Maple syrup pecan cinnamon roll (TangZhong /water roux method)
Maple syrup pecan cinnamon roll (TangZhong /water roux method)

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, maple syrup pecan cinnamon roll (tangzhong /water roux method). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Maple syrup pecan cinnamon roll (TangZhong /water roux method) is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Maple syrup pecan cinnamon roll (TangZhong /water roux method) is something that I’ve loved my entire life.

This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Carina's Pecan Maple Syrup Cinnamon Rolls with a lovely Vanilla glaze. These rolls are really soft, sticky and sweet, so if you love sticky buns, these are. These maple pecan cinnamon rolls are soft, sweet and full of maple flavor.

To get started with this particular recipe, we must prepare a few ingredients. You can cook maple syrup pecan cinnamon roll (tangzhong /water roux method) using 21 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):
  1. Get Water roux paste
  2. Take 50 g Bread flour
  3. Make ready 150 cc Milk or water 250 cc
  4. Get Bread dough
  5. Get 100 g Water roux paste
  6. Take 320 g Bread flour
  7. Take 3 g Active yeast
  8. Take 24 g Whole egg
  9. Get 70 g Milk
  10. Get 35 g Unsalted butter
  11. Prepare 0.5 teaspoon Vanilla paste
  12. Make ready 50 g Caster sugar
  13. Prepare 0.5 teaspoon Salt
  14. Make ready Topping
  15. Prepare 60 g Maple syrup
  16. Take 45 g Pecan
  17. Get 2 Tablespoons Mixed nuts
  18. Prepare The filling
  19. Prepare 3 Tablespoons Brown sugar
  20. Take 1 Tablespoon Cinnamon powder
  21. Prepare 20 g Unsalted butter

Tangzhong is a roux made by heating a small portion of the flour with water or milk. The method produced a very light and fluffy cinnamon roll. It had excellent rise with the finished rolls were just I'm thinking an orange almond or maple pecan roll would be more interesting. Wrap leftovers in plastic wrap and freeze in an airtight bag as individual servings.

Steps to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):
  1. Put bread flour and milk into a sauce pan and cook them until it turns thicker.
  2. Add all the bread dough ingredients (except the butter) in a bowl and use the mixer to make the dough.
  3. Add in the butter in and mix well.
  4. Keep beating the dough until it can stretch.
  5. Put the dough into a lightly oiled bowl and cover with clinging film or a damp cloth. Leave it in a warm place to rest for 60-90 minutes.
  6. Bake the pecan nuts in 160 °C oven for 10 minutes and then set aside.
  7. Get a bake tray and put in the maple syrup and nuts.
  8. Mix brown sugar and cinnamon powder into a bowl.
  9. Roll the dough out and brush it with some butter. Sprinkle the cinnamon sugar on the dough and then roll it up.
  10. Divide the dough into 6 pieces and put them into the syrup tray. Rest for 45 minutes.
  11. Use 180 °C oven to bake for 35-40 minutes. After baking, leave the bread in the tray to cool. And then get them out from the tray. Enjoy.

It had excellent rise with the finished rolls were just I'm thinking an orange almond or maple pecan roll would be more interesting. Wrap leftovers in plastic wrap and freeze in an airtight bag as individual servings. These cinnamon rolls have the flavors of fall & the ooey-goodness of regular rolls without the carbs and added sugar. There's nothing like a delicious, warm cinnamon roll. The way that your teeth sink into the layers of buttery, flakey dough, brown sugar and the glaze is everything!

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