Cinnamon-Date-Pecan Rolls with Maple Glaze

These frosted sweet rolls make a delectable breakfast or holiday brunch offering.

Yield: 18 rolls (serving size: 1 roll)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 20%
  • Fat: 4.9g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.2g
  • Carbohydrate: 43.4g
  • Fiber: 1.5g
  • Cholesterol: 20mg
  • Iron: 1.5mg
  • Sodium: 96mg
  • Calcium: 21mg

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

Preparation

  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.
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