Apple Pecan Cinnamon Rolls
Buttery cinnamon rolls feature fresh apple slices, chopped pecans, and cinnamon brown sugar. Individual rolls baked golden in a jumbo muffin pan. Rolls topped with vanilla bean glaze.
Equipment
- 1 (8 x 8 x 2-inch) square baking pan OR 1 (6 cavity) jumbo muffin pan
Ingredients
Dough:
- 120 grams warm milk (110 degrees F.) (1/2 cup)
- 6 grams instant yeast (2 teaspoons)
- 100 grams egg (2 large), lightly beaten
- 320 grams bread flour (2-1/2 cups)
- 50 grams granulated sugar (1/4 cup)
- 3 grams fine sea salt (1/2 teaspoon)
- 113 grams unsalted butter (1/2 cup OR 1 stick), softened
Caramelized Apples:
- 1 each small apple peeled, cored and sliced thin
- 15 grams light or dark brown sugar (1 tablespoon)
- 14 grams unsalted butter (1 tablespoon)
Filling:
- 70 grams unsalted butter (5 tablespoons), softened
- 100 grams light brown sugar (1/2 cup)
- 50 grams granulated sugar (1/4 cup)
- 20 grams bread flour (2 tablespoons)
- 12 grams ground cinnamon (1-1/2 tablespoons)
- 60 grams chopped pecans (1/2 cup)
Glaze:
- 165 grams powdered sugar (1-1/2 cups)
- 80 grams heavy cream (1/3 cup), plus more as needed
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
Instructions
Dough:
- Add instant yeast to warm milk in small bowl. Set aside 10 minutes.
- Add lightly beaten eggs to proofing yeast mixture. Set aside.
- Add bread flour, granulated sugar and sea salt to stand mixer bowl. Add egg mixture to flour mixture in stand mixer. Beat on low with dough hook for 5 minutes. Increase speed to medium and beat for 5 additional minutes.
- With mixer running, add softened butter 1 tablespoon at a time, about every 15 seconds.
- Transfer dough to a lightly oiled mixing bowl. Cover bowl with plastic and proof for 3 hours in warm spot.
- Transfer dough to parchment paper or wax paper lined baking sheet. Carefully stretch dough into corners of baking sheet. Cover dough with plastic wrap. Chill overnight.
Caramelized Apples:
- Add sliced apple, unsalted butter, and brown sugar to small saucepan. Heat over medium low until apples are tender. When cool, slice lengthwise into strips. Set aside.
Filling:
- Add brown sugar, granulated sugar, bread flour, and ground cinnamon to small bowl. Stir to combine. Set aside.
- Roll cold dough out to large rectangle approximately 12-inches x 9-inches. Flip the dough occasionally and lightly dust the surface again, if necessary.
- Brush softened butter over entire surface of dough. Sprinkle reserved sugar cinnamon mixture over butter and spread evenly with offset spatula.
- Sprinkle apple slices evenly over dough. Sprinkle pecans over apples.
- Roll the dough into a tight spiral starting with the short side closest to you.
- Lightly butter an 8 x 8 x 2-inch square baking pan or a 6 cup jumbo muffin pan.
- SQUARE BAKING PAN: Cut individual rolls about 1-inch thick using dental floss or a bread knife. Arrange rolls cut side up in baking pan, leaving about 1/4-inch between rolls.
- JUMBO MUFFIN PAN: Cut individual rolls about 1-1/2 inches thick using dental floss or a bread knife. Arrange rolls cut side up in muffin pan.
- Let rolls proof for at least 30 minutes and up to 3 hours.
- Preheat oven to 375 degrees F.
- Bake in preheated oven for 30 minutes. Cool rolls in pan for 5 to 10 minutes, then invert onto wire rack. Invert from wire rack to serving platter.
Glaze:
- Add powdered sugar to small bowl. Stir in heavy cream. Stir in vanilla bean paste. Add additional heavy cream one teaspoon at a time to achieve desired consistency.
- Drizzle glaze over rolls. Serve warm.
Notes
Store several days at room temperature in airtight container. Freeze without glaze for several months in airtight container.