Pecan Cinnamon Roll

It's been a while since I posted my recipe not that i don't have anything to post it's just that before I can make the write up here comes another recipe...and another .... and another one. And finally, i would end up publishing only the latest recipe I made... Uh-Oh!   Just like this baby-- which I made a week ago and i just realized I haven't press the enter button-- (hahahah) But anyway, I'm back and so is my kitchen. So let's get started.


PECAN CINNAMON ROLL
makes 12 rolls

Ingredients:

Dough:  
5.5 g instant yeast  

1/4 c caster sugar
1/2 c buttermilk
1 egg
50 g unsalted butter
3 c bread flour
1/4 tsp salt
1 tsp vanilla

Filling:
1/4 c unsalted butter
3/4 c brown sugar
1 tbsp cinnamon
1/2 tsp cornstarch
1 c pecans, chopped

Frosting:
100 g cream cheese, softened
1/4 c unsalted butter, softened
1 c powdered sugar
1/2 tbsp lemon juice
1 tsp vanilla
1/2 tsp salt

Procedure, I will make it easy so here we go:

1. Mix the dry ingredients of the dough in the bowl of a stand mixer about a minute or so.

2. Then add egg, buttermilk, butter and vanilla.

3. Knead for about 15 minutes until you can see that the dough formed 
     a ball inside the  bowl.

4. Remove the dough ( this is not gooey, it is dry but elastic dough) and form a nice ball,
     then place it back inside the bowl and cover the bowl with cling wrap.

5. Rest the dough for about an hour. 

6. Prepare the filling by adding sugar cinnamon and cornstarch. Set aside.

7. After an hour, punch the dough and  place it on your
    work area to prepare the dough for filling.  Using a rolling pin, roll it out
    for about 16" x 11"  or its approximate.

8. Spread the butter then sprinkle it with sugar mix then with nuts, leaving about an inch on one side uncoated.  Go ahead spread and sprinkle generously and  add some more if you must.

9. Starting from one edge fully coated, roll the dough towards the uncoated border
     and seal it.

10. Divide roll into half, then each half divided into another half, and each 
       quarter is divided into 3 giving you a total of 12 pcs.

11. Place on a grease tray or a tray lined with parchment paper ( baking paper) whichever   you have and let it proof for another hour.

12. Pre-heat oven to 175 degrees with fan and bake the rolls for about 12 minutes
       not more than that to prevent over baking. Halfway the baking time rotate the pan.

13. Meantime, prepare the frosting. Cream butter and cream cheese, then slowly 
      add the powdered sugar and salt. Continue mixing until well combined.
      Then add the lemon and vanilla and mix until fluffy. Set aside.

14. When the roll is done, take it out of the oven and immediately spread 
      1/4 of the frosting over each roll then let it cool slightly then spread or pipe 
      the remaining frosting to the rolls. It does not matter whether you spread or pipe it 
      because at the end of the day, it's not the design of the frosting, its the melting cream 
      cheese icing that ooze down the roll that matters!!! 

Serve and enjoy.

Note: I placed the rolls in a cake box and kept it in the fridge. Before serving, 
           microwave the chilled roll for about 20 seconds. Enjoy the "melts in the mouth
          cinnamon rolls."

Melts in the mouth Pecan Cinnamon Roll