Sugarloaf Café Sweet Rolls

Let's Cook

1. Step 1.

   In a large mixing bowl, sift together 4¾ cups of the all-purpose flour and a pinch of freshly grated nutmeg. Add ½ cup granulated sugar, 1 teaspoon kosher salt, and 1 packet instant yeast. Stir in 1 large egg, 1 large egg yolk, and 1 cup warm water. Knead the mixture for about 5 to 8 minutes, until the dough forms a smooth, elastic ball.

2. Step 2.

   Knead in ½ cup full-fat sour cream and the remaining ⅔ cup all-purpose flour just until the dough incorporates the additional ingredients. The dough should be slightly wet and a little sticky.

3. Step 3.

   Place the dough in a lightly buttered bowl, cover it, and set it in a warm spot until it has doubled in bulk, about 1 hour depending on your kitchen's temperature.

4. Step 4.

   While the dough is rising, make the filling: In a bowl, use a spatula to combine 1½ cups dark brown sugar, a pinch of freshly grated nutmeg, ½ teaspoon ground cinnamon, 1 tablespoon corn syrup, and 3 tablespoons softened unsalted butter until uniform. Fold in 6 ounces chopped pecans.

5. Step 5.

   When the dough has doubled in bulk, punch it down and transfer it to a lightly floured surface. Roll out the dough to a rectangle approximately 17 inches wide, 14 inches long, and ⅛ inch thick. Sprinkle the filling evenly over the dough, leaving about 1 inch at the top without filling. Brush the unfilled edge with 1 large egg white.

6. Step 6.

   Roll up the dough tightly to form a 17-inch log and let it rest, seam side down, for a few minutes to form a good seal. With a knife, gently trim the uneven ends of the log, about ½ inch from each end; discard the ends. Then cut the log into 8 equal slices, each about 2 inches thick.

7. Step 7.

   Lightly coat two 8-by-8-by-2-inch cake pans with softened butter and dust with flour. Place the rolls flat side down in the pans (4 rolls per pan), leaving equal space between rolls and the sides of the pan.

8. Step 8.

   Cover the pans loosely with parchment paper or plastic wrap and let the rolls rise until they begin to touch and almost double in width, about 30-45 minutes. Alternatively, you can place the covered rolls in the refrigerator and let them sit overnight; bring them to room temperature before baking.

9. Step 9.

   Preheat the oven to 325°F. Bake the rolls for 35 to 40 minutes, until just golden on top. While the rolls are baking, prepare the icing: whisk together 8 ounces room-temperature cream cheese and ½ cup granulated sugar (and optional orange zest to taste). Add ⅓ cup heavy cream and mix until fully incorporated. Spread the icing over the rolls immediately after removing them from the oven.