Ingredients:
For the Dough:
2 1/4 tsp active dry yeast
1/2 cup warm milk (110°F / 43°C)
3 tbsp granulated sugar
1/4 cup unsalted butter, softened
1 egg
2 1/4 cups all-purpose flour
1/4 tsp salt
For the Praline Filling:
1/2 cup chopped pecans or hazelnuts
1/2 cup brown sugar
2 tbsp butter
Pinch of salt
For the Butter Cream:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk
Directions:
In a small bowl, mix yeast, warm milk, and sugar. Let it sit for 5–10 minutes until foamy.
In a large bowl, combine the yeast mixture with softened butter and egg. Mix well.
Gradually add flour and salt, kneading until a soft dough forms (about 5–7 minutes).
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
Meanwhile, prepare the praline by melting butter in a pan over medium heat. Add brown sugar, chopped nuts, and a pinch of salt. Stir until thickened and glossy. Let cool.
Once dough has risen, roll it out into a rectangle (about 1/4 inch thick). Spread the praline filling evenly over the surface.
Roll the dough tightly from the long edge into a log. Cut into 1.5-inch rolls and place them in a buttered baking dish.
Cover and let rise for another 30 minutes.
Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden and puffy.
While the rolls are baking, prepare the butter cream by beating butter until fluffy. Gradually add powdered sugar, vanilla, and milk until smooth and spreadable.
Once rolls are slightly cooled, spread butter cream generously over the top. Serve warm or at room temperature.
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 2 hours 20 minutes (including rise time)
Kcal: 385 kcal | Servings: 10 rolls
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