Buttery delicious pecan cinnamon rolls drenched in a coffee-scented maple glaze!
Every Christmas, I usually make over 300 Christmas cookies and share them with family and friends. This year, I just wasn’t up to the commitment of it all. It takes a lot of effort and preparation and my busy schedule just wouldn’t allow it to happen. However, I still wanted to share something delicious and equally special with them. I remember my buddy Ree :), sharing how she makes cinnamon rolls as a family tradition during Christmas and delivers them like I usually do with the cookies.
Her cinnamon roll recipe seemed easy enough but I haven’t really worked with yeast as it always seemed so daunting! Then I remembered that I tackled yeast for the first time with my Bacon and Maple Glazed Donuts using her donut recipe as a base back in June. They turned out just perfectly! So I decided to take the bull by the horns AGAIN and go for it remembering 2 Timothy 1:7 ! 🙂 No fear here!
These Maple Pecan Cinnamon Rolls were so easy to make guys and plus I wasn’t in the kitchen for over 24 hours zombie-eyed tackling cookies! That’s just not a good look on me if you were wondering. They’re crusty yet soft and buttery! The added crunch from the toasted pecans are just perfect and the maple glaze with a slight hint of coffee take them over the top! A must try guys! You won’t be disappointed and neither will your friends and family as they’ll be begging for more! Say Grace and enjoy!
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Maple Pecan Cinnamon Rolls
Ingredients
- 4 c. whole milk
- 1 c. vegetable oil
- 1 c. sugar
- 2 packs active dry yeast 0.25 oz. each
- 9 c. flour divided
- 1 tsp. baking powder heaping
- 1 tsp. baking soda don't fill it
- 1 T. kosher salt heaping
- 5 sticks butter melted, divided
- 2 c. sugar
- cinnamon a lot but to taste
- 2 c. pecans toasted, divided
- 8 aluminum foil cake pans
- Icing:
- 6 c. powdered sugar
- 2 tsp. maple flavor
- 1/2 c. milk
- 1/4 c. butter melted
- 1/4 c. coffee room temp.
- 1/8 tsp. kosher salt
Instructions
- Make the dough the day before - heat the milk, vegetable oil, and sugar in a large pot over medium heat until just below boiling. Set aside and cool to warm for about an hour.
- Sprinkle the yeast in and allow it sit on top of the milk for a minute.
- Add 8 cups of the flour stirring until fully combined,
- Cover with a towel, and set aside in a warm place for 1 hour.
- After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir to combine.
- Place the formed dough in a mixing bowl and refrigerate until the next day.
- Preheat the oven to 375°F.
- Assemble the rolls, remove half the dough from the bowl by scoring.
- On a floured counter, roll the dough into a large 30 X 10 rectangle.
- Make the filling, pour 1 c. of the melted butter over the surface of the dough spreading evenly. Sprinkle copious amounts of cinnamon, 1 c. of sugar over the butter along with 1 c. of toasted pecans evenly.
- Roll the rectangle tightly towards you and pinch the seam.
- Slice the log into 1 inch slices.
- Pour a T. of melted butter into each foil cake pan to coat. Place about 8 rolls into each pan
- Repeat with the other half of the dough and more pans.
- Cover pans with towels and set aside to rise for at 1 hour .
- Remove the towels and bake for 17 minutes or until crusty golden brown.
- Make the icing - In a large bowl, whisk together the powdered sugar, milk, butter, coffee, salt and flavor until smooth.
- Remove pans from the oven drizzle about a 1/4-1/2 c. of icing on top. Say Grace and enjoy!
Adapted from Pioneer Woman’s Cinnamon Rolls
Jennifer says
I have yet to make homemade cinnamon rolls… but they have been on my to-do list for a LONG time. These are gorgeous!
Felesha says
Thanks Jennifer! They were a big hit!
Brandon @ Kitchen Konfidence says
I wish I was having these for breakfast instead of oatmeal!!
Felesha says
Thanks Brandon!
Sarah says
These sound AMAZING! I love the flavor combination!! Can’t wait to try them out 🙂
Felesha says
Enjoy Sarah!! Thanks for stopping by!!
Noel says
I understand your fear of yeast … I’m leery of all things yeasty – at least when it comes to making them. I’m sure not afraid to eat them!
I suppose it’s like riding a bike, once you figure out how yeast works and how to work with it, it’s an easy enough thing.
Felesha says
Yep!! It’s all good now, Noel!! 🙂
Peter @ Feed Your Soul Too says
Felesha, I am loving this. My daughter would go gaga over this and she is 23!
Felesha says
LOL! Thanks Peter!!
Tracy | Baking Mischief says
I was super into these rolls and that was before I saw maple and coffee among the ingredients! Adding two of my favorite ingredients to the icing just isn’t fair. Now I want to never not be eating these. 😉 Pinning!
Felesha says
It really is a great combo!! Thanks Tracy!!