Cinnamon rolls are great. Maple pecan rolls are next-level.
Pillowy dough. Buttery brown sugar filling. Toasted pecans. A maple glaze that soaks into every swirl. They’re sticky, nutty, and absolutely dangerous. Make them for a holiday morning or a random Tuesday. No judgment.
Makes 9-12 rolls.
Step-by-Step Instructions
Make the Dough
Mix flour, sugar, yeast, and salt. Add warm milk, water, melted butter, and egg. Knead 8-10 minutes until smooth.
Let rise 1 hour until doubled. (Or refrigerate overnight for better flavor.)
Roll and Fill
Roll dough into a 12×18-inch rectangle. Spread softened butter over dough.
Sprinkle brown sugar, cinnamon, and chopped pecans evenly.
Roll tightly from the long side. Slice into 9-12 rolls.
Second Rise and Bake
Place rolls in a greased 9×13-inch pan. Cover and rise 30-45 minutes.
Preheat oven to 350°F (175°C). Bake 20-25 minutes until golden brown.
Glaze and Devour
Whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
Pour warm glaze over warm rolls. Let it soak in for 5 minutes.
Serve with extra pecans on top. Lick the pan. No one’s watching.
Summary
Prep Time: 20 minutes | Rise Time: 1.5 – 12 hours | Bake Time: 25 minutes | Total Time: ~2 – 13 hours
Yield: 9-12 rolls
Difficulty: Easy
Storage Notes
Counter: Store covered for 2-3 days. Microwave 10 seconds to revive.
Freezer: Freeze baked (unglazed) rolls for up to 3 months. Thaw, warm, then add glaze.
Overnight hack: Assemble rolls the night before. Refrigerate after step 3 (second rise). In the morning, let sit 30 minutes, then bake.
