Ingredients
Method
Make the Dough
- In a large bowl, whisk together milk, eggs, butter and sugar together. Add flour, salt, and instant yeast on top, and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead it until it forms a taught, smooth ball, using up to ¼ cup (31g) extra flour as needed, about 6 to 8 minutes. Lightly spray or oil a large bowl. Place the dough in the bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size - about 1 hour.
Make the Filling
- In a medium bowl mix together the brown sugar, cinnamon, and butter until smooth.
Shape & Proof
- Once the dough has doubled, punch it down and pat it out into a rectangle. Roll it out into a 18”x12” rectangle with the long side toward you. Spread the filling evenly across the dough, leaving a 1” border on the long edge closest to you. Sprinkle the pecans over the filling. Starting at the long edge farthest from you, roll the dough up in a tight spiral log moving toward you. Pinch at the edge to seal. Using a serrated knife, cut the log into 12 rolls, (about 1 ½” long), and place the rolls in a lightly greased 13”x9” baking pan. Lightly cover with plastic wrap and let rise until puffy and nearly doubled in size, about 30min. Meanwhile, preheat the oven to 400F.
Bake
- Bake until puffed and until golden brown, about 15-20 minutes, or until a thermometer registers 190F.
Make the Frosting
- In a large bowl with a handheld mixer, beat butter, cream cheese until thoroughly mixed and smooth, about 3 minutes. Mix in vanilla, salt and bourbon. Gradually add confectioner’s sugar until creamy. Spread frosting onto warm rolls.
- Decorate with green, gold, and purple sprinkles as desired.