- 10
Ingredients
- For rolls:
- 4 1/2 tsp OR 2 packages of active dry yeast
- 1/2 cup warm milk
- 3 eggs
- 2 teaspoons + 1/2 c sugar, divided
- 1 1/2 tsp salt
- 4 1/2 c AP flour
- 1/2 c unsalted butter, melted
- Filling:
- 3/4 c brown sugar
- 1/2 c sugar
- 1 Tbls ground cinnamon
- 1/3 c chopped pecans
- 1/2 c raisins
- 1 c butter, melted
- Caramel Icing:
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 tsp salt
- 1/3 cup heavy whipping cream
- 2 tsp vanilla
- 1 1/3 cups powdered sugar
Preparation
Step 1
For the rolls:
Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
Beat eggs, sugar, and salt until well combined.
Add egg mixture to yeast mixture and whisk to combine.
Add 1 cup of flour and continue mixing until smooth.
Pour in the melted butter and mix well.
Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
Once dough has risen, lightly flour a large cutting board. Punch down down and roll out to approximately 12 x 16 inches.
Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
Starting on a long side, roll up the dough up into a cylinder and pinch the edge to close. Cut the cylinder in half and then cut each half into five rolls for a total of ten rolls.
Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
{If baking now - do NOT put in refrigerator.}
Remove from refrigerator and let rolls come to room temperature in a warm area.
Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
While rolls are baking, prepare the caramel icing:
Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
Remove from heat and add vanilla.
Whisk in the powdered sugar until nice and smooth.
Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.
Mix together 2 tsp sugar, warm milk, and yeast in a mixer bowl. Let stand for five minutes.
Beat eggs, sugar, and salt until well combined.
Add egg mixture to yeast mixture and whisk to combine.
Add 1 cup of flour and continue mixing until smooth.
Pour in the melted butter and mix well.
Continue adding the remaining 3 1/2 cups of flour, 1/2 cup at a time until dough is stiff.
Move the dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until doubled in size. Approximately 1 hour.
Meanwhile, combine the sugar and cinnamon for the filling. Chop the pecans and melt the butter.
Spread on the melted butter and sprinkle the sugar and cinnamon mixture. Next sprinkle on the pecans and raisins.
Butter a 9 x 13 baking dish and place rolls in dish leaving a little room around each roll to allow for rising. Let the rolls rise for another hour or so and place in the refrigerator.
Preheat oven to 375 degrees. Bake rolls for 20-25 minutes until golden brown in color.
Melt butter in a saucepan over low heat. Add the brown sugar and salt and stir until combined. Continue cooking over low heat for another 5 minutes or until sugar is dissolved, stirring constantly. Add the heavy whipping cream and stir to combine.
Remove from heat and add vanilla.
Whisk in the powdered sugar until nice and smooth.
Remove rolls from oven and pour on icing immediately. Let cool slightly and serve.
Have you ever tried this with wheat flour? What about with almond milk? Thanks for this recipe. I plan on trying it, but was curious if you (or any of your followers) have tried it with the other ingredients. Thanks! Love your blog.
I sub in wheat flour a lot when I bake. Although I haven’t specifically with this recipe you should be able to sub in half wheat flour with no issues. I have not tried almond milk so I’m not sure about that. Thank you so much for stopping by Dee! Hope you’re having a wonderful weekend!
I can’t get the recipe to come up. How can I get it? It does look so amazing. I would really like to make them.
Ok. These look absolutely AMAZING! Just pinned them and plan to make them soon. Thanks for sharing such a brilliant recipe!
Sorry Sue! You’re right – it’s 1/3 cup heavy whipping cream and 1 1/3 cups powdered sugar. To help the rolls rise you can turn your oven on the lowest temp, let it heat up, turn it off and then put the rolls in. Let me know what you think when you get them all done!
perfect timing for your response Trish. I was just starting the icing and was going with what I thought about it being cups. I also didn’t have the whipping cream so I substituted Half&Half instead. I think that should work. I also didn’t use all the butter for the rolls. I only used just over 1/4 cup melted butter and and also brushed it on the dough while rolling it up. One other thing I did was used some cherries & pecans for a portion of the filling and the raisins and pecans for the other part. I like to experiment. This takes a good deal of time to put together, but it was a good day to do it. I will let you know what I think later. I would probably make them again, but only for a special occasion due to the time it takes to put together.
It was like an out-of-body experience when I saw myself hitting ‘print’ on this recipe. I mean, it’s not like I need another irresistible carbful recipe to compete with my treadmill time. But oh my goodness, they look amazing! I’ll save it for company – that will make me feel less guilty. :-)
YUM! My husband is going to be SO excited about these! :) I can’t wait to make them for him!
Yummm!! I think to make these asap! Thanks for sharing the recipe, Trish! :)
These look so delicious! Pinning and will definitely need to make these soon :)
Oh good for you! I couldn’t make it that long :)
I can’t wait to make these. How many does it make?
makes 10 medium to large size rolls
We had them for breakfast last Sunday! I loved the idea to prepare the dough already the day before, so they are really easy to make. They are delicous, I only made half the recipe of the dough and 1/3 of the icing, and this was just the right amount for our sweet tooth.
I will definitely make them again for our next brunch with friend & family.
This look amazing. I like to make breakfast in the evening and pop it in the oven in the morning when I’m not quite awake and don’t have to think. Thank you for the great recipe. Here’s a recipe that I make overnight.
They look incredible! So moist, soft, fluffy and love the overnight option. I have an overnight recipe for cinn rolls on my site as well. I love that yours have caramel icing. Swoon!
I live in Copenhagen Denmark, but have also lived in the US for 11 yrs. I saw your recipe and notice a remark about wheat flour. I notice your recipe mentions AP flour. What type of flour is that exactly? Here the normal flour I would use for baking is wheat flour.
Hi Sally! AP is all-purpose flour. It’s flour that has been “enriched”. That is so interesting that wheat flour is standard in Copenhagen. It can definitely be used in this recipe! Enjoy Sally!
Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced.
You can also replace with applesauce and just increase leavening ingredients by about 25%.
The rolls looks amazing, cant wait to make these
Holy moly. It is unreal how delicious the caramel icing is. I don’t know how much will actually make it onto these rolls. There is way too much sampling going on.
I bake things quite a bit for my medical school class, and decided to make this recipe today to make for a more cheerful Monday. What a hit these were! I had three people tell me this was the best cinnamon roll they’ve had in their life. Great recipe!!!