I only make these once a year, to celebrate the new year. Invite friends and family: this recipe makes 12 medium-sized rolls. This dough works best when made early in the morning for a late morning breakfast.
¾ cup milk
¼ cup yogurt (or sour cream or buttermilk)
2 tablespoons butter
½ cup evaporated cane sugar
2½ teaspoons yeast
1 egg
3¼ cup all-purpose flour
¾ teaspoon kosher salt
1 teaspoon cinnamon
In a small saucepan on medium-low, heat the milk, yogurt and butter until the butter is melted and the milk is between 105° and 115°. Stir in half the sugar and the yeast. Bloom the yeast for 5 minutes. Add to mixing bowl, and whisk in the egg and the remaining sugar. Add the flour, salt and cinnamon. Using the hook attachment, mix on low speed for 4 minutes.
Place batter in a greased bowl and turn to grease top. Cover and let rise for 1-2 hours until it doubles.
Kitchen tip: Speed up the rise by turning your oven into a proving drawer with a pan of boiling water set on the bottom shelf. Best proving temp is 70-115 degrees.
Filling:
1 stick butter (room temperature)
2/3 cup brown sugar (rapadura if you can find it)
2 rounded tablespoons ground cinnamon
1 stick butter (room temperature)
6 ounces neufchâtel or cream cheese (room temperature)
5 ounces powdered sugar
1 teaspoon vanilla
¼ rounded teaspoon sea salt
Filling:
1 stick butter (room temperature)
2/3 cup brown sugar (rapadura if you can find it)
2 rounded tablespoons ground cinnamon
2 cup pecans, toasted and chopped
an egg white
Whip the sugar, cinnamon and butter until smooth. On a floured surface, roll the dough out in a rectangle, roughly 8x12 inches, about ¼ inch thick. Spread on the butter mixture, leaving an inch strip bare at the top of the rectangle. Sprinkle the pecans. Gently, but tightly roll the rectangle into a log, brushing away any flour as you roll. Brush the bare strip with egg white to form a seal. Cut into 12 slices and place in a buttered Pyrex 9x13 baking dish. Let proof for 40 minutes. Bake at 375°(325° for convection) until lightly browned, about 30 minutes.
an egg white
Whip the sugar, cinnamon and butter until smooth. On a floured surface, roll the dough out in a rectangle, roughly 8x12 inches, about ¼ inch thick. Spread on the butter mixture, leaving an inch strip bare at the top of the rectangle. Sprinkle the pecans. Gently, but tightly roll the rectangle into a log, brushing away any flour as you roll. Brush the bare strip with egg white to form a seal. Cut into 12 slices and place in a buttered Pyrex 9x13 baking dish. Let proof for 40 minutes. Bake at 375°(325° for convection) until lightly browned, about 30 minutes.
Serve warm, topped with cream cheese frosting:
1 stick butter (room temperature)
6 ounces neufchâtel or cream cheese (room temperature)
5 ounces powdered sugar
1 teaspoon vanilla
¼ rounded teaspoon sea salt
zest of an orange
Whip all ingredients together in a mixer until fluffy, about 4 minutes.
Whip all ingredients together in a mixer until fluffy, about 4 minutes.
