Sticky Maple and Pecan Glazed Cinnamon Rolls
These Sticky Maple and Pecan Glazed Cinnamon Rolls are pure filth. Sticky, sweet, warm and fluffy, they hit the spot. I’ve made (and eaten) my fair share of cinnamon rolls and I’ve finally reached cinnamon roll perfection with these.
Sticky Maple and Pecan Glazed Cinnamon Rolls are perfect for a weekend breakfast treat, brunch with friends, or when you fancy something a bit naughty.
I’ve made these a few times and people always ask for the recipe. Now I’ve perfected it, it’s time to share the recipe with you and update you with a long awaited post. It’s been a while as I have been setting up The Delectable Garden At Home.
Contents
Handmade Mugs
The Delectable Garden At Home food kits have done far better than I ever imagiened. I now have a bit of free time before the next one so I thought it would be a good time to share this recipe and show off my new mugs. I picked up my handmade mugs just after lockdown ended. After a busy couple of months I can’t think of a better way to treat myself …. a cup of coffee (in my beautiful new mugs) and a fresh batch of Sticky Maple and Pecan Glazed Cinnamon Rolls- me time heaven.
I started looking at having mugs made after the kitchen was finished. I looked everywhere but couldn’t find the style, or colour, to match the new kitchen.
Browsing through Instagram one evening I spotted some mugs on @mr_ps_pots feed that would be perfect. I sent him a bit of a random message and luckily he was a great guy who was up for making a dinner set with me.
Gary and I headed over to see him at his studio to plan the set. He was really helpful and together we managed to design a set that we were really excited about.
I can’t tell you how fascinating it is designing something and watching it being made. I have seen my mugs go from a lump of clay to a finished product and I couldn’t be happier with them. It’s made me look locally for more products and I think it’s especially important in this current climate to support small local businesses.
So I’m sat in the kitchen with a cup of coffee, and a belly full of Sticky Maple and Pecan Glazed Cinnamon Rolls, writing this post to share the joy with you.
Sticky Maple and Pecan Glazed Cinnamon Rolls
Sticky Maple and Pecan Glazed Cinnamon Rolls
Equipment
- Mixer
Ingredients
Cinnamon Rolls
- 175 ml semi skimmed milk
- 7 g sachet fast action yeast
- 50 g granulated sugar
- 1 large free range egg
- 55 g unsalted butter melted
- 435 g strong white bread flour
- 1/2 tsp salt
Cinnamon Sugar Filling
- 60 g dark brown sugar
- 1.5 tbsp ground cinnamon
- 20 g unsalted butter room temperature
Maple and Pecan Glaze
- 100 ml pure maple syrup
- 100 g unsalted butter room temperature, cubed
- 30 g dark brown sugar
- 75 g pecans roughly chopped
Instructions
Cinnamon Rolls
- Heat the milk in a pan over a low heat until it reaches 42oC. Pour the heated milk in to the stand mixer bowl and stir in the sugar and yeast. Whisk in the melted butter and egg until well combined.
- Add the flour and salt to the stand mixer bowl. Use the dough hook attachment to combine the ingredients and knead the dough on a low setting for 8 minutes. The dough should not stick to the bowl when kneading. If it’s too sticky add a tsp of flour at a time until it stops sticking.
- Cover the bowl with cling film and pop in a warm place until the dough has doubled in size. This could be 1-2 hours depending on the temperature.Â
- When the dough has nearly double in size it’s time to start the glaze. Put the butter, sugar and maple syrup in a pan over a low heat. Stir until the sugar has dissolved and the butter has melted. Pour in to a 24 cm by 40 cm baking tray, sprinkle with the pecans and set to one side.Â
- Make the cinnamon sugar by mixing dark brown sugar with ground cinnamon and set to one side.
- Preheat the oven to 190C/fan 175C/gas 5.
- When the dough has doubled in size tip it on to a lighly floured surface and use your fist to knock the dough back. Use a rolling pin to roll the dough in to a 24cm by 40 cm rectangle. Remember to flour and flip the dough occasionally to stop it from sticking.Â
- When the dough is the right shape and size rub with the 20g of butter.
- Sprinkle the cinnamon sugar evenly over the buttered dough.
- Tightly roll up the dough, starting from the longest side, until you reach the end. If the dough is thicker in some parts you can cup your hand over the dough and rub along the roll to even out.Â
- Trim off 2cm from each side and cut in to 9 4cm rolls. Evenly place the cinnamon rolls (swirl side up) on top of the maple glaze, ensuring there is 2 cm gap around each roll. Bake for 20 minutes – 25 minutes, or until lightly golden.Â
- When the cinnamon rolls are slightly golden remove from the oven. Serve glaze side up. Allow the rolls to cool slightly before eating as the glaze will be incredibly hot!
Notes
Don’t forget to tag and follow me on Social media- Instagram @TheDelectableGarden and Facebook @TDG.co.uk
If you are looking for other sweet breakfast ideas try my Peanut and Banana Muffins. These sweet treats are packed with goodness to leave you feeling satisfied and guilt free.
Have you made my Sticky Maple and Pecan Glazed Cinnamon Rolls? You can now rate or comment below.
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Enjoy,
Lee
