Pillowy-soft rolls, filled with spirals of brown butter–cinnamon filling, are the ultimate breakfast or brunch move.
Ingredients
- 1 (8-ounce) container sour cream
- 6 tablespoons salted butter (3 ounces), plus more for greasing
- 1 teaspoon kosher salt
- 1/3 cup plus 1 teaspoon granulated sugar, divided
- 1/3 cup warm water (100°f to 110°f)
- 1 (1/4-ounce) envelope active dry yeast
- 2 large eggs, beaten
- 4 1/4 cups bread flour (about 1 pound 2 ounces), plus more for dusting
- 1 cup salted butter (8 ounces)
- 3/4 cup packed dark brown sugar
- 1 1/2 tablespoons ground cinnamon (such as saigon)
- 1 cup chopped toasted pecans, plus more for garnish
- 1 cup salted butter (8 ounces)
- 3/4 cup packed dark brown sugar
- 1 1/2 tablespoons ground cinnamon (such as saigon)
- 1 cup chopped toasted pecans, plus more for garnish
- 4 ounces cream cheese, softened
- 1/2 teaspoon ground cinnamon (such as saigon)
- 2/3 cup powdered sugar
Instruction
- Heat sour cream, butter, salt, and 1/3 cup granulated sugar in a small saucepan over medium-low. Cook, stirring often, until butter is just melted, about 4 minutes. Set aside to cool slightly, about 5 minutes. Stir together 1/3 cup warm water, yeast, and remaining 1 teaspoon granulated sugar in bowl of a stand mixer. Let stand until foamy, about 5 minutes.
- Add cooled sour cream mixture and eggs to yeast mixture. Attach dough hook to mixer, and beat on medium-low speed. With mixer running, gradually add flour until well combined, about 2 minutes. Increase speed to medium; beat until dough feels smooth, elastic, and tacky, 6. to 8 minutes. Transfer dough to a large lightly greased bowl; cover tightly with plastic wrap, and let stand at warm room temperature until doubled in volume, 1 hour to 1 hour and 30 minutes
- Meanwhile, melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter is lightly browned and smells nutty, 8 to 10 minutes. Immediately pour butter into a medium-size heatproof bowl. Chill in the refrigerator, uncovered, stirring occasionally, until opaque and thickened but still spreadable, about 1 hour.
- Transfer 2 tablespoons brown butter to a medium bowl; set aside for frosting. Stir brown sugar and cinnamon into remaining brown butter; set filling aside.
- Turn dough out onto a floured surface; roll into a 15- x 20-inch rectangle. Spread filling evenly over dough, leaving a 1-inch border on both long sides; sprinkle evenly with pecans. Starting on 1 long side, roll dough into a log. Cut off and discard 1 inch from each end of the log using a piece of dental floss or a chef’s knife. Cut log crosswise into 12 (about 1 1/2-inch-wide) pieces. Arrange pieces in a lightly greased 13- x 9-inch baking dish, and cover tightly with plastic wrap.
- Let rolls stand at warm room temperature until doubled in volume, 45 minutes to 1 hour, preheating oven to 375°F during final 20 minutes of proofing time. Bake rolls until lightly browned, 22 to 26 minutes. Transfer baking dish to a wire rack, and let cool 10 minutes.
- Whisk together cream cheese, cinnamon, and reserved 2 tablespoons brown butter in medium bowl until smooth. Whisk in powdered sugar until well combined. Spread frosting evenly over warm rolls. Garnish with chopped pecans. Serve warm or at room temperature.
