Tuesday, January 15, 2013

Experiment #7: Pecan Cinnamon Rolls

Sometimes you just need a treat and if you have the time it is great to make these cinnamon rolls.  It takes a day to make, but once you sink your teeth into these rolls you will thank me for it.

The recipe is adapted from a Martha Stewart Recipe.  I use the recipe from the Martha Stewart Living Cookbook, but it is also online.  See link below.

The recipe is labeled Cinnamon Pecan Sticky buns, but I think they are decadent enough without the sticky part, so I leave those steps off this recipe.  I also make smaller more petite rolls.  I think making 12 rolls with 4 sticks of butter is a bit much.  Making them smaller makes them seem much more reasonable.

Pecan Cinnamon Rolls

  • 2 packages active dry yeast, 1 tablespoon plus 1 teaspoon
  • 1 cup plus 2 tablespoons warm milk, about 110 degrees
  • 6 cups all-purpose flour
  • 5 tablespoons granulated sugar (reduced)
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 1 pound (4 sticks) unsalted butter, room temperature, cut in pieces, plus more for the pan
  • 2 cups pecan halves, chopped
  • 1/2 cup packed dark-brown sugar (reduced)
  • 1/2 cup plus 3 tablespoons sour cream
  • 1 tablespoon ground cinnamon

1. In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.

2. Increase the speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.

3. Generously butter one 12-cup 4-ounce-capacity muffin pans.

4.  Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 24 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll about 24 inches long by 2 inches in diameter. 

5.  Using a sharp knife, slice dough into 1-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. 
*In case you don't want lots of cinnamon rolls hanging around the house, you can place the uncooked cinnamon rolls on a cookie sheet to let freeze a bit, so they don't stick together and then place in a sealed container in the freezer and bake them when you want them.  I had great success with frozen rolls if you defrost in the fridge, take them out for 15 minutes.  Then you can proceed with the next instructions below.  

5.  Cover cinnamon rolls with parchment paper, and let rise in a warm place until they rise 1/4 inch above cups, 20 to 30 minutes.  Depending on how fast your oven preheats, preheat your oven to 350 degrees 15 minutes after you start to let the rolls rise.  

6.  Transfer cinnamon rolls to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.

7.  Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet.  Place the cookie sheet on a wire rack to cool.
These cinnamon rolls are ridiculously good.  This recipe is a decadent treat that you can really impress people with and when you make your own cinnamon rolls, you can use the best ingredients.

Link to Martha Stewarts Cinnamon Pecan Sticky Buns:

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