Cinnamon Pecan Swirls (Print Version)
# Ingredients:
→ For the dough
01 -
1 small egg
02 -
1 teaspoon ground cardamom
03 -
20 g fresh yeast
04 -
150 ml whole milk
05 -
60 g salted butter
06 -
375 g flour
07 -
50 g sugar
→ For the filling
08 -
60 g softened salted butter
09 -
25 g raw sugar
10 -
1 tablespoon ground cinnamon
→ For the topping
11 -
Chopped pecans or walnuts
12 -
Raw sugar for sprinkling
13 -
1 egg yolk mixed with a bit of milk or water for brushing
# Instructions:
01 -
Crumble the fresh yeast into your stand mixer bowl and stir in a few spoons of milk. Gently melt the butter in a saucepan with the rest of the milk. Pour the melted butter and milk mix into the bowl, then add all the remaining dough ingredients. Mix and knead the dough for about 10 to 15 minutes. Cover the bowl with plastic wrap and let it rest in a slightly open oven with a bowl of warm water inside to keep the temperature cozy. Leave it there for at least 30 minutes, though 2 hours is ideal.
02 -
Mix the softened butter with sugar and cinnamon in a bowl until smooth. Roll out the dough into a rectangle about 3 mm thick and 30 cm wide. Spread the spiced butter mixture evenly across the surface. Tightly roll up the dough from the long side into a log. Slice it into pinwheels and set them flat on a baking sheet lined with parchment paper or in cupcake liners. Cover with a clean, dry towel and let them rise for about an hour until they double in size.
03 -
Turn your oven on to 220°C to preheat. Beat the egg yolk with milk or water, then brush it over the rolls. Sprinkle some raw sugar on top and scatter the chopped nuts over them. Bake for 8 to 10 minutes, until the rolls are golden. Once they're out of the oven, let them cool on a wire rack before serving.
# Notes:
01 -
These cinnamon rolls are awesome for breakfast or an afternoon snack.
02 -
You can make them ahead and bake them fresh in the morning.