Name: Our Favorite Cinnamon Rolls
Cook time: 1 Hour
Total time: 4 Hours
Yield: Makes 16 rolls
Ingredients: 3 1/2 cups all-purpose flour, plus more for rolling; 2 1/4 teaspoons rapid-rise yeast; 1/3 cup sugar; 2 large eggs, room temperature, beaten; 1 cup whole milk; 4 tablespoons unsalted butter, plus more for greasing pan; 2 teaspoons ground cinnamon; 1 teaspoon kosher salt; Vegetable-oil cooking spray; 1 1/4 cup packed dark-brown sugar; 2 tablespoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/8 teaspoon kosher salt; 6 tablespoons unsalted butter, room temperature; 2 cups chopped, lightly toasted pecans; 1 cup powdered sugar; 1 tablespoon plus 2 teaspoons whole milk; 1/4 teaspoon vanilla extract; Pinch kosher salt; 2 9-inch round cake pans

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Photo by Chelsea Kyle, Food Styling by Rhoda Boone

What could be more inviting than the scent of homemade cinnamon rolls baking in the oven? Our ultimate version combines a rich, buttery dough with the warming flavors of cinnamon and nutmeg and the crunch of pecans. Drizzle these heavenly rolls with our simple glaze, and watch how quickly they disappear.

Cooks' Note

Rolls can be assembled, arranged in pans, covered with plastic wrap, and refrigerated for several hours or overnight. If refrigerated, allow to come to room temperature for about 2 hours, watch for second rise (rolls should almost double in volume), and then bake.