Ingredients:

  • cup Whole Milk, warmed (105–115°F)
  • ¼ tsp Active Dry Yeast
  • ¼ cup Granulated Sugar
  • Large Eggs, room temperature
  • ½ cup Unsalted Butter, melted and cooled slightly
  • to 4 ½ cups All-Purpose Flour
  • tsp Fine Sea Salt
  • cup Unsalted Butter, softened (for filling)
  • cup Dark Brown Sugar, packed (for filling)
  • Tbsp Ground Cinnamon (for filling)
  • ¾ cup Toasted Pecans, roughly chopped
  • Tbsp Unsalted Butter (for glaze)
  • oz Cream Cheese, softened (for glaze)
  • ½ cups Powdered Sugar, sifted (for glaze)
  • tsp Vanilla Extract
  • –3 Tbsp Milk or Heavy Cream (for glaze consistency)

Instructions:

  1. Activate Yeast: Combine the warm milk, yeast, and ¼ cup sugar in a small bowl. Let stand 5–10 minutes until frothy.
  2. Mix Wet Ingredients: Whisk the eggs and melted butter into the activated yeast mixture.
  3. Combine Dough: In a stand mixer bowl, combine 4 cups of flour and salt. Gradually add the wet mixture to the dry ingredients. Mix on low speed, slowly adding the remaining flour until a soft, slightly tacky dough forms. Knead for 5–7 minutes until smooth and elastic.
  4. First Proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (about 1.5 hours).
  5. Prepare Filling: While the dough proofs, mix the 1 cup softened butter, brown sugar, and cinnamon until a thick paste forms. Gently fold in the chopped pecans.
  6. Roll Out: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12x18 inches.
  7. Spread Filling and Roll: Evenly spread the entire filling mixture over the dough, leaving a small ½-inch border along one long edge. Starting from the opposite long edge, tightly roll the dough into a firm log. Pinch the seam closed securely.
  8. Cut Rolls: Use unflavored dental floss or a sharp knife to slice the log into 12 equal pieces (about 1.5 inches wide). Arrange the rolls cut-side up in a greased 9x13 inch baking dish.
  9. Second Proof: Cover the dish loosely and let the rolls rise again for 45–60 minutes until puffy.
  10. Preheat & Bake: Preheat oven to 375°F (190°C). Bake for 20–25 minutes, rotating halfway through, until golden brown and cooked through.
  11. Make Brown Butter Glaze: While rolls bake, melt the 4 Tbsp butter in a saucepan over medium heat until milk solids turn nutty brown. Immediately pour into a heatproof bowl.
  12. Finish Glaze: Whisk the softened cream cheese into the slightly cooled brown butter until smooth. Gradually whisk in powdered sugar and vanilla. Add milk/cream one tablespoon at a time until the glaze is thick but pourable.
  13. Serve: Pour or spread the warm glaze generously over the hot rolls immediately after removing them from the oven. Let sit 5 minutes before serving warm.