Go Back

Maple Pecan Cinnamon Rolls with Cream Cheese Icing

Maple pecan cinnamon rolls are filled with brown sugar, cinnamon, and chopped pecans, then baked until golden and topped with smooth cream cheese icing. The soft, slightly tacky dough rises twice for fluffy rolls with a rich maple finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rising and resting 2 hours 10 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 0.5 cup unsalted butter plus 1 tablespoon plus 1 teaspoon, divided (4 tablespoons melted and cooled for the dough; 1/3 cup softened for the filling)
  • 4 cups all-purpose flour
  • 1 tsp table salt
  • 1 Nonstick cooking spray for greasing
  • 0.75 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 0.75 cup pecans chopped
For the icing
  • 4 oz cream cheese softened
  • 1.5 cups powdered sugar
  • 2 tbsp pure maple syrup
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. In a large bowl, stir together the warm milk, yeast, and granulated sugar.
  2. Let the mixture stand for 5–10 minutes until foamy.
  3. Whisk the egg and 4 tablespoons melted, cooled butter into the yeast mixture.
  4. Add the flour and table salt; mix until a shaggy dough forms.
  5. Knead the dough on a clean work surface for 8–10 minutes, until smooth, elastic, and slightly tacky.
  6. Lightly coat a large bowl with cooking spray and place the dough inside.
  7. Cover the dough and let rise for 1–1 1/2 hours until doubled in size.
Fill and bake the rolls
  1. Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Stir together the brown sugar and cinnamon in a small bowl.
  3. Preheat the oven to 350°F.
  4. Roll the dough on parchment into a 12x18-inch rectangle.
  5. Spread the softened butter over the dough.
  6. Sprinkle the brown sugar mixture evenly over the dough.
  7. Sprinkle the pecans evenly over the dough.
  8. Starting at a long edge, roll the dough into a log.
  9. Cut the log into 12 equal rolls.
  10. Arrange the rolls cut-side up in the prepared dish.
  11. Cover the rolls and let rise for 30–45 minutes until puffy.
  12. Bake for 25–30 minutes, until golden brown and the centers look set.
  13. Let the rolls rest for 10 minutes.
Make the icing
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Add the powdered sugar, maple syrup, and vanilla; beat until smooth.
  3. Spread the icing over the warm rolls.

Notes

For the softest rolls, knead until the dough is smooth, elastic, and still slightly tacky. Refrigerate iced rolls for up to 4 days; they can be frozen. Pecans can be swapped for walnuts.