Pecan Pie Cinnamon Rolls Recipe

Pecan Pie Cinnamon Rolls Recipe:– If you want a warm and tasty breakfast or lunch, try this recipe for Homemade Pecan Pie Cinnamon Rolls.

A SOFT HOMEMADE SWEET ROLLS

Cinnamon rolls that are baked at home are frequently prepared for special occasions. As a result of the fact that it requires some effort, I typically reserve it for mornings that are associated with holidays or birthdays. They will make your home smell so reassuring and pleasant, and they are well worth the effort that you put into them.

TIPS FOR MAKING THIS SWEET BREAKFAST ROLL:

These rolls can be made the night before they are to be served. After the rolls have been prepared, place them in the pie dish. After covering the entire dish with a layer of plastic wrap, then a layer of aluminum foil, the dish should be covered very securely. Refrigerate the dish after it has been prepared. Once the rolls have been removed from the refrigerator in the morning, they should be allowed to rise for approximately two hours before being baked.
So that you do not end up with an excessive amount of flour, add it in increments of ½ cup. Once a ball of dough has been formed, you should stop adding any additional flour.
Without the addition of icing, these cinnamon rolls are a delightful treat. If, on the other hand, you are interested in making a cream cheese icing, you can use the recipe that I have supplied in the recipe for my slow cooker cinnamon rolls.
Cinnamon rolls that have been made can be kept in an airtight container for three to five days, or they can be frozen for up to three months.
If you find that you appreciate this dish, then you should definitely check out my homemade sticky buns to see what you think.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

warm milk
instant active dry yeast
granulated sugar
unsalted butter
egg
salt
all-purpose flour
light corn syrup
vanilla extract
chopped pecans
dark brown sugar
ground cinnamon

HOW TO MAKE HOMEMADE PECAN PIE CINNAMON ROLLS:

Spray a 10-inch round glass pie dish with cooking spray.

To make the dough:

In the bowl of a stand mixer, whisk warm milk, yeast and sugar till combined. Cover and leave to rest for 5 minutes. Mixture should appear foamy. This is called ‘proofing.

Whisk the egg and butter that has been melted together after adding them. Use the dough hook attachment to mix and knead the dough for three minutes while gradually adding the flour and salt to the mixture. The dough will have a slightly sticky consistency. Place the dough in a big basin that has been greased thoroughly.

Ingredients

For the dough:

1 cup warm milk
1 packet instant active dry yeast (2 1⁄4 tsp)
3 Tablespoons granulated sugar
¼ cup unsalted butter, melted and cooled
1 large egg
½ teaspoon salt
4 cups all-purpose flour

For the filling:

¼ cup light corn syrup
1 large egg
1 teaspoon vanilla extract
1 cup chopped pecans
½ cup dark brown sugar (packed)
2 teaspoons ground cinnamon

Spread onto dough when assembling:

1. ½ cup unsalted butter, softened to room temperature

Instructions

Spray a 10-inch round glass pie dish with cooking spray.

To make the dough:

In the bowl of a stand mixer, whisk warm milk, yeast and sugar till combined. Cover and leave to rest for 5 minutes.
Mixture should appear foamy. This is called ‘proofing.’
Add the melted butter and egg and whisk to combine.
Add in the salt and flour (slowly) using the dough hook attachment to mix and knead for 3 minutes. Dough should be a bit sticky.
Transfer the dough to a well-oiled large bowl. Cover with a damp towel and leave in a warm place to rise for 1 hour (until at least doubled in size.)

To make the filling:

In a small bowl, whisk together the corn syrup, egg and vanilla extract until combined. Add the chopped pecans and mix. Set aside.
In a separate small bowl, mix together brown sugar and cinnamon until combined. Set aside.

To assemble:

1. Roll out the dough onto a floured surface to form a 9×13 inch rectangle.
2. Spread the 1/2 cup softened butter over the dough, leaving a 1⁄4 inch border all around.
3. Sprinkle the brown sugar and cinnamon over the buttered dough.
4. Using a spoon, add bits of the pecan pie mixture over the sugar, distributing it evenly and pressing it lightly into the filling using the spoon.
5. Roll up the dough tightly from the long side ending with the seam side down, pinching the edges together.
6. Using plain, unflavored dental floss or a sharp knife, slice the dough log into 9 slices. Trim off the edges on either side which will not have enough filling.
7. Place the dough slices in a single layer into the prepared pie dish, evenly spaced, cover with a clean cloth and leave them to rise in a warm place for another 30 minutes.

Preheat oven to 350°F. Bake rolls, uncovered, for 25-30 minutes, until golden brown.
Serve warm (as is) or topped with CREAM CHEESE FROSTING.

Notes

1. You can make these rolls the night before. Put the rolls in the pie dish after you make them. Put a layer of plastic wrap on top of the dish and then a layer of metal foil on top of that. The dish should be put in the fridge. Take the rolls out of the fridge in the morning and let them rise for about two hours before baking.
2. Make sure you don’t add too much flour by adding it in ½ cup chunks. Don’t add any more flour after the dough has made a ball.
  Even without the frosting, these cinnamon rolls taste great. But if you want to make a cream cheese filling, use the recipe I gave you for CROCK POT CINNAMON ROLLS.

Store baked cinnamon rolls in an airtight container for 3 to 5 days, or freeze for up to 3 months.

Course: Breakfast, Brunch, Dessert

Cuisine: American

Nutrition