Gooey Cinnamon Buns With Thick Cream Cheese Icing
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
40
Spice
49
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.25 tsps
Active Dry Yeast2 tbsps
Granulated Sugar1 tsp
Salt1 large
Egg (lightly beaten)2 cups
Pecan (roughly chopped)2 tsps
Ground Cinnamon8 tbsps
Unsalted Butter (melted)110 g
Cream Cheese (softened)2 cups
Sugar (confectioners')1 cup
MilkDirections:
1
For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine
2
Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg
3
Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes
4
Butter a large bowl; transfer the dough to the bowl
5
Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours
6
Preheat the oven to 375 degrees F
7
Butter a 9-by-13-inch baking dish
8
For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter
9
Set aside
10
Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface
11
Spread with the filling, leaving a 1/2-inch border
12
Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls
13
Arrange the rolls, cut-side up, in four rows in the prepared baking dish
14
Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes
15
Uncover and bake until golden on top, about 20 minutes
16
For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment
17
Add the milk and mix until smooth
18
Top the warm cinnamon buns with icing and serve