Are you ready to embark on a delightful journey of flavors and aromas? If you’re a fan of warm, gooey, and irresistibly delicious treats, then you’re in for a treat! In this recipe, we’ll be crafting the ultimate indulgence: Loaded Cinnamon Rolls with Toasted Pecans & Icing. Get ready to tantalize your taste buds and impress your loved ones with these delectable homemade cinnamon rolls that are perfect for breakfast, brunch, or any time you’re craving a sweet sensation.
How to Prepare Loaded Cinnamon Rolls with Toasted Pecans & Icing
Ingredients for Loaded Cinnamon Rolls with Toasted Pecans & Icing
Gather the following ingredients:
- 5-1/2 to 6 cups all-purpose flour
- 1/2 cup sugar
- 1 package plus 1-1/8 teaspoons active dry yeast
- 1-1/2 teaspoons salt
- 1-3/4 cups water
- 1/2 cup vegetable oil
- 1 extra-large egg plus 1 egg white
For the Filling:
- 1/4 cup butter, melted
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 teaspoons cinnamon
- 1 cup pecans, roasted and chopped
- 1 cup raisins
For the Icing:
- 2 ounces cream cheese, softened
- 7 tablespoons butter, softened
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- 3 cups powdered sugar
Directions for Loaded Cinnamon Rolls with Toasted Pecans & Icing
- In a very large bowl, combine 4 cups of flour, sugar, yeast, and salt.
- In a large saucepan, heat water and oil to 120°-130°F (49°-54°C). Add this mixture to the dry ingredients and beat until just moistened.
- Add the eggs and beat until the mixture becomes smooth.
- Gradually stir in enough of the remaining flour to form a soft dough. The dough might be a bit sticky, but that’s perfectly fine.
- Turn the dough onto a floured surface and knead it until it becomes smooth and elastic, which should take around 6-8 minutes.
- Cover the dough and let it rest for 15 minutes to relax the gluten.
- Divide the dough in half and roll each half into a 24 x 15-inch rectangle.
- Brush the rolled-out dough with melted butter, leaving a 1/2-inch border around the edges.
- Mix the sugars and cinnamon together, then sprinkle this mixture over the buttered dough.
- Sprinkle the chopped pecans and raisins over the cinnamon-sugar mixture.
- Roll up the dough jelly-roll style, starting from one of the longer sides. Pinch the seams to seal.
- Cut each rolled-up dough into 24 rolls or fewer if you prefer larger cinnamon rolls.
- Place the rolls, cut side up, in four greased 13 x 9-inch baking pans.
- Cover the pans and let the rolls rise in a warm place until they are nearly doubled in size, which takes about 30 minutes.
- Preheat the oven to 425°Fand bake the rolls for 18-22 minutes, or until they turn a beautiful golden brown.
For the Icing:
In a large bowl, use an electric mixer to beat the cream cheese and softened butter until they become creamy.
Mix in the vanilla and milk, and then gradually add the powdered sugar until the mixture becomes smooth and fluffy. Adjust the milk or water quantity to reach your desired consistency.
Spread the creamy icing generously over the warm cinnamon rolls, letting it drizzle down the sides.
Note:
For those looking to elevate the flavor profile, you can create Rum Raisin Cinnamon Rolls by soaking the raisins for the filling in 3-4 tablespoons of rum for at least an hour or, even better, overnight. To enhance the rum flavor, substitute 1 tablespoon of rum for the vanilla in the icing and reduce the milk used to achieve your preferred consistency.
These Loaded Cinnamon Rolls with Toasted Pecans & Icing are a pure embodiment of comfort and indulgence. With their warm, fragrant cinnamon aroma and the satisfying crunch of toasted pecans, every bite is a celebration of flavors and textures. Whether you’re treating yourself on a lazy Sunday morning or sharing these delights with friends and family, they are sure to create memorable moments that will have everyone coming back for more.
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can substitute some or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. However, keep in mind that whole wheat flour might make the rolls slightly denser.
How do I know if the dough has risen enough?
The dough should be nearly doubled in size after the rising period. Gently press a finger into the dough; if it leaves an indentation that slowly fills back in, the dough is ready to be baked.
Can I make the dough the night before and bake it in the morning?
Yes, you can prepare the dough, shape the rolls, and place them in the baking pans. Cover the pans tightly with plastic wrap and refrigerate overnight. In the morning, let the rolls come to room temperature and rise for about 45 minutes before baking as directed.
Can I freeze the cinnamon rolls for later?
Certainly! After shaping the rolls and placing them in the baking pans, cover tightly with plastic wrap and aluminum foil. Freeze for up to 1 month. To bake, let the rolls thaw and rise in the refrigerator overnight, then bring them to room temperature and complete the baking process.
Can I use different nuts for the filling?
Absolutely! While pecans add a wonderful flavor, you can experiment with other nuts like walnuts, almonds, or a combination to create your desired taste and texture.
How can I prevent the icing from becoming too thin or thick?
When adding milk or water to the icing, do so gradually and in small amounts. This way, you can control the consistency and achieve the perfect drizzle or spreadable texture.
Loaded Cinnamon Rolls with Toasted Pecans & Icing
Ingredients
- 5-1/2 to 6 cups all-purpose flour
- 1/2 cup sugar
- 1 package plus 1-1/8 teaspoons yeast active dry yeast
- 1-1/2 teaspoons salt
- 1-3/4 cups water
- 1/2 cup vegetable oil
- 1 extra-large egg plus 1 egg white
Filling
- 1/4 cup butter melted
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3 teaspoons cinnamon
- 1 cup pecans roasted and chopped
- 1 cup raisins
Icing
- 2 ounces cream cheese softened
- 7 tablespoons butter softened
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- 3 cups powdered sugar
Instructions
- In a very large bowl, combine 4 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes.
- Turn onto a lightly floured surface; divide in half. Roll each half into a 24 x 15 rectangle. Brush with butter to within 1/2 inch of edges. Combine sugars and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins.
- Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls or less if you prefer larger cinnamon rolls. Place rolls, cut side up, in four greased 13 x 9 baking pans.
- Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425 degrees for 18-22 minutes until golden brown.
- Icing: Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the powdered sugar until smooth and fluffy. Add enough milk or water to achieve the desired consistency. Spread over warm rolls.
Notes
