The other day I had a craving for Cinnamon rolls. It was raining and I didn’t feel like going to a store or bakery. I searched the pantry and found a bag of Pecans. That gave me a reason to bake my own.
This is a Double Rolled pastry, meaning the dough is rolled from both sides in as you see on the pictures below.
Optional: Can be covered with Streusel Crumb topping before baking, or make a glaze with confectioner sugar and a couple of drops of lemon juice.
Those cinnamon rolls seem to taste stale the next day, just microwave for 20 seconds and consume.
Instead of Pecans you could also use Hazelnuts, Walnuts or Almonds Optional: Cover with Streusel Crumb topping before baking, or make a Glaze with confectioner sugar and a couple of drops of lemon juice.
Prepare the yeast dough:
Combine flour, dash salt and place the yeast and milk mixture in the middle.
Add the egg yolk, sugar and soft butter mixture and stir from outside in.
Knead for about 5 minutes with KitchenAid or hands until dough is smooth.
Let rest for 1 hour at a warm location until the dough doubles in size.
Now prepare the filling.
Whisk the egg whites until stiff.
Add the filling ingredients.
After the dough has doubled roll out the dough.
Sprinkle with some cinnamon.
Place the filling in the middle and spread on the dough leaving the edges bare.
Roll two long sides of the dough until the sides meet in the middle.
Cut slices about 0.80” thick.
Optional: drop streusel on top (recipe in notes) .
Place the rolls with some space on 2 cookie sheets and let rest covered for 30 minutes.
Preheat oven to 350 F, or 320 F convection.
Bake for 25 to 30 min until lightly browned.
Remove, place on cooling rack to cool
Can be covered with Streusel Crumb topping before baking, or make a Glaze with confectioner sugar and a couple of drops of lemon juice. Store for 3 days in container or plastic bag, or freeze.