Delicious cinnamon rolls with a French toast twist, perfect for Easter Sunday. These rolls are made with a soft dough, filled with brown butter and cinnamon, then topped with a creamy maple syrup glaze. A delightful breakfast or brunch treat!
1: In a small bowl, microwave milk to 110° F for 60 seconds.
2: Place warm milk and yeast into a stand mixer bowl fitted with a paddle and let it sit for 10 minutes.
3: Pour eggs, melted butter, and sugar into the mixture and beat until combined.
4: Slowly add flour and salt mixture 1 cup at a time until incorporated.
5: Change paddle to dough hook and beat for 6 minutes.
6: Transfer dough to a greased bowl, cover it with a towel, and let rise for 90 minutes in a warm place.
7: While dough rises, make the filling by combining brown butter, brown sugar, and cinnamon.
8: Punch down the dough and roll it out into a rectangular shape, then spread filling on top, leaving a 1-inch rim.
9: Roll the dough into a log shape and slice into large rolls.
10: Place rolls into a greased 9” to 10” skillet or 9x13 baking dish and cover with a towel.
11: Preheat oven to 375° F.
12: Combine milk, eggs, and cinnamon for the topping; pour over cinnamon rolls.
13: Bake for 25 minutes.
14: Combine all glaze ingredients and stir until smooth; drizzle over the rolls and sprinkle pecans on top before serving.
