Cinnamon Rolls Two Ways: Maple Pecan and Butter Cream

Baking | Breakfast | Recipes

These Cinnamon Rolls are a crowd favorite at our house!  Growing up my mom made this recipe for us on holidays and special weekends.  She always made the Maple Pecan variety and years later my Aunt Dawn introduced her to the Butter Cream recipe.  My crew LOVES both kinds!

This recipe will make two 9×13 pans of Cinnamon Rolls.  I love to turn one pan into Maple Pecan Cinnamon Rolls and the other pan into Butter Cream Cinnamon Rolls.  Because there are so many of us, we eat through both pans in a few days.  They re-heat wonderfully! You can always share a pan, freeze a pan or even cut the recipe in half.

Also- don’t be intimidated on using yeast if you’ve never used it before!  I love using this type of yeast and here is a short tutorial that I wrote that explains the science behind activating yeast.  You’ve got this!  If you have any questions about the Cinnamon Rolls or baking with yeast, feel free to ask in the comments below!

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2 Comments

  1. I am double checking- do you top the caramel rolls with frosting or maple-pecan topping? Or is caramel an option on their own? Thank you, will be trying these this week.

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