Pecan & Cinnamon Rolls
Sun, 23 June 2024
INGREDIENTS:
500g plain flour
3 teaspoons instant dried yeast
2 teaspoons salt
170ml milk
60g melted butter
2 large eggs
85g honey
90ml water
For The Filling:
115g melted butter
2 ½ tablespoons ground cinnamon
210g dark brown sugar
115g chopped toasted pecans
Cream cheese topping
115g cream cheese
115g icing sugar
60g butter
METHOD:
1. Mix the flour, salt and yeast in a bowl together and set aside.
2. Warm the milk to a lukewarm temperature.
3. Melt the butter.
4. Whisk the egg and add milk, butter, water and the honey.
5. Add the wet mixture to the flour mixture. You can use a spoon or your hand - just ensure that there are no flour lumps in the dough.
6. Scrape down the sides of the bowl, cover with clingfilm and set aside for two hours.
7. After the 2 hours place the dough into the fridge and let it slowly proof overnight.
8. In the morning remove the dough from the fridge and roll it out into a rectangle shape.
9. Preheat the oven to 190C.
10. Mix the melted butter, cinnamon and brown sugar and spread over the dough leaving an approximately 1cm edge around the rectangle.
11. Scatter the toasted pecan nuts on top of the filling.
12. Starting with the long edge roll the dough into a log shape.
13. Cut the log into 2-inch rounds.
14. Place in a lightly greased tin and set aside for an hour.
15. Place the rolls in the oven for 35/45 mins till golden brown.
16. Mix the cream cheese ingredients together and spread over the warm rolls.
17. Serve with a coffee and enjoy.
