Pecan Praline Cinnamon Rolls

 

Happy September! It’s already started to get chilly here and I am NOT READY. I can’t stress that enough. I don’t have much of a choice, I know. I was looking at the forecast for next week and we’re supposed to have a few cold days ranging from 30’s to 50’s! And of course within the same week we have a couple high days in the 80’s. It’s times like these when I realize I’ve been ranting about the weather that I know I am getting old. Oh well! We are well into our bathroom remodel, and by we I mean my wonderful fiance and future father-in-law. It’s a tiny bathroom so I would just get in the way, at least that’s what I’m telling myself. New bathtub was installed, new tile is almost complete, it’s really coming along. Scroll down to see the progress pictures! I’ll post a before and after once it’s all complete. I am very excited to have it all done! 

 

 

This recipe idea has been floating around my head for a while now. If you love nuts, this ones for you. Praline is really easy to make, first you lay out nuts on a sheet tray lined with parchment paper. Next, you make a hard caramel just using sugar. Once the sugar has caramelized, you pour it over the nuts and let the caramel harden. It’ll take about 15-20 minutes. Then, break up the pieces of hardened caramel/nuts and process in a food processor until pastey/nutty/smooth. At this point you can add in a little oil to help it get to a smoother consistency, but I like to keep it nutty  for that extra crunch. These are perfect in cinnamon rolls. You can switch out pecans for any other nut of your choosing.

Hope you all have a great week!

 

Pecan Praline Cinnamon Rolls

Yield 14 rolls

Dough

Dry active yeast 2 ¼ tsp (1 package)

Milk 1 cup

Sugar ½ cup

Butter, soft 6 T

Salt 1 tsp

Eggs 2

Ap flour 2 cups

Bread flour 2 cups

Pecan Praline

Sugar ½ cup

Pecans 1 cup

Salt ¼ tsp

Cinnamon 1 tsp

Cream Cheese Glaze

Butter, soft 6 Tbsp.

Cream Cheese, Soft 6 Tbsp.

Powdered Sugar, sifted ½ cup

Milk 2 Tbsp.

Vanilla ½ tsp

Directions:

To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.

Combine sugar, flour, and salt in a bowl and set aside. Next, pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg. Switch to the dough hook. Add remaining flour mixture and the second egg. Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.  Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes. Let this proof for 1-1 ½ hours. The dough is heavy but will rise to about double in size.

Line a sheet tray with parchment and pecans.

To make the pecan praline, heat ¼ cup of sugar in a large skillet in an even layer (not non-stick).Do not stir. Once the sugar begins to caramelize, sprinkle over the remaining ¼ cup sugar and swirl the pan until its evenly caramelized. Immediately pour caramel over pecans and let the caramel harden for 15 minutes. Break up pecan sugar mixture and place into a food processor. Process until very crumbly, and add in salt and cinnamon. The mixture should be nutty and crumbly, set aside until needed.

Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. Spread the pecan filling over, leaving 1/2” from the sides clean. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.

The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife. Cut off 1 1/2“ pieces, you should get around 14. Place them in 2 cake pans, or on a cookie sheet to proof again.

Proof for 1 hour in a warm area, no drafts, covered. Rolls will puff up, and that’s when you know to bake.

Preheat oven to 350 degrees F (176 degrees C). Bake for about 20-25 minutes, or until golden brown on the sides.

While the rolls are baking, make the glaze. Place the softened cream cheese and the softened butter in a mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add the sifted powdered sugar, vanilla, and milk, scrape down sides, and continue to paddle on high until soft and fluffy.

Once rolls are out of oven, immediately slather on as much of the cream cheese glaze as you possibly can- there will be extra so you can put more on individual pieces.. you’re welcome.

Pecan Praline Cinnamon Rolls

Saura Madani
Cinnamon Rolls with Pecan Praline Filling
Servings 14 rolls

Ingredients
  

Dough

  • 1 package active dry yeast (2 1/4 tsp)
  • 1 cup milk
  • 1/2 cup sugar
  • 6 Tbsp. butter, soft
  • 1 tsp salt
  • 2 eggs
  • 2 cups AP flour
  • 2 cups bread flour

Pecan Praline

  • 1/2 cup sugar
  • 1 cup pecans
  • 1/4 tsp salt
  • 1 tsp cinnamon

Cream Cheese Glaze

  • 6 Tbsp. cream cheese, soft
  • 6 Tbsp. butter, soft
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla

Instructions
 

  • To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.
    Combine sugar, flour, and salt in a bowl and set aside. Next,pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg. Switch to the dough hook. Add remaining flour mixture and the second egg. Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.  Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl.Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes. Let this proof for 1-1 ½ hours. The dough is heavy but will rise to about double in size.
  • Line a sheet tray with parchment and pecans.
    To make the pecan praline, heat ¼ cup of sugar in a large skillet in an even layer (not non-stick).Do not stir. Once the sugar begins to caramelize, sprinkle over the remaining ¼ cup sugar and swirl the pan until its evenly caramelized. Immediately pour caramel over pecans and let the caramel harden for 15 minutes. Break up pecan sugar mixture and place into a food processor. Process until very crumbly, and add in salt and cinnamon. The mixture should be nutty and crumbly, set aside until needed.
  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. Spread the pecan filling over, leaving 1/2”from the sides clean. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
    The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife. Cut off 11/2“ pieces, you should get around 14. Place them in 2 cake pans, or on a cookie sheet to proof again.
  • Proof for 1 hour in a warm area, no drafts, covered. Rolls will puff up, and that’s when you know to bake.
    Preheat oven to 350 degrees F (176 degrees C). Bake for about 20-25 minutes, or until golden brown on the sides.
  • While the rolls are baking, make the glaze. Place the softened cream cheese and the softened butter in a mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add the sifted powdered sugar,vanilla, and milk, scrape down sides, and continue to paddle on high until soft and fluffy.
    Once rolls are out of oven, immediately slather on as much of the cream cheese glaze as you possibly can- there will be extra so you can put more on individual pieces.. you’re welcome.

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