Maple Nut Cinnamon Rolls



Mini Maple Nut Cinnamon Rolls

2/3 cup milk or dairy substitute

1/3 cup maple syrup

1/3 cup coconut oil or butter, softened
1 egg
3/4 tsp salt
3 cups whole wheat pastry flour (original calls for bread flour)
1 (1/4 oz) pkg active dry yeast or 2 1/4 tsp of jarred yeast

Filling:

1/2 cup packed brown sugar
2 Tbsp flour
4 tsp ground cinnamon
6 Tbsp cold butter
1/2 cup finely chopped pecans (opt)

Maple Icing:

1 cup confectioner's sugar
3 Tbsp butter, melted
3 Tbsp maple syrup
1-2 Tbsp milk or dairy substitute

In bread machine pan, place the first seven ingredients in order suggested by the manufacturer. Select dough setting (check dough after 5 min. of mixing; add 1-2 Tbsp of water or flour, if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Divide and roll into two 12x7 inch rectangles.

In small bowl, combine the brown sugar, flour, and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle; then sprinkle half of pecans over each. Roll up jelly-roll style, starting from long side; pinch seam to seal.

Cut each roll into 12 slices. Place cut side down in a greased 9x13 baking pan. Cover and let rise in a warm place until doubled in size, about 20 min.

Bake at 375 degrees for 20-25 minutes or until golden brown. Cool on wire rack for 5 min.

In small bowl, combine confectioner's sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls. Sprinkle more chopped pecans over the top, if desired.