Maple Latte Rolls with Pecans is a special dessert recipe for the special maple pecan coffee lovers! In this pastry, you will find a lot of pecan flavors! These Rolls are a little challenging to cook, because of the time consuming process of yeast dough doubled, but you will love them!
Total Time to Cook 16 Maple Latte Rolls – 3 hours
Ingredients for the Dough
- prepared maple pecan latte (like one from Starbucks): 1 cup (warmed to 105°F to 115°F)
- active dry yeast 1 (1/4-ounce)
- Viking Farms Maple Sugar: 2 tablespoons
- salt: 1 teaspoon
- unsalted butter (softened, divided): 1 cup (8 ounces)
- 2 large eggs
- nutmeg (grounded): ¼ teaspoon
- cinnamon (grounded): ¼ teaspoon
- all-purpose flour: 5 cups, divided
- Cooking spray
- pecans (toasted): 1 cup
- Viking Farms Maple Syrup: 2 tablespoons
Ingredients for the Frosting
- cream cheese: 1 package (8-ounce), softened
- unsalted butter: ½ cup (4 ounces), softened
- powdered sugar: 1 package (16-ounce)
- Viking Farms Maple Syrup: 2 tablespoons
Instructions to Make Maple Latte Dough
Grab a Maple Pecan Latte and stir it with yeast in a medium bowl. Let stand 5 minutes.
In another bowl, using a mixer on medium speed, beat sugar, salt, and 1/2 cup of the butter until creamy. Add eggs, 1 at a time, beating until well incorporated after each addition.
Take latte mixture and stir in. With mixer running, gradually add nutmeg, cinnamon, and 4 1/2 cups of the flour, beating until flour is incorporated and dough pulls away from sides of bowl.
Place remaining 1/2 cup flour on a work surface. Turn dough out onto prepared work surface, and knead about 5 minutes until smooth and elastic. Place dough in a lightly greased (with cooking spray) bowl, turning to grease all sides. Cover with plastic wrap, and let stand in a warm place until doubled in size, 1 hour and a half to 2 hours.
Process pecans, syrup, and remaining 1/2 cup butter in a food processor until a paste forms, about 30 seconds, stopping to scrape down sides of bowl as necessary.
Turn dough out onto work surface, and pat down dough. Roll Maple Latte Dough into a 16- x 12-inch rectangle. Spread evenly with pecan mixture, leaving a 1-inch border around edges. Roll up dough, jelly-roll style, starting at 1 long side. Trim edges, and cut crosswise into 16 slices. Place rolls, cut side down, in lightly greased muffin pans. Cover and let stand until doubled in size, about 1 hour.
Preheat oven to 350°F. Bake in preheated oven until Maple Latte Rolls are golden, 20 to 22 minutes.
Instructions to Make Maple Latte Frosting
Meanwhile, beat cream cheese and butter in a heavy-duty electric stand mixer fitted with the whisk attachment until creamy. With mixer running, gradually add powdered sugar, beating until fluffy. Stir in maple syrup.
Remove Maple Latte Rolls from oven. Cool in pans 5 minutes. Spread frosting over rolls, and serve warm.
Useful VermontMapleSyrup tips to make your pastry even tastier!
- 1 cup brown or white sugar = 1 cup Viking Farms maple sugar;
- Use Viking Farms Maple Syrup in place of vanilla extract or liquors (like bourbon);
- Avoid using Viking Farms Maple with brown sugar or molasses;
- Viking Farms Maple for a syrup soak for cakes;
- Use Viking Farms Maple Sugar for coating and garnishing cookies, donuts, pies & cakes;
- Drizzle Viking Farms Maple Syrup over hot baked pastry dough (like pie dough or puff pastry) for an instant pastry glaze;
- Make your bakery shines with a Viking Farms Maple Syrup glaze!
