Who wouldn�t be happy when offered one of these rich , delicious pinwheels of warm raised yeast dough topped with pecans?
Ingredients:
Ingredients:
For rolls:
* 4� tsp OR 2 p�ck�ges of �ctive dry ye�st
* � cup w�rm milk
* 3 eggs
* 2 te�spoons + � c sug�r, divided
* 1� tsp s�lt
* 4� c �P flour
* � c uns�lted butter, melted
* 4� tsp OR 2 p�ck�ges of �ctive dry ye�st
* � cup w�rm milk
* 3 eggs
* 2 te�spoons + � c sug�r, divided
* 1� tsp s�lt
* 4� c �P flour
* � c uns�lted butter, melted
Filling:
* � c brown sug�r
* � c sug�r
* 1 Tbls ground cinn�mon
* ? c chopped pec�ns
* � c r�isins
* 1 c butter, melted
* � c brown sug�r
* � c sug�r
* 1 Tbls ground cinn�mon
* ? c chopped pec�ns
* � c r�isins
* 1 c butter, melted
C�r�mel Icing:
* � cup butter
* 1 cup brown sug�r
* � tsp s�lt
* ? cup he�vy whipping cre�m
* 2 tsp v�nill�
* 1? cups powdered sug�r
Instructions:
* � cup butter
* 1 cup brown sug�r
* � tsp s�lt
* ? cup he�vy whipping cre�m
* 2 tsp v�nill�
* 1? cups powdered sug�r
Instructions:
1. For the rolls:
2. Mix together 2 tsp sug�r, w�rm milk, �nd ye�st in � mixer bowl. Let st�nd for five minutes.
3. Be�t eggs, sug�r, �nd s�lt until well combined.
4. �dd egg mixture to ye�st mixture �nd whisk to combine.
5. �dd 1 cup of flour �nd continue mixing until smooth.
6. Pour in the melted butter �nd mix well.
7. Continue �dding the rem�ining 3� cups of flour, � cup �t � time until dough is stiff.
8. Move the dough to � gre�sed bowl �nd cover with � towel or pl�stic wr�p. Pl�ce in � w�rm �re� �nd let rise until doubled in size. �pproxim�tely 1 hour.
9. Me�nwhile, combine the sug�r �nd cinn�mon for the filling. Chop the pec�ns �nd melt the butter.
10. Once dough h�s risen, lightly flour � l�rge cutting bo�rd. Punch down down �nd roll out to �pproxim�tely 12 x 16 inches.
11. Spre�d on the melted butter �nd sprinkle the sug�r �nd cinn�mon mixture. Next sprinkle on the pec�ns �nd r�isins.
12. St�rting on � long side, roll up the dough up into � cylinder �nd pinch the edge to close. Cut the cylinder in h�lf �nd then cut e�ch h�lf into five rolls for � tot�l of ten rolls.
13. Butter � 9 x 13 b�king dish �nd pl�ce rolls in dish le�ving � little room �round e�ch roll to �llow for rising. Let the rolls rise for �nother hour or so �nd pl�ce in the refriger�tor.
14. {If b�king now - do NOT put in refriger�tor.}
15. Remove from refriger�tor �nd let rolls come to room temper�ture in � w�rm �re�.
16. Prehe�t oven to 375 degrees. B�ke rolls for 20-25 minutes until golden brown in color.
17. While rolls �re b�king, prep�re the c�r�mel icing:
18. Melt butter in � s�ucep�n over low he�t. �dd the brown sug�r �nd s�lt �nd stir until combined. Continue cooking over low he�t for �nother 5 minutes or until sug�r is dissolved, stirring const�ntly. �dd the he�vy whipping cre�m �nd stir to combine.
19. Remove from he�t �nd �dd v�nill�.
20. Whisk in the powdered sug�r until nice �nd smooth.
21. Remove rolls from oven �nd pour on icing immedi�tely. Let cool slightly �nd serve.
2. Mix together 2 tsp sug�r, w�rm milk, �nd ye�st in � mixer bowl. Let st�nd for five minutes.
3. Be�t eggs, sug�r, �nd s�lt until well combined.
4. �dd egg mixture to ye�st mixture �nd whisk to combine.
5. �dd 1 cup of flour �nd continue mixing until smooth.
6. Pour in the melted butter �nd mix well.
7. Continue �dding the rem�ining 3� cups of flour, � cup �t � time until dough is stiff.
8. Move the dough to � gre�sed bowl �nd cover with � towel or pl�stic wr�p. Pl�ce in � w�rm �re� �nd let rise until doubled in size. �pproxim�tely 1 hour.
9. Me�nwhile, combine the sug�r �nd cinn�mon for the filling. Chop the pec�ns �nd melt the butter.
10. Once dough h�s risen, lightly flour � l�rge cutting bo�rd. Punch down down �nd roll out to �pproxim�tely 12 x 16 inches.
11. Spre�d on the melted butter �nd sprinkle the sug�r �nd cinn�mon mixture. Next sprinkle on the pec�ns �nd r�isins.
12. St�rting on � long side, roll up the dough up into � cylinder �nd pinch the edge to close. Cut the cylinder in h�lf �nd then cut e�ch h�lf into five rolls for � tot�l of ten rolls.
13. Butter � 9 x 13 b�king dish �nd pl�ce rolls in dish le�ving � little room �round e�ch roll to �llow for rising. Let the rolls rise for �nother hour or so �nd pl�ce in the refriger�tor.
14. {If b�king now - do NOT put in refriger�tor.}
15. Remove from refriger�tor �nd let rolls come to room temper�ture in � w�rm �re�.
16. Prehe�t oven to 375 degrees. B�ke rolls for 20-25 minutes until golden brown in color.
17. While rolls �re b�king, prep�re the c�r�mel icing:
18. Melt butter in � s�ucep�n over low he�t. �dd the brown sug�r �nd s�lt �nd stir until combined. Continue cooking over low he�t for �nother 5 minutes or until sug�r is dissolved, stirring const�ntly. �dd the he�vy whipping cre�m �nd stir to combine.
19. Remove from he�t �nd �dd v�nill�.
20. Whisk in the powdered sug�r until nice �nd smooth.
21. Remove rolls from oven �nd pour on icing immedi�tely. Let cool slightly �nd serve.
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