INGREDIENTS
Makes 12 big rolls Dough
3 1/2 cups (440g) flour + extra for dusting
25 g fresh yeast (2 1/4 tsp active dry yeast)
1 cup (240 ml) lukewarm milk
2 tbsp+1 tsp (30g +5g) sugar
1 tsp (5g) salt
2 eggs
4 tbsp (56g) melted butter.
FILLING
5 tbsp (70g) butter, at room temperature ( very soft )
2 tbsp (13g) ground cinnamon
1/2 cup (100g) packed light brown sugar.
CARAMEL PECAN SAUCE
1/2 cup unsalted butter
3/4 cup dark brown sugar, packed
1/4 teaspoon ground cinnamon
1/3 cup heavy cream
1/2 teaspoon salt
1 and 1/2 cups pecan halves
1/2 cup pecans, roughly chopped
2 teaspoons vanilla extract
INSTRUCTIONS
Prepare the dough. Add 1 teaspoon of sugar over the yeast and gently heat up the milk. When the milk has reached Luke warm temperature Add it to the yeast and stir until dissolved.
In a large bowl combine flour, 2 tbsp sugar and salt. Add the melted butter, dissolved yeast, eggs and Stir to combine. Continue mixing with a dough hook on the electric hand mixer on high speed for about 5 minutes. Then knead by hand until the dough is soft and smooth on the outside, it should be a bit sticky but quite elastic. If it feels too soft, you can add extra flour up to 1/2 cup (63g). Put it back into the bowl and cover, Letting it rest for 1 hour in a warm place.
In a small bowl combine butter with cinnamon and sugar using an electric mixer. It should resemble a paste.
On an oiled or floured surface roll the dough in a 12x18 inch (30x45cm) rectangle. Spread butter cinnamon mixture over the top of the rectangle. Roll the dough up trying to keep it as tight as possible. seal the seam with water and cut into 12 equal size rolls. Place on a parchment paper lined (9x13 inch - 23x33cm) tray with 1/2 -1 inch (2 cm) distance between them to allow them to rise.
Cover with plastic wrap and let the rolls rise in a warm place for about one hour, until doubled in size. (if the tray is not too tall you might need to grease the plastic wrap so it doesn't stick).
Preheat oven to 350F (180 C).
Bake the rolls for about 15-20.
FOR THE CARAMEL SAUCE
in a small saucepan over medium heat, melt the butter.
Add in the brown sugar and cook, stirring with a whisk, until the sugar has melted and mixture is bubbling, about 2 minutes.
Add in the cinnamon, heavy cream, and salt and whisk to combine.
Add in the pecans and, using a rubber spatula, fold them into the liquid mixture until they're completely coated. Cook on a high heat for 5 minutes then Remove from heat and stir in the vanilla.
Pour on top of the cinnamon rolls and serve!
Enjoy, and be sure to use my code 'LITTLEFRENCHKITCHEN10 for a 10% discount @creativenature!
Comments