Salted Maple Pecan Cinnamon Rolls
These Salted Maple Pecan Cinnamon Rolls are made with a soft, fluffy, and buttery brioche dough, swirled with a rich brown sugar cinnamon filling and chopped pecans in every bite. They're topped with a buttery salted maple glaze that adds the perfect balance of sweet and salty flavors. The crunchy pecans pair perfectly with the soft cinnamon rolls, making them an irresistible treat for cozy fall mornings, holiday breakfasts, or whenever you're craving something sweet!
Jump to Recipe
If you love these Salted Maple Pecan Cinnamon Rolls, I've got plenty of other delicious cinnamon roll recipes for you to try! For another cozy fall flavor, try my Caramel Apple Cinnamon Rolls or Apple Crumble Cinnamon Rolls. Both are filled with warm spices and delicious apple flavors!
If you're looking for something a little different, my Cornbread Cinnamon Rolls are made with corn-infused milk, a brown butter cinnamon filling, and salted honey icing. And if you love pumpkin spice, you'll definitely want to try my Pumpkin Chai Cinnamon Rolls!
Be sure to check out all of my homemade cinnamon roll recipes for even more delicious flavors and baking inspiration!
Why You'll Love These Salted Maple Pecan Cinnamon Rolls
- Soft and fluffy brioche dough: These rolls are made with my favorite buttery brioche dough, which bakes up soft, fluffy, and tender.
- Brown sugar cinnamon pecan filling: A classic cinnamon sugar filling with chopped pecans adds a delicious nutty texture.
- Sweet and salty maple glaze: The buttery maple glaze has just enough salt to balance out the sweetness.
- Perfect for making ahead: Prepare the dough the night before and finish the rolls the following morning.
Maple Pecan Cinnamon Rolls Ingredients and Substitutions
- Bread Flour: Gives the cinnamon rolls the perfect structure while keeping them soft and fluffy. All-purpose flour can be used, but your cinnamon rolls will be a bit different.
- Brown Sugar: Brown sugar adds a rich molasses flavor to the cinnamon filling. I love using dark brown sugar, but light brown sugar works just as well.
- Cinnamon: Ground cinnamon adds that classic warm cinnamon roll flavor.
- Pecans: Chopped pecans are sprinkled over the cinnamon filling before the dough is rolled up. You can lightly toast the pecans beforehand for a deeper nutty flavor. Walnuts are another great substitute.
- Maple Syrup: Use pure maple syrup for the best maple flavor. Pancake syrup will not give the glaze the same rich flavor.
- Powdered Sugar: Also known as confectioners' sugar or 10x sugar, this helps thicken and sweeten the maple glaze.
- Sea Salt: Salt balances the sweetness of the maple syrup and powdered sugar, giving these rolls their signature sweet and salty finish.
- Yeast: Active dry or instant yeast can be used.
- Milk: Use Whole Milk
- Eggs: Use Large Eggs
- Butter: Use Real Butter
How to Make Salted Maple Pecan Cinnamon Rolls
Step 1: Make the Brioche Dough
In the bowl of a stand mixer fitted with the dough hook, combine the warm milk 110F or lower and active dry yeast. Let the mixture sit for 5 minutes until the yeast becomes foamy.
Add the granulated sugar and eggs. Mix on low speed until the ingredients begin to come together. And then add the flour and salt and continue mixing until a shaggy dough forms.
With the mixer running on low speed, add the softened butter one or two tablespoons at a time, allowing each piece to fully incorporate before adding the next. After you add all the butter, knead for 10–15 minutes until the dough is smooth, elastic, and passes the windowpane test.
Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap or a lid, and refrigerate overnight. If you're short on time, allow the dough to chill for at least 2 hours before shaping.
Step 2: Make the Cinnamon Sugar Filling
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, dark brown sugar, salt, and cinnamon. Beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and well combined. Set aside.
Roughly chop the pecans and set them aside.
Step 3: Assemble the maple pecan cinnamon rolls
On a lightly floured surface, roll the chilled brioche dough into a 12×20-inch rectangle.
Spread the cinnamon brown sugar filling evenly over the dough, making sure to reach the edges.
Sprinkle the chopped pecans evenly over the filling.
Using a pizza cutter or sharp knife, cut the dough into 2-inch-wide strips. Roll each strip individually into a cinnamon roll, keeping the filling and pecans tucked inside.
Place the rolls in a greased or parchment lined 9×13-inch baking dish, leaving some room between them to rise.
Step 4: Let the Rolls Rise and Bake
Cover the baking dish loosely and allow the rolls to rise in a warm place until puffy and nearly doubled in size, approximately 45 minutes to 1 hour, depending on what the temperature of your house is.
Preheat the oven to 325°F.
Bake the cinnamon rolls 45 to 50 minutes, until they are golden brown and the centers reach 180°F to 200°F. If the tops begin browning too quickly, loosely cover the pan with aluminum foil.
Step 5: Make the Salted Maple Glaze
In a medium bowl, combine the softened butter and powdered sugar. Mix until the butter is fully incorporated into the sugar. Add the maple syrup, sea salt, and heavy cream. Continue mixing until the glaze is smooth and creamy. Spread the salted maple glaze over the warm cinnamon rolls and enjoy!
Tips for the Best Maple Pecan Cinnamon Rolls
Chill your dough before rolling. Brioche dough has a high butter content, which makes it softer and stickier than regular bread dough. Chilling the dough makes it much easier to roll, cut, and shape.
Don't rush the second rise. The cinnamon rolls should look noticeably puffy before baking. If you're working with cold dough, they may take longer to rise.
Use pure maple syrup. Since the maple glaze is one of the main flavors in this recipe, using good-quality pure maple syrup makes a difference.
Glaze while the rolls are warm. I like adding the glaze while the cinnamon rolls are still warm, but not piping hot. This allows the glaze to melt slightly into the rolls without completely running off.
Frequently Asked Questions
Can I make these maple pecan cinnamon rolls overnight?
Yes! I actually prefer preparing my brioche dough ahead of time. Once the dough has been properly mixed, I transfer it to the refrigerator overnight. The following morning, roll out the dough, add the filling and pecans, shape the rolls, and allow them to rise before baking.
Can I use walnuts instead of pecans?
Absolutely! Chopped walnuts are a great substitute and pair just as well with the cinnamon filling and salted maple glaze.
Can I make the maple glaze ahead of time?
Yes! You can prepare the glaze a day in advance and store it in an airtight container in the refrigerator. Gently warm it and stir until smooth before spreading it over your cinnamon rolls.
How to Store and Reheat
Store leftover maple pecan cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, microwave an individual cinnamon roll for approximately 15–20 seconds or until warm and soft.
You can also freeze the baked cinnamon rolls without the glaze for up to 2 months. Thaw, reheat, and add freshly prepared maple glaze before serving.
Salted Maple Pecan Cinnamon Rolls
Ingredients
Brioche Dough
- 1 cup whole milk warmed to 85–110°F
- 2 teaspoons active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs
- 3¾ cups bread flour
- 2 teaspoons sea salt
- 6 tablespoons unsalted butter room temperature
Brown Sugar Cinnamon Pecan Filling
- 4 ounces unsalted butter room temperature
- 1 tablespoon ground cinnamon
- 1 cup brown sugar packed
- 1 pinch sea salt
- 1 cup pecans chopped
Salted Maple Glaze
- 4 tablespoons unsalted butter softened
- 1½ cups powdered sugar 10x sugar
- ¼ cup pure maple syrup
- ¼ cup heavy cream
- ¾ teaspoon sea salt
Pour Over Before Baking
- ½ cup Heavy Cream
Instructions
Make the Brioche Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk 110F or lower and active dry yeast. Let the mixture sit for 5 minutes until the yeast becomes foamy.
- Add the granulated sugar and eggs. Mix on low speed until the ingredients begin to come together. And then add the flour and salt and continue mixing until a shaggy dough forms.
- With the mixer running on low speed, add the softened butter one or two tablespoons at a time, allowing each piece to fully incorporate before adding the next. Once all of the butter has been added, continue kneading for 10–15 minutes, or until the dough is smooth, elastic, and passes the windowpane test (see photo).
- Transfer the dough to a lightly greased bowl, cover tightly with plastic wrap or a lid, and refrigerate overnight. If you're short on time, allow the dough to chill for at least 2 hours before shaping.
Cinnamon Sugar Filling
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, dark brown sugar, salt, and cinnamon. Beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and well combined. Set aside.
- Roughly chop the pecans and set them aside.
Assemble the Cinnamon Rolls
- On a lightly floured surface, roll the chilled brioche dough into a 12×20-inch rectangle.
- Spread the cinnamon brown sugar filling evenly over the dough, making sure to reach the edges.
- Sprinkle the chopped pecans evenly over the filling.
- Using a pizza cutter or sharp knife, cut the dough into 2-inch-wide strips. Roll each strip individually into a cinnamon roll, keeping the filling and pecans tucked inside.
- Place the rolls in a greased or parchment lined 9×13-inch baking dish, leaving some room between them to rise.
- Cover the baking dish loosely and allow the rolls to rise in a warm place until puffy and nearly doubled in size, approximately 45 minutes to 1 hour, depending on the temperature of your home.
Salted Maple Glaze
- In a medium bowl, combine the softened butter and powdered sugar. Mix until the butter is fully incorporated into the powdered sugar. Add the maple syrup, sea salt, and heavy cream.
- Continue mixing until the glaze is smooth and creamy. Cover and set aside until needed.
Bake Salted Maple Pecan Cinnamon Rolls
- Preheat the oven to 325°F.
- Pour over the Heavy Cream.
- Bake for 35–40 minutes, or until golden brown and the centers reach
180F °F- 200°F. - Allow the baked cinnamon rolls to cool slightly, then spread the salted maple glaze over the warm rolls. Serve and enjoy!
