Pecan Cinnamon Roles

My grandma learned how to make these during HomeEc in the 60’s, so you know they’re good.


Traditional Roll Dough

This dough recipe is enough for two pans worth of cinnamon rolls.

Ingredients

  • ¼ cup warm water (105º to 115º F)
  • 2 ¼ teaspoon (1 pack) active dry baker’s yeast
  • ¼ cup sugar
  • ¾ cup lukewarm milk (scalded then cooled)
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup shortening, butter, or margarine, softened
  • 3 ¾ to 4 cups all purpose flour (if using self rising flour, omit salt)

Activate Yeast

Dissolve yeast in warm water; wait 5-10 minutes.

Sprinkle the sugar in warm water yeast mixture.

If bubbles appear, the yeast is good.

Mix it

Stir in milk, salt, egg, shortening and 2 cups of the flour.

Beat until smooth

Work the Dough

Mix in enough of the remaining flour to make dough easy to handle.

Turn dough onto lightly floured board

Knead until smooth and elastic, about 5 minutes.

Let it Rise

Place in greased bowl and cover it with a towel.

Allow the dough to rise in a warm place until it doubles in size, about 1 ½ to 2 hours.

The dough is ready if impressions remain.

Divide the dough in half.


Pecan Cinnamon Roll Topping

Prep the pans with this pecan topping while waiting for the dough to rise.

(The pecan topping can be skipped to make plain cinnamon roles.)

Note, these ingredients are for a single pan.

Ingredients

  • ½ cup pecan halves
  • ¼ cup (2 oz) unsalted butter
  • 3 tablespoons light corn syrup
  • ½ cup of brown sugar (packed)

Spread and Drizzle

Spread pecans over bottom of baking pan.

Melt butter or margarine; stir in brown sugar and light corn syrup.

Pour mixture over pecans.

Repeat the above for pan number two.


Plain Roles (No Topping)

Spray the pan down with Pam or another cooking spray and you’re good to go.

CinnamonRoles_NoTopping


Cinnamon Rolls

This step is sufficient for one pan of cinnamon rolls.

Rinse, wash, repeat for the second batch.

Ingredients

  • ½ recipe Traditional Roll Dough (see above)
  • 2 tablespoons unsalted butter or margarine, softened
  • ¼ cup sugar
  • 2 teaspoons cinnamon sugar (1 part cinnamon to 12 parts white sugar)

Roll it Out

Sprinkle flour onto a cutting board to prevent sticking.

Roll dough into a 9×22 inch rectangle.

Spread warm butter, and sprinkle with cinnamon sugar.

Roll up the rectangle, beginning with the wide side.

Pinch edge of dough into roll to seal well.

Roll the sealed roll over the board to pick up excess sugar.

Stretch roll to make even.

Slice it Up

Cut roll into 12 slices (~1 inch in length)

Grease the pan if not using the pecan topping

Place slices slightly apart in pan or in greased muffin cups

Let rise until double in size

To help the rolls rise in the pan, place in oven set the oven to 100ºF.


The Second Rise

Let the rolls rise 20 minutes before baking.

CinnamonRoles_SecondRise


Bake 375ºF for 30 minutes

Heat oven to 375ºF

Bake 25 to 30 minutes or until browning

CinnamonRoles_Baking


Flip it

If making pecan rolls, flip pans over immediately after removing from the oven

This lets the syrup drizzle down.

CinnamonRoles_Final

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