Gentle Simmer

Tag: maple glaze

  • Maple Pecan Rolls (Sticky, Nutty, Absolutely Dangerous)

    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.