Irresistible and indulgent these Pecan Cinnamon Rolls and their simple coffee icing make the perfect sweet brunch recipe. If you’re looking to make the best, fluffy Cinnamon Rolls from scratch, you’re in the right place.Plan ahead for rising time
In a small saucepan over low heat, melt together the butter and roughly one third of the milk. Stir or swirl to melt without overheating. Add the remaining cold milk and set aside.
In the bowl of a stand mixer (or see notes), add the flour, yeast, sugar and salt then give it a good mix around.
Pour in the warm milk mixture, give it a quick stir then add the egg.
Attach the dough hook to the stand mixer and mix the dough for 6-7 minutes until smooth and elastic looking.
Brush a clean bowl with a little oil then place the dough into it. flip it over so that has a coating of oil all over. Cover with plastic wrap and let it sit in a warm place for 1 hour or until doubled in size.
ASSEMBLING THE CINNAMON ROLLS
Roll the dough out on a lightly floured surface to a large rectangle, about 5-6mm thick.
Preheat the oven to 200C / 375F / 180C fan forced and grease a 9x13 inch baking tray.
In a small bowl, mix together the brown sugar, cinnamon and most of the pecans (reserving a couple tablespoons)
Brush the melted butter over the dough then scatter over the combined filling ingredients.
Roll the dough up (from one long side to other) into a long log, then cut into 12 even pieces.
Place the rolls evenly spaced onto the baking tray cut side up. Let them rest and rise for another 15 minutes.
Beat together the egg yolk and water then brush all over the exposed dough of the rolls.
Mix the remaining pecan pieces with the maple syrup, then dot them all over the top of the rolls.
Bake for 22-25 minutes, turning the tray at the halfway mark, until deep golden. Let them cool before icing.
FOR THE ICING
Place the cream and instant coffee in a medium microwave safe bowl and heat for 20-30 seconds until quite warm. Mix until the coffee has dissolved.
Sift in the icing sugar and stir well. Make it thicker (more sugar) or thinner (more cream) to your liking, then pipe or spoon onto the top of your cinnamon rolls.
Equipment used: stand mixer with dough hook, 9x13 inch baking tray
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide)
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Yeast: You can use instant or active dry yeast. If you use rapid rise, your dough may double in size quicker.
By hand: You can make the dough without a stand mixer, just make sure to knead until it is smooth and elastic - about 10-12 minutes.
Cinnamon rolls are best eaten fresh but will keep in an airtight container 2-3 days. They can be warmed for 10-15 seconds in the microwave (even iced) to soften them if a little stale.
Make ahead: The recipe can be made ahead up to step 11. Cover the trays with plastic wrap and keep in the fridge overnight. Let them come to room temperature before baking.