Easiest Way to Make Ultimate 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. You can have maple syrup pecan cinnamon roll (tangzhong /water roux method) using 21 ingredients and 11 steps. Here is how you achieve that.

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

1. Take of Water roux paste.
2. Use 50 g of Bread flour.
3. Prepare 150 cc of Milk or water 250 cc.
4. Get of Bread dough.
5. Prepare 100 g of Water roux paste.
6. Prepare 320 g of Bread flour.
7. You need 3 g of Active yeast.
8. Use 24 g of Whole egg.
9. Take 70 g of Milk.
10. Prepare 35 g of Unsalted butter.
11. Take 0.5 teaspoon of Vanilla paste.
12. Use 50 g of Caster sugar.
13. Prepare 0.5 teaspoon of Salt.
14. Use of Topping.
15. You need 60 g of Maple syrup.
16. Prepare 45 g of Pecan.
17. Use 2 Tablespoons of Mixed nuts.
18. You need of The filling.
19. Get 3 Tablespoons of Brown sugar.
20. Use 1 Tablespoon of Cinnamon powder.
21. You need 20 g of Unsalted butter.

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

1. Put bread flour and milk into a sauce pan and cook them until it turns thicker..
2. Add all the bread dough ingredients (except the butter) in a bowl and use the mixer to make the dough..
3. Add in the butter in and mix well..
4. Keep beating the dough until it can stretch..
5. 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..
6. Bake the pecan nuts in 160 °C oven for 10 minutes and then set aside..
7. Get a bake tray and put in the maple syrup and nuts..
8. Mix brown sugar and cinnamon powder into a bowl..
9. Roll the dough out and brush it with some butter. Sprinkle the cinnamon sugar on the dough and then roll it up..
10. Divide the dough into 6 pieces and put them into the syrup tray. Rest for 45 minutes..
11. 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..

I'm talking about the pure stuff. It's the only kind we keep on hand because it's much more. My icing is a simple mixture of confectioners' sugar, butter, maple syrup and a dash of milk. These cinnamon rolls are fluffy and soft, thanks to the use of an Asian "tang zhong" method which involves making a water roux starter. Sticky buns & cinnamon rolls To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.

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