Simple Cinnamon Rolls With maple Pecan Icing

This Recipe is a handed down family favorite. I tweaked it a little to make it easier to make and yet it is still delicious. I hope you enjoy it and savor every moment with these delicious rolls. You can make these for breakfast or for a desert.


1 1/2 c. Milk

!/2 c. Buttermilk

1/2 c. Vegetable oil

3/4 c. Sugar

1 pkg. Yeast

1 tsp. Baking powder

1/4 tsp. Baking soda

1/2 tsp. Salt

1 tsp. Vanilla Extract

6 c. Flour


1/2 c. Butter, melted and cooled

3 1/2 tbsp. Cinnamon

1 c. sugar


3 1/2 c. Powdered Sugar

1/4 c. Maple Syrup

2 tsp. Instant Coffee Powder

1 c. Pecans, Chopped

(1.)  In a sauce pan heat up the milk, buttermilk and the sugar over low heat until sugar is melted. Remove from heat and let cool. Pour into a large Glass bowl. Add in the yeast and oil,  mix together with your hands until the yeast is dissolved. Let set for 5 minutes so the foam developes.

(2.) Add in 1 c. flour,  Baking Powder, Baking Soda, Salt and vanilla and mix together until combined. Let set for 20 minutes uncovered. Add in the remaining 5 cups of flour and mix together using a sturdy wooden spoon until completely mixed. Cover with plastic wrap and let set for 1 hour in a warm place to rise.

(3.) Pour the batter onto a well floured surface and pat out into a rectangle shape. Dust a rolling-pin with flour and roll out to 3/4 inch think rectangle. If there is too much dough you can cut the dough in half and then roll out. When the dough is rolled out then brush on the butter evenly over the dough leaving a 1 inch border around the edge to help dough stick to itself. Sprinkle on the cinnamon and then the sugar also leaving a 1 inch border. Starting at the long end of the dough roll up tightly but being careful not to poke holes into the dough. When you have it rolled up Pinch the end to the dough so it stays together. Cut off the ends and cut 2 inch rounds and place into a buttered baking dish or on a Parchment lined  sheet pan about 2 inches apart. Cover with a tea towel and let rise for 30 minutes while the oven is preheating to 375*.

(4.) When the temperature is reached place the cinnamon rolls into the oven. Bake for 20-25 minutes or until lightly browned. In the meantime make the Icing.  Place the powdered sugar, maple syrup and instant coffee powder into a bowl and whisk until combined well. It should be thick but still pourable. Add in the Chopped pecans ( or other nuts) and mix. When the cinnamon rolls come out Pour the Icing over the rolls evenly. Let set 10-15 minutes so the rolls can soak up the icing. When they are cooled to your liking then dig in. Store these in the fridge in airtight container up to 1 week. If they last that long or you can freeze them. If you do freeze them wrap in plastic on a baking sheet and freeze. When your ready then just reheat them in a 325* oven for about 15 min just to warm them through.

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