Easy, no-rise cinnamon rolls that are filled with maple, pecans and nutty browned butter and topped with a maple cream frosting.
This recipe started with a craving for a maple glazed doughnut. We recently returned from a trip to Seattle and while there I nearly ate my weight in Top Pot Doughnuts. They were amazing. My favorite was the maple glazed old fashioned doughnut. It was to die for. Well, I couldn’t stop thinking about those dang doughnuts, and while researching a maple doughnut recipe, I stumbled upon a maple pecan cinnamon roll recipe and I was sold.
These cinnamon rolls are made without yeast, which means they can be made (and consumed!) in less than an hour. Instead of using melted butter for the recipe I used brown butter. The brown butter adds a warm, nutty flavor to these cinnamon rolls and it compliments the maple syrup and pecans perfectly. These are a great fall or winter breakfast with a hot cup of coffee.
Brown Butter Maple Pecan Cinnamon Rolls
- 3/4 cup brown sugar lightly packed
- 1/4 cup granulated sugar
- 3/4 cup chopped toasted pecans
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 tablespoon brown butter
- 3 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 5 tablespoons brown butter divided
- 1/4 cup pure maple syrup
- 2 ounces cream cheese softened
- 2 tablespoons pure maple syrup
- 1/4 teaspoon maple extract
- 1 tablespoon brown butter
- 2 teaspoons milk
- 1 1/4 cup powdered sugar
- Preheat oven to 400 degrees. Butter or spray a 9 inch pie plate, set aside.
- Begin by browning all the butter that is needed for the recipe, 7 tablespoons total. Place 7 tablespoons of butter in a saucepan over medium heat and cook for several minutes, stirring occasionally, until the butter turns golden brown and smells nutty. This link has great step by step photos if you've never done this before. Once the butter is brown, pour it into a bowl and set it aside.
- For the filling: In a bowl, combine sugars, pecans, cinnamon, salt and one tablespoon of brown butter. Mix thoroughly and set aside.
- For the dough: In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk, maple syrup and 2 tablespoons of brown butter and stir until combined. Remove from the bowl and knead several times on a flat, floured surface. Add a little bit more flour if the dough is too sticky to work with. After kneading several times, place the dough back in the bowl, cover and refrigerate for 15 minutes.
- Once slightly chilled, roll the dough into a 12x10 inch rectangle on a lightly floured surface. Brush the dough with two tablespoons of brown butter, leaving a one inch edge around the perimeter of the dough. Sprinkle the filling on top of the dough being sure to leave one inch around the edge and press it in lightly, .
- Starting on the long side of the rectangle, begin rolling the dough to the opposite side, creating a log shape. Press tightly as you roll, until you reach the other side. Place the log seam side down and cut into 8 equal pieces. Place the pieces, filling side facing up, into the prepared pie plate. Brush the tops with 1 tablespoon of brown butter. Bake for 18-20 minutes, until they are golden brown and puffed up.
- While the cinnamon rolls are baking, combine all the frosting ingredients and beat for several minutes, until smooth and creamy.
- Once the cinnamon rolls have been removed from the oven, allow to cool for 10 minutes, then pour or drizzle the frosting over the top.