Preparation

做面团

• 轻轻黄油一个大碗，放在一边。
• 在一个小锅中，将牛奶用中火煮沸，仔细观察以确保其不会沸腾。转移到一个小碗中，然后加入黄油融化。让冷却至110°F至115°F。
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, combine the flour, currants, sugar, yeast, and salt on medium speed. With the mixer on low speed or with a wooden spoon, add the milk mixture and eggs, mixing until just combined.
• If using a mixer, switch to the dough hook, and knead on low speed until smooth and elastic, 6 to 8 minutes. Or, tip the dough onto a work surface and knead by hand for about 12 minutes.
• Form the dough into a ball, set it in the prepared bowl, and cover with plastic wrap. Set aside in a warm spot until it has almost doubled in size, 1 to 2 hours.

填充并塑造卷

• Butter a 9×13-inch baking dish. Combine the sugar, cinnamon, and salt in a small bowl.
• Punch down the dough and turn it out onto a very lightly floured surface. With a lightly floured rolling pin, roll it into a 12×16-inch rectangle. Spread the butter evenly over the entire surface and then coat evenly with the cinnamon mixture.
• 从短端开始，将面团紧紧地卷成原木，然后将长缝捏住，末端关闭。用锯齿刀将卷卷切成12个相等的块。将碎片放在准备好的菜肴中，剪下一侧。用保鲜膜盖上盖子，让室温坐下，直到面团变成枕头，卷动到1至2小时。

Bake, glaze, and top the rolls

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。
• 在一个小碗中，用2茶匙搅拌蛋黄来准备鸡蛋洗涤。水。用鸡蛋洗净（您不需要全部），揭开卷卷和刷子。烘烤直至金黄色，18至24分钟。将烤盘转移到架子上，冷却至温暖，约20分钟。用桌刀将面包卷分开，但不要将它们从烘焙盘中取出，除非您想单独釉。
• Meanwhile, beat the confectioners’ sugar, cream cheese, butter, and vanilla with an electric mixer on medium speed until smooth. Add enough heavy cream for your desired consistency (you may not need any, or you may need as much as 1/2 cup). Spread or drizzle your desired amount over the warm rolls (you may have glaze left over). Sprinkle the pecans over the rolls while the glaze is still sticky. Pull the rolls apart and serve warm.

Make Ahead Tips

卷可能会提前1天。将它们放入烤盘中后，将它们盖好并冷藏，然后让它们升起。准备烘烤时，请如上所述上升；因为它们很冷，所以他们会多花一个小时左右。