Five-Spice Cranberry-Pecan Rolls – Bake from Scratch

Spray a 13×9-inch baking pan with baking spray with flour.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until light and fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add flour, 1 teaspoon (3 grams) orange zest, 1 teaspoon (2 grams)five-spice powder, cinnamon, and nutmeg, and beat until combined, about 1 minute.

Lightly punch down Do-It-All Dough. Cover and let stand for 10 minutes.

Lightly dust work surface with flour. Turn out dough onto prepared surface, and roll into an 18×12-inchrectangle. Using a small offset spatula, spread butter mixture onto dough, leaving a ½-inch border on one long side. Sprinkle pecans and cranberries over butter mixture. Starting with long side opposite border, roll up dough into a log; pinch seam to seal. Gently shape log to 18 inches long and even thickness, if necessary. Using a serrated knife dipped in flour or unscented dental floss, cut log into 12 slices (about 1½ inches thick). Place slices, cut side down, in prepared pan. Cover and refrigerate overnight.

Let cold rolls rise in a warm, draft-free place (75°F/24°C)until puffed, 1 to 2 hours.

Preheat oven to 375°F (190°C).

Pour ¼ cup (60 grams) cream onto rolls.

Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes.

In a small bowl, whisk together confectioners’ sugar, remaining ¼ cup (60 grams) cream, remaining ½ teaspoon (1.5 grams) orange zest, and remaining ⅛ teaspoon five-spice powder until smooth. Drizzle onto warm rolls, and garnish with pecans, if desired. Serve immediately.

In a medium saucepan, heat milk and 1⁄2 cup(120 grams) water over medium heat to scalding.(An instant-read thermometer should register180°F/82°C.) Remove from heat, and add cubed butter; stir occasionally until butter is melted and an instant-read thermometer registers 120°F (49°C) to130°F (54°C).

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, sugar, salt, and yeast at low speed until combined. Add warm milk mixture, and beat until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together, stopping to scrape sides of bowl.

Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape bottom and sides of bowl and dough hook; add up to remaining 1⁄4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Proceed with recipes that follow.