You have got to make these cinnamon rolls! Just mix up the dough and leave it in the fridge to proof. The next morning, all you need to do is roll out the dough, fill it with a mixture of butter, brown sugar, cinnamon, and toasted pecans, and cut them into rolls. As they bake, your whole kitchen will be filled with their addictive aroma, drawing the attention of your entire household. Make these fresh cinnamon rolls for a bunch of hungry family members or friends, and they will love you forever.
Makes 10 rolls
1 To make the dough: In a very large bowl, combine the flour, yeast, and salt.
2 In a measuring cup, combine the milk, water, honey, and butter. Microwave the mixture for about 1 minute, until slightly warmed and the butter has melted.
3 Whisk the eggs into the milk mixture.
4 Stir the wet ingredients into the dry ingredients to make a sticky dough; there should be no lumps of flour left. Scrape down the dough from the sides of the bowl. The dough will appear soft; that is perfect. Cover the bowl and let the dough rise at room temperature for at least 2 hours, or until doubled in size.
5 Refrigerate the dough for at least 8 hours, or preferably overnight. (The dough can be refrigerated for up to 3 days before using.)
6 Meanwhile, to make the filling: Combine the melted butter, brown sugar, and cinnamon in a bowl and stir until smooth. Set aside to firm up.
7 When you are ready to make the cinnamon rolls, butter a deep 9 x 13-inch baking pan.
8 Transfer the dough to a floured work surface and roll it out into a rectangle roughly 25 x 11 inches. Spread the filling evenly over the dough, leaving a narrow margin around the edges. Scatter the pecans over the filling.
9 Starting from one long edge, gently roll the dough into a log. Slice the log into ten 3-inch-thick rolls and set them in the prepared baking pan in two rows of five rolls each. (At this point, you can cover the rolls and refrigerate them overnight to bake the following morning. Let them come to room temperature before baking.)
10 Cover the pan with plastic wrap and let the rolls rise at room temperature for 45 minutes to 1 hour, until they have puffed up and spread into each other.
11 Meanwhile, preheat the oven to 375°F (190°C).
12 Bake the rolls for 40 to 45 minutes, until they’re a deep golden brown. Transfer the pan to a wire rack and let cool for 15 minutes.
13 While the rolls are still warm, spread the cream cheese glaze generously over the top and devour them immediately. Store any leftovers at room temperature, covered, for up to 24 hours.