PECAN CINNAMON ROLLS
Provided by Kelsey Nixon
Time 1h35m
Yield 10 sweet rolls
Number Of Ingredients 18
Steps:
- After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
- Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
- Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking
- Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
- To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
- To make Rapid Rolls:
- Preheat the oven to 400 degrees F.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
- On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
- Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
- Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
- Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.
PECAN CINNAMON ROLLS
Make and share this Pecan Cinnamon Rolls recipe from Food.com.
Provided by Food.com
Categories Breads
Time 1h35m
Yield 10 sweet rolls
Number Of Ingredients 18
Steps:
- To make Filling:.
- After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
- Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
- Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking.
- Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
- To make Cream Cheese Glaze:.
- In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
- To make Rapid Rolls:.
- Preheat the oven to 400 degrees F.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
- On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
- Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
- Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
- Cook's Note:.
- This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.
Nutrition Facts : Calories 607.3, Fat 30.2, SaturatedFat 15, Cholesterol 99.6, Sodium 624, Carbohydrate 77.2, Fiber 3.2, Sugar 34.7, Protein 9.5
PUFF PASTRY PECAN-CINNAMON ROLLS
I got this from the Dallas Morning News and decided to try it. My rolls looked a little messy, but the recipe is easy and they taste yummy!
Provided by OhSusannah
Categories Quick Breads
Time 30m
Yield 16-20 rolls, 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Unfold pastry sheets.
- Combine sugar and cinnamon and sprinkle over pastry.
- Sprinkle pecans over pastry.
- Roll up each pastry, jelly-roll style, starting with a long side (hold the dough firmly and roll rightly so the dough does not sag).
- Pinch seam to seal. With a sharp knife cut the dough into 1/2 inch slices.
- Place on ungreased baking sheet. Bake for 10 - 15 minutes.
- Combine last four ingrediants for icing until smoot; drizzle to spread over rolls.
CINNAMON ROLLS WITH PECANS
Categories Bread Nut Breakfast Brunch Bake Kid-Friendly Buffet Pecan Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 rolls
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl. Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix in vegetable oil and salt. Add enough 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.
- 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 and remaining 1 1/2 cups sugar in medium bowl to blend.
- 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. 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.
- Position rack in center of oven and preheat to 325°F. Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.
- Remove pan from oven. Using sharp knife, cut around sides of pan. Place large baking sheet over pan. Using oven mitts as aid, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto sheet. Serve cinnamon rolls warm or at room temperature.
MEENA'S CINNAMON AND CURRANT ROLLS
Categories Bread Dairy Egg Fruit Breakfast Brunch Bake Currant Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 48 rolls
Number Of Ingredients 14
Steps:
- Make dough:
- In a small bowl combine yeast, water and 1 tablespoon sugar and let stand until foamy, about 5 minutes. In a large bowl whisk together remaining sugar, 4 cup flour, and salt and add yeast mixture, butter, milk, sour cream, and eggs, stirring until combined well. Stir in 3 cups flour and turn dough out onto a lightly floured surface. Knead dough 8 to 10 minutes, adding enough of the remaining cup flour to form a soft but slightly sticky dough. Form dough into a ball and transfer to a buttered bowl, turning to coat dough completely with butter. Let dough rise in warm place, covered with a kitchen towel, until doubled in bulk, about 1 hour.
- Prepare filling while dough is rising:
- In a small heatproof bowl combine currants or raisins with boiling water to cover and let stand 20 minutes. Drain currants or raisins well. In a small bowl stir together sugar and cinnamon.
- Butter two 13- by 9-inch baking pans.
- Punch down dough and turn out onto a lightly floured surface. Divide dough into 4 pieces. Roll out 1 piece of dough into a 10-inch circle (about 1/4 inch thick) and cut into 12 wedges. Sprinkle each wedge with about 1 teaspoon currants and about 1/2 teaspoon cinnamon sugar.
- Beginning with outer, curved edge, roll up each wedge toward tip and curve ends gently to form a crescent. Transfer crescent, tips down, to a baking sheet and form more crescents with remaining dough and filling in same manner. (Crescents should be arranged in 3 rows of 8 in each pan for a total of 48.) Cover each pan with a kitchen towel. Let crescents rise in a warm place until almost doubles in bulk, about 1 hour.
- Preheat oven to 350°F.
- bake rolls in middle of oven 20 to 25 minutes, or until golden brown. Serve rolls warm.
PECAN CINNAMON ROLLS WITH PUFF PASTRY
Ooey, gooey, flakey, melt in your mouth and easy to make. Even more easy if you use store bought puff pastry.
Provided by Ambervim
Categories Breads
Time 47m
Yield 12 Rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- If frozen, thaw Puff Pastry - sit out to thaw for 20 minutes.
- Roll or fold the Puff Pastry out on a lightly floured surface.
- Spread 1 tablespoon of softened butter out onto each sheet.
- Next, spread half of the 1/4 cup of sugar and 1/2 cup of brown sugar onto each sheet.
- Sprinkle 1 tablespoon of cinnamon onto each sheet.
- Roll the sheets into long rolls, then cut them each in to 6 even pieces.
- Create the schmear by creaming together 12 tablespoons of butter, salt and 1/2 cup of brown sugar.
- Scoop a tablespoon of the mixture into the bottom of each cup of a large muffin pan.
- Put 4-5 pecans on top of the schmear mixture, pressing it down.
- Put a slice of the cinnamon roll, spiral side up, in each muffin cup.
- Place the muffin tin on a baking sheet - just in case they will bubble over in the oven.
- Bake for 25-27 minutes, until puffed and golden.
- Let them cool in the muffin pan for 2 minutes - only!
- Place another sheet pan on top, and invert them, removing the muffin pan.
Nutrition Facts : Calories 270.6, Fat 20, SaturatedFat 9.1, Cholesterol 35.6, Sodium 220.5, Carbohydrate 24.5, Fiber 1.6, Sugar 22.3, Protein 1.1
CINNAMON PECAN ROLLS
I adopted this from the recipezaar account. I HAVE made this recipe, though! They are absolutely delicious! Give this one a try!
Provided by Courtly
Categories Yeast Breads
Time 2h
Yield 12 rolls
Number Of Ingredients 15
Steps:
- In a small saucepan, scald the milk.
- Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
- Cool to lukewarm.
- In the bowl of an electric mixer, dissolve yeast in warm water.
- Let sit for 5 minutes until yeast is bubbly.
- Add milk mixture to yeast and stir to mix.
- With a whisk, beat in eggs.
- Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
- Add enough flour to make a soft dough.
- Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
- Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
- Punch down.
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
- Roll dough into a rectangle about 15x22 inches.
- In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
- Sprinkle cinnamon evenly over the sugar and butter.
- Top with a layer of nuts.
- Roll dough up lenghthwise to make a log and pinch edge to seal.
- Slice dough evenly into 12 pieces.
- Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
- Bake rolls until lightly browned on top- about 30 minutes.
- Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
- Using a spatula, smear the icing on top of the warm rolls.
NINETY MINUTE CINNAMON ROLLS
I found this recipe a few years ago and have adopted this as my official best cinnamon rolls of all time. I make it every Christmas. I like it because I pour the extra cinnamon and brown sugar that is left in the bottom of the muffin tins,over the cinnamon rolls. This way the whole cinnamon roll is like the best part, the center.
Provided by Mary in Clearwater
Categories Breads
Time 40m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
- In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well.Add Water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth and let rest for 1-0 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, soften butter.
- Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seem to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F.
- Bake in the preheated oven for 20 minutes, or until browned. Be sure to put muffin tin on a cookie sheet to prevent any possible spills. Remove from muffin cups to cool. Serve warm.
Nutrition Facts : Calories 329.3, Fat 12.9, SaturatedFat 7.8, Cholesterol 50.3, Sodium 200.3, Carbohydrate 49.3, Fiber 1.4, Sugar 21.9, Protein 4.9
PECAN PRALINE CINNAMON ROLLS
Make and share this Pecan Praline Cinnamon Rolls recipe from Food.com.
Provided by mroberts
Categories Breakfast
Time 1h55m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small saucepan until warm (100° to 110°F). Butter does not need to melt completely. Add to yeast mixture. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough.
- Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook. Place in greased bowl, turning once to coat top. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
- Filling:.
- Mix sugar and cinnamon in small bowl. Set aside.
- Caramel Topping:.
- Combine brown sugar, butter, corn syrup, water and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar. Remove from heat. Grease one 13 x 9-inch pan and one 8-inch square pan. Pour two thirds of the caramel topping into the 13 x 9-inch pan and the remainder into the 8-inch pan. Place pecans on top of the caramel, dividing nuts proportionally between the two pans.
- Punch dough down. Roll into 18 x 10-inch rectangle on lightly floured surface. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices. Place atop caramel topping (8 in 13 x 9-inch pan and 4 in 8-inch square pan). Cover rolls and let rise until nearly doubled, about 1 hour.
- Bake in a preheated 350ºF oven for 25 to 30 minutes. Cover with foil during last 10 minutes if rolls are browning too quickly. Cool for 5 minutes before inverting on serving plate.
- **To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once. Remove from oven.
Nutrition Facts : Calories 761.7, Fat 32.7, SaturatedFat 15.2, Cholesterol 95.5, Sodium 607.3, Carbohydrate 109.5, Fiber 3.7, Sugar 49.2, Protein 10.9
NUTTY CINNAMON AND CURRANT PUMPKIN ROLLS
These rolls are light and flavorful. A special morning treat I love to make in the fall.
Provided by Gran28540
Categories Bread Yeast Bread Recipes
Time 2h20m
Yield 12
Number Of Ingredients 18
Steps:
- Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
- Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
- Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
- Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
- Grease or spray an oblong baking sheet with cooking spray.
- Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
- Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
- Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 66.8 g, Cholesterol 72.2 mg, Fat 23.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 13.1 g, Sodium 192.2 mg, Sugar 56 g
CARAMEL-PECAN CINNAMON ROLLS
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.
Nutrition Facts : Calories 533 calories, Fat 22g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 389mg sodium, Carbohydrate 80g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
More about "currant pecan cinnamon rolls food"
MAPLE PECAN CINNAMON ROLLS (MADE BY HAND!) | BUTTERNUT ...
From butternutbakeryblog.com
SHORTCUT CARAMEL PECAN CINNAMON ROLLS - SOUTHERN BITE
From southernbite.com
CARAMEL PECAN CINNAMON CRESCENT ROLLS - FLAVOR MOSAIC
From flavormosaic.com
FOOD BY BRAM: CURRANT-PECAN CINNAMON ROLLS WITH MAPLE GLAZE
From foodbybram.com
CRESCENT ROLL CINNAMON PECAN ROLLS - SUGAR AND SOUL
From sugarandsoul.co
CURRANT - PECAN CINNAMON ROLLS RECIPE - DETAILS, CALORIES ...
From recipeofhealth.com
CARAMEL PECAN CINNAMON ROLLS (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
CURRANT ROLLS RECIPE - TODAY
From today.com
HOMEMADE PECAN CINNAMON ROLLS - BAKES BY BROWN …
From bakesbybrownsugar.com
CRESCENT ROLL CARAMEL PECAN CINNAMON ROLLS – NO YEAST ...
From mommity.com
GOOEY CARAMEL CINNAMON ROLLS WITH PECANS - ALPINE ELLA
From alpineella.com
WHOLE-WHEAT PECAN MAPLE CINNAMON ROLLS (W/O REFINED SUGAR!)
From 100daysofrealfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love