Today is National Homemade Bread Day and I'm thinking about Thanksgiving entertaining, so these perfect cinnamon rolls came to mind. I spent 10 years perfecting this dough so that they would be the tender, puffy, buttery, and just a slight bit gooey. Hope you enjoy them as much as my loved ones do. If you need a tutorial, check out the video I posted on FB live earlier today....
Cinnamon Pecan Rolls
This delicious recipe is fun to make with kids. Since making the dough and rolling them requires a little bit of effort, you can make the rolls up until the second rise and store them in the refrigerator overnight. Then, in the morning, all that you have to do is unwrap them and bake them off. Other nuts can be used instead of pecans and the glaze can be drizzled on top, if desired.
Makes 12 rolls
Ingredients:
Oil or cooking spray for greasing bowl and pan
1/2 cups warm water (105°F to 115°F)
1/4 cup sugar
2 envelopes active dry yeast, or 4 ½ teaspoons
1 TBSP vegetable oil
1 tsp salt
3 1/2 cups unbleached, all-purpose flour, plus extra
1 cup (2 sticks) unsalted butter, room temperature
2 TBSP ground cinnamon
1 teaspoon vanilla
1 ½ cups dark brown sugar
1 cup chopped pecans
1 cup pecan halves
Preparation:
1. Grease the bottom and sides of a 15x10x2-inch metal baking pan.
2. Combine 1 1/2 cups warm water and sugar in large bowl. Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix in vegetable oil and salt. Add flour, 1 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour if sticky, about 10 minutes.
3. Lightly oil another large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then cover with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Beat butter, cinnamon, vanilla, and brown sugar in medium bowl to blend.
4. Turn dough out onto floured work surface (do not punch down). Roll out or press dough gently to 16x10-inch rectangle. Using spatula, spread 1 cup butter mixture evenly over dough. Sprinkle with chopped pecans. Starting at 1 long side, roll up dough jelly-roll style, forming log. Pinch seam and ends to seal. Cut log crosswise into 12 equal pieces. Spread remaining butter mixture over bottom of 15x10x2-inch metal baking pan. Sprinkle 1 cup pecan halves evenly over butter mixture in pan.
5. Arrange rolls, cut side down, in prepared pan, spacing evenly. Cover pan with plastic wrap. Let rolls rise in warm draft-free area until light and puffed, about 30 minutes.
6. Preheat to 325°F and position rack in center of oven. Bake cinnamon rolls uncovered until tops are golden brown, about 30- 35 minutes.
7. Remove pan from oven. Using sharp knife, cut around sides of pan. Place large baking sheet over pan. Using oven mitts, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto the empty sheet. Serve cinnamon rolls warm or at room temperature.
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