CINNAMON & PECAN ROLLS
As I was doing my testing for this recipe, my best friend B reminded me that our high-school maths teacher made the ultimate cinnamon rolls and had given us her recipe in class (I can’t believe that must have been about 8 years ago now). I had a flick through my mound of favourite recipe print outs and photocopies and found a very dirty, 8 year old dough-splattered piece of paper. Yum.
I can’t quite make out where the recipe comes from but it’s dated 1991 which I absolutely love. A golden oldie!
It had notes on it so I know I’ve made it before and slightly adapted it to what worked/didn’t work. I reduced the sugar and the butter in the filling, added pecans and adjusted some of the timings to make these exactly what I had imagined and been craving for the last week.
Can you tell I’ve been a true foodie all my life?
For the dough:
- 630g plain flour
- 1 7g packet of active dry yeast (make sure your yeast isn’t too old – my first batch of dough failed because the yeast I used was over a year old)
- 225ml drinking milk (no need for full fat)
- 75g butter
- 70g sugar
- 1/2 teaspoon salt
- 3 eggs
For the filling:
- 70g butter
- 100g packed brown sugar
- 35g plain flour
- 2 tablespoons ground cinnamon
- 80g chopped toasted pecans (optional)
For the glaze:
- 125g icing sugar
- 2-3 tablespoons light cream
- 1/2 teaspoon vanilla extract
In a large mixing bowl, combine 330g of flour with the yeast and mix. In a small saucepan, melt 75g of butter. When completely melted, add the milk, sugar and salt and heat until it’s just warm (not hot). Add the milk mix and the eggs to the flour and yeast and mix using an electric mixer mixing on low for about 30 seconds. Once combined, whisk on high for a couple of minutes. Then, using a wooden spoon mix in the remaining flour to bring it to a dough.
Turn onto a lightly floured surface and knead for about 3 minutes until the dough is soft. Form into a ball and place in a lightly greased bowl, cover with a clean tea towel and leave to rise for 1 hour in a warm place.
After an hour, the dough should have doubled in size.
For the filling, crumble the butter, sugar, 1 tablespoon of cinnamon and flour together using your fingers until it resembles breadcrumbs. Add your chopped toasted pecans (I like to toast the pecans in a frying pan before to give them more crunch).
Use a rolling pin to roll the dough into a rectangle so the dough is about 1cm thick. Sprinkle the filling on the top and add another sprinkle of cinnamon (about another tablespoon to fill any gaps).
*Make sure to get the filling all the way to the edges unlike this photo below
This baking tray is 30cm x 18cm and it was the perfect size.
Brush the tops lightly with cream and bake at 190°C for 25 – 30 minutes. I covered them with silver foil after 20 minutes to stop the top browning too much.
Once nice and golden, tip out onto a wooden board, mix the glaze ingredients together until you get a drizzling consistency and drizzle over while still hot.
These don’t keep very well so I would really recommend eating them and sharing with friends on the day of. I can assure you that no one will complain about receiving a little bundle of warm cinnamon joy. My tummy wasn’t complaining this morning.
I hope you have a wonderful week! xS