Gooey Cinnamon Buns with Thick Cream Cheese Icing

By Pikachutherecipereader

Really good! I didn't have dark brown sugar only light brown sugar and used only one cup of pecans. Other than that did exactly as recipe said. My family likes these. Thank you Nancy :)

Ingredients

• Dough:
• Ingredients
• 1 package (2 1/4 teaspoons) active dry yeast
• 3 cups all-purpose flour, plus more for dusting the work surface
• 2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• Filling:
• 2 cups pecans, roughly chopped
• 1 cup packed dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, melted
• Thick Cream Cheese Icing:
• 4 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup milk

Details

Servings 12
Preparation time 30mins
Cooking time 150mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes.

Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours.

Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.

For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside.

Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.

Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes.

For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve.