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
- Activate the Yeast and Make the Dough: In the bowl of a stand mixer, combine the lukewarm milk, 1/4 cup granulated sugar, and yeast. Let it sit for 5-10 minutes until foamy, proving the yeast is active. Add the eggs, salt, and half the flour. Mix with the dough hook on low until combined. Add the softened butter a tablespoon at a time, then gradually add the remaining flour until a soft, slightly sticky dough forms. (Pro tip: The dough should clear the sides of the bowl but may still stick to the bottom).
- Knead and Let the Dough Rise: Knead the dough on medium speed for 6-8 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise, or proof, is crucial for developing flavor and airiness.
- Prepare the Apple and Pecan Filling: While the dough rises, melt 2 tbsp butter in a large skillet over medium heat. Add the diced apples, 1/3 cup sugar, 1/2 tsp cinnamon, and salt. Sauté, stirring frequently, for 8-10 minutes until the apples soften and release their juices. Sprinkle the cornstarch over the apples and cook for another minute until the liquid thickens. Remove from heat and let cool completely. Roughly chop the pecans and set aside.
- Assemble the Rolls: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 18×24 inches. Spread the 7/8 cup of softened butter evenly over the surface. In a small bowl, mix the brown sugar, 2 tbsp plus 1 tsp cinnamon, and salt. Sprinkle this cinnamon sugar mixture evenly over the butter. Scatter the cooled apple filling and chopped pecans on top.
- 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 rise again for 45-60 minutes until puffy. (Pro tip: For an overnight option, cover the pan and refrigerate after this step, then let sit at room temperature for 1 hour before baking).
- Bake the Pecan Apple Cinnamon Rolls: Preheat your oven to 350°F (175°C). Bake the risen rolls for 25-30 minutes, or until golden brown on top. The internal temperature should reach about 190°F. If the tops brown too quickly, tent the pan with foil. Let the rolls cool in the pan for 10-15 minutes before frosting.
- Make the Cream Cheese Frosting: While the rolls bake, beat the 1/2 cup butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar and salt, mixing on low to avoid a cloud of sugar. Add 1-2 tablespoons of heavy cream until you reach a spreadable consistency.
- Frost and Serve: Spread the cream cheese frosting generously over the warm rolls. The warmth will slightly melt the frosting, creating a deliciously gooey glaze. Serve immediately for the ultimate experience of soft dough, spiced apples, and crunchy pecans.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes