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Maple syrup pecan cinnamon roll (TangZhong /water roux method)

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We hope you got insight from reading it, now let's go back to maple syrup pecan cinnamon roll (tangzhong /water roux method) recipe. To cook maple syrup pecan cinnamon roll (tangzhong /water roux method) you need 21 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):

Provide of Water roux paste.
Prepare 50 g of Bread flour.
You need 150 cc of Milk or water 250 cc.
Get of Bread dough.
Provide 100 g of Water roux paste.
Provide 320 g of Bread flour.
Prepare 3 g of Active yeast.
Use 24 g of Whole egg.
Get 70 g of Milk.
Use 35 g of Unsalted butter.
Prepare 0.5 teaspoon of Vanilla paste.
Get 50 g of Caster sugar.
Use 0.5 teaspoon of Salt.
Use of Topping.
Prepare 60 g of Maple syrup.
Provide 45 g of Pecan.
Get 2 Tablespoons of Mixed nuts.
Provide of The filling.
Take 3 Tablespoons of Brown sugar.
You need 1 Tablespoon of Cinnamon powder.
Take 20 g of Unsalted butter.

Steps to make Maple syrup pecan cinnamon roll (TangZhong /water roux method):

Put bread flour and milk into a sauce pan and cook them until it turns thicker..
Add all the bread dough ingredients (except the butter) in a bowl and use the mixer to make the dough..
Add in the butter in and mix well..
Keep beating the dough until it can stretch..
Put the dough into a lightly oiled bowl and cover with clinging film or a damp cloth. Leave it in a warm place to rest for 60-90 minutes..
Bake the pecan nuts in 160 °C oven for 10 minutes and then set aside..
Get a bake tray and put in the maple syrup and nuts..
Mix brown sugar and cinnamon powder into a bowl..
Roll the dough out and brush it with some butter. Sprinkle the cinnamon sugar on the dough and then roll it up..
Divide the dough into 6 pieces and put them into the syrup tray. Rest for 45 minutes..
Use 180 °C oven to bake for 35-40 minutes. After baking, leave the bread in the tray to cool. And then get them out from the tray. Enjoy..

These cinnamon rolls have the flavors of fall & the ooey-goodness of regular rolls without the carbs and added sugar. There's nothing like a delicious, warm cinnamon roll. The way that your teeth sink into the layers of buttery, flakey dough, brown sugar and the glaze is everything! Homemade Cinnamon Rolls with the Tangzhong technique are put together in a special way that results in longer shelf life. Make in a bread machine Why Make These Rolls: What's different about the method of mixing with the Tangzhong technique?

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