Czelli recipe · Brioche
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Pecan cinnamon rolls
No ratings yet — be the first!Soft, pull-apart rolls with a buttery cinnamon brown-sugar filling and pecans, topped with a vanilla cream cheese frosting – best enjoyed warm. Made with the Czelli Pull-Apart Brioche flour mix.
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- Serves
- 9 or 12 pieces
- Proving
- Approx. 1 h + 1 h + 1 h
- Baking
- 180 °C
- Baking time
- 30–35 min
Method
7 steps- For the frosting, beat the cream cheese with the icing sugar and the vanilla until smooth. Fill into a piping bag and keep in the fridge until needed.
- For the filling, beat the soft, room-temperature butter with the sugar in a stand mixer until fluffy. Add the ground cinnamon and the salt and keep beating until really creamy. Keep at room temperature until needed.
- Put the dough ingredients into the bowl of a stand mixer – it is important that everything is at room temperature. Knead thoroughly with the dough hook until shiny and springy. Cover and leave to double in size in a draught-free place for about 1 hour.
- Then knock the air out, knead briefly, put it back into the bowl, cover with cling film and leave to rise at room temperature for another hour.
- After rising, roll it out into a rectangle ½ cm thick. Spread with the filling and sprinkle with roughly chopped pecans. Roll up tightly from the shorter side and cut into 9 (or 12) equal pieces with a piece of thread. Thread gives a cleaner cut than a sharp knife.
- Place in a tin lined with baking paper and cover with cling film. Leave to rise at room temperature for another hour, until the rolls are touching.
- Bake in an oven preheated to 180 °C for 30–35 minutes. Take out of the oven, leave to cool until lukewarm, spread with the frosting and enjoy straight away. Best fresh and still warm.
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