Pecan Pie Cinnamon Rolls Recipe- Step by Step Guide

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Pecan Pie Cinnamon Rolls Recipe- Step by Step Guide:-A cinnamon pecan filling and a pecan pie filling are both included in these pecan pie cinnamon rolls, which are extremely soft rolls. In addition, a cream cheese glaze is applied on top of them. The combination of cinnamon buns and the dessert served at Thanksgiving is a match made in heaven.

Pecan Pie Cinnamon Rolls Recipe- Step by Step Guide

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Soft and filled with cinnamon and pecans, these rolls are reminiscent of pecan pie. Pecan pie filling and cream cheese icing make up the filling.

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INGREDIENTS

Dough

  • 1 cup Milk warmed to 110℉
  • 2 packets Active dry yeast 14 grams or 4 ½ tsp
  • 2 Large eggs lightly beaten
  • 4 1/2 cups All-purpose flour
  • 1/4 cup Wholesome Organic Fair Trade Cane Sugar
  • 1 tsp Salt
  • 10 TBSP Unsalted butter room temperature and cubed

Pecan Cinnamon Filling

  • 1/2 cup Unsalted butter room temperature
  • 3/4 cup Wholesome Organic Fair Trade Dark Brown Sugar
  • 1 TBSP Ground cinnamon
  • 1 1/2 cups Chopped pecans
  • 1/2 cup Heavy cream

Pecan Pie Filling

  • 3 TBSP Unsalted butter
  • 1/2 cup Wholesome Organic Fair Trade Dark Brown Sugar
  • 1 tsp Ground cinnamon
  • 1/2 cup Heavy cream
  • 1 cup Chopped pecans

Cream Cheese Icing

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  • 4 oz Cream cheese room temperature
  • 4 TBSP Unsalted butter room temperature
  • 1 cup Wholesome Organic Fair Trade Powdered Confectioners Sugar sifted
  • 1 tsp Pure vanilla extract
  • 1 TBSP Milk
  • Chopped pecans for decoration on top

 

Also Read;-6 Heart-Healthy 20-Minute Dinners for Weight Loss

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INSTRUCTIONS

Dough

  • Using the microwave, bring the milk to a temperature of 110 degrees Fahrenheit for one minute.
  • The yeast should be sprinkled over the milk using both packets. Wait ten minutes before proceeding.
  • The flour, cane sugar, and salt should be combined in a large bowl and mixed together. Include the butter that has been cut into cubes.

 

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  • In order to incorporate the butter into the flour, you can either use a pastry kneader or your hands. This should be done until the butter is about the size of a pea.
  • To the dry ingredients, add the milk and yeast, as well as eggs that have been lightly beaten.
  • A stand mixer and a dough hook should be utilised. Continue to mix on low speed until a dough begins to form.

 

  • *Instructions for making the dough by hand can be found in the recipe notes.
  • Turn the speed down to medium and knead the dough for five minutes.
  • Immediately for the purpose of making: The oven should be preheated to 200 degrees Fahrenheit.

 

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  • Bowl should be covered with a dish towel. Once the oven has been turned off, place the bowl inside the oven, and then crack open the door. Allow to grow for one hour.
  • For a single night: Use aluminium foil or plastic wrap to cover the bowl. Put in the refrigerator to rise for the entire night.

Pecan Pie Filling

  • Butter should be melted in a saucepan over a heat setting of medium. The brown sugar, cinnamon, heavy cream, and pecans should be added at this point.
  • Maintain the heat until it begins to bubble. After that, continue to cook for approximately four to five minutes.
  • After pouring the pecan pie filling into a bowl, place it in the refrigerator to chill.

Cinnamon Pecan Filling

  • The butter should be beaten on high speed in a small bowl until it becomes fluffy. Include the cinnamon and brown sugar in the mixture.
  • Continue beating until the mixture is smooth.
  • Using a rolling pin, roll out the dough on a surface that has been lightly dusted with flour. Create a large rectangle with a thickness of approximately ¼ inch.

 

  • Coat the dough with the cinnamon filling and spread it evenly. Use a spatula with an offset to spread the icing to the edges of the cake.
  • Pour the cinnamon filling on top of the pecan pie filling and spread it evenly.
  • Using the shorter side as a starting point, roll into a log.

 

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  • Cut off the uneven ends by using a knife with a serrated edge or dental floss that does not have any flavour. Cut the dough into nine rolls.
  • Apply baking nonstick spray to a casserole dish that is 9 inches by 13 inches. Spread the rolls out in an even layer in the dish.
  • Allow it to rise for twenty minutes while it is covered with a towel. As soon as the rolls have finished rising, pour the heavy cream over them.
  • Preheat the oven to 375 degrees Fahrenheit. The rolls should be baked for 27 to 29 minutes, or until the tops are a golden brown colour.

Cream Cheese Icing

  • Cream cheese and butter should be beaten together for two minutes on high speed in a small bowl using a hand mixer over high speed.
  • After that, begin mixing in the confectioners’ sugar until it is completely smooth. Blend in the milk and vanilla extract. Combine until it is completely smooth.
  • When applying the icing to the cinnamon rolls, use a spoon to spread it out. With chopped pecans sprinkled on top.

 

NUTRITION

  • Calories: 919kcal
  • Carbohydrates: 90g
  • Protein: 11g
  • Fat: 60g
  • Saturated Fat: 25g
  • Polyunsaturated Fat: 8g
  • Monounsaturated Fat: 22g
  • Trans Fat: 1g
  • Cholesterol: 104mg
  • Sodium: 290mg
  • Potassium: 312mg
  • Fiber: 5g
  • Sugar: 39g
  • Vitamin A: 1273IU
  • Vitamin C: 1mg
  • Calcium: 126mg
  • Iron: 4mg

 

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