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Maple Pecan Cinnamon Rolls With Cream Cheese Icing – Homemade Recipe

Maple pecan cinnamon rolls are filled with brown sugar, cinnamon, and finely chopped pecans, then baked until golden with a center roll that reaches about 190°F. A smooth maple cream cheese icing goes over the warm rolls after they rest in the pan.
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Prep Time 45 minutes
Cook Time 30 minutes
Rising, standing, and resting 2 hours 50 minutes
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk
  • 0.25 cup granulated sugar
  • 1 packet (1/4-ounce) active dry yeast 2 1/4 teaspoons
  • 1 egg large, room temperature
  • 0.33 cup unsalted butter softened
  • 4 cups all-purpose flour plus more for dusting
  • 1 teaspoon kosher salt
For the filling and pan
  • 1 nonstick cooking spray as needed to coat the baking dish
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 2 tablespoons ground cinnamon
  • 1 cup pecans finely chopped
For the icing
  • 1 package (8-ounce) cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 0.5 teaspoon vanilla extract
  • 0.125 teaspoon kosher salt

Equipment

  • 1 stand mixer
  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Warm the milk in a small saucepan or microwave until it reaches 105–110°F.
  2. Stir the granulated sugar and yeast into the warm milk.
  3. Let the mixture stand for 5–10 minutes, until foamy.
  4. Whisk the egg and softened butter into the yeast mixture.
  5. Stir in the flour and salt until a shaggy dough forms.
  6. Knead with a stand mixer and dough hook for 6–8 minutes, or by hand on a lightly floured surface for 8–10 minutes, until smooth, elastic, and slightly tacky.
  7. Add a little of the extra flour if the dough is very sticky.
  8. Place the dough in a clean bowl and cover it.
  9. Let the dough rise in a warm spot for 1–1 1/2 hours, until doubled in size.
Fill and shape the rolls
  1. Punch down the dough and roll it on a lightly floured surface into a 16x12-inch rectangle.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Spread the softened butter over the dough, leaving a 1/2-inch border along one long edge.
  4. Mix the brown sugar and cinnamon.
  5. Sprinkle the brown sugar and cinnamon evenly over the butter.
  6. Top with the pecans.
  7. Starting at the opposite long edge, roll the dough into a log and pinch the seam to seal.
  8. Cut the log into 12 equal pieces and arrange them cut side up in the prepared dish.
  9. Cover the rolls and let them rise for 45–60 minutes, until puffy.
  10. Preheat the oven to 350°F during the final 20 minutes of the rise.
Bake the rolls
  1. Bake for 25–30 minutes, until golden brown and the center roll reaches about 190°F.
Make the icing
  1. Beat the cream cheese and softened butter in a medium bowl until smooth.
  2. Add the powdered sugar, maple syrup, vanilla, and salt, then beat until smooth.
  3. Let the rolls rest in the pan for 10 minutes.
  4. Spread the icing over the warm rolls.

Notes

For evenly baked rolls, check the center roll for about 190°F. Store covered in the refrigerator for up to 4 days; freeze iced or uniced rolls for up to 2 months. For a nut-free option, omit the pecans.