Maple Pecan Cinnamon Roll (Printable)

A warm blend of cinnamon rolls, pecans, and maple syrup for cozy mornings or evenings.

# Components:

→ Bread & Filling

01 - 6 large cinnamon rolls, cut into 1-inch cubes
02 - 1 cup chopped pecans

→ Custard Mixture

03 - 4 large eggs
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 3/4 cup pure maple syrup
07 - 1/2 cup packed light brown sugar
08 - 2 teaspoons vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon salt

→ Topping

11 - 1/2 cup chopped pecans
12 - 2 tablespoons maple syrup

# Method:

01 - Preheat oven to 350°F and grease a 9x13-inch baking dish.
02 - Spread the cinnamon roll cubes evenly in the dish, then sprinkle 1 cup of chopped pecans over them.
03 - Whisk together eggs, whole milk, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, and salt until smooth.
04 - Pour the custard mixture evenly over the cinnamon rolls and pecans. Gently press down to ensure the cubes soak the liquid. Let sit for 10 to 15 minutes.
05 - Scatter the remaining 1/2 cup chopped pecans on top and drizzle with 2 tablespoons maple syrup.
06 - Bake uncovered for 40 to 45 minutes, until golden brown, set, and slightly puffed at the center.
07 - Allow to cool for 10 minutes before serving warm. Optionally accompany with extra maple syrup or whipped cream.

# Expert Advice:

01 -
  • You get the gooey joy of cinnamon rolls with the creamy richness of bread pudding—a win for indecisive dessert lovers.
  • The maple-pecan topping gives a toasty crunch that makes every spoonful irresistible.
02 -
  • I once forgot to let the rolls sit in the custard—don't skip the soak, or you'll end up with dry spots.
  • Using pure maple syrup instead of pancake syrup transformed the taste from ordinary to unforgettable.
03 -
  • Use slightly stale rolls for optimal custard absorption—a fresh batch can get mushy.
  • A sprinkle of flaky salt on top before baking makes the sweet flavors sing.
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