One Hour Cinnamon Roll Recipe

One Hour Maple Pecan Cinnamon Rolls

A cinnamon roll recipe you can make in just one hour.
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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 9 cinnamon rolls

Ingredients
  

for the filling

  • 3/4 cup 191 grams brown sugar, packed
  • 1/4 cup 50 grams sugar
  • 3/4 cup chopped pecans
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1 tablespoon 14 grams unsalted butter, melted

for the dough

  • 3 cups 381 grams all-purpose flour
  • 3 tablespoons 38 grams sugar
  • 1 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 250 ml buttermilk
  • 7 tablespoons 100 grams unsalted butter, melted and divided
  • 1/3 cup 83 ml maple syrup

for the icing

  • 2 tablespoons 28 grams unsalted butter, softened
  • 3 tablespoons 45 ml maple syrup
  • 1 to 2 teaspoons 5 to 10 ml milk
  • 1 cup 125 grams confectioners’ sugar

Instructions
 

To make the dough:

  • Preheat the oven to 425 degrees (220 C). Brush a 9-inch cake pan with 1 tablespoon of the melted butter.
  • In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer the dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in a lightly floured bowl, cover, and chill for 20 minutes (meanwhile make the filling).
  • Once chilled, flatten the dough into a rectangle about 12 X 8 inches. Pour 2 tablespoons of the melted butter on and spread around with your fingers. Pour the filling over the dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to pack it on top of the dough.
  • Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, and transfer each roll to the prepared cake pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 - 23 minutes, until golden brown.

To make the filling:

  • Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Set aside.

To make the icing:

  • In a medium bowl, cream the butter and add the sugar. Mix until the sugar and butter start to come together a bit. Add the syrup and whisk well, until the mixture is smooth. If it is too thick, add a teaspoon or so of milk to loosen it up.
  • Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm.

Notes

These will keep in an airtight container for about 3 days.
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