Maple Glazed Pecan Cinnamon Rolls

Directions

Dough —

1. Heat milk to 115° F. Dissolve yeast and 1 teaspoon granulated sugar in warm milk and allow to proof for 5 minutes.
2. In the bowl of a stand mixer, combine flour, remaining ¼ cup maple sugar, and salt using a dough hook attachment. With the mixer running on low, slowly pour in the yeast mixture.
3. Mix in butter and vanilla, followed by one egg at a time. Increase speed, mixing until dough comes together. If the dough is still sticky, add additional flour, one tablespoon at a time, until the dough comes together in a smooth ball.
4. Transfer to a large, greased bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour.

5. Prepare a pan with parchment paper or grease.

Filling —

1. In a small bowl, mix together brown sugar, maple sugar, and cinnamon.

The Build —

1. Roll dough into a 10x20-inch rectangle.
2. Brush with melted butter and sprinkle with brown/maple sugar and cinnamon mixture.
3. Sprinkle with crushed pecans to the desired amount.
4. Starting at a short end, begin tightly rolling the dough, pinching ends as you roll. Pinch seams together to seal well.
5. Slice into 6 equal pieces.
6. Place in prepared baking sheet, cover loosely, and allow to rise in a warm location for one hour or until doubled in size.
7. Preheat oven to 350° F.

8. Bake rolls for 25-30 minutes or until the center reaches 200° F. Allow cinnamon rolls to cool partially before icing.

Glaze —

1. In a medium bowl, beat together powdered sugar with maple syrup. Add water to the icing until it reaches the desired consistency.
2. Pour or spread glaze over warm cinnamon rolls.