BOURBON COFFEE AND PECAN SWEET ROLLS

 

• BOURBON, PECAN, AND COFFEE SWEET ROLLS (YIELD: 18 ROLLS)
• 1 cup milk
• One ¼-oz. package active dry yeast
• 4 tbsp. granulated sugar 
• 3½ cups all-purpose flour, plus more for kneading
• 1 tsp. kosher salt 
• 1 large egg, lightly beaten
• 6 tbsp. unsalted butter, melted 
• 1 cup packed brown sugar 
• ½ cup chopped pecans
• 2 tbsp. bourbon
• 1 tbsp. ground cinnamon
• 2 tsp. ground coffee 
• FOR THE ICING
• ½ cup sour cream 
• 1 tsp. vanilla extract
• 1 cup powdered sugar

PREPARATION

1. Make the rolls: In a small bowl, whisk together the milk, yeast, and 1 tbsp. of the granulated sugar. Set aside for about 5 minutes, until lightly foamed on the surface.
3. In the bowl of an electric mixer fitted with a dough hook or in a large mixing bowl, combine the flour, the remaining 3 tbsp. granulated sugar, and the salt. Mix well.
5. Whisk the egg and 4 tbsp. of the melted butter into the yeast mixture. Stir the yeast mixture into the dry ingredients and mix with the dough hook, or by hand with a wooden spoon, until a rough dough forms, about 5 minutes.
7. Turn the dough out onto a lightly floured surface and knead until smooth. Lightly oil the bowl and return the dough to it, cover with plastic wrap, and set aside for about 30 minutes; the dough should rise by approximately half.
9. In a small bowl, whisk together the remaining 2 tbsp. melted butter, the brown sugar, pecans, bourbon, cinnamon, and coffee until thoroughly combined.
11. Turn the risen dough out onto a floured surface and roll it into a rectangle about 18 x 11 inches. Scatter the brown sugar mixture evenly over the dough, gently pressing to help it hold in place.
13. Roll the dough along the long side like a jelly roll and pinch the seam together. Transfer the dough to a parchment paper–lined baking sheet and freeze for about 15 minutes, for easier cutting. Slice the roll crosswise into 1-inch pieces; you should have 18 pieces. Arrange the cut pieces in a single layer in a 13 x 9-inch baking pan. Cover the pan and let the rolls rise for about 30 minutes at room temperature, until the exterior feels puffy and springs back to a light touch. Or refrigerate, covered, overnight and bake the next morning.
15. When you’re ready to bake, preheat the oven to 350°F.
17. Bake the rolls for 20 minutes, or until lightly browned. Let the rolls cool in the pan on a wire rack for 5 minutes. Turn the rolls out onto the rack and cool for 5 minutes more.
19. Meanwhile, in a small bowl, whisk together the sour cream, vanilla, and powdered sugar until smooth. Spoon the glaze over the warm cinnamon rolls and serve immediately.  
21. TIP: You can make the glaze a day in advance. Cover the bowl and store in the refrigerator. Stir to loosen it before using.**