Recipes, re-invented from cooking shows
Maple, Pecan Cinnamon Rolls
Prep. Time:
Baking Time:
Total Time:
45 minutes (plus 2.5 hours rising)
28-32 minutes
3.5 hours
Serves:
Makes 12 rolls
A uniquely American twist on classic cinnamon rolls with bourbon-kissed pecans and brown butter maple glaze
Ingredients
CINNAMON DOUGH
3½ cups (420g) bread flour, plus extra for dusting
⅓ cup (65g) granulated sugar
2¼ tsp SAF red fast action yeast
1¼ teaspoons salt
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¾ cup (180ml) warm whole milk
4 tablespoons (60g) unsalted butter, melted
1 large egg plus 1 egg yolk, room temperature
1 teaspoon pure vanilla extract
BOURBON PECAN CINNAMON FILLING
4 tablespoons (60g) unsalted butter, softened
¾ cup (150g) packed dark brown sugar
2½ teaspoons ground cinnamon
¼ teaspoon ground cardamom
1¼ cups (150g) pecans, roughly chopped
2 tablespoons bourbon (or vanilla extract)
3 tablespoons pure maple syrup
¼ teaspoon flaky sea salt
BROWN BUTTER MAPLE GLAZE
3 tablespoons unsalted butter
1¾ cups (210g) powdered sugar
¼ cup pure maple syrup (preferably Grade A Dark)
3-4 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
Instructions
MAKE THE ENHANCED DOUGH
Mix dry ingredients: In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, and nutmeg.
Combine wet ingredients: In a measuring cup, whisk together warm milk (105-110°F), melted butter, whole egg, egg yolk, and vanilla.
Form dough: Pour wet ingredients into dry and mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead 8-10 minutes until smooth and elastic. The extra egg yolk creates a richer, more tender roll.
First rise: Place in a buttered bowl, cover tightly, and rise in a warm spot for 1-1.5 hours until doubled.
BOURBON PECAN FILLING
Toast pecans: While dough rises, toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool completely.
Make filling paste: Mix brown sugar, cinnamon, and cardamom in a bowl. In a separate small bowl, combine bourbon and maple syrup.
SHAPE THE ROLLS
Roll dough: Punch down dough and roll on a floured surface into a 14×18-inch rectangle (slightly larger for better filling distribution).
Add filling: Spread softened butter evenly, leaving a ½-inch border on one long edge. Sprinkle sugar mixture over butter, then distribute toasted pecans. Drizzle bourbon-maple mixture evenly and sprinkle with flaky salt.
Roll and cut: Starting from the long edge without the border, roll tightly. Using dental floss or a sharp serrated knife, cut into 12 equal pieces (about 1½ inches each).
FINAL RISE AND BAKE
Second rise: Place rolls in a buttered 9×13-inch pan with small gaps between. Cover and rise 45-60 minutes until puffy and nearly touching.
Bake: Preheat oven to 350°F. Bake 28-32 minutes until deep golden brown and internal temperature reaches 190°F.
Cool: Let cool 10 minutes before glazing.
BROWN BUTTER MAPLE GLAZE
Brown the butter: In a small saucepan, melt butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty (3-4 minutes). Let cool slightly.
Make glaze: Whisk powdered sugar, maple syrup, 3 tablespoons cream, vanilla, and salt into the brown butter. Add more cream if needed for drizzling consistency.
Glaze: Drizzle generously over warm rolls.
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