ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cinnamon-Date-Pecan Rolls with Maple Glaze

Yield 18 rolls (serving size: 1 roll)
These frosted sweet rolls make a delectable breakfast or holiday brunch offering.

Ingredients

  • Dough:
  • 1 teaspoon granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm water (100° to 110°)
  • 1/3 cup granulated sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 1/4 cups all-purpose flour (about 14 1/2 ounces)
  • Cooking spray
  • Filling:
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange rind
  • 2 tablespoons butter, melted
  • 3/4 cup chopped pitted dates
  • 1/4 cup chopped pecans, toasted
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon fat-free milk

Nutrition Information

  • calories 226
  • caloriesfromfat 20 %
  • fat 4.9 g
  • satfat 2.2 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 3.2 g
  • carbohydrate 43.4 g
  • fiber 1.5 g
  • cholesterol 20 mg
  • iron 1.5 mg
  • sodium 96 mg
  • calcium 21 mg

How to Make It

  1. To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.

  3. To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.

  4. Preheat oven to 375°.

  5. Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.

  6. To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.