Servings: 18 rolls
Ingredients
Dough
- 1 Cup whole milk
- 8 Tbsp unsalted butter softened
- 1 pack active dry yeast
- 4 Cups all-purpose flour plus more for dusting surface
- 1/3 Cup granulated sugar
- 2 eggs
- 1 tsp fine sea salt
Filling
- 8 Tbsp unsalted butter softened, plus more for pan
- 1 Cup dark brown sugar
- 2 1/2 tsp ground cinnamon
- 1/8 tsp fine sea salt
- 1 Cup toasted pecans chopped
Glaze
- 1 Cup confectioner’s sugar sifted
- 2 Tbsp unsalted butter melted
- 3 oz cream cheese room temperature
- 4 tsp pure vanilla extract
- 3-4 tsp whole milk
Instructions
- Lightly butter a 9×13″ baking pan. Set aside.
Dough
- Heat milk and butter in a small saucepan until very hot. Cool to lukewarm. Using an electric mixer, mix milk mixture and yeast. Add flour, sugar, eggs, and salt. Beat on low speed for about 5 minutes, until a shaggy dough forms. Switch to dough hook; mix on low speed about 7 minutes longer.
- Transfer dough into an oiled bowl, turning to coat. Cover and let rise for about 1 hour.
Filling
- Stir the butter, brown sugar, cinnamon, and salt until combined. Turn out risen dough onto floured surface and divide in half. Roll each half into a 12×8″ rectangle. Spread half the butter mixture and sprinkle half the pecans on each piece of dough.
- Roll up each rectangle, starting with the long end. Pinch seams to seal. Cut each piece into 9-10 slices. Place slices cut side down into buttered pain. Cover and let rise until nearly doubled, about 45 minutes.
Glaze
- Whisk confectioner’s sugar, melted butter, cream cheese, and vanilla until smooth, adding milk a teaspoon at a time to desired consistency.
- Heat over to 350F. Bake cinnamon rolls for 20-25 minutes until golden brown. Let cool before drizzling with glaze.
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