Pecan and cinnamon rolls
eggs, at room temperature
light brown sugar
Step by step
Place the water, yeast and granulated sugar in the jug of the 13-Cup Food Processor fitted with the Dough Blade. Pulse to mix and let rest for 10 minutes.
Add the eggs, buttermilk, caster sugar, salt and 80 g melted butter and mix well. Add 300 g flour and start kneading the dough on speed 2. Add the rest of the flour and knead for 2-3 minutes into a smooth dough. Add more flour if dough sticks to the sides of the jug.
Place the dough in a greased bowl and cover with cling film or a fresh towel. Let rest for 2 hours. Gently push the risen dough back into the bowl and then place it on a floured surface. Roll out into a rectangle of about 30 x 40 cm.
Brush the dough with 120 g melted butter. Sprinkle the light brown sugar and cinnamon evenly over the dough. Chop the pecans finely and sprinkle over the dough.
Roll the dough into a log and cut it into 8 thick slices.
Line a baking tray with parchment paper and brush it with some melted butter. Place the rolls on the baking tray leaving space between them. Cover with cling film or fresh towel and let rise for 1.5h.
Bake the cinnamon rolls in a 190°C preheated oven for 18 minutes.
To make the frosting, whisk the cream cheese with icing sugar, maple syrup and milk and drizzle it on the warm buns.