Better than Cinnabon! Better than Grandma’s!
I can sit here and say that these are the best cinnamon rolls ever and you’ll just have to believe me I guess. Well…I AM a bit biased when it comes to my own cooking and baking, and I really do think these cinnamon rolls live up to all of those statements. Hopefully, you give them a try soon and find out for yourself.
You may ask, why this Cinnamon Rolls recipe over another recipe out there on the internet? These take longer than most yes, and you’re going to have to buy some different flour that you may not have even known existed… yep. But, all of these differences from the OTHER recipes out there are what make these the BEST. If we cut too many corners in this kitchen, we wouldn’t have the reputation we do today.
White whole wheat flour can be found in most grocery stores I believe. King Arthur brand distributes it. It isn’t the cheapest, but you’re really not going to use it for much. White wheat is different from regular whole wheat because it is much lighter. It is a more healthful substitute for all-purpose flour in sweets. You can use all white all-purpose flour if you prefer. The amounts may change a bit though so just start low. Using a half and half mix is the best for texture, but you could also use all white wheat if you want too. Just be aware that if you do, the texture of your baked goods will be drier, and less soft. You may want to add a bit more of a moisturizing ingredient such as oil. This just depends on the recipe, unfortunately.
In the bs kitchen, we typically like to keep things simple you know? We try to use basic ingredients that pretty much anyone would be buying or have on hand normally. Most recipes can be tweaked and altered to fit your lifestyle, budget, and whatnot. Just ask me if you have any questions or need help.
Now, let’s get to those Cinnamon Rolls, shall we?
Cinnamon Rolls - Maple Pecan
These Cinnamon Rolls are made extra special with maple pecans inside, finished off with a maple-infused icing.
- 2 Cups Powdered Sugar also called confectioners sugar, or icing sugar
- 1/2 Stick Butter more or less - Softened, not melted, use unsalted butter with a dash of salt, or salted butter
- milk/coconut milk/water/cream I prefer coconut milk for an extra dimension of flavor
- 1 tsp maple syrup more or less (for flavor) - you can also use vanilla extract or another flavoring instead
Mix the yeast, honey, and water thoroughly in a mixing bowl.
Add the Egg to the yeast mixture and combine well
Add in the flour, stir until all ingredients are combined
Cover and let sit for 30 minutes up to 1 hour
After 1 hour, uncover and add the flour and salt
using a dough hook, or kneading with your hands - mix and knead until the dough is firm, not-sticky, but not dry.
(Use extra A.P. flour, 1/4 cup at a time if you need to. )
Roll out the dough into a large triangular shape
make the filling during the hour while the starter ferments
Mix all the ingredients together well - except the nuts, and the maple syrup
in a food processor, add the nuts and the maple syrup and process until the nuts are finely chopped. Don't make a paste... unless you want to I guess.
Putting it together
After rolling out the dough spread a stick of butter over the surface. from edge to edge
leave about a half inch on each side so it doesn't squash all out the ends
In the picture you will see that my butter was melted - I HIGHLY recommend not using melted butter but using room temperature, spreadable butter. The overall finished product will be better.
spread the cinnamon filling evenly over the surface of the buttered dough.
spread the nuts on top of the filling
roll the dough up from the bottom, tightly but not so tight you start to get holes in the dough
cut the roll into 12 even pieces
place the rolls on a parchment lined, rimmed sheet pan, space them evenly so they have room to rise.
flatten them down a bit with your hand before putting them in the oven
bake them at 325 degrees F for 25-30 minutes
you want the rolls to be lightly browned on the edges
While the rolls are baking, make the icing
mix the powdered sugar, butter, and a dash of salt if you like in a bowl.
whisk it until the mix sort of starts to look like a cornmeal, or starts to form a paste
add in the milk slowly, start with a tablespoon and go from there. How much you use depends on how thin you want your icing to be
add in the maple syrup or vanilla - to taste
let the rolls cool just a sec before pouring or spreading the icing over them. They need to be hot enough that the icing melts, but we don't want the icing to melt right off.
I actually don't really like the pecans in mine, so I did half the roll with and half the roll without. Or, you can just omit the pecans and maple syrup for plain cinnamon rolls.
If you don't have a food processor, you can get a small food chopper to make things easier. I like this 3 piece set from Betitay that includes an immersion blender and a whisk attachment, as well as the food chopper.
While you can use the icing recipe provided here, or if you would rather use this buttercream recipe of mine, that is fine too since they are pretty much the same. Or, these cinnamon rolls are especially good with a cream cheese icing - try this one I found from Two Sisters:
Honey is used as the sweetener in this recipe, but you can substitute sugar instead (see instructions in the recipe) since typically this is what most people will have on hand - and because honey can be expensive.
I wonder if subbing the maple syrup 1 for 1 in place of the honey would be tasty too? I will have to try this sometime.
sorry guys, I forgot to take a picture of them with the icing on – I was a little too excited to eat one apparently.
Want to try something really strange but actually quite good?
Cinnamon rolls with nacho cheese. My hubby likes to eat them this way sometimes… I personally think he’s weird, but I HAVE tried it and it’s actually pretty good. Salty and sweet. Not my preferred way to eat them… but I like to be adventurous and I am sure some of you foodies out there do too.