Quick Buttermilk Cinnamon-Pecan Rolls

1. Preheat Oven

Preheat your oven to 400°F and lightly grease a 9-inch round cake pan with some extra butter.

2. Prepare Filling

In a medium bowl, mix together the 113 grams of very soft butter, 110 grams of light brown sugar, and 1.5 teaspoons of cinnamon until smooth. Stir in the 90 grams of toasted, chopped pecans and set this filling mixture aside.

3. Prepare Dough

In a large bowl, whisk together 256 grams of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of fine salt, and 0.25 teaspoon of baking soda. Add 54 grams of canola oil to the dry ingredients and mix until everything is incorporated; it’s perfectly fine if the mixture is slightly lumpy.

4. Add Buttermilk

Stir in 180 grams of buttermilk into the flour mixture, then gather the dough into a ball and knead it on a lightly floured surface until smooth, which should take about a minute.

5. Roll Out Dough

Roll out the dough into a 15x8 inch rectangle using a rolling pin.

6. Add Filling

Spread the prepared filling evenly over the dough, making sure to leave a 0.25-inch border around the edges.

7. Form Rolls

Roll the dough up tightly from the long side, and with the seam side down, cut it into 8 slices using a serrated knife. Place these slices in the prepared cake pan.

8. Bake Rolls

Bake the rolls in your preheated oven for 20-25 minutes, or until they are a beautiful golden brown.

9. Prepare Glaze

While the rolls are baking, make the glaze. Beat 113 grams of very soft cream cheese in a medium bowl until smooth. Add 102 grams of confectioners’ sugar and beat well, then add 1 teaspoon of whole milk and 0.5 teaspoon of vanilla extract. Beat until everything is smooth and well combined.

10. Glaze Rolls

Once the rolls are done baking, let them cool slightly for about 3-4 minutes. Then, coat them generously with the cream cheese glaze. Serve the rolls warm for the best experience.