Today I am sharing another tried and true recipe reinvented! I have been making the original version of these rolls for about 10 years! The original recipe came from a friend of a friend when my children were in elementary school! This is another recipe I have given as gifts! I have given them baked and un baked so the recipient can bake them on Christmas morning for breakfast! Always a big hit!
I made small adjustments to the original recipe to kick them up a notch! Don’t be intimidated with a yeast dough! These truly are simple just a tad time-consuming but nothing hard about it. It is a very easy dough to work with! I hope you will give them a try! ENJOY!
Debbi K.
Pecan Cinnamon Rolls
4 to 4 1/2 cups flour
1 package yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
2 eggs
pinch of salt
Combine 2 cups flour with the yeast. Heat the milk, sugar and butter until warm, stirring constantly. My trick is when it is too hot to stick your finger in it, it is done! Add milk mixture to the flour, stir. Then stir in another cup of flour, then add the eggs. Stir until combined then add in another cup of flour, mix well. Place the 1/2 cup flour on a board or your counter and knead the dough into the flour until smooth and elastic. Cover with a damp paper towel and allow to rise 1 hour. The dough should double in size.
Filling:
1 cup sugar
1 cup chopped pecans, I used the food processor and chopped them fine
1 tsp. cinnamon
1/2 tsp. nutmeg
Combine in a bowl. I usually double this filling to make the rolls more decadent!
Once dough has risen divide in two. Roll out onto the counter (I do NOT use flour here, it should not stick to the counter at this point). Spread with four TBSP softened butter then sprinkle with half the sugar mixture. Roll up lengthwise like a jelly roll and cut into 8 pieces. Place in a greased baking pan and repeat with other half of dough. Cover with a damp paper towel and allow to rise for 30 minutes. Before baking I insert a half a pecan in the top. Bake at 375 for 20 minutes. YUM! ENJOY!
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