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Caramel-Pecan Sticky Rolls

January 7, 2013

Pecan_Sticky_Rolls_1

One of the recipes I’ve most wanted to master over the past couple years has been a gooey, caramel sticky roll. Everything from the way they look coming out of the oven to the amazing, gooey texture and caramel flavor pulls me in. It’s not exactly a post-holiday detox recipe, but my husband loves them and he’s not one for detoxes of any sort.

For years, I’ve heard wonderful things about The Pioneer Woman’s recipe for cinnamon rolls. I’ve watched her step-by-step instructions and felt excited to make the rolls, only to realize that the recipe makes a whole lot of cinnamon rolls. We are talking dozens upon dozens of rolls. Since I don’t live on a ranch with a bunch of hungry cowboys, I really have no need for dozens of cinnamon rolls. Which is what deterred me from ever giving the recipe a go. But a couple weeks ago, I decided not to let the large recipe drive me away anymore.

I scaled back the recipe to serve half as many rolls as the original recipe served, and instead of topping the rolls with maple frosting, I turned these beauties into caramel rolls with a gooey caramel-pecan topping that is as close to heaven on a plate as you can get.

Pecan_Sticky_Rolls_2

Joe said that these rolls were the best he has ever had. And coming from Joe, that is saying quite a bit. On Sunday, he at 5 (!!) in a single day. And while the nutritional analysis of this recipe isn’t going to impress anyone, the flavor and ease of the recipe certainly will.

Caramel-Pecan Sticky Rolls
Recipe adapted slightly from The Pioneer Woman’s Cinnamon Rolls
Ingredients
*1 cup milk
*1 cup heavy cream
*1/2 cup vegetable oil
*1/2 cup granulated sugar
*1 packet instant yeast (such as Red Star Platinum Yeast)
*5 to 6 cups all-purpose flour
*1/2 teaspoon baking powder
*1/2 teaspoon baking soda
*1 teaspoon salt

Filling
*1/2 cup (1 stick) butter
*1 cup granulated sugar
*2 tablespoons ground cinnamon

Caramel-Pecan Topper
*1/3 cup butter, melted
*1/2 cup brown sugar
*1/2 cup pecans
*1 tablespoon corn syrup

Instructions
*In a large nonstick stock pot over medium heat, combine the milk, cream and vegetable oil, stirring frequently. Bring to just below a simmer and remove from heat. Cool until the mixture is warm but not hot (120°F to 130°F). Sprinkle the yeast atop the mixture and allow the yeast to dissolve for 1 minute. Stir the yeast in with a wooden spoon. Stir in 4 cups of the flour with the wooden spoon until the mixture forms a sticky dough. Cover with a towel and allow to rise in a warm, draft-free place for 1 hour.
*Once dough has risen for 1 hour, remove towel and add in an additional 1 cup of the flour, the baking soda, baking powder and salt. Stir in with the wooden spoon and work remaining flour in with your hands. Transfer dough onto a work surface and knead with your hands for 3 to 4 minutes, adding additional flour (up to 1 cup) as needed to reach a smooth, elastic consistency. The dough should still be soft but just shy of sticky.
*Roll dough onto a lightly floured surface into a very large rectangle. The dough should be thin (about 1/3-inch thick).
*Spread rectangle with the melted butter, leaving a 1-inch border around all the edges. Combine the sugar and cinnamon and sprinkle evenly atop the butter. Roll the dough up from one long side until the dough forms one large log. Seal the long edge with your fingers.
*Cut dough into rolls, about 1-inch thick. Should make 18 to 22 rolls.
*Preheat oven to 350°F.
*In a small bowl, combine the butter, brown sugar, pecans and corn syrup for the filling. Stir until well combined. Spoon mixture into a large 13×9-inch baking pan, spreading evenly to coat the surface. Place rolls (fairly close together) in the baking pan atop the pecan mixture. Cover rolls and allow them to rise for 30 minutes more.
*Bake in the oven for 18 to 20 minutes (you don’t want the rolls to brown very much but want the centers of the rolls to be cooked). Remove from oven and cool slightly before serving.

Happy Baking!
Madison

Semi-Homemade Pumpkin Cinnamon Roll Cups

October 17, 2011

Good news! I baked you cinnamon rolls, pumpkin ones in fact. I couldn’t imagine a better way to start your weekend, or any day of the week for that matter, than with a warm ramekin oozing with dough and pumpkin and spices.

But let me fill you in on a little secret. I hate cooking with yeast. I mean I wish I was a master of all things dough-based, but yeast and I have a bit of a tortured relationship. So I went all Sandra Lee on you and did a little semi-homemade job on a can of Pillsbury Grands Biscuits.

Although I typically discourage the buying and using of things like pre-made biscuits, these things get me every time. They have the flaky layers deal down, that’s for sure. So on those mornings when you just want a fruit smoothie and your hubby is sick of eating cereal or oatmeal for breakfast, these are the perfect solution. They’re super easy to put together and reheat really well.

Semi-Homemade Pumpkin Cinnamon Roll Cups

Ingredients
*1 can refrigerated Pillsbury Grands Flaky Layers Biscuits (8 count)
*1 cup brown sugar
*1/2 teaspoon pumpkin pie spice or ground cinnamon
*1/3 cup pumpkin butter (I used purchased but you could also use my Healthy Pumpkin Butter recipe)
*1 3/4 cups powdered sugar
*1 tablespoon freshly squeezed orange juice
*3 to 4 tablespoons milk
*1/4 teaspoon ground cinnamon

Instructions
*Preheat oven to 375°F. Grease five oven-going small ramekins (mine are 4-inches in diameter) with nonstick cooking spray or five jumbo muffin cups. Set aside.
*Roll each biscuit into a five-inch long rope between your hands. Flatten each rope so it forms a rectangle (roughly 5 inches long by 2 or 3 inches wide).
*In a shallow dish, combine the brown sugar and pumpkin pie spice. Dip both sides of each biscuit rectangle into the sugar mixture to coat.
*Spread a small spoonful of pumpkin butter into the center of each biscuit rectangle and spread, making sure to leave a border around the edges. Roll up the biscuits lengthwise and pinch the ends to seal. Cut each rectangle into two slices. Repeat with remaining rectangles.
*Place three cut pieces into each of the ramekins or muffin cups. Bake for 20 to 25 minutes, or until the cinnamon rolls and browned and puffy.
*Cool slightly. Meanwhile, combine the powdered sugar, orange juice, milk and cinnamon. Stir to combine. Drizzle over the warm cinnamon rolls and serve immediately. Or, cover and reheat in the microwave when ready to eat.

Happy Baking!

Madison

Eggnog Sweet Rolls

November 24, 2010

Happy Thanksgiving. Okay, so I’m a few hours ahead of the game, but I wanted to give you this recipe for Eggnog Sweet Rolls, in case you haven’t been bombarded with enough recipes to last you a lifetime.

If you’re in need of a breakfast on, say, Friday morning before hitting the Black Friday sales, this would be the recipe. I don’t care what anyone else says, Black Friday is always a good idea. My mom and I have gone many times over the years, and although we never really have a goal in mind, being part of the craziness is kind of fun.

Or, you could just sit with one of these rolls, curled up by the fire and watch Oprah while thinking about how blessed you are and how much you have to be thankful for: family and friends, a home and a job, delicious food and health. So many blessings to count.

What are you all thankful for?

Have a great one, all!

Eggnog Sweet Rolls
(Printable Recipe)
Ingredients

Rolls
*1 3/4 cups 2% milk
*1/4 cup canola or vegetable oil
*1/2 cup sugar
*2 pkts. active dry yeast 
*3/4 tsp. baking soda
*5 cups all-purpose flour
*2 Tbsp. butter, melted
*1/3 cup sugar
*Ground Cinnamon

Eggnog Icicng 
*4 oz. cream cheese, softened
*1 cup powdered sugar
*2 to 3 Tbsp. eggnog

Instructions
*In a large pot, combine the milk, oil and 1/2 cup sugar. Heat over medium heat until the mixture is very warm but not hot (about 110°F). Remove from heat. Sprinkle the yeast atop the milk mixture at let it sit for 1 minute. Stir to combine.
*Stir in four cups of the flour with a spoon or rubber spatula until wet and dry ingredients are well-combined. Sprinkle the baking soda atop the dough along with the remaining 1 cup of flour. Knead in by hand until the dough is soft, smooth and stretchable.
*Transfer dough to a clean, lightly-oiled bowl. Cover with a towel and let sit for an hour, or until doubled in size.
*Preheat oven to 350°F. 
*Turn out dough onto a lightly floured surface and press by hand into a rectangle (about 15×6-inches).
*Bush dough with the melted butter. Sprinkle with the 1/3 cup sugar and sprinkle generously with ground cinnamon. Roll the dough into a log lengthwise, pinching the seam together to hold it closed. Cut into 2-inch pieces.
*Lightly-grease two 8-inch round cake pans. Place the 2-inch pieces in the cake pans, about an inch apart. Bake for 16 to 20 minutes, until the rolls are lightly golden puffed up. Cool slightly on wire rack.
*Meanwhile, prepare icing. In a bowl, whisk together the cream cheese, powdered sugar and eggnog until smooth. Spoon over warm rolls and consume immediately. :)

Happy Baking!

Madison

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