Maple pecan cinnamon rolls with coconut sugar
Soft, fluffy, homemade cinnamon rolls filled with a buttery coconut sugar and cinnamon filling, sprinkled with chopped pecans, and finished with a rich maple cream cheese glaze. These rolls have the most wonderful caramel-like sweetness from the coconut sugar and pure maple syrup. Made completely without refined sugar, they’re the perfect treat for slow mornings, cozy weekends, and sharing around the table.
Yield: 12 cinnamon rolls
Prep Time: 25 minutes
Rise Time: 1½–2¼ hours
Bake Time: 25–30 minutes
Total Time: Approximately 2½–3 hours
Ingredients
For the Dough
- ¾ cup warm milk
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup pure maple syrup
- 1 large egg
- ¼ cup melted butter
- 3 cups all-purpose flour, plus more as needed
- ½ teaspoon salt
- ½ teaspoon vanilla extract
For the Cinnamon Sugar Filling
- ½ cup coconut sugar
- 3 tablespoons softened butter
- 1 teasppoon vanilla extract
- 1½ tablespoons ground cinnamon
- ½ cup chopped pecans
- Pinch of sea salt
For the Maple Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 2 tablespoons softened butter
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 1–2 tablespoons milk, as needed
- Pinch of sea salt
Instructions
1. Prepare the Dough
In a mixing bowl, combine the warm milk and active dry yeast. Allow the mixture to sit for 5–10 minutes until foamy.
Add the maple syrup, egg, melted butter, and vanilla extract. Mix until combined.
Gradually add the flour and salt. Knead for approximately 7–10 minutes, until the dough becomes smooth, soft, and slightly tacky. Add a little extra flour if needed, being careful not to add too much.
Transfer the dough to a lightly greased bowl. Cover with a clean kitchen towel and allow it to rise in a warm place for 1–1½ hours, or until doubled in size.
2. Prepare the Filling
In a small bowl, combine the coconut sugar, softened butter, cinnamon, sea salt & vanilla until a spreadable mixture forms.
Once the dough has risen, turn it onto a lightly floured surface. Roll into a rectangle approximately 16 x 12 inches.
Spread the cinnamon sugar mixture evenly over the dough, leaving a small border around the edges. Sprinkle the chopped pecans evenly over the filling.
3. Roll and Cut
Starting along the long edge, gently roll the dough into a tight log.
Using unflavored dental floss or a sharp knife, cut into 12 even rolls.
Arrange the rolls in a greased 9 x 13-inch baking dish. Cover and allow them to rise for another 30–45 minutes, until puffy.
4. Bake
Preheat the oven to 350°F.
Bake for 25–30 minutes, or until the tops are lightly golden and the centers are cooked through.
Allow the rolls to cool slightly while preparing the glaze.
5. Make the Maple Cream Cheese Glaze
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the maple syrup, vanilla extract, and sea salt. Beat until combined.
Gradually add milk, one tablespoon at a time, until the glaze reaches your desired consistency.
Spread generously over the slightly warm cinnamon rolls.
Serving
Serve warm with an extra drizzle of pure maple syrup if desired. These cinnamon rolls are best enjoyed fresh from the oven while the centers are soft, fluffy, and gooey.
Storage: Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Warm individual rolls before serving.
There’s something so special about a batch of homemade cinnamon rolls fresh from the oven. With their soft, fluffy centers, sweet cinnamon filling, little bits of pecan, and creamy maple glaze, these are the kind of treats that make an ordinary morning feel a little more special. Made with simple ingredients and naturally sweetened with coconut sugar and pure maple syrup, they’re perfect for sharing with family over a slow morning cup of coffee.