Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
30 Mins
Total Time
3 Hours 40 Mins
Yield
Makes 16 rolls

Make sure your butter is very soft when you spread it on the rolled dough so the dough doesn't tear.

How to Make It

Step 1

Stir together first 2 ingredients and 1 tsp. granulated sugar in a glass measuring cup; let stand 5 minutes.

Step 2

Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.

Step 3

Stir together 4 1/2 cups flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 minute or until well blended.

Step 4

Heavily flour a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/2 cup more bread flour as needed to prevent dough from sticking. Place dough in a lightly greased (with cooking spray) large bowl, turning to grease top. Cover and let rise in a warm place (80° to 85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.

Step 5

Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter. Top with pecans.

Step 6

Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick). Place rolls, cut sides down, in 2 lightly greased (with cooking spray) 9-inch square pans. Cover with plastic wrap.

Step 7

Let rolls rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

Step 8

Preheat oven to 350°. Bake 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Spread Cream Cheese Icing over rolls. Serve warm.

Chef's Notes

To make ahead, prepare recipe through Step 6, and cover with aluminum foil. Freeze up to 1 month. Thaw covered rolls in refrigerator overnight. Let rise as directed, allowing extra rising time. Bake and ice as directed.

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