GOOEY
GOODNESS
IS THERE ANY WEEKEND BREAKFAST more indulgent than warm cinnamon rolls covered in decadent cream
cheese icing? Th is recipe features smoky cane syrup mixed right into the dough for an unmistakably Louisiana fl avor
and takes things to the next level by studding the swirls with chopped pecans. Whipping up a batch of these will
make for the ultimate start to any morning.
SWEETSphotography by jim bathie | recipe development by laura crandall | styling by lucy fi nney
CANECANESYRUPSYRUPPECANPECAN
CINNAMONCINNAMON ROLLSROLLS
MAKES 12
Waking up is easy with these nutty
cinnamon rolls slathered with cream
cheese icing.
4½ cups all-purpose fl our
¼ cup plus 1 tablespoon granulated
sugar, divided
2 teaspoons kosher salt
1 (0.25-ounce) package instant
yeast
¾ cup whole milk
½ cup unsalted butter
⅓ cup cane syrup
2 large eggs, room temperature
and lightly beaten
¾ cup fi rmly packed light brown
sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter,
softened
¾ cup fi nely chopped pecans
Cane Cream Cheese Icing
(recipe follows)
Garnish: cane syrup
- In the bowl of a stand mixer fi tted
with the paddle attachment, combine
fl our, 1 tablespoon granulated sugar,
salt, and yeast by hand. - In a small saucepan, heat milk,
butter, and cane syrup over medium
heat until mixture registers 120° to
130° on an instant-read thermometer.- With mixer on low speed, slowly
add warm milk mixture to fl our
mixture, beating until incorporated,
about 30 seconds. Add eggs, beating
until combined. Switch to the dough
hook attachment. Beat at low speed
until dough is smooth and elastic,
about 12 minutes. (Dough will pull
away from sides of bowl but will stick
to bottom.) - Spray a large bowl with cooking
spray. Turn out dough onto a lightly
fl oured surface, and shape into a
smooth round. Place dough in bowl,
turning to grease top. Loosely cover
and let rise in a warm, draft-free place
(75°) until doubled in size, about
1½ hours. - Spray a 13x9-inch baking pan
with cooking spray. Line pan with
parchment paper, letting excess
extend over sides of pan. - Lightly punch down dough. Turn
out dough onto a lightly fl oured
surface, and roll into an 18x12-inch
rectangle. - In a small bowl, combine brown
sugar, cinnamon, and remaining ¼ cup
granulated sugar. Spread softened
butter onto dough, and sprinkle
with sugar mixture, leaving a ½-inch
border on one long side. Top with
pecans. Starting with opposite long
75 louisianacookin.comside, roll dough into a log; pinch seam
to seal. Place seam side down; trim
ends. Using a serrated knife, cut log
into 12 rolls. Place rolls in prepared
pan, tucking ends under. Let rise in
a warm, draft-free place (75°) until
puff ed and rolls are touching,
45 minutes to 1 hour.- Preheat oven to 350°.
- Bake until a wooden pick inserted
in center comes out clean, 25 to
30 minutes. Let cool in pan for
10 minutes. Spread Cane Cream
Cheese Icing onto rolls. Drizzle with
cane syrup, if desired. Serve warm
oratroomtemperature.
CCANEANE CCREAMREAM CCHEESEHEESE IICINGCING
MAKES 1 CUP1 (8-ounce) package cream
cheese, softened
1 tablespoon cane syrup
¼ cup confectioners’ sugar- In a small bowl, whisk together
cream cheese and cane syrup until
smooth. Whisk in confectioners’ sugar
until smooth. Use immediately.