Cinnamon Rolls
WHEN YOUR READY FOR SOME FAMILY TIME AND YOU BRING THESE ALONG WITH YOU, YOU'LL MAKE EVERYONE SO HAPPY! THESE ARE ALSO DELICIOUS WHEN YOU HAVE A HOT DRINK READY AND A QUIET MORNING TO RELAX.
Equipment
- 1 8 x 10 inch baking pan (rectangle) optional 9 x 13 rectangle baking pan
- 1 Rolling Pin
- 2 Bowls
Ingredients
For the dough
- 1 Cup Milk between 120℉ and 130℉
- ½ Cup Sugar
- 2 ½ Teaspoons Dry Yeast
- 2 Eggs room temperature
- ⅓ Cup Butter melted
- 1 Teaspoon Salt
- 4 Cups Bread Flour
- 3/4 Cup Heavy Cream for topping the rolls during baking process
For the filling
- 1 Cup Brown Sugar packed
- 2 ½ Tablespoons Cinnamon
- 1 Cup Roasted Pecans chopped
- ½ Teaspoon Nutmeg
- ⅓ Cup Butter softened (Spread over rolled out dough)
For the Cream Cheese Icing
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 4 oz Cream Cheese softened
- ¼ Cup Butter softened
- 1 1/2 Teaspoons Milk
Instructions
For the dough
- Put warm milk into a large bowl and whisk until all the sugar dissolves. Sprinkle the yeast over the warm milk mixture and allow it to dissolve and proof for 5 minutes.
- Whisk in the eggs, butter and salt next. Begin adding the flour. When a dough ball forms , turn it out onto a lightly floured surface and knead it just enough to a soft dough. Place into a greased bowl and cover it to proof for a one hour.
- Preheat the oven to 350℉ / 176℃. Line a 8 x 10 or 9×13 baking dish with parchment paper.
- While the dough is proofing make your pecan and cinnamon mixture for inside the rolls. Combine brown sugar, roasted pecans, cinnamon and nutmeg in a small bowl and set aside.
- Lightly flour a surface and roll the dough out into a rectangle shape and spread the softened butter over the top. Add the pecan and cinnamon mixture over the butter evenly.
- Begin rolling up the dough slowly into a log. Using dental floss cut the rolls into 1 1/2 thick pieces and place into the baking pan. Cover the pan with a clean towel and allow to proof again 45 minutes and they should double in size. Place in warm area to proof.
- Bake at 350℉ / 176℃ for approximately 35 minutes and remove from the oven adding the heavy cream around them and return to the oven for an additional 23 to 26 minutes, until they are browned on top and remove from the oven.
For the cream cheese icing
- In a medium bowl combine confectionary sugar, butter, vanilla, 4ounces of cream cheese softened and milk. Mix until smooth and place over the cinnamon rolls. Place on the rolls while they are still warm but not hot. You want the icing to slowly go into between all the rolls. Add pecans to the top and serve.