Maple cinnamon rolls with cream cheese icing

Name: Maple cinnamon rolls with cream cheese icing
Prep time: 1 h 45 min
Cook time: 25 min
Total time: 2 h 10 min
Yield: 12
Cuisine: Québécoise
Ingredients: 1/2 cup (125 ml) milk; 1/4 cup (60 ml) maple whisky liqueur; 1/2 cup (125 ml) diced butter, soft; 2 1/4 cups (560 ml) all-purpose flour + 1 cup (250 ml); 2 1/2 tablespoons (37.5 ml) instant “quick rise” yeast; 1/4 cup (60 ml) brown sugar; 2 pinches of salt; 1/4 cup (60 ml) warm water; 1 egg, room temperature; 1 cup (250 ml) brown sugar; 1 tablespoon (15 ml) ground cinnamon; 2 pinches ground nutmeg; 1/4 cup (60 ml) finely chopped pecans; 3 tablespoons (45 ml) raisins (optional); 2 tablespoons (30 ml) melted butter; 1/4 cup (60 ml) maple syrup + 1/4 cup (60 ml) for basting; 2 tablespoons (30 ml) butter, soft; 125 g light cream cheese, soft; 2 tablespoons (30 ml) maple whisky liqueur; 2 cups (500 ml) icing sugar

Preparation 1 h 45 min
Cooking 25 min
Servings 12
Freezing Absolutely

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Ingredients for the dough

1/2 cup (125 ml) milk
1/4 cup (60 ml) maple whisky liqueur
1/2 cup (125 ml) diced butter, soft
2 1/4 cups (560 ml) all-purpose flour + 1 cup (250 ml)
2 1/2 tablespoons (37.5 ml) instant “quick rise” yeast
1/4 cup (60 ml) brown sugar
2 pinches of salt
1/4 cup (60 ml) warm water
1 egg, room temperature

Ingredients for the filling

1 cup (250 ml) brown sugar
1 tablespoon (15 ml) ground cinnamon
2 pinches ground nutmeg
1/4 cup (60 ml) finely chopped pecans
3 tablespoons (45 ml) raisins (optional)
2 tablespoons (30 ml) melted butter
1/4 cup (60 ml) maple syrup + 1/4 cup (60 ml) for basting

Ingredients for the glaze

2 tablespoons (30 ml) butter, soft
125 g light cream cheese, soft
2 tablespoons (30 ml) maple whisky liqueur
2 cups (500 ml) icing sugar

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Preparation

In a small saucepan over low heat, melt the butter, stirring, and remove from heat. Add the milk and the maple whisky liqueur and mix. Let cool 10 minutes.
In a large bowl, add 2 1/4 cups (560 ml) flour, yeast, brown sugar and salt. Mix with a whisk to break up the lumps of brown sugar.
Add the water, egg and the milk mixture, then stir. Add 1/2 cup (125 ml) of flour and mix/knead with your hands to incorporate the flour. Add the rest of the flour and mix/knead to incorporate it again.
Place the dough on a lightly floured work surface and knead for 5 minutes to get a nice, smooth, elastic dough. Place in a large bowl, cover with plastic wrap and let rise for 10 minutes.
Meanwhile, prepare the filling. In a bowl, add the brown sugar, cinnamon and nutmeg, then mix with a whisk to break up the lumps. Add the chopped pecans and raisins and toss. Set aside.
Place the dough on a lightly floured work surface and roll it out into a rectangle about 15″ x 10″. Brush the dough with the melted butter and pour the brown sugar mixture in the center. Spread it evenly to the edges, then drizzle with 1/4 cup (60 ml) maple syrup. Roll it up tightly, making sure to roll the wide side up, to get a 15″ long cylinder. Cut into 12 equal pieces and place the slices, lying down, on a large baking sheet. Space the pieces at least 2″ apart. Cover with plastic wrap and let rise for about 45 minutes, or until doubled in size. Brush the tops of the rolls with the remaining maple syrup.
Preheat oven to 375 °F (190 °C).
Bake for 20 to 22 minutes, or until the rolls are lightly golden on top.
Meanwhile, prepare the icing. In the bowl of a stand mixer fitted with the flat beater, beat the butter, cream cheese and maple whisky liqueur for 2 minutes, until creamy. Add the icing sugar, 1/2 cup (125 ml) at a time, and beat continuously until smooth. Spread the icing as soon as the rolls come out of the oven.