¼cup+ 1.5 teaspoons granulated sugar1.5 teaspoons to be added in the yeast mixture
5tablespoonsunsalted buttermelted
¼teaspoonsalt
1egg
2tablespoonswarm water
Filling
⅓cupbrown sugaryou may increase to ½ cup to increase sweetness
6tablespoonsunsalted buttersoftened
⅓cuppecanschopped finely
1.5tablespoonscinnamon powder
Orange Cream Cheese Frosting
2ozcream cheesesoftened
1.25cupspowdered sugar
2tablespoonsfresh orange juice
⅛teaspoonorange extract
orange zestfor garnishing
Instructions
Dough
Start by mixing together flour and salt in a bowl. Set aside.
Heat milk in microwave for 30-45 seconds, it should be warm but not boiling hot. [temperature around 120 F degrees, use a kitchen thermometer in case you have one]
To the warm milk, add yeast and 1.5 teaspoons of sugar. Give a quick stir with a spoon and leave the mixture for 5-10 minutes. This is called proofing of the yeast.
While the yeast is proofing, in the steel bowl of your stand mixer fitted with paddle attachment or using a hand mixer whisk together melted butter, sugar, water and egg till well combined.
After 5-10 minutes the yeast will get activated and you will see it all bubbling up.
Add the yeast mixture to the the egg-butter-sugar mixture and mix till well combined.
Start adding the flour mix in parts, add 1/2 of it first and run the mixer on low speed till it's all incorporated.
Using a spatula scrap down the sides to mix in all the flour together.
Now add the remaining flour and mix at low speed.
Once it's all mixed, increase the speed to medium [fitted with dough hook] and let it knead for 5-7 minutes or till the dough is totally smooth. Alternatively you can use your hands to knead the dough.
Take a bowl and and coat it will canola or vegetable oil.
Place the dough ball in the bowl, cover with a cling sheet and let it rise at a warm place for around 90 minutes to up to 2 hours or till it's more than double it's size.
After 90 minutes, the dough will more than double in size.
Filling
In a bowl mix together cinnamon powder and brown sugar. Set aside.
Chop pecans finely using a sharp knife.
Remove the dough from the bowl and punch to release the air. Let it sit for 5 minutes.
Using a roller or your hands, roll the dough to a 14 x 9 inch rectangle. I used my hands and used my pan as a guide for measurement.
Take softened unsalted butter and spread it all over the dough.
Now sprinkle the cinnamon-sugar all over, making sure you cover the entire dough including the edges and corners. Also sprinkle chopped pecans all over.
Starting from the long end, start rolling the dough tightly.
Roll till you have a log. You can use little water to seal the edges towards the end.
Cut the dough into 8 equal pieces.
Brush a 13 X 9 inch pan with oil or butter and arrange the cinnamon rolls in it, leaving a little space between each roll.
Cover with a cling sheet and keep it the refrigerator overnight.
Baking rolls in the morning
Take the rolls out of the refrigerator
Place them in a warm place for 45 minutes-1 hour for 2nd rise.
Preheat oven to 350 F degrees.
Bake the rolls at 350 F degrees for 25-28 minutes or till nice golden brown in color.
Orange Cream Cheese Frosting
While the rolls are in the oven make the frosting.
In the stand mixer fitted with paddle attachment or using your hand mixer, beat together room temperature cream cheese.
Once it's all smooth, add in the powdered sugar and mix.
Add fresh orange juice, orange extract and beat till everything is nice and smooth.
Slather the frosting using a knife on the warm cinnamon rolls, sprinkle some orange zest on top and enjoy!