Overnight Cinnamon Rolls with Pecans and Cream Cheese Frosting
- 1 cup of milk (2% is fine)
- 1/3 cup of butter
- .25 ounces of active dry yeast
- 1/2 cup of sugar
- 4 1/2 cups of all-purpose flour
- 1 teaspoon of kosher salt
- 3 large eggs
- 1 1/3 cup of brown sugar
- 2 1/2 tablespoons of ground cinnamon
- 1/3 cup of pecans, roughly chopped
- 3 tablespoons of flour
- 7 tablespoons of butter at room temperature
- 2 ounces of cream cheese, softened
- 3 tablespoons of milk
- 1 1/4 cup of sifted confectioner’s sugar
- This recipe is vegetarian
- Produce
- Pecans (1/3 cup)
- Cooking & Baking
- Active dry yeast (1/4 ounces)
- Brown sugar (1 1/3 cup)
- Cinnamon, ground (2 1/2 tablespoons)
- Confectioner’s sugar (1 1/4 cup)
- Flour (4 11/16 cups)
- Kosher salt (1 teaspoon)
- Sugar (1/2 cup)
- Dairy
- Butter (3/4 cup)
- Cream cheese (2 ounces)
- Milk (1 3/16 cup)
- Refrigerated
- Eggs, large (3)
Preparation
Read recipe preparation on turntablekitchen.com
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Published December 28, 2012 (1 month ago).
58 people saved this recipe.
