1 ½cupsall purpose flourdivided, plus more for dusting counter surface.
3tablespoonsgranulated sugar
1teaspoonsalt
1packet of instant yeastor 2 ¼ teaspoons of instant yeast
½cupwater
¼cup1% milk
2 ½tablespoonsunsalted butter
1egg
For the filling:
4tablespoonsunsalted butter
¼cupgranulated sugar
¼cupbrown sugar
1tablespoonschai spice
2teaspoonsground cinnamon
½cuppecanstoasted and finely chopped (optional)
For the glaze:
1 ½cupspowdered sugarsifted to remove any lumps
3-4tablespoonseggnogI used Silk Soy Nog
Instructions
Dough instructions:
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl), combine the 1 ¼ cups whole wheat flour, 1 cup of all purpose flour, sugar, salt and yeast. Stir with the mixer on low to combine.
In a small saucepan, combine the water, milk, and butter. Heat over low-medium heat, stirring occasionally, until the mixture is hot to the touch (like bath water hot; 115 degrees F). Remove from heat and add to the mixing bowl with the dry ingredients. Mix on low speed until combined. Add the egg and mix until combined. Add the additional ½ cup of all purpose flour gradually until a dough forms and the dough begins to pull away from the sides of the mixing bowl (you may not need the entire ½ cup).
Transfer the dough to a well-floured surface, and knead for 3-4 minutes by hand until a smooth ball forms and the dough stretches out and springs back when you pull at it (this is referred to as elasticity).
Place your smooth dough bowl into a bowl coated with cooking spray. Cover with a clean towel and let it sit for 10 minutes while you make the filling.
Filling instructions:
For the filling, melt the 4 tablespoons of butter in the small saucepan used previously. Remove from heat and stir in the granulated and brown sugars, the chai spice, and the cinnamon. Let the mixture cool while you roll out the dough.
Cinnamon roll assembly/baking:
Preheat your oven to 200 degrees F while you roll out the dough. Grease a 12-cup muffin tin with cooking spray and set aside.
Return the dough ball to a well-floured surface. Use a rolling pin to roll it out into a 14-8 inch rectangle. Spoon the butter mixture over the rectangle, leaving a 1-inch border on all sides. Sprinkle the pecans over the butter mixture. Starting from the bottom of the 14-inch side, begin to roll the dough up towards the top 14-inch side, tucking the dough in as you go. Use a serated knife to cut the roll of dough into 12 rounds.
Place each round of dough into the 12 wells of the muffin tin. Turn your preheated oven off and place the rolls inside. Set your timer for 1 hour and wait!
Once an hour has passed, remove the rolls from the oven and place them on your counter top. Cover loosely with a clean towel. Preheat your oven to 375 degrees F.
Once the oven is heated, bake the rolls for 16-20 minutes until golden brown. If they start to brown too much on top, you may cover the top of pan with aluminum foil to prevent further browning.
Remove from heat and transfer the rolls to a wire rack to cool slightly while you make the glaze.
Glaze instructions:
Whisk together the powdered sugar and 3 tablespoons of eggnog until a smooth glaze forms. Add the 4 tablespoons of eggnog as needed to reach the desired consistency. The glaze should be the thickness of honey.
Spoon the glaze over the still-warm rolls. Let cool slightly to harden, if you can resist not eating a hot one! Or serve them hot and gooey - it's up to you! The rolls will keep in an airtight container for up to 3 days - I like to refrigerate them to prolong the freshness. Enjoy!
Notes
For overnight rise: Once the dough has been rolled, filled with the butter-sugar mixture, cut, and placed into the muffin pan wells, you can cover the tin with plastic and let it rise in your refrigerator overnight. In the morning, let the pan sit out at room temperature for 1 hour before baking and proceeding with the rest of the recipe.