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Cozy Maple Pecan Cinnamon Rolls with Sticky Maple Glaze

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Tender, buttery cinnamon rolls filled with warm cinnamon and crunchy toasted pecans, topped with a luscious sticky maple glaze. Perfect for cozy mornings and special occasions.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour (440g), sifted
  • 1/4 cup granulated sugar (50g)
  • 2 1/4 teaspoons instant yeast (one packet)
  • 1 teaspoon salt
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • 1/4 cup unsalted butter (56g), melted and cooled slightly
  • 1 large egg, room temperature
  • 1/3 cup unsalted butter (75g), softened (for filling)
  • 1/2 cup brown sugar (100g), packed (for filling)
  • 2 tablespoons ground cinnamon (freshly ground if possible)
  • 1 cup chopped pecans (120g), lightly toasted
  • 1/2 cup pure maple syrup (120ml), preferably Grade A amber (for glaze)
  • 3 tablespoons unsalted butter (42g) (for glaze)
  • 1 cup powdered sugar (120g), sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine the warmed milk (110°F/43°C), sugar, and yeast. Let it sit for about 5 minutes until foamy.
  2. Make the dough: In a large bowl or stand mixer, whisk together the flour and salt. Add the melted butter, egg, and the yeast mixture. Mix with a dough hook or by hand until a sticky dough forms.
  3. Knead the dough: Knead for about 8-10 minutes until smooth and elastic. If too sticky, sprinkle a little flour carefully.
  4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the filling: Toast pecans lightly in a dry skillet over medium heat for 3-4 minutes until fragrant. Mix softened butter, brown sugar, and cinnamon until creamy.
  6. Roll out the dough: Punch down dough and roll out on floured surface into a 12×16-inch rectangle.
  7. Spread the filling evenly over the dough, then sprinkle toasted pecans on top.
  8. Form the rolls: Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 equal slices using a sharp knife or dental floss.
  9. Second rise: Arrange rolls in a greased 9×13-inch pan, cover, and let rise for 30-40 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  11. Make the glaze: While baking, melt butter and maple syrup together over low heat. Remove from heat and whisk in powdered sugar, vanilla, and salt until smooth.
  12. Glaze the rolls: Brush sticky maple glaze generously over warm rolls immediately after baking.
  13. Cool slightly and serve: Let rolls cool for 10 minutes before serving to allow glaze to set.

Notes

Use fresh ground cinnamon for best flavor. Toast pecans lightly to enhance crunch and aroma. Keep butter softened but not melted for dough and glaze. If dough is tough to roll, let it rest a few minutes. Use serrated knife or dental floss to slice rolls cleanly. For gluten-free, substitute flour with almond or oat flour (expect denser rolls). For dairy-free, use almond or oat milk and coconut oil instead of butter. Variations include adding dried cranberries, nutmeg, or swapping nuts.

Nutrition

Keywords: cinnamon rolls, maple pecan cinnamon rolls, sticky maple glaze, breakfast rolls, brunch recipe, pecan cinnamon rolls, easy cinnamon rolls

Find it online: https://evabake.com/cozy-maple-pecan-cinnamon-rolls-recipe-easy-sticky-maple-glaze-steps/