I am very shamelessly admitting to my fellow readers that I have eaten 6 cinnamon rolls in the span of 4 days. I am well on my way to a bigger pant size and utter happiness.
People often ask what I do with all the baked goods I make. I always spread the wealth. I have some very happy co-workers and friends. This week, the only person that was happy was me.
Cinnamon-Pecan Rolls are a sure fire way to make any Sunday morning better. Little did I know I was going to be making my Sunday, Monday, Tuesday and Wednesday morning better.
This was a very special day for me. I got to use my dough hook attachment in my standing mixer for the first time! That just looks fun, doesn't it?
After pulling the dough off the super fun dough hook, knead it for another 30 seconds with your hand and shape it into the shape above..oval?
Place the dough in a well oiled bowl and let it rise for about 2 hours.
Now for the fun part. Punch the dough to take the air out. Then place it on a well floured surface and use your knuckles to get the rest of the air bubbles out of the dough.
After you have rolled your dough out into a 12x16 rectangle, spread your filling (brown sugar, cinnamon and pecans) on the dough leaving a 1/2 inch border on one of the 16 inch sides (preferable the side away from you). Lightly pat the filling into the dough.
Roll the dough using your fingers and thumbs (coolest part of your hands).
Slice the rolls in half. Then in thirds. Then in thirds again. This will help you cut the rolls evenly so they will all be the same size.
You would think the recipe is coming to an end. Negative. At this point, I put the rolls into a well buttered pan. Covered it well with saran wrap and then placed the pan in the refrigerator overnight. I actually prefer this 2-day method of making cinnamon rolls because otherwise you’d have to wake up at 6 a.m. in order to get the recipe done before brunch…and that ain’t happening.
In the morning, you want to 'proof' your dough for about 30 minutes. All this involves is placing your rolls in an unheated oven over a bowl or pan of boiling water. The steam will wake up the yeast.
After you have proofed the cinnamon rolls, place them in a 350 degree oven and bake for about 30 minutes or until golden brown.
Once the rolls have cooled slightly, pour your cream cheese icing over each roll. Make sure it gets in all the nooks and crannies!
Eat immediately. And then for 5 days after. Unless you plan on sharing. But sometimes sharing is overrated.
YUMMY!!!!! My mouth is watering. And you are hilarious.
thanks shimnaya! bout to go eat another
These look delicious!
thanks!!
Like you, I find it not only pleasing but absolutely necessary to share my baked goods with friends and family as I’m notorious for eating entire batches alone. These look absolutely gorgeous! My aunt makes cinnamon rolls and has recently parted with her tasty recipe for them but I think I’ll be adding your icing idea to it. Lovely photography too
Thanks Lucy! I’m curious, are they overnight cinnamon roll recipes?
No, they’re whipped up in about 30mins I think. I might stick with her recipe for that reason alone as I don’t think I could wait that long to eat them
OH MY GOD. THAT LAST PICTURE!
This is just awesome. I’m hoping on going to a friend’s house tomorrow. This would be fun to share
or not…
Haha enjoy either way!
The boiling water in the oven, is an awesome tip! The rolls look delicious:)
I saw it on an Alton brown show!
These look incredible. I am definitely going to have to make them. You are making me salivate at work!
Thanks Val!