Cinnamon Pecan Butter Rolls
1 packet active dry yeast 1/4 oz
1/2 cup warm water NOT TOO HOT - right around 105 degrees
1/2 tsp organic cane sugar
1/2 cup warm milk
1/3 cup organic cane sugar
5 tbsp grass-fed butter browned
1 tsp salt
1 pasture-raised egg beaten
3 1/2 cups unbleached all-purpose flour + extra for work-surface
1/2 cup unsalted grass-fed butter softened, 1 stick
3/4 cup brown sugar
1 tbsp cinnamon
pinch of salt
1/2 cup unsalted grass-fed butter browned, 1 stick
4 oz cream cheese softened
4 tbsp salted grass-fed butter softened
3/4 cup powdered sugar
1/4 tsp cinnamon
1/2 tsp vanilla bean paste or vanilla extract
In a small bowl, stir together warm water (IMPORTANT: make sure the water is right around 105 degrees, using a candy thermometer. If it's too hot, it kills the yeast.) and 1/2 tsp sugar, then sprinkle in the yeast. Set aside.
In the bowl of a mixer fitted with the paddle attachment, combine warm milk, 1/3 cup sugar, browned butter, salt and egg. Mix well, then add the yeast mixture, mixing on low to combine.
Add half the flour and mix until smooth. Mix in enough of the remaining flour to achieve a stiff dough (I typically use all the flour).
Place the dough on a well-floured piece of parchment paper, sprinkle the top with a little flour, then knead the dough for 10 minutes.
Gather the dough into a ball and put it into a large oiled bowl. Cover with a clean kitchen towel and let rise in a warm spot (I microwave a small glass of water for a couple minutes, then place the dough bowl into the warm microwave.) until doubled in size - this may take a couple hours, maybe even longer.
When it's risen, punch it down and let it rest for a few minutes.
On another large piece of well-floured parchment paper, roll out the dough into a large rectangle, about 16x20 inches.
To make the filling:
In the bowl of a mixer, cream together the butter, brown sugar, cinnamon and salt, then spread across the dough (I use my (clean) hands to do this - it's just the most efficient method I've found.)
Drizzle the browned butter into two 8" round pans (or one large 13x9 baking dish), coating the bottoms evenly.
Carefully roll the dough lengthwise into a log shape, ending with the seam face-down, then cut the log into individual rolls, each about 1 - 1 1/2 inches thick (I usually get anywhere from 12 - 16 rolls). Place the rolls relatively close together in the prepared pans.
At this point, I cover the pans with foil and place them in the fridge overnight, ready for baking in the morning.
When you're ready to bake, preheat the oven to 350 degrees. If the rolls have been in the fridge, take them out when you go to preheat the oven, letting them sit at room temp for a few minutes before baking.
Bake for 20 - 25 minutes, until just slightly golden.
While the rolls bake, make the icing:
In the bowl of a mixer fitted with the whisk attachment, beat the cream cheese, butter, powdered sugar, cinnamon and vanilla bean paste (or extract) until smooth.
When the rolls are out of the oven, spread them with the icing and serve warm.
Give yourself a pat on the back. 🙂Recipe by Katy Allen of @savoringtheflavoring