Brad McDonald’s Pecan Cinnamon Rolls with Cream Cheese Frosting
100g softened unsalted butter, plus extra for greasing
200g light soft brown sugar
1 tsp ground cinnamon
1 quantity of Muffuletta dough (see below)
200g pecan nuts, chopped
For the muffuletta dough
30g fresh yeast (or 15g dried yeast)
480ml warm water
2 tbsp sugar
600g plain flour
300g strong bread flour
2 tsp sea salt
For the cream cheese frosting
450g cream cheese
900g icing sugar
2 tsp vanilla extract
To make the muffuletta dough, mix the yeast with the water and sugar and leave until frothy. Put the flours and lard in an electric mixer fitted with a dough hook. With the machine on medium speed, gradually add the yeast mixture to form a fairly soft dough, adding more flour if it is too wet. Knead for 4-5 minutes, then add the salt and knead for another 3-4 minutes.
Combine the butter, brown sugar and cinnamon and use a fork to mix.
Roll out the dough on a lightly floured surface into a 30x40cm rectangle. Spread the cinnamon butter mixture evenly over the dough, then sprinkle the pecans on top. Roll it up tightly, then, keeping it seam-side down, cut it into slices about 2.5cm thick. Nestle the lot in a greased 30x45cm baking tray, cover loosely with cling film and leave to rise for 20-45 minutes or until doubled in size.
Place in an oven heated to 180°C/gas mark 4 and bake for 18-20 minutes, until golden brown. Meanwhile, beat all the ingredients for the frosting together, using an electric mixer on medium speed.
When the buns come out of the oven, allow them to cool slightly, then spread generously with the cream cheese frosting.
Extracted from Deep South by Brad McDonald (Quadrille, approx €33), out now. Photography by Andy Sewell.