Don’t hate me because I can bake. Seriously. Don’t.
My ability to turn flour into something delicious means that all along the way, my trash can has been laden with epic failure. Like with this recipe. On my first attempt, I left out the eggs. However, the final attempt was nothing short of perfection.
So, for Thanksgiving, I took them over to PennyMom and Dad’s house as my contribution to our day. We munched on them while watching the parade and finishing up the grand buffet PennyMom and my darling sister-in-law had prepared. (Could have been I was paying for my escape from all the excess labor they endured.)
As I accept the award for the most fabulous wife and daughter on the planet, I must thank my KitchenAid mixer, without whom these delicious Pecan Cinnamon Rolls would not be possible… because I am lazy and hate to knead.
I like mine smothered in extra cream cheese icing… ahhh!
Ingredients
Method
- 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 for 25 to 30 minutes.
- While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the flour and then add the milk a little at a time until reaching the desired consistency.
- Remove rolls from the oven and spread with icing.
Linked with love at Add a Pinch, The Gooseberry Patch, Life As Mom, and Smockity Frocks.
I can’t seem to get the recipe for the pecan cinnamon rolls??? How do I do this?
I think I am having a widget problem. I will get it fixed but until then, I will email it to you. 🙂
Ok…give me the process if I want to freeze these…We have a ladies retreat in a couple of weeks and would like to make some in several batches to freeze and then take with us. And could I do this in a bread machine so that it does all the kneading and rising?
Thanks,
Angel
I have not tried making the dough in the bread machine since my KitchenAid does all the work for me. I barely knead them at all. However, I used to make a different recipe and used my bread machine. The results were 50/50. I just could not get consistent results.
As for freezing, after your roll them out and slice them up, freeze them before the second rise. I put a layer of parchment paper in an aluminum pan and spray it with non-stick cooking spray. I put the rolls in, leaving room for them to rise between each one and then place a layer of parchment over them. Cover with aluminum foil, a couple of layers. You can freeze them for about two months. I’ve never gone longer than that.
When you are ready to cook them, let them thaw in the refrigerator for about 24 hours. Pull them out and let them come to room temp and rise. Then cook as directed.
Do not freeze the icing. It will separate.
Hope this helps!
Awesome…thanks.
These look yummy! They are definitely going on my ‘to do’ list! Thanks for sharing.
Enjoy them, Debra. One warning… ADDICTIVE. 😉
These look delicious and sound just perfect for Thanksgiving morning! I’m so happy that fall has returned once again and can’t wait to try these! Will pin for later! Also will be following you from now on! ;]
Thank you, Jasmine. These never last long in our home so I always try to make enough to freeze. I hope you enjoy them as much as we do.
Oh my goodness these look delicious. I bet your whole house smelled wonderful while they are baking. Have a super holiday. BAM