One of Travis Kelce’s favorite desserts is the cinnamon roll. Being the good girlfriend she is, Taylor Swift was recently spotted buying the dessert at Rye, Kelce’s favorite dinner spot in Leawood, Kansas. The restaurant has even shared their original glazed cinnamon rolls with pecan swirls recipe so you can make them yourself!
Gather the Ingredients
Once you gather all your ingredients, you can prepare the cinnamon roll dough ahead of time. You can also freeze the glaze and the rolls for up to a month after freezing.
Ingredients for the dough:
- 2 1/4 teaspoons instant dry yeast
- 2 tablespoons warm water
- 1/4 cup plus 1 teaspoon sugar
- 6 large eggs
- 4 1/2 cups sifted all-purpose flour (1 1/4 pounds), plus more for rolling
- 1 1/2 teaspoons salt
- 3 sticks unsalted butter, cut into 1/2-inch cubes and chilled
Ingredients for the filling:
- 4 ounces pecans (1 cup)
- 1 1/2 cups light brown sugar
- 1 tablespoon cinnamon
- 1 cup sour cream
- 2 large eggs beaten with 1/4 cup of water
Ingredients for the sugar glaze:
- 1 1/2 cups confectioners’ sugar
- 4 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
How to Make Them
- To make the dough, mix the yeast with warm water and 1 teaspoon of sugar. Leave it aside until the mixture becomes foamy, and whisk in the eggs.
- Use a standing mixer with a dough hook and add the 4 1/2 cups of sifted flour with salt and the rest of the sugar. Add the egg mixture and beat at medium until the dough is very stiff. Then, gradually add the butter, waiting until each cube is partially kneaded into the dough.
- Once all the butter is incorporated, move the dough to an oiled bowl. Cover with plastic wrap and put in the refrigerator for at least two hours or overnight.
- To make the filling, spread the pecans on a pie plate evenly and toast until browned. Once they cool, chop finely and mix with the brown sugar and cinnamon.
- Put parchment paper on 2 baking sheets. Divide the dough in two and keep one piece in the refrigerator while you’re working with the other. Roll the dough out to a 12-by-16-inch rectangle. Put it on a baking sheet and let chill in the refrigerator. Repeat the process with the other piece.
- Take one of the dough sheets and spread half of the sour cream, leaving a 1/2-inch border all around. Add half of the pecan mixture and brush the long sides with some egg wash. Roll up the dough into a tight cylinder and seal the ends with your fingers. Leave in the refrigerator for about 2 hours. Repeat with the other piece and keep the remaining egg wash covered in the refrigerator.
- Once chilled, cut each big roll into 12 even slices. Place them on the baking sheet cut-side up. Cover with plastic wrap and freeze for at least 3 hours or overnight. Unwrap and leave the rolls at room temperature for 1 hour.
- Preheat the oven to 350°F. Use the remaining egg wash to brush the tops and sides of the rolls and bake in the center of the oven for 35-40 minutes or until they get fluffy and golden.
- While the rolls are baking, beat the confectioners’ sugar with the butter, heavy cream, and vanilla extract with an electric mixer. The texture should be thick and smooth. Spread the glaze over the rolls while they’re still hot, and let cool for 20 minutes. Serve and enjoy!