Advertisement
Recipe: Giant Cinnamon Pecan Rolls
Similar Categories: Giant, Cinnamon, Pecan, Rolls
Makes 6 large rolls
Dough:
2-1/2 cups flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 package yeast
1 cup milk, scalded and cooled to 130 degrees
2 tablespoons butter, at room temperature
Filling:
2 tablespoons melted butter
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans
Glaze:
1 cup confectioners sugar
2 tablespoons strong hot coffee
To prepare the dough, put the flour, sugar, salt, and yeast in a large bowl
and stir to combine.
Put the milk and butter in a small bowl and stir to combine. Pour the milk
mixture over the dry ingredients and mix until a dough forms. Let the dough
rest for 10 minutes.
Grease 6 large muffin cups or a 9-inch round cake pan.
Turn the dough out on to a lightly floured work surface and knead for a few
minutes. Using a rolling pin, role out the dough to make a 13 by 8-inch
rectangle. Brush the dough with the melted butter. Sprinkle with the brown
sugar, cinnamon, and nuts.
Starting at the narrow end of the dough, role it up until you have a 13-inch
long roll. Cut the roll into 6 equal size pieces. Place them, cut side
down, into the muffin cups or place them evenly spaced in the baking pan.
Cover and let rise in a warm place until doubled in bulk, about 25 to 35
minutes.
Preheat the oven to 375 degrees.
Bake for 25 to 30 minutes, or until light brown and a wooden skewer inserted
in the center comes out clean. Remove from the oven and turn out onto a
wire racks to cool.
To prepare the glaze, put the confectioners sugar and coffee in a small bowl
and stir until well combined. Drizzle the mixture over the warm rolls.
Serve warm.
Dough:
2-1/2 cups flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 package yeast
1 cup milk, scalded and cooled to 130 degrees
2 tablespoons butter, at room temperature
Filling:
2 tablespoons melted butter
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans
Glaze:
1 cup confectioners sugar
2 tablespoons strong hot coffee
To prepare the dough, put the flour, sugar, salt, and yeast in a large bowl
and stir to combine.
Put the milk and butter in a small bowl and stir to combine. Pour the milk
mixture over the dry ingredients and mix until a dough forms. Let the dough
rest for 10 minutes.
Grease 6 large muffin cups or a 9-inch round cake pan.
Turn the dough out on to a lightly floured work surface and knead for a few
minutes. Using a rolling pin, role out the dough to make a 13 by 8-inch
rectangle. Brush the dough with the melted butter. Sprinkle with the brown
sugar, cinnamon, and nuts.
Starting at the narrow end of the dough, role it up until you have a 13-inch
long roll. Cut the roll into 6 equal size pieces. Place them, cut side
down, into the muffin cups or place them evenly spaced in the baking pan.
Cover and let rise in a warm place until doubled in bulk, about 25 to 35
minutes.
Preheat the oven to 375 degrees.
Bake for 25 to 30 minutes, or until light brown and a wooden skewer inserted
in the center comes out clean. Remove from the oven and turn out onto a
wire racks to cool.
To prepare the glaze, put the confectioners sugar and coffee in a small bowl
and stir until well combined. Drizzle the mixture over the warm rolls.
Serve warm.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Giant, Cinnamon, Pecan, Rolls
| Tahoe Brunch Casserole | 5 Spice Shrimp |