Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Collection: Breakfast
Recipe By: foodandwine.com
Cinnamon Rolls
Ingredients
- DOUGH
- 1/4 teaspoons instant dry yeast
- 2 tablespoons warm water
- 1/4 cup plus 1 teaspoon sugar
- 6 large eggs
- 4 1/2 cups sifted all-purpose flour (1 1/4 pounds), plus more for rolling
- 1 1/2 teaspoons salt
- 3 sticks unsalted butter, cut into 1/2-inch cubes and chilled
- FILLING
- 4 ounces pecans (1 cup)
- 1 1/2 cups light brown sugar
- 1 tablespoon cinnamon
- 1 cup sour cream
- 2 large eggs beaten with 1/4 cup of water
- GLAZE
- 1 1/2 cups confectioners' sugar
- 4 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Get the App
Directions
- DOUGH: In a medium bowl, combine the yeast with the warm water and 1 tsp of the sugar and let stand until foamy (about 5 minutes)
- Whisk in the 6 eggs.
- In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar.
- Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff
- Add the butter a few cubes at a time; wait until it is partially kneaded before adding more
- Continue kneading until the butter is fully combined and the dough is silky (8 to 10 minutes)
- Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly raised (at least 2 hours or overnight)
- FILLING: Preheat the oven to 350°
- Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant and browned
- Let cool, and then finely chop the pecans
- Transfer to a medium bowl and stir in the brown sugar and cinnamon.
- Line 2 baking sheets with parchment paper
- On a floured surface, cut the dough into 2 pieces
- Working with 1 piece at a time (while keeping the other refrigerated), roll the dough out to 12x16 inch rectangle
- Transfer the dough to a baking sheet and refrigerate until chilled. Repeat with the remaining dough
- Spread half of the sour cream over one sheet of dough, leaving a 1/2-inch border all around. Sprinkle with half of the pecan filling
- Brush the long sides with some of the egg wash
- Roll up the dough from a long side into a tight cylinder and pinch the ends to seal
- Freeze the dough log until it is chilled, about 2 hours
- Repeat with the remaining dough and filling. Cover and refrigerate the remaining egg wash.
- Transfer the logs to a work surface and cut each one into 12 even slices
- Set the slices on the baking sheet, cut sides up
- Cover with plastic wrap and freeze until firm (at least 3 hours and preferably overnight)
- Unwrap the rolls and let stand at room temperature for 1 hour.
- Preheat the oven to 350°
- Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.
- SUGAR GLAZE: In a medium bowl, using an electric mixer; beat the confectioners' sugar with the butter, heavy cream and vanilla extract until thick and smooth
- Spread the sugar glaze on the hot cinnamon rolls and let cool for 20 minutes before serving
Chrome Extension
