Monday, March 10, 2014

Honey Pecan Cinnamon Rolls

Honey Pecan Cinnamon Rolls

These rolls are quite a lot of work to make from scratch, but worth it when you bite into one!

It took me three attempts to get the dough "right" plus I changed the filling to something which I think is better than the original recipe.

I've made these for special occasions when we have guests at the cottage or for Tom as a treat because he loves cinnamon rolls and sticky buns.

The honey is the dough and the filling is the ingredient which makes them unique.  

Honey Pecan Cinnamon Rolls
(adapted from Martha Stewart magazine's Honey Bun recipe)

Note:  A stand mixer with a dough hook is needed for this recipe.

Makes enough for 3 batches of 9 rolls

For the dough:
2 T. active dry yeast
1/4 cup warm water
1 cup whole milk, room temperature
8 oz. (2 sticks) unsalted butter, softened
3 large eggs
1/3 cup honey (any type)
2 t. salt
1 t. vanilla
5 to 6 cups of all-purpose flour
vegetable oil for the bowl

For the filling and the topping:
lots of cinnamon, probably 3 T.
1/4 c. honey
1/4 c. sugar for the filling, plus 1/2 cup for the topping
1 container of cream cheese (8 ounces), softened
1 cup chopped pecans

To make the dough:
Sprinkle yeast over warm water in a small bowl.  Let stand until foamy, about 5 minutes.
Whisk milk, butter, eggs, honey, salt, and vanilla with a mixer on medium speed.
Add yeast mixture, and whisk for 1 minute.
Switch to dough hook, reduce speed to low, and add 4 cups of flour.
After the flour is incorporated, raise speed to medium and continue kneading.
Add remaining flour, 1/2 cup at a time, mixing until the dough no longer sticks to the bowl.
Raise the speed to medium-high and knead for 10 minutes.
(Alternatively, knead by hand until smooth 15 to 20 minutes.)
Turn dough out onto a lightly floured surface, and knead until dough is very smooth, about 5 minutes.
Transfer to a lightly oiled bowl, cover with plastic, and set aside in a warm, draft-free spot until doubled in size, about 1 hour.
Punch down dough.  Turn out onto a lightly floured surface, and divide into 3 portions.  Roll each into a ball.  Freeze 2 for up to 3 months (thaw in refrigerator before using). 

To make the rolls:

On a lightly floured surface, roll dough into a 10 x 13.5 inch rectangle.
Drizzle with honey.
Spread with cream cheese, then drizzle with honey.
Leave a 1 inch border.
Sprinkle heavily with cinnamon.  Then the sugar.
Add a layer of pecans.
Sprinkle again with cinnamon.
Starting on a long side, roll dough into a log. 
(Pinch along seam to seal.)
Cut into 9 1.5 inch thick slices.
In an 8 inch glass dish, melt one stick of butter.
Add the rest of the pecans.
Sprinkle heavily with cinnamon.
Add 1/2 cup sugar.
Place buns, cut sides down, in pan, 3 to a row.
Let buns rise in a warm, draft-free spot until double in size, 30 to 40 minutes.
Preheat oven to 375 degrees. 
Bake buns, until brown, and bubbling, between 45 minutes and 1 hour.


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