Name: Penny's Pecan Cinnamon Rolls
Ingredients: For the Dough:; 4 cup bread flour; 2 1/4 teaspoon active dry yeast; 1 cup milk; 1/3 cup unsalted butter; 1/3 cup sugar; 1/2 teaspoon salt; 2 eggs; For the Filling:; 2 tablespoon unsalted butter, softened; 1/4 cup packed light brown sugar; 2 teaspoon ground cinnamon; 3/4 cup pecans, chopped; 1 tablespoon flour; For the Icing:; 8 ounce cream cheese, softened; 4 tablespoon unsalted butter, softened; 1/4 teaspoon vanilla; 1 cup powdered sugar; 2 tablespoon milk

Penny's Pecan Cinnamon Rolls

By: Tabitha from MeetPenny.com

6 Comments

By: Tabitha from MeetPenny.com

There's nothing like the smell of a fresh baked cinnamon roll. The smell makes you dream of biting into a heavenly delight that will take you away to paradise. This wonderful cinnamon roll recipe is filled with pecans and a sweet cream cheese frosting. The best part is when you stop breathing in the enchanting aroma and take your first bite.

Ingredients

For the Dough:
4 cups bread flour
2 1/4 teaspoons active dry yeast
1 cup milk
1/3 cup unsalted butter
1/3 cup sugar
1/2 teaspoon salt
2 eggs
For the Filling:
2 tablespoons unsalted butter, softened
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon
3/4 cup pecans, chopped
1 tablespoon flour
For the Icing:
8 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/4 teaspoon vanilla
1 cup powdered sugar
2 tablespoons milk

Instructions

Preheat oven to 350 degrees F.
In a Kitchenaid mixing bowl, combine 1 1/2 cups bread flour and yeast. Set aside.
In a saucepan, heat the milk, 1/3 cup butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add to the flour and yeast.
Mix on low, using a regular paddle, adding the eggs one at a time.
Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
Turn the dough out onto a floured surface and shape dough into a ball. Place in a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
Allow the dough to rise in a warm place until doubled, about 1 1/2 hours.
Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
Combine the light brown sugar, ground cinnamon, chopped pecans, and flour for the filling.
Roll the dough into a rectangle, approximately 20 inches by 10 inches. Spread with softened butter. Sprinkle with the filling mixture, leaving a 1 inch space on one long edge without filling.
Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place about 40 minutes or until doubled.
TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
Bake at 350 degrees F for 25 to 30 minutes.
While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the powdered sugar and then add the milk a little at a time until reaching the desired consistency.
Remove rolls from the oven and spread with icing.

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Member 4309067

Mar 11, 2012

No where to I see the pecans that you stated was added to the frosting. Why?

Master Editor

Mar 12, 2012

Hi Member 4309067, That was an oversight, that was supposed to say "filled" with. As the pecans are inside the filling. Thank you for the feedback and we've updated this.

editorKS

Feb 09, 2012

Thank you for bringing that to our attention! The recipe has now been updated. --Editors of RecipeLion

mn0948929

Feb 08, 2012

In step 16 it should say powdered sugar instead of flour when mixing the frosting.

honeynnc

Feb 07, 2012

Can't wait to try this recipe. I am guessing you meant powdered sugar and not flour for step 16, making the icing. I love the idea of freezing, but who has over an hour for "short time". I am going to try freezing the already baked rolls, and just take them out the night before. I don't think the icing can be frozen, though.

j1shalack

Feb 07, 2012

Excellent recipe. If, at step 15, you bake for only 15 min, you can remove, cool seral and freeze, for when you want to have them, but short time, as in the morning. To bake, remove from freezer to counter for about 1 hr, then bake add'l 15 min, or until tops turn light brown. While baking, make the icing...