Gh Sweet Roll Recipe

Bloom yeast

In a small bowl, combine warm milk (240 ml) with 1 teaspoon of the granulated sugar (from the dough sugar) and the active dry yeast (10 g). Stir gently and let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl), combine the remaining granulated sugar (49 g), melted butter (60 g), and eggs (2). Mix briefly to combine.

Add the foamy yeast-milk to the butter-egg mixture and stir to combine.

Switch to the dough hook (or if mixing by hand, add to a floured surface). Add the all-purpose flour (450 g) and salt (6 g) to the liquid. Mix on low speed until the dough comes together, then increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 15–30 g more flour; if too dry, add 1–2 tbsp milk.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and proof in a warm place until doubled in size, about 60–90 minutes.

Prepare filling while dough proofs: in a small bowl, beat the softened butter (75 g) until smooth. Stir in light brown sugar (150 g), ground cinnamon (12 g), and 1 tsp fine sea salt until a spreadable paste forms.

When dough has doubled, gently deflate and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 16 x 12 inches (40 x 30 cm) and about 1/4 inch (6 mm) thick.

Evenly spread the cinnamon-brown sugar filling over the dough, leaving a 1/2-inch border on the long edge nearest you.

Starting from the long edge opposite you, tightly roll the dough into a log. Pinch the seam to seal and roll gently to even out the log.

Using a sharp serrated knife or unflavored dental floss, cut the log into 10–12 equal rolls (about 1 to 1 1/4 inches / 2.5–3 cm wide). Place the rolls cut-side up in a greased 9x13-inch (23 x 33 cm) baking pan, leaving a little space between them to expand.

Cover the pan loosely with plastic wrap or a damp towel and let the rolls rise until puffy and nearly doubled, about 30–45 minutes.

Preheat the oven to 180°C (350°F) about 15 minutes before baking the rolls.

In a small saucepan over medium heat, melt butter (60 g) and dark brown sugar (120 g) together, stirring until sugar dissolves and mixture is bubbly. Slowly stir in heavy cream (60 ml) and bring to a gentle simmer for 1–2 minutes to slightly thicken. Remove from heat and stir in vanilla (5 ml), 1 tsp fine sea salt, and chopped pecans (120 g).

Option A (before baking): For a sticky praline top, spoon about half of the pecan-praline mixture into the bottom of the prepared 9x13 pan before placing the unbaked rolls on top, then pour remaining praline evenly over the tops of the rolls just before baking. Option B (after baking): Alternatively, bake rolls plain and spoon the warm praline over the baked rolls immediately after removing them from the oven. Either method yields a rich pecan-praline finish—placing praline in the pan creates a gooey underside glaze; pouring on top gives a more pronounced nutty topping.

Bake the rolls in the preheated oven for 22–28 minutes, until golden brown on top and internal temperature is about 88–93°C (190–200°F). If using the in-pan praline, check that the bottoms are set and not soggy; if they brown too quickly, tent loosely with foil for the last 5–7 minutes.

Remove the rolls from the oven and allow to cool 10–12 minutes in the pan if you plan to ice the tops; if you used in-pan praline, let sit 5 minutes before inverting or serving so the praline sets slightly.

While rolls cool for 10 minutes, prepare the frosting: in a medium bowl, beat room-temperature cream cheese (225 g) and softened butter (60 g) together until smooth and lump-free.

Add sifted confectioners' sugar (180 g) gradually and beat on low until incorporated, then increase speed to medium and beat until fluffy, about 1–2 minutes. Add vanilla (5 ml) and a pinch of fine sea salt and mix until combined. If frosting is too thick, add 1 teaspoon milk; if too thin, add up to 1–2 tablespoons more powdered sugar.

Generously spread the cream cheese frosting over the warm (not piping hot) rolls so it softens and melts into the swirl crevices. If you used the praline poured on top after baking, spoon any remaining warm praline over the frosted rolls or drizzle as desired.

Optionally garnish with a few extra chopped pecans for texture and a light sprinkle of cinnamon or flaky sea salt to highlight flavors.

Allow frosted rolls to rest 10 minutes so frosting sets slightly, then serve warm. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a 160°C (325°F) oven for 5–8 minutes or microwave individual rolls for 15–25 seconds.