About This Recipe
Pecan Cream Cheese Rolls are a classic pastry, often enjoyed as a sweet breakfast or dessert item. The recipe combines a yeasted dough, a creamy cheese filling, and a caramelized pecan topping. This version results in soft, spiraled rolls with a rich, sticky topping.
Why You’ll Love This Recipe
These rolls offer a balance of textures and flavors, from the soft, fluffy dough and tangy cream cheese to the crunchy, buttery pecans. The process is methodical and follows standard baking techniques for enriched dough. The outcome is a traditional baked good suitable for gatherings.
Ingredients
For the Dough:
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons instant yeast
- ½ cup whole milk
- ¼ cup water
- 3 tablespoons unsalted butter
- 1 large egg, at room temperature
For the Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Pecan Topping:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup or honey
- 1 ½ cups pecan halves
Step by Step Instructions
- Prepare the Dough: In a large bowl, whisk together 2 cups of the flour, sugar, salt, and instant yeast. In a small saucepan, heat the milk, water, and butter until warm (120-130°F). Add the warm liquid mixture and the egg to the dry ingredients. Mix until combined.
- Knead: Add the remaining flour gradually, mixing until a soft dough forms. Turn the dough onto a floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Make the Topping: While the dough rises, prepare the pecan topping. Melt the butter in a saucepan over medium heat. Stir in the brown sugar and corn syrup. Cook, stirring, until the sugar dissolves. Divide this mixture evenly among the wells of a standard 12-cup muffin tin. Sprinkle pecan halves over the mixture in each cup.
- Make the Filling: Beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Set aside.
- Shape the Rolls: Punch down the risen dough. On a floured surface, roll it into a 12×18-inch rectangle. Spread the cream cheese filling evenly over the entire surface. Tightly roll the dough lengthwise into a log. Using a sharp knife or dental floss, cut the log into 12 equal slices.
- Second Rise: Place one slice, cut-side up, into each prepared muffin cup over the pecans. Cover loosely and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until the tops are golden brown.
- Cool and Invert: Immediately upon removing from the oven, run a knife around the edges of each roll. Place a large baking sheet or tray over the muffin tin. Carefully invert the pan to release the rolls onto the tray, allowing the pecan topping to drip over them. Let cool slightly before serving.
FAQ
Can I use active dry yeast instead of instant yeast?
Yes. Active dry yeast should be dissolved in the warm liquid mixture with a pinch of sugar and allowed to foam for 5-10 minutes before adding to the dry ingredients.
Can the rolls be made ahead?
The shaped rolls in the muffin tin can be covered and refrigerated overnight for a slow second rise. Bake directly from the refrigerator in the morning, adding a few minutes to the baking time.
What if I don’t have a muffin tin?
A 9×13 inch baking pan can be used. Pour the entire pecan topping mixture into the pan, spread evenly, and arrange the rolls on top before the final rise and baking.
You Must Know
The success of the dough depends on proper yeast activation and kneading. Ensure your liquids are warm, not hot, to avoid killing the yeast. Inverting the rolls immediately after baking is crucial to prevent the caramel from hardening and sticking to the pan.
Storage Tips
Pecan Cream Cheese Rolls are best consumed the day they are baked. Leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap cooled rolls individually in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature and warm briefly in the oven or microwave before serving.