My quest for the closest thing to the perfect cinnamon rolls has ended! All the while I have been using this recipe from the net for my cinnamon rolls and the results are ok but not fantastic.
I came across a new magazine with a gorgeous picture of these delicious finger licking dessert and I had to have it. I went home straight away to try out the recipe, how excited was I with that photo ;) I know food excites me that much....its scary!.
So I followed the recipe to a T and the results does not disappoint. I have this habit of tweaking recipes to make it simpler but I would not change this one except maybe, reduce the cooking time to 40 mins from the original 45mins as the buns were slightly overcooked on the top but thankfully the bread was still moist and melt in your mouth goodness!
I didn't have any pecans in my pantry so I omitted it for now but would love to add them the next time I make this, insyaallah. Please also note that all butter are to at room temperature (unless otherwise noted)
7g sachet dry yeast
125 ml warm milk
75 g caster sugar
375g plain flour, extra for dusting
135 unsalted butter (cut into 2cm cubes)
125g unsalted butter
75g firmly packed brown sugar
125 ml thickened cream
60ml maple syrup
1 tsp vanilla extract
180g pecans toasted, chopped
125g unsalted butter
165g firmly packed brown sugar
3 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
160g icing sugar
15g unsalted butter, melted
2 tbsp milk
1. To make dough, place yeast, 1 tbs sugar and milk in a bowl and stir to combine. Set aside in a warm place for 5 min or until mixture bubbles. Lightly beat 2 eggs and combine into yeast mixture.
2 Combine yeast mixture and remaining sugar, flour and salt into the bowl of electric mixer using the dough hook, mix on low speed until a soft sticky dough forms. With mixer running add 125g of chopped butter one cube at a time. Ensure each cube is mixed well before adding the next one.
3. Place dough in a lightly greased bowl. Melt remaining 10 g of butter and brush over top of dough. Cover with plastic wrap and put aside in a warm area until it doubles in size (around 1.5 hrs)
4. To make caramel, stir butter, brown sugar, cream, maple syrup, vanilla and salt in a small saucepan over high heat until combined. Reduce heat and simmer for 8 minutes until mixture is glossy. Pour 2/3 of this mixture into a 35cm x 21cm x 5cm baking dish coating bottom and sides. Sprinkle 1/3 of the toasted pecans and set aside.
5. To make filling, using an electric mixer beat butter, sugar, cinnamon, nutmeg and salt on medium speed for 2 minutes or until light and fluffy.Stir through half the remaining pecans.
6. Punch down dough, then turn onto a lightly floured surface. Roll out to a 1/2 cm thick 30cm x 40 cm rectangle. Spread filling evenly over dough, leaving a 2cm border. Roll tightly like a Swiss Roll and cut evenly into 12 pieces and arrange cut side up on top of caramel prepared baking dish.
7. Loosely cover dish with wrap and leave to rise for another 1.5 hours.
8. Preheat oven to 180C. Whisk remaining egg with 1/2 tsp water in a small bowl and brush over the top of buns. Bale for 40-45 minutes until buns are golden brown. Keep an eye on the buns, if they brown too quickly, cover with foil. Cool for 5 minutes, then spoon over remaining caramel. Scatter remaining pecan and cool for 5 minutes.
9. Lastly, combine all ingredients for icing until smooth. Drizzle on cooled buns and stand 10minutes to set before serving.
I skipped step 9 because I didn't want this to be overly sweet but in retrospect I would try it next time because the rolls are not super sweet at all.
Good Luck and Bismillah!