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Cozy Maple Pecan Cinnamon Roll Bundt Cake

maple pecan cinnamon roll bundt cake - featured image
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A warm, tender bundt cake combining cinnamon rolls with maple syrup and toasted pecans, topped with a tangy cream cheese drizzle. Perfect for cozy mornings, brunch, or comforting desserts.

Ingredients

Scale
  • 3½ cups all-purpose flour (420 g), sifted
  • ⅓ cup granulated sugar (65 g)
  • 2¼ tsp instant yeast (one packet)
  • 1 tsp salt
  • 1 cup whole milk (240 ml), warmed to about 110°F (43°C)
  • ⅓ cup unsalted butter (75 g), melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ⅔ cup brown sugar (135 g), packed
  • 2 tbsp cinnamon, freshly ground
  • ¼ cup unsalted butter (56 g), softened
  • 1 cup chopped pecans (120 g), toasted lightly
  • ⅓ cup pure grade A maple syrup (80 ml)
  • 4 oz cream cheese (115 g), softened
  • 1 cup powdered sugar (120 g), sifted
  • 2 tbsp maple syrup (40 ml)
  • 1–2 tbsp milk (15–30 ml), to adjust consistency
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast by combining warm milk (110°F/43°C) with sugar and yeast in a small bowl. Let sit for 5-7 minutes until foamy.
  2. In a large bowl or stand mixer, combine flour and salt. Add melted butter, eggs, vanilla, and yeast mixture. Mix on low speed with dough hook for 5-7 minutes until smooth and elastic. If kneading by hand, knead about 10 minutes.
  3. Transfer dough to a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
  4. Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. In a small bowl, mix softened butter, brown sugar, cinnamon, and maple syrup until combined.
  5. Punch down risen dough and roll out on floured surface into a 16×12 inch rectangle. Spread cinnamon-maple butter evenly over dough and sprinkle toasted pecans on top.
  6. Roll dough tightly from the long edge into a log. Cut into 12 equal slices. Arrange slices cut-side up in a greased 10-inch bundt pan, packing snugly but not squished. Cover and let rise for 30-45 minutes until puffy.
  7. Preheat oven to 350°F (175°C). Bake bundt cake for 35-40 minutes until golden brown and a toothpick inserted near center comes out clean. Tent with foil if browning too fast.
  8. Cool cake in pan for 15 minutes, then invert onto serving plate. Cool another 15 minutes before glazing.
  9. Beat cream cheese, powdered sugar, maple syrup, vanilla, and enough milk to a smooth drizzle consistency. Spoon or pipe over warm cake.

Notes

Use warm milk (110°F) to activate yeast properly. Toast pecans to enhance flavor. Grease bundt pan thoroughly with butter and flour or baking spray with flour to prevent sticking. Allow dough to rise fully for tender texture. You can assemble the bundt cake the night before and refrigerate, adding a few extra minutes to baking time. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: maple, pecan, cinnamon roll, bundt cake, cream cheese drizzle, cozy dessert, homemade, easy, brunch

Find it online: https://leilameals.com/cozy-maple-pecan-cinnamon-roll-bundt-cake-recipe-easy-homemade-dessert/