How do I ensure the dough rises properly?

Keep the dough in a warm, draft-free area covered with a clean cloth. Rising typically takes about an hour until doubled in size.

Can I substitute walnuts for pecans?

Yes, walnuts work well as a substitute and offer a slightly different but delicious nutty flavor.

Store leftover rolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.

Gently reheat rolls in the microwave or oven to restore softness and enhance the maple glaze’s flavor.

Yes, you can refrigerate the dough overnight and let it come to room temperature before shaping and baking.

Tender rolls swirled with a buttery cinnamon-pecan filling and baked in a luscious maple syrup glaze, perfect for a cozy weekend brunch.

Dough: 3 ½ cups (440 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2 ¼ tsp (7 g, 1 packet) instant yeast, 1 tsp fine sea salt, ¾ cup (180 ml) whole milk, lukewarm, ¼ cup (60 ml) unsalted butter, melted, 2 large eggs, room temperature
Maple-Pecan Filling: ½ cup (110 g) unsalted butter, softened, ⅓ cup (70 g) light brown sugar, packed, ¼ cup (60 ml) pure maple syrup, 1 tbsp ground cinnamon, 1 cup (100 g) pecans, finely chopped
Maple Glaze: ½ cup (110 g) unsalted butter, ½ cup (110 g) light brown sugar, packed, ⅓ cup (80 ml) pure maple syrup, 1 cup (100 g) pecans, roughly chopped, Pinch of kosher salt

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Make the Dough:: In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, mix milk, melted butter, and eggs. Add wet ingredients to dry and mix until a soft dough forms. Knead by hand or mixer for 8–10 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Prepare Maple Glaze:: While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, maple syrup, and salt. Simmer 2–3 minutes, stirring until smooth. Pour into a greased 9×13-inch (23×33 cm) baking dish. Sprinkle chopped pecans evenly over the glaze.
Prepare Filling:: In a bowl, mix softened butter, brown sugar, maple syrup, and cinnamon into a paste.
Shape the Buns:: Punch down dough. On a lightly floured surface, roll into a 12×16-inch (30×40 cm) rectangle. Spread filling evenly over dough, leaving a ½-inch border. Sprinkle finely chopped pecans over the filling. Starting from the long edge, roll up tightly into a log. Slice into 12 even rolls.
Assemble:: Arrange rolls, cut side down, over the glaze in the prepared baking dish. Cover loosely and let rise until puffy, about 30 minutes.
Bake:: Preheat oven to 350°F (175°C). Bake buns 28–32 minutes, until golden and cooked through. Let rest 5 minutes, then carefully invert onto a serving platter so glaze and pecans are on top.
Serve:: Serve warm and enjoy.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

→ How do I ensure the dough rises properly?: Keep the dough in a warm, draft-free area covered with a clean cloth. Rising typically takes about an hour until doubled in size.
→ Can I substitute walnuts for pecans?: Yes, walnuts work well as a substitute and offer a slightly different but delicious nutty flavor.
→ How should I store leftover rolls?: Store leftover rolls in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
→ What is the best way to reheat these rolls?: Gently reheat rolls in the microwave or oven to restore softness and enhance the maple glaze’s flavor.
→ Can I prepare the dough the night before?: Yes, you can refrigerate the dough overnight and let it come to room temperature before shaping and baking.

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