Ingredients for Danish Pastry Cinnamon Rolls
- 1 cup (2 sticks) unsalted butter, softened
- 3 ¼ cups all-purpose flour (approximately 406 grams)
- 2 ¼ teaspoons active dry yeast
- Milk
- Eggs
- ½ teaspoon salt
- Sugar
- All Purpose Flour
- ¾ cup brown sugar
- Cinnamon
- Pecans
- Egg
- Water
- Powdered Sugar
- Vanilla
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How to Make Danish Pastry Cinnamon Rolls
- **Day 1:**
- In a large bowl, combine 1 cup warm milk (105-115°F), 2 ¼ teaspoons active dry yeast, and 2 tablespoons granulated sugar. Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together 3 ¼ cups all-purpose flour (approximately 406 grams), ½ teaspoon salt, and 1 cup (2 sticks) unsalted butter, softened.
- Add the yeast mixture to the flour mixture and mix with a wooden spoon or a stand mixer with a dough hook until just combined. The dough will be sticky.
- Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface. Do not knead.
- Roll the dough into a 12x18 inch rectangle.
- Spread softened butter over the dough. Sprinkle with ¾ cup brown sugar and 2 tablespoons ground cinnamon.
- Tightly roll the dough into a log.
- Cut the log into 12 equal slices.
- Arrange the rolls in a greased 9x13 inch baking pan.
- Cover and let rise for another 1-1.5 hours or until doubled.
- Refrigerate overnight.
- **Day 2:**
- Preheat the oven to 375°F (190°C).
- Bake for 25-30 minutes, or until golden brown.
- Let cool slightly before serving with your favorite icing. (Optional: Make a simple glaze with powdered sugar and milk.)
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
75g
Fat
34g
Carbs
10g
