Ingredients: |
Ingredients: Dough:
3 1/2 cups all-purpose flour, plus more for rolling
2 1/4 tsp. bread-machine yeast or rapid-rise yeast
1/3 cup sugar
2 large eggs, room temperature, beaten
1 cup whole milk
4 tbsp. unsalted butter, plus more for greasing the pan
2 tsp. ground cinnamon
1 tsp. kosher salt
Vegetable-oil cooking spray
For the filling:
1/4 cup packed dark-brown sugar
2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. kosher salt
6 tbsp. unsalted butter, room temperature
2 cups chopped, lightly toasted pecans
Glaze:
1 cup powdered sugar
1 tbsp. plus 2 tsp. whole milk
1/4 tsp. vanilla extract
pinch kosher salt
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Directions: |
Directions:Make the dough:
In the bowl of a stand mixer fitted with a paddle attachment, add flour, yeast, and sugar. Mix o low speed until well combined. In a small pot, heat milk, butter and cinnamon over medium-low heat until butter is melted and mixture is between 120 and 130ºF (use a thermometer).
Add warm milk mixture and salt to stand mixer. Beat on low speed 2 -3 minutes, occasionally scraping down sides of bowl with a spatula. Beat on medium speed until smooth and elastic, 2-3 minutes. Dough will be very sticky.
Lightly oil a large bowl with cooking spray. Form dough into ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
While dough rises, cut 2 piece of parchment to fit 2 9" round cake pans. Butter pans, line with parchment and butter parchment.
Make the filling:
Mix brown sugar, cinnamon, nutmeg and salt in medium bowl.
Make the glaze:
In a medium bowl, whisk together the powdered sugar, milk, vanilla and salt.
Assemble and bake: Preheat to 375ºF and position rack in center of oven. Punch down dough and transfer to floured work surface. Roll out 16-by-12" rectangle. Spread butter over dough, leaving 1/2" border on the long sides. Sprinkle filling mixture evenly over butter, then add pecans. Starting at long edge, roll dough toward you into a log, pinching gently to keep it rolled tightly. With seam side down, cut dough crosswise with a thin sharp knife into 16 equal slices.
Divide rolls between baking dishes, arranging cut side up, rolls will be touching. Cover baking dishes with plastic wrap then kitchen towel. Let dough rise in draft-free area until almost doubled in volume, 40 - 45 mins.
Bake rolls until tops are golden, 18-20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. Drizzle glaze over rolls and serve immediately. |
This recipe for Cinnamon Rolls is from