. Brush the rolls lightly with the beaten egg and bake until golden brown. About 20 - 25 minutes. Test to see if done by inserting a toothpick into the centre of a roll and see if it comes out clean.
12. Just before the rolls are ready, make up the vanilla glaze. In a small bowl, stir together the confectioner's sugar, cream and vanilla until all dissolved and the mixture thickens a little.
13. Let the rolls cool slightly in the pan then brush on the glaze while they are still warm. Then they are ready to serve. Please enjoy!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
- 5 tsp Active Dry Yeast
- 1 cup or 250 ml Whole milk warmed
- 1/2 cup or 125 g Granulated Sugar
- 3 Large Eggs
- 5 1/2 cups or 845 g All Purpose Flour plus extra for dusting plain
- 2 tsp Salt
- 1 Tsp Ground Mace
- Grated zest of 1 Orange
- 1/2 Cup or 125 g Unsalted Butter room temperature
- 6 Tbsp Granulated Sugar
- 2 tsp Ground Cinnamon
- 1 cup pecans roughly chopped
- 1/2 cup maple syrup
- 1/4 cup or 60 g Unsalted Butter melted for brushing
- 1 Large Egg beaten
- 1/2 Cup or 60 g Confectioners Sugar sifted, icing
- 1/4 cup or 60 ml Heavy Cream double
- 1 tsp Vanilla Extract
-
In the bowl of the stand mixer, dissolve the yeast in the warm milk and let stand until foamy, about 5 minutes. Then add the granulated sugar, eggs, flour, salt, mace, orange zest and butter.
-
Using the dough hook, knead on low speed. Add a little more flour as needed for the dough to come away from the sides of the bowl after a few minutes of kneading. Knead until the dough is elastic and smooth, about 5 - 7 minutes. Then remove the dough from the bowl.
-
Form the dough in to a ball and transfer to a lightly oiled bowl. Cover and allow to rise in a warm, draft free spot until it doubles in size. About 1 1/2 to 2 hours.
-
To make the filling, in a small bowl, stir the granulated sugar and cinnamon and set aside. Line a half sheet pan or rimless baking sheet with parchment paper.
-
Punch down the dough and turn out onto a floured work surface. Cut the dough in half, dust the dough and roll out into a rectangle, about 10 inches by 16 inches. Brush the surface of the rectangle with half of the melted butter, then evenly sprinkle half of the cinnamon sugar mixture, then evenly sprinkle half of the cinnamon sugar mixture. Sprinkle half the pecans and evenly drizzle half of the maple syrup all over.
-
Starting at the long side farthest from you, roll up the rectangle to form a long log.
-
Cut the log into 8 slices, each about 2 inches thick. Place the slices cut side up in a circle, side by side and barely touching, on half of the prepared pan.
-
Repeat steps 5 - 7 for the other half of the dough.
-
Cover the rolls loosely with a kitchen towel and allow to rise in a warm place until they double in size, and are spongy to touch. About 30 - 40 minutes.
-
Preheat oven to 400 F or 200 C.
-
Brush the rolls lightly with the beaten egg and bake until golden brown. About 20 - 25 minutes. Test to see if done by inserting a toothpick into the centre of a roll and see if it comes out clean.
-
Just before the rolls are ready, make up the vanilla glaze. In a small bowl, stir together the confectioner's sugar, cream and vanilla until all dissolved and the mixture thickens a little.
-
Let the rolls cool slightly in the pan then brush on the glaze while they are still warm. Then they are ready to serve. Please enjoy!
