Via The Kitchen Pantry on FB.
There’s something very special about a warm, sticky cinnamon bun, and these Maple Pecan Cinnamon Rolls are perfect Easter brunch. A firm favourite every year, they’re making an appearance again on our brunch table this Sunday!
FOR THE FILLING
3/4 cup (191 grams) brown sugar, packed
1/4 cup (50 grams) sugar
3/4 cup chopped pecans
2 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon (14 grams) unsalted butter, melted
FOR THE DOUGH
3 cups (381 grams) all-purpose flour
3 tablespoons (38 grams) sugar
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (250 ml) buttermilk
6 tablespoons (85 grams) unsalted butter, melted
1/3 cup (83 ml) maple syrup
FOR THE ICING
2 tablespoons (28 grams) unsalted butter, softened
3 tablespoons (45 ml) maple syrup
1 to 2 teaspoons (5 to 10 ml) milk
1 cup (125 grams) confectioners’ sugar
To make the filling: Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.
To make the dough: Preheat the oven to 220 C. Brush a 9-inch cake pan with 1 tablespoon of the melted butter.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in a lightly floured bowl, cover, and chill for 20 minutes.
Once chilled, flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling 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.
Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23minutes, until golden brown.
To make the icing: In a medium bowl, cream the butter and add the sugar. Mix until the sugar and butter start to come together a bit. Add the syrup and whisk well, until the mixture is smooth. If it is too thick, add a teaspoon or so of milk to loosen it up.
Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm.
These will keep in an airtight container for about 3 days.