Toffee-Pecan Cinnamon Rolls
- Level: Intermediate
- Yield: 12 Cinnamon Rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 482
- Total Fat
- 30
- Saturated Fat
- 15
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 27
- Protein
- 6
- Cholesterol
- 92
- Sodium
- 271
- Total: 3 hr 15 min
- Active: 40 min
Ingredients
For the Dough:
3/4 cup water
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon fine salt
4 tablespoons unsalted butter, melted, plus more for the bowl
2 large egg yolks
For the Filling:
1/4 cup granulated sugar, plus more for the baking dish
1/4 cup packed dark brown sugar
2 tablespoons ground cinnamon
1 stick unsalted butter, softened, plus more for the baking dish
For the Toffee-Pecan Sauce:
1 stick unsalted butter
1/2 cup packed dark brown sugar
1/4 cup dark corn syrup
1/4 cup heavy cream
1/2 teaspoon kosher salt
1 cup chopped toasted pecans
Directions
- Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
- Meanwhile, whisk the flour, milk powder, fine salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
- Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
- Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
- Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
- Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
- Meanwhile, make the toffee-pecan sauce: Bring the butter, brown sugar, corn syrup, heavy cream and kosher salt to a boil in a saucepan. Reduce the heat to a simmer and cook until thickened, 8 to 12 minutes. Stir in the pecans. Cook, stirring, until coated, 1 to 2 minutes. Let cool 5 minutes, stirring occasionally, then pour over the rolls.