Christmas Breakfast: Maple Pecan Cinnamon Rolls

Easy Maple Pecan Cinnamon Rolls

From Bakingdom

Ingredients:

For the Filling:

• 3/4 cup brown sugar, packed
• 1/4 cup sugar
• 3/4 cup chopped pecans
• 2 teas cinnamon
• 1/8 teas salt
• 1 tbs unsalted butter, melted

For the Dough:

• 3 cups all-purpose flour
• 3 tbs sugar
• 1 teas baking powder
• 1/2 teas baking soda
• 1/2 teas salt
• 1 cup buttermilk
• 6 tbs unsalted butter, melted, divided
• 1/3 cup maple syrup

For the Icing:

• 2 tbs unsalted butter, softened
• 3 tbs maple syrup
• 1 to 2 teas milk
• 1 cup confectioners’ sugar

Preparation:

Coming all of the filling ingredients in a bowl and mix with a fork. Set aside.

Preheat the oven to 425 degrees F.

In the bowl of your stand mixer, with dough hook attachment combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and 2 tablespoons of the melted butter; mix until combined. Scrape sides with a spatula to make sure all ingredients were incorporated. Let mixer run for 3 to 5 minutes to knead the dough. Remove from mixer, cover and chill in refrigerator for 20 minutes.

Remove the dough from the fridge and on a clean work surface roll or press dough into a 12 x 8 rectangle. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling that you set aside earlier over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough. It’s going to get gooey, make sure your sleeves are rolled up.

Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log. Pinch the seam closed and lay the log seam side down.Yes, you will have some mess on the counter, no biggie.

Brush a 9 inch cake pan or an iron skillet with 2tablespoons melted butter. Cut into 8 even pieces (1 1/2 inches), and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23 minutes, until golden brown.

Meanwhile, make the icing. In the bowl of a stand mixer, cream the butter and add the sugar. Add the syrup and mix well, until the mixture is smooth. If it is too thick, add a teaspoon or so of milk to loosen it up to desired texture.

Let the cinnamon rolls cool for at least 5 minutes before topping with icing and serving.