Please don’t tell a soul… I usually don’t keep secrets like this. But I’m planning to serve these delicious sweet treats over the holidays, and I really wouldn’t mind if my guests thought I’d slaved for hours over them.
Oh, it’s not that my family and friends aren’t worth it. I love them very much. In fact, they are the greatest blessings in my life. It’s just that, to be honest, I’m almost always quite pinched for time. I work outside the home along with running this blog.
I also enjoy hanging out with family, which means traveling to London several times a year, where my daughter and her family reside. I love travel adventures with my husband, walking and spending time with friends, biking, hiking, reading, swimming and… well, I guess you probably see what I mean. I’m as busy as you are!
So that brings me back to these amazing, super Easy Cinnamon Pecan Rolls. Imagine something so delicious that it tastes just like it rolled out of one of those fancy gourmet pastry shops… yet it’s something you can put together with only 15 minutes hands-on time!
The easy prep can be done the night before. Then you can let your oven do the rest of the work the next day. The final step is you (or me) presenting guests with the most delectably, delicious cinnamon rolls, and then hearing squeals of delight!
If all this sounds good to you, pick up a package of puff pastry and some chopped pecans next time you’re at the market. You probably already have everything else you need hanging out in your pantry or fridge to make these Easy Cinnamon Pecan Rolls.
Oh, and when the rave reviews start rolling in, remember, it’s our little secret!
Also featured on parademagazine.com
- Cinnamon-Pecan Rolls:
- 1 package puff pastry 2 sheets
- 2 tablespoon butter
- ¾ cup brown sugar
- 1 cup pecans coarsely broken or chopped
- 2 teaspoon cinnamon
- 1 egg yolk beaten and mixed with 1 teaspoon water
- Maple Drizzle:
- 1 cup powdered sugar
- 1 tablespoon maple syrup
- 2 tablespoon milk
- ½ teaspoon vanilla extract
For the rolls - thaw puff pastry as directed on package. Remove one sheet and place on a lightly floured work surface. Keep the other sheet refrigerated till ready to use.
Preheat oven to 400˚F. Line 2 sheet pans with parchment paper or grease lightly.
Combine brown sugar, pecans and cinnamon. Set aside ¼ cup in a separate bowl.
Roll out puff pastry sheet to a 12-inch square. Spread with 1 tablespoon of the softened butter, then sprinkle with ½ of the brown sugar mixture.
Roll pastry sheet up tightly and cut into 6 equal slices. Pat each slice with the palm of your hand to flatten to a 3-inch circle and sprinkle with a teaspoon of the reserved brown sugar-pecan mixture. Press lightly with your fingers to adhere brown sugar mixture to the surface. Place on prepared sheet pan and cover with plastic wrap. Refrigerate for at least 15 minutes or overnight.
Repeat with second sheet of puff pastry.
When ready to bake, combine egg yolk with 1 teaspoon water and mix till combined. Remove pans from refrigerator and brush each dough circle with the egg yolk mixture. Be sure to brush the sides as well as the top.
Place pans in oven and immediately reduce the temperature to 375˚F. Bake for 15-18 minutes or until golden brown.
Allow rolls to cool for 10 minutes, then drizzle with the maple drizzle.
For the maple drizzle - while rolls are baking, make the drizzle. Combine all ingredients and mix well with a fork or whisk. If too thin to drizzle nicely, add a bit more powdered sugar; if too thick, add a few drops of milk.
Tips for working with puff pastry.
1. Thaw puff pastry overnight in the refrigerator or at room temperature for 20-30 minutes. Never try to thaw it in the microwave. If you need to thaw them a bit faster, separate the sheets and wrap each one with plastic wrap.
2. When unfolding pastry sheets after thawing, a bit of tearing may occur. Just use a touch of water on your finger to press the dough back together.
3. Puff pastry does not like to be warm. Always keep it refrigerated until just before use. If your recipe calls for 2 sheets of puff pastry, keep one refrigerated while working with the other.
4. Work with puff pastry on a lightly floured surface. If you need to roll the dough, roll from the center out to the specified size.
5. Too much flour will toughen the dough, as will working too much with it.
6. After shaping the dough, as specified in your recipe, place on a baking pan and refrigerate for 15-20 minutes. Puff pastry will rise better if the dough is cold when it hits the hot oven.