Cinnamon Maple Pecan Roulades
Delightful roulades combining maple syrup and pecans wrapped in a soft, fluffy cake, perfect for breakfast or dessert.
Ingredients
For the Roulade
- 3 large eggs 3 eggs
- 1 cup 1 cup all-purpose flour
- 1 cup 1 cup brown sugar Packed
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon ground cinnamon
- ¼ teaspoon 1/4 teaspoon salt
- ¼ cup 1/4 cup unsalted butter, melted
For the Filling
- ½ cup 1/2 cup maple syrup
- 1 cup 1 cup pecans, toasted and chopped
- Powdered sugar for dusting For presentation
Instructions
Preparation
- Gather all the ingredients on your counter.
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Batter Preparation
- In a large bowl, whisk together the eggs and brown sugar until light and fluffy.
- In another bowl, mix together the flour, baking powder, ground cinnamon, and salt.
- Gradually fold the dry ingredients into the egg mixture, then stir in the melted butter.
Baking
- Pour the batter onto the prepared baking sheet and spread evenly.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and allow to cool for a few minutes.
Rolling and Filling
- Place a clean kitchen towel on top of the roulade and carefully roll it while it's still warm. Let it cool completely.
- Mix the maple syrup with the toasted pecans to create the filling.
- Once cooled, gently unroll the roulade and spread the filling evenly on top.
- Roll the sponge cake back up tightly.
Finishing Touches
- Dust the top with powdered sugar before serving.
- Slice the roulade into even pieces and serve.
Notes
Store in an airtight container in the refrigerator for up to a week. For longer storage, freeze slices wrapped in plastic and foil for up to three months.