Monday, October 15, 2012

Cinnamon Pecan Rolls

Hello! How are you? How was your weekend? Mine was a little  work and play; a few walks in the beautiful Fall weather, a couple of hours with a good book and a cup of tea, a little work and making these Cinnamon Pecan Rolls.


Now, let me warn you, these Cinnamon Pecan Rolls actually take two days. You should  make the No-Knead dough one day and them make the rolls the next. If you feel like Cinnamon Rolls ASAP this is not the recipe for you. 


I promise you that the end result is fabulous, the rolls are soft and chewy, with a delicious cinnamon filling and a buttery caramel pecan syrup. A fabulous combination and a treat to start your week.  



No Knead Dough: Boule
 Recipe from:  Artisan Bread in 5 Minutes A Day by Jeff Hertzberg and Zoë François
Recipe makes:  Four 1-pound loaves

Ingredients:
3 cups lukewarm water
11/2 Tablespoon  granulated yeast (about 1½ packets)
11/2 Tablespoon kosher  salt
61/2 cups all-purpose white flour 
Directions:
1. Warm the water slightly about 100 F.
2. Add the yeast and salt to the water in a five-quart bowl, or preferably, in a resealable Tupperware with a lid.
3. Add all of the flour at once.  Mix with a wooden spoon. Don’t knead! The dough should be wet and loose enough to fill the bowl or Tupperware container. 
4. Cover with a lid. Allow the mixture to rise at room temperature until it begins to collapse, approximately two hours. You can use a portion of the dough any time after this period.  If not using the dough, place in refrigerator overnight. (Warning, the dough is incredibly sticky. The first time you try this recipe it is recommended to refrigerate overnight, it is a little easier to work with.)

Cinnamon Pecan Rolls
1.5 lbs of dough made above
Caramel Pecans:
8 T. unsalted butter melted
1/2 tsp. salt
3/4 cup brown sugar
40 or so pecan halves 
 Cinnamon Filling:
4 T. salted butter, softened 
1/4 cup sugar
2  teaspoon ground cinnamon
1/4 tsp. nutmeg 
1. Preheat the oven to 350F. Melt the butter, salt and brown sugar. Spread evenly over the bottom of a 9 inch cake pan. Scatter the pecans over the butter mixture and set aside.
2. Lightly dust the surface of the refrigerated dough with flour and cut off a 1.5 lb piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. 
3. With a rolling pin, roll out the dough to a 1/8-inch thick rectangle. As you roll out the dough, only use enough flour to prevent it from sticking to the work surface but not too much or the dough will become dry. 
4. Cream together the butter, sugar and spices and spread over the rolled dough. Starting with the long side, roll the dough into a log. If the dough is too soft to cut, let chill for 20 minutes.
5. With a serrated knife, cut the log into 8 equal pieces and arrange over the pecans in the prepared pan. Cover loosely with plastic wrap and allow to rest and rise 1 hour. 
6. Bake buns about 40 minutes or until golden brown and the center is set.  While still hot, run a knife around the inside of the pan to release the rolls, and invert immediately onto a serving dish. If you let them sit too long, they will stick to the pan and you will not be able to get them out. Trust me on that. 





The dough for this recipe is actually a bread dough, so with the leftover dough you will have enough for 3 loafs of bread. I frequently make this bread using Mark Bittman of The New York Times cooking method which can be found HERE. It is incredibly easy and the bread comes out crusty on the outside and soft on the inside. 

Or Korena in the Kitchen has a great tutorial for baking it on a pizza stone, as well as a step by step gallery of photos for the making of this and other great bread dough. 

Have you made any of the bread from Artisan Bread in 5 Minutes a Day? Or the No Knead Bread from The New York Times? How does yours turn out? I would love to know if you have good luck and how you think it tastes. 

20 comments:

  1. Good morning sweet Elizabeth!

    Well, how you manage to bake all the time is a fabulous mystery to me! My husband was lucky to get a homemade meatloaf on Saturday! I made that thing big enough to last at least 3 days!

    Ahhh..walks in the fall sunshine with the crackling leaves under our feet is one of the best things about fall. Enjoy your day and I hope you can get things done so you can indulge in more reading and baking! Hugs, Anita

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  2. This sounds amazing. Although it is too late to use for this past weekends gatherings, I think it may make its way to this coming weekends parties. Great early morning tailgate food! - Tonya

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  3. These look divine! I wish I could have one right now!!!

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  4. Oh, Elizabeth. My mother would think she had died and gone to Heaven. She loves, loves, loves cinnamon rolls, and these look "to die for".

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  5. Hi Elizabeth...boy your rolls look so good! I make cinnamon rolls during the winter for the husband but will now have to try these. I made some Italian crusty bread last weekend and my neighbor came over to try it. This past weekend she called me over to try her bread....really not good!She used that new boxed stuff that makes up in five minutes. The texture was off, the smell was off and the taste was off not good at all. So either buy your bread or make it fresh do not use the box stuff!

    XXX
    Debra~

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  6. Hello,
    Seems really delicious.
    Maria

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  7. Yummy! Perfect fall comfort food and I'm sure well worth the 2 day preparation! Pecans are my favorite nut and nothing beats a gooey sweet roll after a walk in the cool fall weather.

    leslie

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  8. Could one make more rolls with the leftover dough and freeze them before they rise?

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  9. Oh my, my mouth was watering just looking at the pictures. LOVE all the nuts!! Yum!

    Jocelyn @
    http://justalittlesouthernhospitality.blogspot.com/

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  10. Oh YUM! My grandmother used to make the most incredible cinnamon rolls & these look so much like them! Thanks for sharing! I might have to try these.
    Charlene

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  11. These rolls look sooooooooooo delicious! Thanks foe sharing!


    The Busy Bee's
    Chloe and Kinzie
























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  12. Love your pictures, these rolls are mouthwatering!!

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  13. These rolls looks delicious! Thanks so much for sharing it with us at ‘Or so she says…’. I would love to have you back again to share even more of your great ideas. There’s a link party kicking off in the morning (every Sat. through Tues.) Hope to see you there! www.oneshetwoshe.com

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  14. Thanks for the link! These are my favorite recipe out of the whole ABin5 book, I think - soooooo good - and yours look wonderful!

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  15. Hi , I just have a question. Habitually the yeast need sugar but their is no sugar in your dought. it still rise without it ? Sorry for my english.

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  16. hi thanks for the recipe ! I just have a question about the dough because usually the yeast need sugar to rise but their is only salt. it still rise Well ? Sorry for my english.

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    Replies
    1. Hello, the recipe calls for 1.5 lbs of the bread dough, in the dough there is yeast listed in the ingredients.

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    2. Yes I know that their is yeast but no sugar to make rise the yeast. Ils thé yeast rise with only salt ?

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    3. So sorry in did not understand what you were asking. The recipe I followed is the one listed, it works just as it is. No sugar, it is the standard no knead recipe from the book, Artisan Bread in 5 minutes a Day. From this master recipe according to the authors you can make bread, and these rolls.

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