Cinnamon Rolls with a Twist
Curl up with a hot cup of cocoa, tea or coffee and enjoy this large cinnamon roll with a twist. Cinnamon rolls have become a Christmas morning staple in my house since we came up with this recipe. It’s flaky, not too sweet, melts in your mouth kinda cinnamon roll. I get excited about devouring one of these every holiday season, and now you can get excited too!
We’ve made this recipe gluten and dairy-free, however, using regular flour and dairy will give the same results. Tag us in your remakes, we love seeing your creations and how you make it your own. If you’ve already made it, let us know how you liked it in the comments!
Recipe
Make 15 medium rolls
Ingredients —
Filling:
20 oz Goodson Pecans Honey Cinnamon Pecan Butter
Dough:
4 ½-5 Cup flour or gluten-free flour
¼ Cup water, lukewarm
2 ¼ teaspoon (1 pkg) active dry yeast
1 ¾ C whole milk
2 large eggs, well beaten at room temperature
½ Cup (1 large stick) salted butter
½ Cup sugar (white sugar or sugar in the raw)
Icing:
4 oz Cream Cheese
¼ Cup (½ stick) salted butter
2 Cups Powdered sugar
1 teaspoon vanilla extract
Prepare —
Preheat oven to 350℉
Activate yeast according to package.
In a stand mixer or large bowl, combine milk, eggs, melted butter and sugar.
Fold in the active yeast
Once incorporated, add flour, add ¼ cup of flour as needed. Cover dough and let sit for 1 hour. The dough should’ve risen; dust surface with flour generously, and then roll the dough to your desired size.
Spread pecan butter over dough, roll it until you have a cylinder. Cut the dough at your desired size.
Place in buttered pan (9x13 ideally) and bake for 25-30 minutes or until golden brown.
For the icing, once rolls are in the oven, and ingredients have reached room temperature, mix all ingredients until smooth, with no lumps!
Enjoy!
Notes:
If you’d rather not make your own dough, canned dough will also work well.
