Pecan Cinnamon Rolls

I decided to make pecan cinnamon rolls with maple cream cheese frosting as my contribution to Easter breakfast this year.

I trolled the Interwebs for a recipe with great reviews and I made a few small changes to the dough and filling.  The original recipe can be found here.

Ingredients

3/4 c milk
1/4 c butter
3 1/4 c all-purpose flour
2 1/4 t yeast
1/4 c white sugar
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1/4 c water
1 egg – beaten

Filling
1 T ground cinnamon
1/2 c butter, softened
1 c sugar
1 T molasses
1 c toasted and chopped pecans

Directions

Toast pecans in a single layer at 375 degrees for 0-15 minutes.  Don’t over toast!  Let cool and chop by hand or use your food processor.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat the milk and butter in a small saucepan until they bubble. Let cool until lukewarm (120 degrees.)

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, salt, cinnamon and nutmeg; mix well.

Add water, egg and the milk mixture; beat well using the dough hook on your mixer.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

Mix using the dough hook for 4-5 minutes until the dough pulls together.  You can knead it on a cutting board for a few minutes if you want, but I didn’t have to do that.

Cover the dough with a damp cloth or plastic wrap and let rest for 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

Can you see the nutmeg and cinnamon in the dough?  Yum!

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter and chopped pecans.

Roll out dough into a 12×9 inch rectangle (mine was much bigger.  There’s A LOT of dough! (I’m going to make this again, and roll it into two rectangles maybe 6 inches wide and make mini cinnamon rolls. I’ll add the picture to this post when I do that.)

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread dough with butter/sugar mixture.

Roll up dough and pinch seam to seal. I used a small bit of egg wash left over from the beaten egg to help seal the edges.  Water would work too.

Cut into 12 equal size rolls and place cut side up in a 9X13 pan.  Look at these cute little buns!

 

 

 

 

 

 

 

 

 

 

 

 

 

This is where I stopped and put them in the refrigerator overnight.  I will take them out and let them rise until doubled for approximately 30-40 minutes.

Preheat oven to 375 degrees and bake for 30 minutes or until browned.  (Check them after 25 mins.  There were patches of mine that were borderline brulee-ed aka nearly burned!)

Remove from oven and slather with maple cream cheese frosting. Serve warm.  You could serve them cold, but I’m sure there won’t be any left to eat cold.  Next time, I’ll line the pan with parchment paper just to prevent sugar from burning to the bottom.

Maple Cream Cheese Icing (not very cream-cheesy, which I like)  This made enough for  double batch, so I’d cut it in half if possible OR just make a double batch of cinnamon rolls 🙂

1/4 package of cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
1 t maple extract
1t milk or water   (may be optional)

Let cream cheese and butter come to room temperature.

Beat together the cream cheese, butter and maple extract.

Add in the sugar in small amounts until fully incorporated.  Beat for at least 5-10 minutes until light and really fluffy. I had to add some liquid, but you may not need too.

Apply to warm cinnamon rolls with the “slather” technique. Yes, I said slather.  Icing should only be applied in the slather technique.   You know how it goes.  You get a spatula and a big dollop of icing and kind of drop it on the warm cinnamon rolls and schmear it all

Just because I like you all so much, I’m going to give you a sneak peek at the top secret Slather method of icing.  Shhhh. Don’t tell anyone.

Slather Method (click on the link – I haven’t figured out how to embed videos)

Results:

Ok, so we all loved the pecan cinnamon rolls.  The filling became almost stickybun like (I credit the sugar and molasses instead of brown sugar…it really does make a HUGE difference.)

We were split on the icing…it was sweet and the rolls certianly don’t need more sweetness.  I suppose you could make it and have it on the side for people to slather as they wish.  You could also just do a maple glaze (1c powdered sugar, 1/2t maple extract, 1T water/milk) which would work equally well.)

Ingredients

3/4 c milk
1/4 c butter, softened
3 1/4 c all-purpose flour
2 1/4 t yeast
1/4 c white sugar
1/2 t salt
1 t cinnamon
1/4 t nutmeg
1/4 c water
1 egg – beaten
Filling
1 c sugar
1 T molasses
1 T ground cinnamon
1/2 c butter, softened
1 c toasted and chopped pecans

Heat the milk and butter in a small saucepan until they bubble. Let cool until lukewarm (120 degrees.)

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, salt, cinnamon and nutmeg; mix well.

Add water, egg and the milk mixture; beat well using the dough hook on your mixer.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

Mix using the dough hook for 4-5 minutes until the dough pulls together.  You can knead it on a cutting board for a few minutes if you want, but I didn’t have to do that.

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened butter and chopped pecans.

Roll out dough into a 12×9 inch rectangle (mine was much bigger.  There’s A LOT of dough!

Spread dough with butter/sugar mixture.

Roll up dough and pinch seam to seal Iused a small bit of egg wash left over from the beaten egg to help seal the edges.  Water would work too.

Cut into 12 equal size rolls and place cut side up in a 9X13 pan and let rise for 30-40 minutes or until doubled in size.

Preheat oven to 375 degrees and bake for 30 minutes or until browned.  Remove from oven and slather with maple cream cheese frosting. Serve warm.  You could serve them cold, but I’m sure there won’t be any left to eat cold.

 

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