Pecan cinnamon rolls with cream cheese frosting

Pecan cinnamon rolls with cream cheese frosting

By
From
Deep South
Makes
12-14
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
100g softened unsalted butter, plus extra for greasing
200g light soft brown sugar
1 teaspoon ground cinnamon
1 quantity see method for ingredients
200g pecan nuts, chopped

For the cream cheese frosting:

Quantity Ingredient
450g cream cheese
110g butter
900g icing sugar
2 teaspoons vanilla extract

Method

  1. Combine the butter, brown sugar and cinnamon and use a fork to mix.
  2. Roll out the dough on a lightly floured surface into a 30cm x 40cm rectangle. Spread the cinnamon butter mixture evenly over the dough, then sprinkle the pecans on top. Roll it up tightly, then, keeping it seam-side down, cut it into slices about 2.5cm thick. Nestle the lot in a greased 30cm x 45cm baking tray, cover loosely with cling film and leave to rise for 20–45 minutes or until doubled in size.
  3. Place in an oven heated to 180°C and bake for 18–20 minutes, until golden brown. Meanwhile, beat all the ingredients for the frosting together, using an electric mixer on medium speed.
  4. When the buns come out of the oven, allow them to cool slightly, then spread generously with the cream cheese frosting.
Tags:
American
Southern cooking
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