Ah, now that sounds like a decadent and unique twist on classic cinnamon rolls! A Hennessy pecan cinnamon roll would combine the rich, buttery sweetness of a traditional cinnamon roll with a boozy, caramel-like depth from Hennessy cognac and a crunchy, nutty flavor from toasted pecans. Here’s a breakdown of how it might be done:
Ingredients
For the dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 2 ¼ tsp (1 packet) active dry yeast
- ¾ cup warm milk
- ¼ cup unsalted butter, melted
- 1 large egg
For the filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ¼ cup Hennessy (or other cognac)
- ½ cup chopped pecans
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp Hennessy (adjust for consistency)
- ½ tsp vanilla extract
Instructions
- Make the dough:
- In a large bowl, combine warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- Add melted butter, egg, flour, and salt. Knead until smooth and elastic (~8–10 minutes).
- Cover and let rise for 1–2 hours until doubled in size.
- Prepare the filling:
- Mix softened butter, brown sugar, cinnamon, Hennessy, and chopped pecans into a spreadable paste.
- Assemble the rolls:
- Roll the dough into a rectangle (~12×16 inches).
- Spread the filling evenly over the dough.
- Roll tightly from the long side, then slice into 12 rolls.
- Second rise:
- Place rolls in a greased baking dish. Cover and let rise for 30–45 minutes.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake rolls for 25–30 minutes, until golden brown.
- Glaze:
- Whisk powdered sugar, Hennessy, and vanilla into a smooth glaze. Drizzle over warm rolls.
The result: soft, gooey rolls with a subtle warmth from Hennessy and a nice crunch from pecans. Perfect for brunch—or, honestly, any day that needs a little indulgence.
If you want, I can also give a shortcut version using store-bought dough that still gives that boozy-pecan punch but in half the time.
Do you want me to do that?
