Thursday, December 22, 2011

make overnight cinnamon pecan rolls

you still have time to do this before the holidays. they are not too hard and very, very tasty on a rushed holiday morning. 

dough
1 c milk (warmed a bit)
1/4 c warm water
1 t vanilla
1/2 c butter, room temperature
2 eggs, room temperature
1/2 t salt
1/2 c sugar
5 c flour
4 t yeast

mix everything above with a mixer or by hand for about 10 minutes. if you mix by hand, it will be sticky - be careful not to add to much extra flour, just knead, knead, knead and it will be beautiful.

let the dough rest covered for 10 minutes.

roll out into a long rectangle - about 15X24

rub 1/2 cup of softened butter all over the dough, leaving a unbuttered edge along the long side. 

sprinkle with filling.

filling
1 c packed brown sugar
4 T cinnamon
up to a cup of chopped pecans 
(there is so much possibility in the filling - you can alter the spices, add all sorts of dried fruits, or different nuts - go crazy).

roll up long ways. cut 12 - 15 rolls using the dental floss trick.

put into a 9X13 buttered pan and press down. cover with saran wrap and refrigerate until morning. 

in the morning
put into a cold oven and set to 350 (take off the saran). cook for 35 minutes. 

make some frosting if you want
i just beat up:

1/2 block of cream cheese
1 few T of butter
about a cup of powdered sugar
vanilla
orange zest


* i got this recipe in an exchange i participated in several years ago from kristin. we have made them for the last 3 or 4 Christmases and love them. they are highly anticipated!






6 comments:

  1. Nice! We still make these regularly! I will be making them again for Christmas Eve. Enjoy and Merry Christmas!

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  2. Oh my, bookmarking!!!
    Have an awesome Christmas Amy!!
    xo

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  3. Yum! Have you ever frozen a batch and baked later?

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    Replies
    1. Yes! They freeze wonderfully!

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    2. Hi again... so do you freeze them BEFORE baking? And then do they need to thaw before putting in oven? I want to make these for our holiday food swap next weekend and offer them frozen, ready-to-bake. Wonder if I could freeze the frosting in a separte little container? Also... final question have you ever made an orange sweet roll version? :-)

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    3. freeze before baking and then take them out 20 minutes before hand and cook as normal. i put them in little aluminum tins from the dollar store and then put the frosting in a little jar or freezer bag. i have not frozen the frosting but i would think it would be no problem.

      no, i have not made an orange version - but i bet it would be good. if you have a recipe, i would love to hear it!

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