A delightful twist on the classic cinnamon rolls, featuring a rich cream cheese glaze and a hint of nutmeg for added warmth.
Dissolve the yeast in the warm water and let it sit until frothy.
Ensure the water is warm, not hot, to avoid killing the yeast.
In a large bowl, combine the milk, sugar, melted butter, salt, and egg. Mix well.
Mix until the sugar is fully dissolved for a smoother dough.
Add 2 cups of flour to the wet mixture and mix until smooth. Incorporate the yeast mixture.
Gradually add the flour to prevent lumps.
Mix in the remaining flour until the dough is easy to handle. Knead on a floured surface for 5-10 minutes.
Knead until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours.
Cover with a damp cloth to prevent the dough from drying out.
Roll out the dough into a 15x9-inch rectangle on a floured surface.
Use a rolling pin for an even thickness.
Spread softened butter over the dough. Mix brown sugar, cinnamon, and nutmeg, and sprinkle over the butter. Add chopped pecans.
Ensure the filling is evenly distributed for consistent flavor.
Roll the dough tightly from the long side and seal the edge. Cut into 12 slices.
Use a sharp knife or dental floss for clean cuts.
Place the rolls in a greased baking dish, cover, and let rise until doubled, about 45 minutes.
Leave enough space between rolls for expansion.
Bake in a preheated oven at 350°F for 25-30 minutes until golden brown.
Check for doneness by tapping the rolls; they should sound hollow.
Mix cream cheese, powdered sugar, vanilla extract, and milk to make the glaze.
Adjust the milk quantity for your desired glaze consistency.
Spread the glaze over the slightly cooled rolls and serve.
Allow the rolls to cool slightly to prevent the glaze from melting too much.
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