March 30, 2012
I like to make my cinnamon rolls with pecans...and serve them warm with cream cheese frosting....Yummy!!!
Takes a bit of time to make them but if you like cinnamon rolls, obviously, it will be time and effort well spent.
1/4 cup milk, warm
2 tsp. yeast
1 tsp. sugar
2 cups milk
1/2 cup vegetable oil
5-5-1/2 cups flour
1 tsp. salt
1 cup whipping cream
1/4 cup margarine, melted
1 cup brown sugar
2 tbsp. cinnamon
1/2 cup chopped pecans, optional
Dissolve yeast into the 1/4 cup of warm milk; add sugar and let stand until foamy.
Place eggs into a large bowl; add yeast, milk and about 2 cups of flour and beat with a mixer until bubbly, then add the oil, continue beating adding more flour, then using your hands add the rest of the flour to form a soft, smooth dough. Knead in the bowl until smooth, (about 20 times). Cover and let rise until doubles in size.
In a small bowl, mix together brown sugar and cinnamon; set aside.
Meanwhile prepare 2-9x13 inch pans; grease pans with margarine, sprinkle with a tablespoons of cinnamon and sugar mix, and drizzle a few spoons of whipping cream on top. (I never really measure..hope the picture helps.)
Divide dough in two; Roll out half the dough into about, 9x13 inch rectangular, with the thickness, between 1/4 inch to 1/2 inch.
Brush with melted margarine and sprinkle with half of the cinnamon and sugar mix. Repeat with the rest of the dough.
Roll up tight as a jelly roll. (Pinch the end so it doesnt unravel when you slicing the roll)
Using a sharp knife, slice into 1 inch thick slices and place rolls in the pan.
Drizzle the remaining whipping cream over the rolls and sprinkle rolls with chopped pecans.
( just sprinkled the pecans on the top of each roll, but you can use more and spread it on top of the cinnamon and sugar mixture before rolling it into a jelly roll, then slice them, or you can omit the pecans all together… whatever suits your fancy.) Cover pans and let rise for 30 minutes.
Bake at 350 F. for 20 minutes or until golden brown. Let cool in the pan.
Serve warm with Cream Cheese Frosting (recipe bellow).
Makes: 24-26 rolls
Cream Cheese Frosting:
4 oz. (120 gr.) cream cheese, softened
5 tbsp. icing sugar
5-6 tbsp. milk
Mix together cream cheese, icing sugar and milk to make a smooth, creamy sauce. Serve as frosting on cinnamon rolls.
Leia’s Culinary Treasures