Individual Maple Pecan Cinnamon Rolls

Every Sunday morning my parents eat a treat with their coffee as they look at the ads. This past Sunday I decided to take on the task of making the treat from scratch instead of buying it from the grocery's bakery. I probably should have thought it through before offering, because their definition of "morning" is about 4 hours off from mine.

We compromised to having breakfast at 8. I had enough sense to make and prepare the dough the night before, but there was still the early morning task of baking it and making the glaze. Did you realize that sun is actually up at 7:30 AM? Yeah, me either. My brain may not work at that time of day but my alarm sure does.

 Roll out dough ball, into a rough rectangle, sprinkle with goodness, roll up, stretch, and cut.

 I have a thing for individually portioned treats. This recipe makes 12 prefect

cinnamon pecan rolls, or are they cups? Did I just invent cinnamon rups?

They may look skimpy going into the oven, the same isn't true once they're done. 

They were practically popping out...right into my mouth. 

Individual rolls should by no means limit you to just one.

It sure didn't stop us!

Definitely worth waking up for.

Makes 12 Rolls

Roll Ingredients (from Betty Crocker Bake-It Easy 2 Automatic Bread and Dough Maker Recipes)

1 egg plus water to equal 1 cup plus 1 tbs

1 tsp salt

1/3 cup sugar

¼ cup butter

3 ½ c bread flour

1 ½ tsp yeast

Mixed Using Machine setting 8

Filling Ingredients

2 tbs butter, melted

1/3 c brown sugar

¼ c walnuts

1 1/2 tsp cinnamon

1/2 tsp nutmeg


Topping Ingredients
1/4 c brown sugar
1/4 c maple syrup
2 tbs butter
1/4 c chopped pecans

1. Put roll ingredients in bread machine in the listed order and press machine setting 8. 
2. Once done mixing, place dough in greased bowl, greased side up. Cover and let rise in a warm place about 30 minutes or until doubled. (Dough is ready if indentation remains when touched.)
3. Melt 2 tbs butter and divide evenly between 12 cupcake holes. Roll dough into rectangle on floured surface, 15x9. Melt filling butter and spread over rectangle, sprinkle remaining filling ingredients and sprinkle over rectangle. 
4. Roll up tightly beginning at 15 inch side. Pinch edge of dough to seal. Stretch roll to make even. Cut into 12 even rolls.* Cover and let rise 40 minutes, or until doubled. Heat oven to 375 degrees, bake 23-28 minutes or until golden brown. 
5. Boil first 3 glaze ingredients in a sauce pan on the stove for a couple minutes, stirring constantly. The sugar should be dissolved not burnt. Add chopped pecans and spoon over warm rolls, remove from pan, and enjoy!

*At this point, if you are planning on baking them in the morning, cover the cupcake pan with cling wrap and put in the refrigerator until ready to bake. Before cooking, take the rolls out and let them come to room temperature and rise. Heat oven to 375 degrees, bake 23-28 minutes or until golden brown.

Note: Getting the topping done correctly is tough, to avoid difficulties make a maple icing like the one from here instead.

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