This rich, moist dough is just perfect for any favorite cinnamon roll you might like to make. You can make traditional cinnamon rolls like the recipe directs with the caramel and pecans on the bottom or you can make a ring by keeping the dough uncut until you have joined the long roll of stuffed dough together into a ring. Then transfer the ring of dough to a very well greased baking sheet that is big enough to allow the ring to be round. Make slashes ¾ of the way deep into the stuffed dough and then pull each cut section and fan it out, making an attractive ring of cinnamon rolls.

Yield: 6 to 8 servings

Temperature: 375 F

Baking Time: 25 to 30 minutes

1 package or 1 scant Tablespoon active dry yeast

¼ cup warm water

¾ cup warmed milk (30 seconds in a microwave oven)

½ cup sugar

1 teaspoon salt

2 eggs

½ cup unsalted butter, at room temperature

4 ½ cups to 5 cups all purpose flour, stirring the flour to fluff, then spooning into a dry measuring cup

Caramel Pecan Filling:

½ cup melted butter, divided

3/4 cup light brown sugar, packed, divided

¾ cup pecan halves, divided

2 teaspoons cinnamon, ground

1. Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, butter, and about half of the flour. Mix using a dough hook until a soft dough results. Continue to add flour about ½ cup at a time until a firm dough results. Place on lightly floured board and knead to develop the gluten. When well kneaded, the dough should be firm and satiny and a small pinch of dough when pulled apart result in strings.

2. Place the mixing bowl over dough and let rise until doubled. When dough has doubled, roll into a rectangle about 15 by 9 inches. Spread with ¼ cup of the melted butter allowing about a 1 inch margin with no butter on the far side of the longest side, placing the remaining butter in the bottom of a 13 by 9 by 2 inch pan. Sprinkle ¼ cup sugar over the dough. placing the remaining sugar evenly sprinkled across the butter. Place half the pecans over the dough and the remaining half over the bottom of the pan. Sprinkle evenly with the cinnamon. Roll the dough lengthwise and seal together by pinching the long edge tightly. Cut into 15 to 16 slices and place on top of the butter sugar mixture.

3. Cover with a cloth and set in a warm place and allow to double in bulk, then place in a preheated oven to bake until lightly golden. Immediately turn out of pan onto a platter and scoop out the remaining caramel over the top of the rolls. Enjoy the finger licking fun!

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