Ingredients
Scale
- 1 cup plus 1 tbsp whole milk, lukewarm (250g)
- 1/4 cup granulated sugar (50g)
- 2 1/4 tsp active dry yeast
- 2 large eggs, room temperature
- 1/2 tsp kosher salt
- 4 1/2 cups all-purpose flour (565g)
- 7 tbsp unsalted butter, room temperature (100g)
- 4 medium apples (about 850g), peeled, cored, diced small
- 2 tbsp unsalted butter (30g)
- 1/3 cup granulated sugar (80g)
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1 tbsp corn starch
- 1 cup pecan halves (125g)
- 7/8 cup unsalted butter, room temperature (190g)
- 1 1/4 cups brown sugar (280g)
- 2 tbsp plus 1 tsp ground cinnamon
- 1/8 tsp kosher salt
- 1/2 cup unsalted butter, room temperature (115g)
- 8 oz cream cheese, room temperature (225g)
- 2 cups powdered sugar, sifted (250g)
- 1 - 2 tbsp heavy whipping cream
- 1/2 tsp kosher salt
Instructions
- Prepare the Dough: In the bowl of a stand mixer, combine the lukewarm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy, which proves the yeast is active. Add the eggs and salt, then mix with the dough hook on low. Gradually add the flour, one cup at a time, until a shaggy dough forms. With the mixer running, add the softened butter one tablespoon at a time, waiting for each to incorporate. Knead on medium speed for 6-8 minutes until the dough is smooth, elastic, and pulls cleanly from the bowl's sides. (Pro tip: The dough will be slightly sticky, but shouldn't stick to your fingers.)
- Let the Dough Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free spot for 1-2 hours, or until doubled in size. In my tests, a slightly cooler, longer rise (up to 2 hours) develops better flavor.
- Cook the Apple Filling: While the dough rises, prepare the filling. In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced apples, sugar, cinnamon, and salt. Sautéing, which means cooking quickly in a small amount of fat over medium-high heat, helps the apples soften and release their juices. Cook for 8-10 minutes until tender. Sprinkle the cornstarch over the apples and stir for 1 minute until the juices thicken. Remove from heat, stir in the pecans, and let cool completely. This step prevents a soggy dough.
- Assemble the Rolls: Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 18×24 inches. Spread the softened butter for the cinnamon sugar filling evenly over the entire surface. In a small bowl, mix the brown sugar, cinnamon, and salt, then sprinkle it evenly over the butter. Finally, spread the cooled apple-pecan mixture over the sugar layer.
- Roll, Cut, and Proof: Starting from a long edge, tightly roll the dough into a log. Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces. Place the rolls cut-side up in a greased 9×13 inch baking pan. Cover and let proof for 45-60 minutes until puffy and nearly doubled. They should spring back slowly when gently poked.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the proofed Pecan Apple Cinnamon Rolls for 25-30 minutes, or until golden brown on top and the internal temperature reaches 190°F. If the tops brown too quickly, tent loosely with foil. Unlike boiling, baking caramelizes the natural sugars in the filling, creating that signature sticky bottom.
- Make the Frosting and Serve: While the rolls bake, make the frosting. Beat the softened butter and cream cheese together until completely smooth and lump-free. Gradually add the sifted powdered sugar and salt, then beat on high for 2-3 minutes until fluffy. Add cream, one tablespoon at a time, until you reach a spreadable consistency. Let the baked rolls cool for 10-15 minutes before generously frosting them. Serve warm for the ultimate experience.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes