Watch the Full Step-by-Step
Servings: 12
- Mixing bowls
- Food processor
- Rolling Pin
- 9-by-13-inch baking dish
- Kitchen scale
INGREDIENTS
Dough:
- 3⅓ cups/500 grams all-purpose flour
- ¾ cup/200 grams whole milk
- 2 large eggs
- 7 tablespoons/100 grams unsalted butter, softened
- ⅓ cup/80 grams sugar
- 1½ teaspoons salt
- 2¼ teaspoons/8 grams active dry yeast
- ½ teaspoon vanilla paste
Pecan praline:
- 3 cups/300 grams raw pecans
- 1 cup sugar
- Pinch of salt
- ½ teaspoon vanilla paste
Filling:
- ¾ cup pecan praline
- 7 tablespoons/100 grams unsalted butter, softened
- ½ cup powdered sugar
- Pinch of salt
- 1 tablespoon ground cinnamon
Frosting:
- 6 tablespoons/80 grams unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla paste
- ⅔ cup/150 grams cream cheese
INSTRUCTIONS
- Heat oven to 340°F/170°C (fan). Toast pecans on a sheet pan until fragrant, about 10 minutes. Cook sugar with a splash of water in a saucepan over medium heat until a deep amber caramel forms. Add pecans and stir to coat evenly, then spread onto parchment and cool completely. Break into pieces and process to a smooth paste with salt and vanilla.
- In a stand mixer fitted with a dough hook, combine flour, sugar, and yeast. Add milk, eggs, and vanilla and mix until a rough dough forms. Add salt, then incorporate butter gradually, kneading until smooth, elastic, and slightly tacky, 12 to 14 minutes. Cover and let rise until doubled in size, about 1 hour.
- Stir pecan praline, butter, powdered sugar, cinnamon, and salt until smooth and easily spreadable.
- Roll dough into a 12-by-18-inch/30-by-45 cm rectangle about ¼-inch/½ cm thick. Spread filling evenly to the edges. Roll into a tight log from the long side and cut into 12 even pieces. Arrange in a buttered 9-by-13-inch baking dish, leaving space between each. Cover and let rise until puffy and nearly doubled, about 45 minutes.
- Heat oven to 350°F/180°C (fan). Bake until golden brown and set, 18 to 22 minutes. Cool slightly in the pan.
- Beat butter, powdered sugar, and vanilla until light and fluffy. Add cream cheese and beat just until smooth. Spread over warm rolls. Spoon a small amount of praline into the center of each and finish with chopped toasted pecans. Serve warm.