Maple Pecan Caramel Cinnamon Rolls
Indulge in these delightful Maple Pecan Caramel Cinnamon Rolls, a perfect blend of rich flavors and warm, gooey textures. This recipe, developed for RSC #10, offers a comforting treat ideal for breakfast or brunch. With a buttery dough, a sweet cinnamon filling, and a decadent caramel topping laden with toasted pecans, these rolls are designed to be prepared the night before for your convenience. Bake them fresh the next morning and enjoy them piping hot, served with a drizzle of maple syrup for an extra special touch. A perfect start to your day or a lovely addition to any festive gathering!
12
Servings
350
Calories
16
Ingredients
Ingredients
All-purpose flour
3 1/2-4 cups (Use as needed to achieve the right dough consistency.)
Active dry yeast
2 1/4 teaspoons (Ensure it's fresh for optimal rise.)
Milk
1 cup (Warm to about 120°F.)
Butter
1/3 cup (Cut into pieces.)
Sugar
1/3 cup (Granulated sugar.)
Salt
1/2 teaspoon (Use fine sea salt.)
Eggs
2 (Beaten.)
Butter, softened
2 tablespoons (For spreading on the dough.)
Brown sugar
1/4 cup, packed (For filling.)
Ground cinnamon
2 teaspoons (Use fresh for best flavor.)
Golden raisins
1/2 cup (Chop if desired.)
Melted butter
1/2 cup (For caramel layer.)
Maple syrup
1/4 cup (Pure maple syrup recommended.)
Brown sugar
1 cup, packed (For caramel topping.)
Pecans, toasted
3/4 cup (Toast in the oven for added flavor.)
Whipping cream
1/2 cup (Heavy cream for drizzling.)
Instructions
1
In a mixing bowl, combine 1-1/2 cups of all-purpose flour with the yeast; set the mixture aside.
2
In a saucepan, gently heat the milk, 1/3 cup of butter, sugar, and salt until it reaches 120°F and the butter is almost melted. Gradually add this mixture to the flour mixture, along with the beaten eggs.
3
Using an electric mixer, beat the mixture on low speed for 30 seconds, then increase to high speed and beat for another 3 minutes. Stir in additional flour until the dough starts to come together.
4
Turn the dough out onto a lightly floured surface (or use the dough hook on a stand mixer) and knead in enough remaining flour to create a moderately soft and elastic dough—around 5 minutes of kneading.
5
Shape the dough into a ball, place it in a lightly greased bowl, turn the dough to coat it, cover it, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours). Once risen, punch the dough down, turn it onto a lightly floured surface, cover, and let it rest for about 10 minutes.
6
Preheat your oven to 350°F. Spread the pecans on a non-stick cookie sheet in a single layer and toast them in the oven for 8-10 minutes.
7
Grease a 13x9x2-inch baking pan with non-stick cooking spray. Melt 1/2 cup of butter directly in the pan, optionally by placing it in the warm oven for a few minutes. Drizzle maple syrup over the melted butter and sprinkle with packed brown sugar and toasted pecans; set aside.
8
Roll the dough into a rectangle, approximately 18x10 inches. Spread the softened butter evenly over the dough. In a separate bowl, combine the 1/4 cup of brown sugar with the cinnamon, then sprinkle this mixture over the buttered dough, adding the raisins on top.
9
Starting from a long side, tightly roll up the dough into a spiral and pinch the seams to seal. Cut the rolled dough crosswise into 12 even slices and arrange them cut side down in the prepared baking pan. Pour whipping cream evenly over the rolls and cover them to let them rise until they are nearly double in size (about 30 to 40 minutes).
10
Bake in the preheated oven for 25 to 30 minutes, or until golden brown. Once baked, allow the rolls to cool slightly before inverting them onto a serving platter. Serve warm and enjoy!
Nutrition Information
17g
Fat
55g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Maple Pecan Caramel Cinnamon Rolls?
They are a decadent breakfast pastry featuring a buttery dough, sweet cinnamon and raisin filling, and a rich caramel topping with toasted pecans.
Can I prepare these cinnamon rolls the night before?
Yes, this recipe is designed for convenience and can be prepared the night before so you can bake them fresh in the morning.
How many servings does this recipe yield?
This recipe makes 12 even slices or servings.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
What temperature should the milk be when adding it to the yeast?
The milk mixture should be heated to approximately 120°F.
How long should I knead the dough?
You should knead the dough for about 5 minutes until it is moderately soft and elastic.
How long is the first rise for the dough?
The dough should rise in a warm place until it has doubled in size, which usually takes between 1 to 1.5 hours.
What temperature is used to bake the rolls?
The cinnamon rolls should be baked at 350°F.
How do I toast the pecans for this recipe?
Spread the pecans on a non-stick cookie sheet and toast them in a 350°F oven for 8 to 10 minutes.
What size baking pan is required?
A 13x9x2-inch baking pan is needed for this recipe.
How do I create the caramel layer in the pan?
Melt 1/2 cup of butter in the pan, drizzle with maple syrup, and sprinkle with packed brown sugar and toasted pecans.
What are the dimensions for rolling out the dough?
Roll the dough into a rectangle that is approximately 18x10 inches.
What goes into the cinnamon filling?
The filling consists of softened butter, 1/4 cup of brown sugar, ground cinnamon, and golden raisins.
Why is whipping cream added to the rolls?
Heavy whipping cream is poured over the rolls before the second rise to add richness and moisture.
How long is the second rise after slicing the rolls?
The second rise should last about 30 to 40 minutes, or until the rolls have nearly doubled in size.
How long do the rolls need to bake?
Bake the rolls for 25 to 30 minutes or until they reach a golden brown color.
What is the final step after baking the rolls?
Allow them to cool slightly, then invert them onto a serving platter so the caramel and pecans are on top.
How much fat is in one serving?
There are 17g of fat per serving.
What type of yeast is used in this recipe?
The recipe calls for 2 1/4 teaspoons of active dry yeast.
Can I use a stand mixer to make the dough?
Yes, you can use a dough hook on a stand mixer to knead the dough for approximately 5 minutes.
What type of raisins are recommended?
The recipe specifically calls for 1/2 cup of golden raisins.
Is pure maple syrup necessary?
Pure maple syrup is recommended for the best flavor in the caramel layer.
What should I do if the dough is too sticky?
Gradually stir in additional flour until the dough is manageable and moderately soft.
How much protein is in each roll?
Each serving contains 5g of protein.
What is the carbohydrate count per serving?
There are 55g of carbohydrates per serving.
Should the eggs be beaten before adding to the mix?
Yes, the 2 eggs should be beaten before being added to the flour and milk mixture.
What is the purpose of punching down the dough?
Punching down the dough releases air bubbles and prepares it for resting and shaping.
How should the rolls be served?
Serve them piping hot, optionally drizzled with extra maple syrup.
Can these be served for brunch?
Yes, they are described as a perfect addition to a festive gathering or a brunch menu.
What kind of salt is best for this recipe?
Fine sea salt is recommended for this recipe.