Hi everyone!  On Thursdays, I will be sharing some of my favorites from the archives of Lemon Sugar.  These are still my very favorite cinnamon rolls, ever and are one of my most-pinned recipes!  Wouldn’t these be great on a lazy daylight-saving morning? Enjoy! ♥

This is officially the third time I’ve used my One Hour Cinnamon Roll Dough on the blog.  There was the original, the Cherry Sweet Rolls, and now these. I think these win. These are Maple Pecan Cinnamon Rolls, and they’re fabulous. Oh yeah- and they can be made start to finish in an hour.  No big whoop.

YES.  ONE HOUR.  CINNAMON ROLLS IN ONE HOUR, FOLKS!

So today, we changed it up a bit – I added some sticky-sweet pecans to the filling, and doused the entire pan in a maple glaze.  The rolls soak up all of that glaze and with a nice big mug of hot coffee – not sure there’s anything better.

I should make it known that this makes a LOT of HUGE cinnamon rolls – 24 rolls, to be precise.  And they’re all about five inches in diameter.  So yeah.  Big.  But really, that’s a very good thing because they go quickly.  My little family demolished half of them in a matter of minutes, and we wrapped up the rest for breakfast this week.

Actually, I think we’re having chili tonight just because we have leftover cinnamon rolls, so they might not make it to breakfast.  Since we have a winter storm rolling in – I’m super excited to make a big pot of chili and hang out in my comfy clothes – and what goes better with comfy clothes, a snowstorm and a pot of chili than a warm cinnamon roll?

Nuthin.

These rolls go together in a snap – a large stand mixer will come in very handy, but a big bowl and a wooden spoon work too.  The dough is perfectly smooth, and thanks to the SIX TABLESPOONS of yeast, they rise in a snap.  They only have to rise once, and just for 20 minutes at that.  Try to find a nice warm, draft-free corner of your kitchen and cover them lightly with a tea-towel,and by the time you clean up your mess in the kitchen, the rolls will be ready to go in the oven.  While they’re baking, whip up your glaze, and in just another 20 minutes or so you’ll be stuffing your face with cinnamon rolls.

It’s like, impossible not to.  Seriously.

Hope you love these, and enjoy!

Don’t forget, if you haven’t yet, make sure you stop by my Facebook page and follow along – you can also find me on Twitter, Instagram and Pinterest!

Thanks for stopping by today!  

♥erin

One Hour Maple Pecan Cinnamon Rolls

 

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Prep time

40 mins

Cook time

20 mins

 

Maple pecan cinnamon rolls in under an hour? You bet! A quick and easy recipe that's sure to please. Enjoy!

Serves: 24 large cinnamon rolls

Ingredients

For dough:

• 3 and ½ cups warm water (about 115 degrees F)
• ¾ cup sugar
• ½ cup vegetable oil
• 6 Tablespoons Fleischmann’s Rapid Rise yeast
• 1 Tablespoon salt
• 3 eggs at room temperature
• 11 cups all-purpose flour

For filling

• 1 cup brown sugar
• 1 cup white sugar
• 1 stick (1/2 cup) unsalted butter, melted
• 1-2 Tablespoons ground cinnamon
• ⅓ cup Karo corn syrup (optional)
• 1 cup chopped pecans (optional)

For glaze:

• 4 cups powdered/confectioners sugar
• ½ cup half and half
• ¼ cup brewed coffee (or replace with milk if you don't like coffee flavor)
• ¾ stick (6 Tablespoons) unsalted butter, melted
• ⅛ teaspoon salt
• ¼ cup maple syrup

Instructions

For rolls:

1. Prepare two large cookie sheets (half-sheet size) with parchment paper or silpat mats. Set aside.
2. In a large bowl (I used my 6qt stand mixer), combine water, yeast, oil and sugar. Let sit for 10 minutes.
3. Add eggs, flour and salt, and mix for 10 minutes. I used the dough hook on my stand mixer. You can also do this by hand, with a wooden spoon until it all comes together, and then a kneading motion for the rest of the time.
4. Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Only add additional flour if it's unworkable and sticking to the surface and your hands.
5. Roll dough into a large rectangle, approximately 18x26 inches.

Filling and Assembly:

1. In a small bowl, stir together pecan pieces and Karo Syrup. Set aside.
2. Spread melted butter over the top of the dough. Then, top with brown sugar, white sugar and cinnamon.
3. Spoon pecans over dough, and spread slightly.
4. Roll the dough into a log. Cut into 24 1-inch pieces.
5. Place rolls on to prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.
6. Meanwhile, preheat oven to 400 degrees (F).
7. Bake for 12-20 minutes or until golden brown. {The original recipe called for just 10-12 minutes, but I had to bake mine for 20 minutes and they were perfect.}

For glaze:

1. Combine all ingredients in a medium sized bowl. Stir or whisk until smooth.
2. Pour glaze over rolls as soon as they come out of the oven.
3. Enjoy!

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