A delightful twist on classic cinnamon rolls, these morning rolls are filled with a rich cinnamon-pecan filling and topped with a creamy vanilla glaze.
Warm the milk and water to about 110°F.
Ensure the liquid is warm but not hot to avoid killing the yeast.
Mix the warm liquid with sugar and yeast, and let it sit for 10 minutes until frothy.
If the mixture doesn't foam, the yeast might be inactive.
Combine the yeast mixture with softened butter, egg, and salt.
Mix thoroughly to ensure even distribution of ingredients.
Gradually add flour to the mixture, kneading until a smooth dough forms.
The dough should be soft but not sticky.
Let the dough rise in a greased bowl covered with a damp cloth for 1 hour.
Place the bowl in a warm area to help the dough rise.
Roll out the dough into a rectangle about 15x9 inches.
Lightly flour the surface to prevent sticking.
Spread melted butter over the dough and sprinkle with brown sugar and cinnamon.
Spread the filling evenly for consistent flavor.
Sprinkle toasted pecans over the filling.
Chop the pecans for easier distribution.
Roll the dough tightly from one end and seal the edge.
Roll evenly to ensure uniform rolls.
Cut the roll into 12 pieces and place them in a greased baking dish.
Use dental floss for clean cuts.
Let the rolls rise for another 30 minutes.
Cover the dish with a damp cloth to prevent drying.
Bake the rolls in a preheated oven at 350°F for 25 minutes.
Check for a golden brown color to ensure doneness.
Mix powdered sugar, butter, milk, and vanilla extract to make the glaze.
Adjust the milk quantity for desired glaze consistency.
Drizzle the glaze over the warm rolls before serving.
Serve immediately for the best taste.
Nutze unsere App für das beste Erlebnis
