Praline Pecan Cinnamon Rolls

Praline Pecan Cinnamon Rolls

When it comes to making homemade cinnamon rolls, I know what comes to mind. Hours and hours of labor intensive measuring and kneading...I mean, who has time for that, right?  Sometimes, it's totally worth using good old fashioned elbow grease to put together something amazing!  That's exactly what these praline pecan cinnamon rolls are. Amazing. These praline pecan cinnamon rolls are not a dish that I make very often, they're a special occasion dish at our house. So, when a holiday weekend rolls around, I set aside time to prepare these because they are simply that good and worth the effort to make. You may also like to try these Cinnamon Roll Muffins from Baked by Rachel.

Tips for Making Praline Pecan Cinnamon Rolls

• You can make these cinnamon rolls by hand if you don't have a stand mixer. It's more labor intensive to knead by hand but, it's a great kitchen skill to have. Knead the dough on a lightly floured surface for the same amount of time or until the dough is smooth and elastic.
• After rising, you'll need to punch down the dough. This releases the air that was formed as the yeast did it's job and proofed the dough.
• The instant pudding in the dough is a tip one of the pastry chefs at Disney gave to me during one of our visits. He said, it's an ingredient that they use in their cinnamon roll dough, and, I've done it ever since.
• If the reserved praline sauce cools, warm it slightly in the microwave to make it easier to pour over the  cinnamon rolls.

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Helpful Kitchen Items:

• 13 x 9 inch Ceramic Baking Dish
• Silicone Pastry Mat
• Stainless Steel Dredger Shaker
• 1 Quart Saucepan

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Praline Pecan Cinnamon Rolls

Prep Time30 mins

Cook Time35 mins

Stand time10 mins

Total Time1 hr 10 mins

Course: Bread, Breakfast, brunch, Dessert

Cuisine: American

Keyword: cinnamon-rolls, praline-pecan-cinnamon-rolls, praline-pecans

Servings: 15 servings

Calories: 404kcal

Author: Melissa Sperka

Ingredients

• 2 (¼) oz packets rapid rise yeast
• 2 tablespoon granulated sugar plus 1 tsp.
• ⅓ cup lukewarm water
• 4 ⅓ cups all purpose flour
• 1 3.4 oz box instant vanilla pudding
• 1 teaspoon salt
• 2 large eggs
• 5 tablespoon butter melted
• 1 cup scalded milk
• Filling:
• ¼ cup granulated sugar
• ¾ cup roughly chopped pecans toasted
• 3 tablespoon butter softened
• 1 tablespoon ground cinnamon
• For the praline sauce:
• 1 ¼ cup packed light brown sugar
• 1 ¼ cup heavy cream
• ½ cup light corn syrup
• 1 teaspoon rum extract
• ½ teaspoon ground cinnamon

Instructions

• In a measuring cup, stir 1 teaspoon of granulated sugar into ⅓ cup of lukewarm water until dissolved. Sprinkle both packets of yeast on top. Allow to sit for 5-7 minutes until the yeast blooms.
• In the mixing bowl of a stand mixer, sift together flour, vanilla pudding mix, 2 tablespoon sugar and salt until combined. Add eggs and melted butter.
• Using the paddle attachment, begin to mix the ingredients on low. Gradually add the yeast mixture and scalded milk.
• After the mixture comes together, it will look somewhat crumbly. Switch to the dough hook, and let the mixer knead the dough for about 6-7 minutes or until it's smooth and elastic and pulling away from the sides forming a ball.
• Place the dough into a buttered mixing bowl and cover with a damp towel. Allow to rise in a warm, draft free area for 1 ½ hours, or, until doubled.
• Uncover and punch the dough down in the center to release air. Turn out onto a lightly floured surface, or silpat.
• Roll and stretch the dough into a 15 x 12 inch rectangle.
• Spread 3 tablespoon softened butter over the entire surface from edge to edge.
• Sprinkle ¼ cup of granulated sugar over the butter and then a heavy dusting of ground cinnamon. About a Tbsp, eyeball it or adjust to your taste. Sprinkle ½ cup of toasted chopped pecans over the cinnamon.
• Roll the dough jellyroll style, starting with the widest edge. Shape and smooth as you go. Shape the roll so it's the same width all along the length.
• Using a serrated knife, cut the cinnamon rolls at 1 inch intervals into 15 even pieces. Place side by side, in a buttered 13 x 9 inch baking dish.
• Meanwhile to make the praline sauce: On the stove top, in a small saucepan heat together the brown sugar, heavy cream and corn syrup.
• Cook over medium-high heat, stirring constantly for 1-2 minutes, then remove from the heat. Stir in 1 teaspoon rum extract and ½ teaspoon ground cinnamon.
• Pour over the cinnamon rolls reserving ⅓ cup for after baking.
• Cover with a damp towel and allow to rise again for 30 minutes or until doubled. The rolls will be extremely happy nestled in all of that praline goodness and they'll rise and double.
• Preheat the oven to 350°F.
• Bake for 30-40 minutes until golden. Remove from the oven and drizzle with the remaining praline sauce and garnish with ¼ cup pecans.
• Allow to rest for 10 minutes before serving.

Notes

• To toast pecans, place in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes. 
• If the reserved praline sauce cools, warm it slightly in the microwave to make it easier to pour over the cinnamon rolls.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 62g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 246mg | Potassium: 137mg | Fiber: 2g | Sugar: 33g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg

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