Maple-Pecan Rolls
Servings Prep Time
15rolls 30minutes
Cook Time Passive Time
30minutes 1 1/2-2hours
Servings Prep Time
15rolls 30minutes
Cook Time Passive Time
30minutes 1 1/2-2hours
Additional Ingredients
  1. MAKE the dough in your bread machine using the recipe for Whole-Wheat Dinner Rolls–eliminating the flax seed meal. Be sure the ball of dough indents easily when you press on it, if not add a tablespoon or two of water as it is kneading. This will insure that the rolls will be tender and not dry.
  2. PREPARE the filling while the dough is mixing, by combining all the filling ingredients in a blender and blending until nice and smooth.
  3. GENEROUSLY spray a 9 1/2″ x 15″ glass dish and SPREAD pecans evenly across the bottom.
  4. DRIZZLE maple syrup evenly over nuts.
  5. When dough is done with kneading cycle, Turn oven to 350° and Sprinkle flour onto counter top.
  6. ROLL dough into 1/2″ thick rectangle about 11″ x 16″. SPREAD with filling, leaving 1/2″ bare along the 16″ sides.
  7. ROLL the dough up tightly, beginning at wide side. SEAL roll by pinching edge of dough to roll–that is why you didn’t put filling on that edge.
  8. SLICE in 1 1/4″ slices. LAY slices cut side down on pecans and syrup, leaving about 1/2″ of space between rolls.
  9. LET rise until double.
  10. BAKE at 350° for 25-30 minutes until rolls are browning. This is necessary to candy the syrup.
  11. REMOVEthe baking dish from the oven and carefully turn upside down on cooling rack by laying the rack on top of the dish and turning the rack and dish together. Carefully lift dish from rolls.
Recipe Notes

I like to double the filling for this recipe, freezing half for another time. My blender does a better job with the larger batch.

If you want to make the sweet rolls ahead and freeze them, when they are completely cool cover the candied part with parchment paper before bagging them or put the rolls into a sealed container.