Warm cinnamon rolls fresh from the over are a great way to start Fat Tuesday.
King Cake Cinnamon Rolls
Serves: 12
Ingredients
- 3 2⁄3 cups plus 4 teaspoons all-purpose flour, divided
- 1⁄4 cup granulated sugar
- 1 (0.25-ounce) package instant yeast
- 1 3⁄4 teaspoons kosher salt, divided
- 1⁄2 cup plus 1 1⁄2 tablespoons whole milk, divided
- 1⁄2 cup plus 1 tablespoon water, divided
- 2⁄3 cup unsalted butter, room temperature and divided
- 2 large eggs, divided
- 1⁄2 cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- 1⁄2 cup chopped pecans
- 1 cup confectioners’ sugar
- Garnish: colored sanding sugar
Instructions
- In the bowl of a stand mixer, whisk together 1 2⁄3 cups flour, granulated sugar, yeast, and 1 1⁄2 teaspoons salt.
- In a medium saucepan, heat 1⁄2 cup milk, 1⁄2 cup water, and 1⁄3 cup butter over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined and cooled slightly, 1 to 2 minutes. Add 1 egg, beating until combined. With mixer at low speed, gradually add 2 cups flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 12 to 14 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 4 teaspoons flour, 1 teaspoon at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth ball.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.
- Spray a 12-cup muffin pan with cooking spray.
- In a small bowl, stir together brown sugar, cinnamon, and remaining 1⁄4 teaspoon salt.
- Lightly punch down dough. Cover and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 19x11-inch rectangle. Spread remaining 1⁄3 cup butter onto dough, leaving a 1⁄2-inch border on one long side. Sprinkle brown sugar mixture and pecans onto butter. Starting with long side opposite border, roll up dough, jelly roll style; pinch seam to seal. Using a serrated knife dipped in flour, trim 1⁄2 inch off each end of log; cut log into 12 slices. Place slices, cut side down, in prepared pan. (Press slices into pan, if needed, to ensure they fit snugly.) Cover and let rise in a warm, draft-free place (75°) until puffed, 20 to 30 minutes.
- Preheat oven to 350°.
- In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon water. Brush dough with egg wash.
- Bake until lightly golden and an instant-read thermometer inserted in center registers 190°, 15 to 20 minutes. Let cool in pan for 10 minutes. Remove from pan.
- In another small bowl, whisk together confectioners’ sugar and remaining 1 1⁄2 tablespoons milk until smooth. Spread glaze onto warm rolls. Garnish with sanding sugar, if desired.
