Description
These Browned Butter Frosted Pecan Cinnamon Rolls are soft, fluffy, and filled with a rich cinnamon-sugar and pecan filling. Topped with a luscious browned butter cream cheese frosting, they make a perfect indulgent breakfast or treat. The dough is enriched with eggs and butter, and the frosting adds a nutty depth that elevates these classic rolls to a gourmet level.
Ingredients
Scale
For the Dough:
- 1 cup whole milk, warmed to 110°F
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1/2 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans
For the Browned Butter Frosting:
- 1/2 cup unsalted butter, browned and cooled slightly
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
- Pinch of salt
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast evenly over the top. Let this mixture sit for 5–10 minutes until foamy, indicating the yeast is alive and active.
- Make the Dough: Add the melted butter, eggs, and salt to the yeast mixture. Gradually incorporate the all-purpose flour, one cup at a time, mixing until a soft dough forms. Knead the dough on a floured surface for 6–8 minutes or use a stand mixer fitted with a dough hook until the dough is smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl and cover it. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Prepare the Filling and Shape Rolls: Punch down the risen dough and roll it out on a floured surface into a 16×12-inch rectangle. Spread the softened butter evenly over the dough. Sprinkle the mixture of brown sugar and cinnamon evenly on top, and then scatter the chopped pecans over the filling. Starting from the long edge, tightly roll the dough into a log and slice it into 12 equal rolls.
- Second Rise: Arrange the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30–45 minutes, until they become puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and fully cooked through.
- Make the Browned Butter Frosting: While the rolls are baking or cooling, melt the butter over medium heat in a saucepan, stirring occasionally. Continue cooking until the butter turns golden brown and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly. In a mixing bowl, beat the browned butter with softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, salt, and milk as needed, and mix until the frosting is fluffy and spreadable.
- Frost and Serve: Once the rolls have cooled slightly but are still warm, spread the browned butter frosting evenly over the top. Serve immediately and enjoy!
Notes
- These cinnamon rolls can be made ahead and refrigerated overnight after shaping. Let them come to room temperature and rise before baking.
- Toast the pecans beforehand to enhance their flavor and crunch.
- For a seasonal twist, add a touch of maple syrup to the frosting for extra depth.
