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A little hard work but totally worth it in the end. Substitute walnuts or raisins for pecans if you desire. Stir in enough remaining flour to form a soft dough (dough will be sticky). You can cook Cinnamon Rolls using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Cinnamon Rolls

You need of Rolls.
Prepare 2 of and 3/4 cups (345g) all-purpose flour (spoon & leveled).
It's 1/4 cup (50 g) of granulated sugar.
Prepare 1 teaspoon of salt.
You need 2 of and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast.
Prepare 1/2 cup (120 ml) of whole milk.
Prepare 1/4 cup (60 ml) of water.
Prepare 3 Tablespoons of unsalted butter.
You need 1 of large egg.
It's of Filling.
You need 3 Tablespoons (45 g) of unsalted butter, softened to room temperatur.
Prepare 1 Tablespoon of ground cinnamon.
Prepare 1/4 cup (50 g) of granulated sugar or packed light or dark brown sug.
It's of Icing.
Prepare 1 cup (120 g) of confectioners’ sugar.
Prepare 1/2 teaspoon of pure vanilla extract.
You need 2 of –3 Tablespoons (30-45ml) strong brewed coffee or milk.

Beat on medium speed until smooth (or stir, stir, stir until smooth). To make overnight cinnamon rolls: After placing rolls into the greased pan (after the first rise), simply cover, place overnight in the fridge and then bake them in the morning as directed. Punch down the dough after the first rise. Place the cinnamon roll dough in a large bowl and tightly cover it with plastic wrap and a tea towel or with a lid and refrigerate overnight.

Cinnamon Rolls step by step

Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside..
Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer..
On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place in a lightly greased bowl (I use non-stick spray), cover loosely, and let rest for about 10 minutes..
Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish..
Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes. See blog post above for my trick to this step!.
Bake the rolls: After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking..
Make the icing: Whisk the confectioners’ sugar, vanilla extract, and coffee/milk together. Drizzle or spread over warm rolls..
Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator..

To make the rolls: remove the dough and proceed with the recipe. While the rolls bake, use a hand mixer or stand mixer to beat the cream cheese and butter together until creamy. After you've rolled the dough, spread the cinnamon filling on top and roll-up jelly-roll style. Cut into as many rolls as you'd like. Cut into as many rolls as you'd like.