Hey my dear readers….I know you are busy with prep for Thanksgiving Dinner….so how about an easy-peasy, quick, delicious, warm cinnamon roll for Thanksgiving Day breakfast?
You know…throw these together and pop in the oven so the family has something ooey-gooey to start the day …and you will enjoy it too.
Let me start with the simple ingredients that you most likely have in your pantry or freezer at this very minute. I mean, this is that easy.
All you need is Maple Syrup….check! Brown Sugar…check! Pecans…check! Butter…check! Cinnamon…check! and last, but not least …Puff Pastry…check! AND one hour of your time, start to finish…and you know most of that time is taken up with the most irresistible smell in the whole wide world….cinnamon and bread baking! Yum-my!
I mean, these are soooooo good and easy, that you may want to make them for a special week-end breakfast for your family!
The convenience of using the puff pastry really saves time and I really like the lightness and crispiness of this dough.
Of course, you are free to make your own from scratch yeast dough….there is certainly nothing wrong with that tried and true method of making cinnamon rolls.
Personally, I get a satisfaction out of the kneading, rising, punching down, rising, rolling and spreading with butter, cinnamon, and sugar, the cutting and rising and baking the dough…..well, you get the picture.
BUT, for a quick cinnamon roll….this recipe works great!
And modify this to your family’s taste. Want raisins? Add them! Want walnuts? Add them! Want diced apple? Add them! That is what is great about this basic recipe..you can make it your own.
Below is the handy dandy printable recipe….but this is so “Makin’ It Easy” that you can memorize it easily!
Don’tcha just luv it?
AND if by chance you have too many pecans left over in the muffin tin….just pop them in the oven for candied pecans….always thinking…yep, I am! 😉
Have a great Tuesday my friends and try not to stress to much and enjoy the upcoming holiday!!
- 2/3 cup pure maple syrup
- 1/4 cup light brown sugar
- 12 tablespoons butter
- 2 teaspoons pure vanilla
- 1 cup pecans, coarsely chopped
- 3 tablespoons butter
- 2 sheets frozen puff pastry, thawed at room temperature for about 40 minutes
- 1/2 cup white granulated sugar
- 2 teaspoons cinnamon
- Preheat your oven to 375 degrees and grease a 12 cup muffin tin with cooking spray
- While the oven is heating...make the syrup mixture by combining the maple syrup, 1/4 cup of brown sugar and 12 tablespoons of the butter In a medium sauce pan
- Bring the syrup mixture to a boil and let cool for a few minutes before adding the vanilla
- Place pieces of pecans in the bottom of each of your muffin cups....and then add about 2 tablespoons of the syrup mixture (don't worry if you have left over syrup, pour it in a cup as it makes for a great addition to your cinnamon roll when serving)
- Using the same sauce pan...melt the 3 tablespoons of butter and let the butter start to brown just a bit....not too much
- When the butter has foamed up...set it aside and allow to cool a bit
- While the butter is browning....this is a good time to mix up the 2 teaspoons of cinnamon and 1/2 cup of white sugar (I use the measuring cup for a bowl)
- Unfold both sheets of puff pastry and brush each sheet with about 1 1/2 tablespoons of the cooled butter
- Sprinkle the sheets with the cinnamon/sugar mixture,
- Starting with the longest side, gently roll the puff pastry sheets away from you ending with the seam on the bottom ( I like to roll tightly so the roll will stay together and not flop over) and now you should have two rolls of dough and if you keep the ends tucked in while rolling...you should have nice even rolls
- Slice each roll in half and then into 3 equal pieces which will make each of your cinnamon rolls approximately 1 1/2 inches wide, (6 cinnamon roll spirals to each roll of puff pastry) You should now end up with 12 cinnamon rolls
- Place each roll, spiral side up, into each muffin cup, gently nestle the spirals into the syrup mixture
- Place the muffin pan on a sided cookie sheet lined with parchment paper because the syrup mixture tends to boil over the sides of the muffin tin and bake for 25-30 minutes or until the tops of the rolls are starting to show color. (the bottom when inverted will be darker)
- Allow to rolls to cool in the pan for about 5 minutes before inverting onto a plate lined with parchment paper (less mess this way)
- I find it easier to assist the syrup and pecan mixture that remains in the muffin tin by spooning it onto the cinnamon rolls because the syrupy sauce does not always come out of the tin easily
- Heat the reserved syrup if it has cooled too much and drizzle it over the cinnamon rolls before serving if desired.
- Do not leave your rolls in the oven too long...always remember that there are nuts and a syrup mixture on the bottom and you don't want them to burn...so don't judge the tops of the rolls as not done enough, because when you invert the rolls, the bottoms will be darker. 🙂
- If you do not want the extra spooning sauce after baking your rolls....just reheat and serve it over pancakes or french toast.