Pecan
Pie Cinnamon Rolls
prep time:
30 MINS
cook time:
30 MINS
total time:
1 HR
Pecan Pie Cinnamon Rolls are
ready in just over one hour and filled with a delicious concoction of butter,
cinnamon sugar and homemade pecan pie filling.
Ingredients
Dough:
·
1/3 cup water warm
·
2 1/4 teaspoon instant yeast 1 package
·
1 tablespoon granulated sugar
·
2 eggs room temperature
·
1 cup milk lukewarm
·
1/2 cup granulated sugar
·
1/3 cup unsalted butter melted
·
4 cups all-purpose flour
·
1 teaspoon salt
Cinnamon Sugar Filling:
·
3/4 cup dark brown sugar packed
·
2 tablespoons ground cinnamon
·
1/2 cup unsalted butter softened
Pecan Pie Filling:
·
2 cups pecans roasted and chopped
·
1 cup dark brown sugar
·
1/4 cup cornstarch
·
1/2 teaspoon salt
·
4 egg yolks room temperature
·
2/3 cup dark corn syrup or maple syrup
·
1/2 cup cream lukewarm
·
4 tablespoons unsalted butter cold and diced
Bourbon Cream Cheese Icing
·
8 oz cream cheese room temperature
·
8 tablespoons unsalted butter softened
·
2 cups powdered sugar
·
1 tablespoon bourbon or vanilla extract
·
Pinch of salt
Instructions
Make Pecan Pie Filling:
1. If not using canned pecan
pie filling, follow the below instructions to make your own. Start with the
pecan pie filling, as it needs to cool before its added to the cinnamon rolls.
2. In a small bowl combine
brown sugar, cornstarch and salt, whisk to combine.
3. Place a sauce pan over low
medium heat, add the sugar mixture to it.
4. Whisk in the egg yolks, dark
corn syrup and cream, until smooth. Stir continuously and bring to a simmer.
5. Reduce heat to low and cook
until the mixture thickens like a pudding, 5-10 minutes. Stirring occasionally.
Remove from the heat. Stir in cold diced butter until fully melted.
6. Fold in roasted, chopped
pecans.
7. Transfer the mixture to a
bowl to cool off. Place in the freezer to cool it off quicker, stir and
transfer to the fridge.
8. In the meantime make the
dough.
Make the dough:
1. Whisk 4 cups of four and
salt in a large bowl and set aside.
2. Add instant yeast, 1
tablespoon of sugar and lukewarm water to a medium bowl and whisk to combine.
Let it rest for 5 minutes.
3. Add the eggs, milk,
remaining 1/2 cup sugar and melted butter to the yeast mixture and whisk until
well combined.
4. Add the yeast mixture to the
flour mix and using a wooden spoon or spatula, stir until well combined.
5. The dough will be sticky.
Cover with plastic wrap and let it rest for 10 minutes, preferably in a warm
place.
Make Cinnamon Sugar Filling:
1. In a small bowl whisk
together the dark brown sugar with the ground cinnamon until fully combined.
Set aside. You will use the butter to spread it on the dough.
Prepare the Rolls:
1. Preheat oven to 350 F
degrees. Place an oven rack into the middle of the oven.
2. Line a 9x13 inch baking pan
with parchment paper and spray it with baking spray.
3. Flour a flat surface and
roll the dough. You will need a good amount of flour, use it liberally on your
hands, rolling pin and also sprinkle the dough with some.
4. Roll the dough until it's
about 16 inches long by 13 inches wide and it should be about 1/4 inch thick.
It is important for the dough to not be very thin, as it won't be able to hold
well the filling.
5. When rolling, make sure the
dough doesn't stick to the surface.
6. Spread the 1/2 cup of
softened butter over the entire surface of the dough.
7. Sprinkle with the cinnamon
sugar evenly over the surface of the dough.
8. Remove pecan pie filling
from the refrigerator and spread it evenly over the surface of the dough.
9. Starting at the long edge,
away from you, roll the dough down to the bottom edge.
10. Cut the dough into 12 two
inch slices and place the rolls into the prepared baking pan.
11. Let the rolls rest for 10
minutes, during which the will rise a bit.
12. Place the baking pan in the
oven and bake for 20-25 minutes or until golden brown.
Make the Bourbon Cream
Cheese Icing:
1. Add the cream cheese and
butter to a mixing bowl and beat until smooth.
2. Add the powdered sugar,
bourbon or vanilla extract and pinch of salt and mix until smooth. Stop to
scrape the sides and bottom of the bowl with a spatula.
3. If the icing is too stiff,
add 1 tablespoon of milk.
Icing the Rolls:
1. Once the rolls are done
baking, remove from oven and immediately ice the rolls.
2. Preferably serve warm, but
they are great at room temperature as well.
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