Maple Pecan Rolls (Sticky, Nutty, Absolutely Dangerous)

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.

Ingredients

Makes 9-12 rolls.

For the Dough (Quick or Overnight):

• 3 cups (375g) all-purpose flour
• ¼ cup (50g) sugar
• 2¼ teaspoons instant yeast (one packet)
• ½ teaspoon salt
• ½ cup (120ml) warm milk
• ¼ cup (60ml) warm water
• ¼ cup (55g) unsalted butter, melted
• 1 egg

For the Filling:

• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) brown sugar, packed
• 1 tablespoon cinnamon
• 1 cup (120g) pecans, chopped and toasted

For the Maple Glaze:

• 1 cup (120g) powdered sugar
• ¼ cup (60ml) pure maple syrup
• 2 tablespoons milk or cream
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Make the Dough

1. Mix flour, sugar, yeast, and salt. Add warm milk, water, melted butter, and egg. Knead 8-10 minutes until smooth.
2. Let rise 1 hour until doubled. (Or refrigerate overnight for better flavor.)

Step 2: Roll and Fill

1. Roll dough into a 12×18-inch rectangle. Spread softened butter over dough.
2. Sprinkle brown sugar, cinnamon, and chopped pecans evenly.
3. Roll tightly from the long side. Slice into 9-12 rolls.

Step 3: Second Rise and Bake

1. Place rolls in a greased 9×13-inch pan. Cover and rise 30-45 minutes.
2. Preheat oven to 350°F (175°C). Bake 20-25 minutes until golden brown.

Step 4: Glaze and Devour

1. Whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
2. Pour warm glaze over warm rolls. Let it soak in for 5 minutes.
3. 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.