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!
Be sure to check out my new eCookbook, Deliciously Healthy 30 Minute Meals today!!!
Maple Pecan Cinnamon Rolls
- 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
- 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
- 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