Killer Brownie® Stuffed Cinnamon Rolls

These cinnamon rolls are 100% that decadent! Elevate this breakfast staple with gourmet Killer Brownies® in this easy recipe—an indulgent treat with a gooey chocolate caramel center.

SERVINGS: 7 cinnamon rolls

INGREDIENTS

Dough:
½ cup of warm milk
1 tsp of active dry yeast (or fast-acting)
½ tsp of sugar (for the yeast)
3 tbsp of melted, unsalted butter
5 tbsp of sugar
½ tbsp of vanilla
2 egg yolks
1 ½ cups of all-purpose flour
¼ tsp of salt

Filling:
3 tbsp of melted, salted butter
1 cup of brown sugar
1 tbsp of cinnamon
Crushed pecans
1 package of 5-count Original Killer Brownie® bars
⅓ cup of heavy cream (save until right before placing the dough in the oven)

Icing:
1 cup of confectioner sugar
½ tbsp of softened butter
½ tsp of vanilla
Milk or heavy cream

INSTRUCTIONS

Preheat the oven to 350 degrees F.
Mix half of the warm milk, dry yeast, and ½ tsp of sugar in a small bowl.
Let the mixture rest for at least 15 minutes. When a foam layer has formed on top, your yeast has bloomed and is ready to be used!
Add the yeast mixture, the other half of warm milk, melted butter, sugar, vanilla, and egg yolks to your mixing bowl. Gently combine.
Add the flour and salt to your wet ingredients. Mix until a dough forms. The dough should be tacky but not sticky!
Place the dough in an oiled bowl, cover it, and put it in a warm place to proof for 1 hour and 30 minutes.
Once proofed, punch the air out of the dough and put it on a well-floured surface.
Knead the dough for a few minutes, being careful not to overwork the dough.
Roll out the dough to your desired thickness.
Add the cinnamon, brown sugar, and pecans in a separate bowl and mix until combined.
Brush the dough with melted butter, sprinkle your brown sugar mixture on top, and use your fingers to create an even layer.
Remove the brownies from the package and slice them along the long edge of the brownie bar.
Carefully place the brownies on top of the filling, lining them up from end to end.
Next, start at the long edge of the dough and roll it into a log.
Carefully cut the dough into 1 ½ inch pieces before placing them onto your chosen baking pan.
Cover with a clean towel and allow to proof for 30-45 minutes.
Pour ⅓ cup of heavy cream over the dough and sprinkle with additional brown sugar.
Bake the cinnamon rolls for 15 minutes or until golden brown.
To make the icing, mix confectioners sugar, vanilla, and softened butter. Add milk or heavy cream in small increments until the icing reaches the desired thickness.
Drizzle the icing on top of the warm (not hot) rolls.
Enjoy immediately!