Cinnamon-Pecan Rolls with Cream Cheese Icing

Adapted from Alton Brown’s Overnight Cinnamon Rolls Recipe

-4 large egg yolks, room temperature
-1 large whole egg, room temperature
-1/4 cup sugar
-6 tablespoons unsalted butter, melted
-1 tablespoon unsalted butter, room temperature
-6 ounces buttermilk, room temperature
-3 and 3/4 cups flour, plus additional for dusting
-1 package instant dry yeast, approximately 2 1/4 teaspoons
-1 1/4 teaspoons kosher salt
-3/4 cup pecans, chopped

-8 ounces light brown sugar, approximately 1 cup packed
-1 tablespoon ground cinnamon
-Pinch salt
-1 1/2 tablespoons unsalted butter

-2 1/2 ounces cream cheese, softened, approximately 1/4 cup
-3 tablespoons whole milk
– 1 1/2 cups powdered sugar, sifted

1) Using the whisk attachment in your standing mixer, whisk the egg yolks, whole egg, sugar, butter, and buttermilk.

2) Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.

3) Remove the whisk attachment and replace with a dough hook.

4) Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Continue to knead the dought on low speed 5 minutes more or until the dough is not longer in the bowl and only stuck to the dough hook.

5) Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds.

6) Lightly oil a large bowl and then place the dough in the bowl.

7) Brush a little bit of oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

8 ) Meanwhile, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Note: If your brown sugar has hardened, microvave it in 30 second increments until softened and then break apart with a fork or your fingers.

9) Generously butter a 9 by 13-inch baking dish.

10) Once the dough has risen, punch it to take out the air.

11) Turn the dough out onto a lightly floured work surface and use your knuckles to take out any additional air bubbles.

12) Gently shape the dough into a rectangle in an 18 by 12-inch rectangle.

13) Brush the dough with a tablespoon of melted butter, leaving 1/2-inch border along the longer edge.

14) Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough.

15) Sprinkle the chopped pecans over the dough, leaving a 3/4-inch border along the top edge: gently press the pecans into the dough.

16) Beginning with the long edge nearest you, roll the dough into a tight cylinder. Do this by starting in the middle and roll the dough using your fingers and thumbs (fingers are much cooler in temperature than your palms).

17) Firmly pinch the seam to seal and roll the cylinder seam side down.

18) Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls.

19) Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

20) Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

21) Preheat the oven to 350 degrees F.

22) When the oven is ready, place the rolls on the middle rack and bake until golden brown – approximately 30 minutes.

23) Meanwhile, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Lastly, add the powdered sugar, and whisk until smooth.

24) Once the rolls have cooled slightly, poor the icing over the cinnamon rolls.

25) Eat yourself into a coma.


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