The Pioneer Woman Tasty Kitchen
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Cinnamon Rolls with Pecans and Lemon Cream Cheese Frosting

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Level: Easy

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Description

An adaptation of Pioneer Woman’s Cinnamon Rolls with pecans and lemon cream cheese frosting added for a personal touch.

Ingredients

  • FOR THE CINNAMON ROLLS:
  • 4 cups Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages (0.25 Oz. Packets) Active Dry Yeast
  • 8 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 Tablespoon Salt
  • 1 cup All-purpose Flour
  • 4 sticks Butter, Melted
  • 3 cups Sugar
  • Ground Cinnamon
  • 2 cups Chopped Pecans Plus Extra For Sprinkling On The Finished Rolls
  • FOR THE LEMON CREAM CHEESE FROSTING:
  • 8 ounces, weight Cream Cheese, Room Temperature
  • 2 sticks Butter, Softened
  • 3 cups Powdered Sugar
  • 2 teaspoons Pure Vanilla Extract
  • ¼ teaspoons Lemon Extract

Preparation

For the cinnamon rolls:

In a large saucepan combine the milk, vegetable oil and sugar. Heat the milk mixture over medium heat, but do not boil. Once it is hot and small bubbles rise to the top, remove from heat, set aside and let the mixture cool down to room temperature. Then sprinkle the yeast over the milk mixture and let it sit for a minute.

Add 8 cups of flour to the yeast mixture; stir to combine. Cover the pot with a towel and let it sit in a warm place for one hour. Add in the baking powder, baking soda, salt, and 1 cup flour; stir to combine. Chill dough for one hour in the refrigerator.

Preheat oven to 375 F.

Lightly flour your working surface. Take half of the dough from the bowl or pan and transfer to your working area. Using a rolling pin, roll out the dough to a 1/4-inch thickness and shape into a rectangle.

Pour about 1 cup of the melted butter over the shaped dough and spread it evenly. Sprinkle 1 cup of the sugar over the butter. Sprinkle a generous amount of cinnamon over that. Add 1 cup of the chopped pecans on top of the cinnamon mixture.

Beginning at the long end that’s furthest from you, roll the rectangle tightly towards you. Work slowly, and keep the roll tight. At the end, pinch the seam together and flip the roll so that the seam is face down.

Pour a little bit of the melted butter into five 8-inch round baking pans and swirl. Take the log and cut it into 1/2-inch slices.
Arrange the slices (cut side up) in the prepared baking pans, about 5 to 7 slices per pan. Brush each roll with a bit of butter, and add a sprinkling of sugar and cinnamon on top of each roll. Cover the pan(s) with towels and let the rolls sit for 20 minutes.

Take the other half of the dough and repeat the above steps.

After 20 minutes of rise time, remove the towels and bake the rolls for 15 to 18 minutes, or until golden brown. Remove pans from oven and immediately spread the frosting on each roll with a butter knife or a spoon, and sprinkle with remaining chopped pecans.

For the frosting:

Place the cream cheese and the butter in a mixing bowl. Beat until creamy using the paddle attachment. Gradually add in the powdered sugar; beat until smooth, about 4 minutes. Pour in the vanilla extract and lemon extract; continue to mix until well incorporated. Spread the frosting on each roll as soon as you take them out of the oven.

Cinnamon rolls recipe adapted from The Pioneer Woman.

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