{"id":1426,"date":"2026-04-25T18:09:32","date_gmt":"2026-04-25T18:09:32","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/?p=1426"},"modified":"2026-04-25T18:09:33","modified_gmt":"2026-04-25T18:09:33","slug":"maple-pecan-rolls-sticky-nutty-absolutely-dangerous","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/04\/25\/maple-pecan-rolls-sticky-nutty-absolutely-dangerous\/","title":{"rendered":"Maple Pecan Rolls (Sticky, Nutty, Absolutely Dangerous)"},"content":{"rendered":"\n

Cinnamon rolls are great. Maple pecan rolls are next-level.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Makes 9-12 rolls.<\/em><\/p>\n\n\n\n

For the Dough (Quick or Overnight):<\/h3>\n\n\n\n
    \n
  • 3 cups (375g) all-purpose flour<\/li>\n\n\n\n
  • \u00bc cup (50g) sugar<\/li>\n\n\n\n
  • 2\u00bc teaspoons instant yeast (one packet)<\/li>\n\n\n\n
  • \u00bd teaspoon salt<\/li>\n\n\n\n
  • \u00bd cup (120ml) warm milk<\/li>\n\n\n\n
  • \u00bc cup (60ml) warm water<\/li>\n\n\n\n
  • \u00bc cup (55g) unsalted butter, melted<\/li>\n\n\n\n
  • 1 egg<\/li>\n<\/ul>\n\n\n\n

    For the Filling:<\/h3>\n\n\n\n
      \n
    • \u00bd cup (115g) unsalted butter, softened<\/li>\n\n\n\n
    • \u00be cup (150g) brown sugar, packed<\/li>\n\n\n\n
    • 1 tablespoon cinnamon<\/li>\n\n\n\n
    • 1 cup (120g) pecans, chopped and toasted<\/li>\n<\/ul>\n\n\n\n

      For the Maple Glaze:<\/h3>\n\n\n\n
        \n
      • 1 cup (120g) powdered sugar<\/li>\n\n\n\n
      • \u00bc cup (60ml) pure maple syrup<\/li>\n\n\n\n
      • 2 tablespoons milk or cream<\/li>\n\n\n\n
      • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n\n\n\n

        Step-by-Step Instructions<\/h2>\n\n\n\n

        Step 1: Make the Dough<\/h3>\n\n\n\n
          \n
        1. Mix flour, sugar, yeast, and salt. Add warm milk, water, melted butter, and egg. Knead 8-10 minutes until smooth.<\/li>\n\n\n\n
        2. Let rise 1 hour until doubled. (Or refrigerate overnight for better flavor.)<\/li>\n<\/ol>\n\n\n\n

          Step 2: Roll and Fill<\/h3>\n\n\n\n
            \n
          1. Roll dough into a 12×18-inch rectangle. Spread softened butter over dough.<\/li>\n\n\n\n
          2. Sprinkle brown sugar, cinnamon, and chopped pecans evenly.<\/li>\n\n\n\n
          3. Roll tightly from the long side. Slice into 9-12 rolls.<\/li>\n<\/ol>\n\n\n\n

            Step 3: Second Rise and Bake<\/h3>\n\n\n\n
              \n
            1. Place rolls in a greased 9×13-inch pan. Cover and rise 30-45 minutes.<\/li>\n\n\n\n
            2. Preheat oven to 350\u00b0F (175\u00b0C). Bake 20-25 minutes until golden brown.<\/li>\n<\/ol>\n\n\n\n

              Step 4: Glaze and Devour<\/h3>\n\n\n\n
                \n
              1. Whisk powdered sugar, maple syrup, milk, and vanilla until smooth.<\/li>\n\n\n\n
              2. Pour warm glaze over warm rolls. Let it soak in for 5 minutes.<\/li>\n\n\n\n
              3. Serve with extra pecans on top. Lick the pan. No one’s watching.<\/li>\n<\/ol>\n\n\n\n

                Summary<\/h2>\n\n\n\n

                Prep Time:<\/strong> 20 minutes | Rise Time:<\/strong> 1.5 – 12 hours | Bake Time:<\/strong> 25 minutes | Total Time:<\/strong> ~2 – 13 hours<\/p>\n\n\n\n

                Yield:<\/strong> 9-12 rolls<\/p>\n\n\n\n

                Difficulty:<\/strong> Easy<\/p>\n\n\n\n

                Storage Notes<\/h2>\n\n\n\n

                Counter:<\/strong> Store covered for 2-3 days. Microwave 10 seconds to revive.<\/p>\n\n\n\n

                Freezer:<\/strong> Freeze baked (unglazed) rolls for up to 3 months. Thaw, warm, then add glaze.<\/p>\n\n\n\n

                Overnight hack:<\/strong> Assemble rolls the night before. Refrigerate after step 3 (second rise). In the morning, let sit 30 minutes, then bake.<\/p>\n\n\n\n

                \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                Soft, fluffy rolls swirled with brown sugar and pecans, then drenched in maple glaze. These are like cinnamon rolls’ sophisticated cousin. No yeast? Use the quick method. Have time? Go overnight. Either way, make these.<\/p>\n","protected":false},"author":1,"featured_media":1560,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[786,785,783,787,781,782,784],"class_list":["post-1426","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-desserts","tag-breakfast-rolls","tag-easy-pecan-rolls","tag-maple-cinnamon-rolls","tag-maple-glaze","tag-maple-pecan-rolls","tag-pecan-rolls","tag-sticky-pecan-buns"],"yoast_head":"\nMaple Pecan Rolls (Sticky, Nutty, Absolutely Dangerous) - Gentle Simmer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/gentlesimmer\/2026\/04\/25\/maple-pecan-rolls-sticky-nutty-absolutely-dangerous\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maple Pecan Rolls (Sticky, Nutty, Absolutely Dangerous) - Gentle Simmer\" \/>\n<meta property=\"og:description\" content=\"Soft, fluffy rolls swirled with brown sugar and pecans, then drenched in maple glaze. 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