Maple Pecan Cinnamon Rolls

With no rise time this Maple Pecan Cinnamon Roll recipe is ready in about an hour!

For years cinnamon rolls were a favorite Sunday morning treat for our family, but it was always “Wham-ums”.  “What in the world are those?” you are probably asking.  Well, it’s the name our family has for canned biscuits, cinnamon rolls and any other type of bread that comes in a can.  Why?  Because you “wham um” on the counter to get the can open…makes sense, right?  

Now as much as we enjoy the taste and convenience of these cinnamon rolls, we enjoy homemade SO much more! The problem I have making them homemade is time…all the recipes I’ve found involve long rising times.  Then, I found this recipe.  It only “rests” in the refrigerator about twenty minutes AND it’s not just an ordinary cinnamon roll…it’s Maple Pecan!  

Here’s the Recipe:

Dough:

• 3 cups all purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 6 tablespoons melted butter – divided
• 1/3 cup maple syrup

Filling:

• 3/4 cup brown sugar, packed
• 1/4 cup sugar
• 3/4 cup chopped pecans
• 2 teaspoons cinnamon
• 1/8 teaspoon salt
• 1 tablespoon melted butter

Icing:

• 1 cup powdered sugar
• 1-2 teaspoons milk
• 3 tablespoons maple syrup
• 2 tablespoons butter softened

Combine dry ingredients

Add buttermilk, syrup and 2 Tbsp butter and stir just until combined

Turn out onto a well floured work surface and knead until smooth. It will still be soft and a little sticky but smooth

Place in a floured bowl, cover and refrigerate 20 minutes

While the Dough is Chilling

Preheat oven to 425 degrees

Brush 9 in round baking pan with 1 Tbsp melted butter

Prepare Filling by:

Combine all dry filling ingredients, except nuts, in a small bowl

Add melted butter and stir until combine

Set aside until dough is ready

When Dough is Ready

Place back on floured work surface and roll or pat into a rectangle about 12×8 inches.

Brush on 2 Tbsp melted butter

Spread filling evenly over dough, leaving about 1/2 inch around edges

Top with nuts, pressing sightly into dough

Starting at the long side, roll dough tightly

Press or brush seam with a little more butter to seal

Cut into 8 equal pieces

Place in prepared pan

Bake 20-25 minutes

Make Icing:

In medium bowl whisk together butter and syrup

Add sugar and mix until smooth

Add milk one teaspoon at a time. Icing should be “pourable” – may need to add more milk, just a few drops at a time

Allow cinnamon rolls to cool a couple of minute then pour icing over