Texas-Sized Cinnamon Rolls

Closeup of a cinnamon roll with a bite removed.

Texas-sized cinnamon rolls, stuffed with pecans and cinnamon sugar. Once they're baked to a golden brown you slather them with a rich,tangy cream cheese icing that is not too sweet - just right.

Course Breakfast Bread

Cuisine American - Southern, Texas

Prep Time 2

Cook Time 15

Total Time 2 15

Servings

Calories 1090kcal

Author Marye Audet-White

Ingredients

Dough

2 tablespoons active dry yeast
½ cup warm (110F) water
4 eggs room temperature
¾ cup sugar
2 cups whole milk warmed to about 100F
½ cup butter melted and cooled
⅓ cup vital wheat gluten
1 teaspoon kosher salt
7 ⅔ cup bread flour ( you may need a little less or a little more)

Filling

½ cup butter room temperature
2 cups brown sugar
¼ cup cinnamon
1 ½ cups finely chopped pecans finely chopped
1 pinch kosher salt

Icing

8 ounces cream cheese
8 ounces butter
Juice of ½ a fresh lemon
1 tablespoon vanilla
½ teaspoon kosher salt
3 cups powdered sugar you may need a bit more depending on the consistency you like

Instructions

Dough

Combine the yeast 1 teaspoon of the sugar and the water in the bowl of a stand mixer or Bosch and set aside for about 5 minutes.
Combine the sugar, milk, butter, and vanilla.
Beat the eggs and add to the milk mixture.
Mix the salt and gluten with four cups of the flour.
Add the milk mixture to the yeast and mix on low for just a few seconds.
With the paddle attachment in place begin to add the flour and gluten mixture, beating on medium speed.
Add as much of the remaining flour as you need to make a soft dough.
Knead for about 7 minutes on medium speed.
Turn the dough out and knead briefly. It should feel like your earlobe if you pinch it.
Form the dough into a ball.
Grease a bowl, add the ball of dough, and grease the top.
Cover and put in a warm place for about an hour, or until doubled (or more) in size.
Gently deflate dough and roll into a 12-inch by 24-inch rectangle.

Filling

Mix the brown sugar, cinnamon, and salt.

Assembly

Spread dough with the softened butter
Sprinkle with a thick layer of cinnamon and sugar mixture.
Add the pecans and gently press them down. Do not mash them into the dough!
Roll the dough up like a jelly roll.
Cut into 12 cinnamon rolls.
Place on 2 well greased or silpat covered baking sheets. (wax paper sticks)
Let rise for about 40 minutes until doubled in size.
Bake at 350F for 15 minutes, or until done.
Remove from oven and let cool for about 10 minutes at least.

How to make cream cheese frosting for cinnamon rolls

Add the cream cheese, butter, lemon juice and vanilla to the bowl of your mixer.
Beat on high until the mixture looks well blended.
Turn mixer to low and slowly add the powdered sugar until the icing is soft and spreadable.
Add a thick layer to the cinnamon rolls.
Serve warm.

Notes

These freeze well without the frosting

Nutrition