Out of everything I bake, I think cinnamon rolls are my favorite. Not necessarily to eat but the actual process of making them. There’s just something magical about taking so few ingredients and turning them into beautiful swirled rolls.
Because of that there are many, many, many recipes for cinnamon rolls lurking around my blog. But these guys, right here, they might be my favorite yet!
It starts with a brioche dough but don’t let that scare you! I told you in my last brioche post that I think brioche is one of the easier doughs to work with since it’s so silky and I still stand by that comment. My mixer does stress out a little but it’s no big deal since hand-kneading isn’t so bad when the dough is nice and smooth.
The filling starts with sour cream instead of the typical softened butter and then it’s topped with cinnamon, brown sugar, and toasted pecans. I think – if it’s possible – that the sour cream actually kept the rolls moister!
We loved these and believe me when I say that I’ll be making them again soon!
Two years ago: Rocky Road Brownies
- 2¼ teaspoons instant dry yeast
- 2 tablespoons warm water
- ¼ cup plus 1 teaspoon sugar
- 6 large eggs
- 4½ cups sifted all-purpose flour 1¼ pounds, plus more for rolling
- 1½ teaspoons salt
- 3 sticks unsalted butter cut into ½-inch cubes and chilled
- 4 ounces pecans 1 cup
- 1½ cups light brown sugar
- 1 tablespoon cinnamon
- 1 cup sour cream
- 1 large egg beaten with 1 tablespoon water
- 1½ cups powdered sugar
- 4 tablespoons unsalted butter softened
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand for 5 minutes, until foamy. Whisk in the 6 eggs.
In the bowl of a standing mixer fitted with the dough hook, mix the 4½ cups of sifted flour with the salt and the remaining ¼ cup of sugar. Add the yeast mixture and beat at medium speed until the dough is just moistened and very stiff. Add the butter a couple cubes at a time, waiting until it is at least partially kneaded into the dough before adding more cubes. Continue kneading until the butter is fully incorporated and the dough is smooth and silky, about 8 to 10 minutes. Transfer the dough to an oiled bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 350F. Place the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Let cool slightly, then roughly chop the pecans. Transfer to a medium bowl and stir in the brown sugar and cinnamon.
Spray two 9—13-inch baking pans with oil. Working on a well-floured surface, divide the dough into 2 pieces. Take one piece and roll the dough out to a 12-by-16-inch rectangle. Spread half of the sour cream over the, leaving a ½-inch border all around. Sprinkle with half of the pecan filling. Roll up the dough from a long side into a tight cylinder and pinch to seal. Cut into 12 even slices; transfer rolls to baking pan, putting the cut side up. Repeat with the remaining dough and filling. Cover and let rise until almost doubled, about 30-45 minutes.
Preheat oven to 350F. Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.
Use an electric mixer to beat the powdered sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the glaze on the hot cinnamon rolls.