Pecan-Chocolate Chunk Cinnamon Rolls with Cream Cheese Frosting

Now ladies and gentlemen, that is what a cinnamon roll ought to look like.

I found this recipe on All Recipes and I figured it had to be a winner since it has almost 700 positive reviews. I tweaked it just a bit by adding chopping pecans and chocolate chunks. Oh, and a gooey cream cheese frosting.

I was able eat two of these before surrendering. But I already have plans to make them again and again. They’re just that good.

The original recipe is called “90-minute cinnamon rolls” and it’s definitely true to its name. I was able to start the dough, clean up my mess, form the dough into rolls, take a shower, throw the rolls into the oven, do my make-up, and then sit down and enjoy some homemade cinnamon rolls with a tall glass of WHOLE milk.

I appreciate that kind of flexibility in a recipe, especially a recipe I need to make at 7:30 a.m.

Ingredients for a dozen cinnamon rolls:

  • ¾ cup whole milk
  • 16 tablespoons butter, softened
  • 3 ¼ cups all-purpose flour
  • 1 package instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • ¼ cup water
  • 1 egg
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon, plus more for sprinkling
  • ½ cup chopped pecans
  • ¼ cup small chocolate chunks

Heat the milk in a small saucepan on medium heat until it starts to bubble. Remove from heat and stir in 4 tablespoons of butter. Allow to cool.

In a large mixing bowl, combine 2 ¼ cups flour, yeast, white sugar, and salt. Mix well.

Add water, egg, and milk-butter mixture to the dry ingredients. Beat together and add the remaining cup of flour in half-intervals. Beat the mixture after each addition.

Switch to a dough hook and knead for about 4 minutes or until smooth.

Cover the dough with a damp cloth or paper towel and allow to rest for 10 minutes.

Roll the dough out to a 12 x 9-inch rectangle. Spread 8 tablespoon of butter evenly throughout the dough. Evenly spread the brown sugar and ground cinnamon over the dough. Then sprinkle the pecans and chocolate all over the dough.

Tightly roll up the dough, long-ways.

Butter a 12 x 9-inch baking sheet.

Cut the dough into 12 equal rolls and transfer to the buttered baking pan. Cover and allow to rise until doubled, or another 30 minutes.

Preheat oven to 375 degrees.

Top each cinnamon roll with the remaining tablespoons of butter and sprinkle on more cinnamon.

Bake for 20 minutes and you’ll have these 12 beauties.

A closer look you say?

Beautiful, I know.

But of course, you NEED the cream cheese frosting on them.

5 minutes before the rolls are done, prepare the frosting.

Cream cheese frosting:

  • 1 8-ounce block of cream cheese, softened
  • 4 tablespoons of butter, softened
  • 1 tablespoon of butter
  • 3 cups confectioners’ sugar

In a large bowl, whisk all the ingredients together on slow speed, gradually moving up to high speed until frosting is smooth.

Allow the cinnamon rolls to cool a few minutes before frosting.

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Published in: on December 28, 2010 at 8:15 am  Leave a Comment  
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