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Maple Pecan Cinnamon Rolls

“Proof” yeast by combining warm water, 1/2 tsp sugar and yeast in the bowl of a stand mixer. After 5 minutes the mixture should be foamy. If it’s not your yeast is not alive! Get new yeast. If it’s foamy…proceed! Add sugar, buttermilk, melted butter, vanilla extract, whole egg and egg yolks and mix until combined. Add baking soda and salt and mix until combined. Add . . .

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Dough

1 packet of dry active yeast

1/2 tsp sugar

1/3 c very warm water (but not hot, like a warm bath)

4 ish cups all-purpose flour, sifted

1/2 c sugar

1 c buttermilk*

8 t butter, melted and cooled

1 tsp vanilla

1 whole egg

3 egg yolks

1 tsp salt

1 tsp baking powder

Filling

1 c brown sugar

1 t cinnamon

pinch of salt

1 c chopped pecans

1 .5t butter, melted

Icing

3 t butter, soft

2 t maple syrup

pinch of salt

1 .5c powdered sugar

3 t milk, room temperature

Preparation

1“Proof” yeast by combining warm water, 1/2 tsp sugar and yeast in the bowl of a stand mixer.

2After 5 minutes the mixture should be foamy. If it’s not your yeast is not alive! Get new yeast. If it’s foamy…proceed!

3Add sugar, buttermilk, melted butter, vanilla extract, whole egg and egg yolks and mix until combined.

4Add baking soda and salt and mix until combined.

5Add about 2 cups of the flour and mix until combined.

6Switch to the dough hook and gradually add more flour until the dough pulls away from the side of the bowl and is soft and moist but isn’t sticky.

7Kneed on low for 5 minutes.

8Turn the dough onto a lightly floured surface and form a smooth ball.

9Place in a large, lightly greased bowl and gently rotate the bowl until the dough is also lightly greased.

10Cover with plastic wrap and allow to rise in a warm place for 1-2 hours, or until doubled.

11To make the filling, mix all ingredients except the melted butter.

12Butter a 9"x12” baking dish and set aside.

13On a floured surface, roll out the dough into a rectangle approximately 12” x 17”. Brush melted butter over the dough and then sprinkle the filling over the top, covering the entire surface of the dough except 1” at the top.

14Starting at the bottom, roll the dough up into a log, keeping it as tight as you can. Once shaped, roll along the counter gently to try to “seal” the seam. Cut in half to make 2 logs, Cut each of those in half to make 4 logs. Now cut each of those into 3 so that you have 12 cinnamon rolls total.

15Add the rolls to the baking dish and bake in a 350 degree oven for 20-25 minutes until lightly browned and fully cooked. While the rolls are cooling, mix up the icing.

16Combine butter, maple syrup, milk and salt in the bowl of a stand mixer.

17Sift in powered sugar and mix until thoroughly combined.

18Add more milk or sugar if you need to adjust the thickness.

19Pour icing over rolls while they are still warm and serve-em-up!

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