Pecan and cinnamon rolls

The ultimate comfort rolls.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix 7g of instant dry yeast with 150ml of warm milk (not too hot), and set aside for about 10 minutes.

Step 2

After 10 minutes your mixture should look like this:

Step 3

Mix the flour, sugar, melted butter, the yeast and milk mixture, and the egg.

Step 4

Knead for 10 minutes. Adjust the amount of milk or flour if necessary to obtain a soft texture!

Step 5

Cover and let stand for at least 2 hours.

Step 6

After the 2 hours, your dough should have doubled in volume.

Step 7

Spread the dough on a lightly floured surface, and spread 80g of soft butter.

Step 8

Now mix your pecan nuts, brown sugar and cinnamon.

Step 9

Spread the filling on the dough.

Step 10

Roll the dough.

Step 11

Leave it in the freezer for 10 minutes. This will help you a lot to have a nice cut after!

Step 12

After the 10 minutes in the freezer, I always use an alimentary thread to cut my rolls, it’s easier and it makes a nice clean cut!

Step 13

Put the rolls in a mold of your choice, cover and let stand for 1 hour.

Step 14

Bake at 180°C for about 20 minutes (it depends on your oven).

Step 15

For the glaze, I just mix mascarpone with powdered sugar and milk. You can adjust the amount of milk depending on how thick you want your icing to be!

Step 16

Add a little icing to the top of your rolls, and you’re all set!

Step 17

Enjoy!