Makes 8 cinnamon rolls
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Brown sugar
Salt
Instant yeast
Unsalted butter
Whole milk (Room temp)
Evaporated milk (Room temp)
1 large egg (Room temp)
Vanilla extract
Butter extract
Pecan halves or chopped pecans
Confectioner’s sugar
Tools you’ll need
Stand mixer
Parchment paper
Rolling pin
Pastry brush
11 by 17-inch baking pan
Preparation of ingredients
Dry ingredients
Step 1- Add 2 cups all-purpose flour, 1/4 cup sugar, 1 1/2 teaspoons instant yeast, and 1/4 teaspoon salt into stand mixer bowl. Stir until combined and set aside.
Wet ingredients
Step 2- Add 2/3 cup warm whole milk (Temp 115 to 120 degrees F), 5 tablespoons melted unsalted butter, and 1 large egg (Room temp) into a medium-sized bowl. Stir with whisk until combined and set aside.
Making the dough 1
Step 3- Pour wet ingredients into dry ingredients. Mix on a low speed or according to your stand mixer’s instructions for mixing doughs for 4 to 6 minutes. Make sure mixer is fitted with dough hook attachment. Dough will be slightly sticky once the mixing process is completed.
Step 4- Lightly flour surface of table and add dough on top of table. Add flour onto your hands and bring the dough together. Knead for 1 to 2 minutes and form into a ball. Let the dough rest for 15 minutes. Prepare the items in the steps below while the dough is resting.
Cinnamon sugar mixture
Step 5- Add 1/3 cup sugar, 1/4 cup brown sugar, 1 1/2 tablespoons cinnamon and 1/8 teaspoon salt into a small bowl. Stir all ingredients together and set aside.
Butter mixture
Step 6- Add 3 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract and 1/2 teaspoon butter extract into a small bowl. Stir until combined and set aside.
Baking pan
Step 7- Brush butter onto the bottom of your baking pan. Add sheet of parchment paper into baking pan. From there the pan is ready and set aside.
Making the dough 2
Step 8- Press dough down with your hands and form dough into a rectangle. Lightly flour the top of the dough and roll the dough out into an 18 inch long by 13-inch-wide rectangle using a rolling pin.
Step 9- Brush butter mixture and sprinkle all of the cinnamon sugar mixture on top of the dough. Avoid adding the butter mixture and cinnamon sugar mixture onto the edge of the dough going horizontally.
Step 10- Roll the edge of the dough towards you like you’re rolling a jelly roll. Once you reach the edge of the dough press the edge of the dough onto itself, creating a seal. Cut each piece of dough into 2-inch-thick pieces.
Step 11- Add each piece of dough onto baking pan lined with parchment paper. Cover with a towel and let sit in a warm spot for 1 hour and 30 minutes.
Preheat oven to 350 degrees.
Step 12- Place into a preheated 350-degree oven on the middle rack for 15 minutes. Remove cinnamon rolls from oven and let cool until warm.
Making the praline topping
Note- You can make the topping while the rolls are rising, or you can make it while the cinnamon rolls are baking.
Preheat fire to medium heat.
Step 13- Add 1 1/4 cups evaporated milk, 1/4 cup sugar, 2 or 3 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon butter extract 1 cup confectioner’s sugar and 1/8 teaspoon or a sprinkle of salt into a medium-sized pot. Stir all ingredients together and let simmer for 6 minutes stirring occasionally. Once done, add 1/2 cup chopped pecans and stir. Let simmer for 3 minutes stirring occasionally.
Step 14- Turn fire off and let cool for 12 to 15 minutes. This will allow the mixture to cool and thicken. Once the icing has cooled, add spoonful each on top of each individual cinnamon roll. Wait about 5 to 10 minutes before serving.
YouTube instructional video
