Cinnamon Pecan Rolls
The most fabulous cinnamon rolls that come together super fast!
Calories:
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.