Sourdough Maple Pecan Cinnamon Rolls

These sourdough maple pecan rolls are soft, fluffy, and filled with a gooey maple pecan cinnamon swirl. Baked with cream for extra richness and finished with a maple butter glaze, they’re the perfect mix of cozy comfort and indulgence.

Course Dessert

Cuisine American

Keyword Sourdough Recipes

Prep Time 1

Cook Time 35

Fermentation Time 12

Total Time 13 35

Servings Rolls

Calories 565kcal

Author Kate Freebairn

Equipment

Stand Mixer
Rolling Pin
Baking Pan (9" x 13")

Ingredients

Dough

500 g Bread Flour
100 g Sourdough Starter
200 g Milk (warm)
7 g Salt
1 Egg
1 Egg Yolk
50 g Granulated Sugar
115 g Butter (softened at room temperature)

Maple Pecan Filling

100 g Butter (melted)
50 g Maple Syrup
100 g Brown Sugar
60 g Pecans (roughly chopped)
3 g Cinnamon (ground)

To Pour Over Before Baking

200 g Heavy Cream

Maple Butter Glaze

150 g Powdered Sugar
30 g Maple Syrup
30 g Butter (softened)
2 g Salt (just a pinch)
60 g Pecans (roughly chopped, for garnish)

Instructions

To make the dough

Add the warm milk, sugar, sourdough starter, egg + yolk, vanilla, salt, bread flour and butter to the bowl of your stand mixer and knead to a rough dough using the dough hook attachment.
Leave the dough to rest for around 30 minutes. Now knead the dough until it is smooth and elastic (speed 1-2 for around 2 to 3 minutes).
Cover the bowl and allow the dough to bulk ferment at room temperature. You want the dough to rise around 30% and feel soft to the touch. Once the dough has finished bulk fermentation, you will need to fill and shape the sourdough maple pecan rolls.

Rolling and Filling the Dough

Before you roll out the dough you need to make the filling. Add the filing ingredients together and stir until well combined (it will appear really runny at first, but don't worry, it thickens if you leave it to sit for five minutes while you roll out the dough).
Turn the dough out on to the counter. It shouldn't be sticky and be easy the handle. Do not use flour when rolling out the dough.
Gently roll the dough out into a rectangle. 20" x 12" is a good size to aim for. Spread the filling all over the dough, leaving a 3" gap on one of the long edges. You need to leave a gap so that dough will stick to itself when you roll it.
Once the filling is spread, roll the dough into a log, starting on the opposite long edge to the gap you've left. Roll the dough into a tight log, using the unfilled dough to seal the log. You can spray a little water on the part where the dough joins if you want to - but the dough should stick to itself without it.
Lay the log out with the seam underneath.Cut the log into approximately 12 pieces (you can measure and divide by 12 if you want them to look even - or just go freehand if you're not too fussed).
Place the rolls into a baking dish. They don't need to touch, they will touch once they start to proof. I've used a USA Pan rectangle cake pan measuring 9" x 13". Any baking or casserole dish measuring 9" x 13" is perfect. I don't recommend using anything smaller than this.

Second Rise

Cover the baking dish containing the rolls with a damp dish towel or plastic wrap and allow the dough to rise. The dough is enriched, so it will take a little longer than normal (especially since we are dealing with sourdough).

Baking

Once the sourdough maple pecan rolls are proofed and puffy, preheat your oven to 180ºC/350ºF.
Right before you place the rolls into the oven, pour over the heavy whipping cream ensuring your evenly cover the rolls. Bake the rolls for 35 minutes at 180ºC/350ºF. Once they're golden brown, remove from the oven and allow to cool a little while you make the maple butter glaze.

Maple Butter Glaze

Add the powdered sugar, maple syrup, melted butter and salt to a bowl and whisk until glossy. Drizzle onto the cooled sourdough maple pecan rolls and sprinkle with the pecans.

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