Recipe courtesy of Kelsey Nixon
Episode: Quick Breads
Total:
1 hr 35 min
Active:
20 min
Yield:
10 sweet rolls
Level:
Intermediate
Total:
1 hr 35 min
Active:
20 min
Yield:
10 sweet rolls
Level:
Intermediate

Ingredients

  • 1/2 recipe Rapid Rolls, recipe follows
Filling:
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup chopped pecans
  • 6 tablespoons dark brown sugar
  • 1 tablespoon ground cinnamon
Cream Cheese Glaze:
  • 1 cup powdered (confectioners') sugar
  • 1/2 cup (4 ounces) cream cheese
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla
  • 4 tablespoons milk
  • Melted butter, for brushing
Rapid Rolls:
  • 3 (.25-ounce) packets active dry yeast
  • 1 3/4 cups warm water
  • 1/2 cup honey
  • 1/2 cup melted butter, plus more for brushing
  • 2 teaspoons salt, plus more for sprinkling
  • 2 large eggs, beaten
  • 4 to 6 cups flour, plus more if needed

Directions

Watch how to make this recipe.

Cream Cheese Glaze:

After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.

Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.

Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking

Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.

To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.

Rapid Rolls:

To make Rapid Rolls:

Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

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