Cinnamon-Date-Pecan Rolls with Maple Glaze

By devogirl

These frosted sweet rolls make a delectable breakfast or holiday brunch offering.

Amount per serving
Calories: 226
Calories from fat: 20%
Fat: 4.9g
Saturated fat: 2.2g
Monounsaturated fat: 1.6g
Polyunsaturated fat: 0.6g
Protein: 3.2g
Carbohydrate: 43.4g
Fiber: 1.5g
Cholesterol: 20mg
Iron: 1.5mg
Sodium: 96mg
Calcium: 21mg

Ingredients

• Dough:
• 1 teaspoon granulated sugar
• 1 package dry yeast (about 2 1/4 teaspoons)
• 3/4 cup warm water (100° to 110°)
• 1/3 cup granulated sugar
• 3 tablespoons butter, melted
• 1/2 teaspoon salt
• 1 large egg
• 3 1/4 cups all-purpose flour (about 14 1/2 ounces)
• Cooking spray
• Filling:
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon grated orange rind
• 2 tablespoons butter, melted
• 3/4 cup chopped pitted dates
• 1/4 cup chopped pecans, toasted
• Glaze:
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon fat-free milk

Details

Servings 18
Cooking time 2mins

Preparation

Step 1

To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture; beat with a mixer at medium speed until blended.

Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.

To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2-inch border. Sprinkle dates and pecans over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, about 1 hour or until rolls have doubled in size.

Preheat oven to 375°.

Uncover dough. Bake at 375° for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls. Serve immediately.