I like baking bread so much that I think I may just give up on everything else.
That farmhouse bread?
It is seriously fool proof. I know you probably don’t believe me, and I get it.
I used to be terrified of using yeast, too. I tried all kinds of other bread recipes just so I wouldn’t have to use it, but it’s totally worth the little bit of time it needs to rise.
I promise – this recipe works, all the time, every time, without fail.
Well, there’s 3 things.
1. My house smells incredible.
2. I feel like I’m actually getting better at baking when the bread turns out without any major failures or freak outs (which are more common than you think).
A few weeks ago, I made my dough on a Saturday afternoon so I could bake our stromboli for dinner that night. Then I accidentally forgot about the other half of the dough and, after it almost exploded in the fridge, Nick and I decided we needed some cinnamon rolls Sunday morning.
Normally, I would have to plan ahead for these, and I kinda already did! The dough was made and had already risen. All we had to do was add the fillings, roll ’em up, slice, bake, and eat.
I will say…these rolls wouldn’t stand a chance against my favorite recipe that uses mashed potatoes, but they turned out really, really good.
Nick is fun to have in the kitchen when we’re making recipes like this: I’m normally a measure-r when it comes to sugar and nuts and things, and he’s not. I made my best guess on the fillings, but really, you can use as much butter and sugar and nuts or chocolate chips or whatever you want.
And the same goes for icing.
If you’re already having homemade cinnamon rolls, don’t worry about the amount of icing you have.
Just make sure it’s there, tangy from the cream cheese to balance all that sugar swirled in the dough.
I’m pretty sure I’ve got your weekend breakfast right here!
Cinnamon Pecan Rolls
Makes: 8-10 servings
- 1/2 recipe of my Farmhouse Bread (make the full recipe and freeze half or bake into a regular loaf of bread)
- 4 Tbsp softened butter
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/2 cup pecans, chopped
- 4 oz. cream cheese, softened to room temperature
- 4 Tbsp softened butter
- 2 cups powdered sugar
- 1 tsp vanilla
- Preheat the oven to 350 degrees.
- Roll the dough out into a large rectangle, about 1/4 – 1/2 inch thick.
- Slather the dough with 4 Tbsp of the softened butter, smearing to cover the top of the dough, all the way to the edges.
- Sprinkle the dough with the brown sugar, sugar, cinnamon, and pecans.
- Roll the dough up lengthwise.
- Slice the dough into 2-3 inch thick slices and place the rolls cut side down in a greased baking dish.
- Once all the rolls are cut and your dish is full, bake at 350 degrees for 25-35 minutes until the tops are golden.
- Remove the rolls from the oven and set aside.
- In a separate bowl, beat the cream cheese and softened butter together until light and creamy. Slowly add in the powdered sugar and vanilla until the icing is smooth and blended together.
- Drizzle the icing over the rolls and serve immediately.