HONEY TOASTED PECAN CINNAMON ROLLS

• 1
  Place warm milk into Kitchen Aid bowl and sprinkle yeast on top. Let sit for 3–4 minutes to activate it (it will begin to foam).
• 2
  Once yeast begins to foam, add sugar, salt, egg, egg yolk and melted butter. Mix well with dough hook attachment.
• 3
  Add flour and mix on medium speed for 8 minutes.
• 4
  Dough will form a ball and be slightly sticky. Transfer dough to an oiled bowl. Cover loosely with plastic wrap and place in a warm area to proof for 1 1/2 hours. The dough will double in size.
• 5
  After dough has doubled in size, place dough on a well-floured surface and roll out to 20” x 18” rectangle.
• 6
  Spread soft butter over dough. Mix together brown sugar and cinnamon. Sprinkle over butter evenly, leaving a 1/2 inch boarder along the edges. Sprinkle chopped pecans over top, reserve 1/4 cup for topping after baking.
• 7
  Begin rolling the dough tightly into a cylinder begging on the 18-inch side.
• 8
  Cut about 1/2 inch off each end and then cut the cylinder into 12 equal portions using a large sharp knife.
• 9
  Place cinnamon rolls in a 13” x 9” greased and parchment-lined baking dish. Cover loosely with plastic wrap and place in a warm area to proof until doubled in size. This should be 1-1 1/2 hours.
• 10
  Preheat oven to 350º and bake for 20–23 minutes. The edges should be slightly browned.
• 11
  While rolls are baking, combine the cream cheese and butter in Kitchen Aid mixer with paddle attachment. Beat until smooth and add powdered sugar, vanilla and salt. Combine until fluffy.
• 12
  Cool rolls for 3–4 minutes out of the oven and then spread icing on top of the rolls. Top with remaining chopped pecans. Serve warm.

Shop Our Recipes