Ramblings of Random Rashawn

just a bit of everything

Maple Pecan Cinnamon Rolls November 15, 2011

Filed under: Breads,Recipes — ramblingsofrandomrashawn @ 9:25 pm

WARNING: If you do not like the use of butter please turn back now!

I don’t really know how you are going to resist reading this post. I mean just look at these rolls! Today was opening day for firearm deer season here in Michigan and I figured I would make some cinnamon rolls for the guys when they came back from hunting. When I found this recipe I was super excited because you don’t have to let them raise, they contain no yeast! They sure did come off as a hit with the guys also. I am definitely thinking Christmas breakfast with these. With a nice hot mug of black coffee who could resist?

Filling Ingredients

3/4 c. Brown Sugar, packed

1/4 c. Sugar

3/4 c. Pecans, chopped

2 teaspoon Cinnamon

1/8 teaspoon Salt

1 tablespoon Butter, melted

Combine all of the dry ingredients in a small bowl. Add the melted butter and blend with a fork until the mixture resembles wet sand. Set bowl aside.

Dough Ingredients

2 1/2 c. Flour

3 tablespoon Sugar

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

1 c. Buttermilk

7 tablespoon Butter, melted

1/3 c. Maple Syrup

 

Preheat oven to 375°F. Brush a 9 inch cake pan with 1 tablespoon of melted butter.

In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Add in buttermilk, syrup and 2 tablespoons of melted butter and stir until combined. Transfer dough to a floured work surface and knead until smooth (dough will be slightly sticky. Mine was really sticky in the beginning so I kneaded in extra flour until it felt right).

Roll dough out into a rectangle about 12×8 inches. Pour 2 tablespoons of melted butter on, use a pastry brush or your fingers to spread it evenly over the dough. Pour the filling over the dough and spread it evenly, leaving about 1/2 inch broader around the edges.

Starting with the long side of the dough, roll the side up pressing as you go to create a tightly rolled log. Be gentle because it will stick to the counter a bit. Pinch the seam closed and cut into 8 even slices (I got 9 out of my batch) and transfer rolls into prepared pan. Brush with remaining 2 tablespoons of melted butter. Bake for 20 to 25 minutes until golden brown.

Icing Ingredients

2 tablespoon Butter, softened

3 tablespoon Maple Syrup

Milk

1 c. Powdered Sugar

In a medium bowl, cream butter and add sugar. Mix until sugar and butter start to combine a bit. Add the syrup and whisk well, until the mixture is smooth. If it is to thick add milk until you get the consistency you want.

Allow the cinnamon rolls to cool in the pan for about 5 minutes. Pour the icing over the rolls. Serve warm!

 

Recipe adapted from Bakingdom

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