A recipe that requires very little kneading, very little effort, and rises overnight in the fridge. Producing warm, sweet gooey rolls we proudly call “The Annual Marr Family Cinnamon Roll”.
Pour the warm milk into a large mixing bowl. Sprinkle the yeast over the top of the milk. Allow to sit for 5-7 minutes to proof.
To the yeast and milk add 1/2 cup whole wheat pastry flour. Mix together and cover the bowl. Allow the mixture to sit for 30 minutes.
Meanwhile, in a small bowl mix together the eggs (beaten), vinegar, honey, vanilla extract, and salt.
After 30 minutes, add in the wet ingredients (above) and the softened butter.
Turn on your mixer, using the dough hook. I use a stand mixer, but a hand mixer would work too) until all ingredients are combined.
Add in all remaining flour, 1/2 cup at a time while the mixer does its work.
Allow the dough to knead for 8-10 minutes.
Turn the mixer off, cover the bowl, and allow to sit at room temperature for 3-4 hours. The dough will double in size.
Butter a 13X9 baking dish.
Transfer the dough over to a lightly floured surface. If the dough is sticky, add flour a tablespoon at a time, kneading the dough until it is able to be handled. Roll out into a rectangle.
Sprinkle the brown sugar, 1/2 cup cubed butter, cinnamon, and pecans evenly over the dough. Roll up the dough, lengthwise.
Slice the dough to your liking. I get approx.18 rolls. Place the rolls in the baking dish. Brush with the melted butter. Cover and place in the fridge overnight.
In the morning, preheat the oven to 350F and remove the rolls from the refrigerator. Allow the rolls to rise at room temperature.
Bake for 25-30.
While baking, beat together: cream cheese, butter, powdered sugar, maple syrup or honey, and vanilla extract.
Remove the rolls and allow to cool to a warm touch. Once, cool enough to touch, but still warm, frost each roll with the icing.