Month: October 2019

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Pecan Cinnamon Rolls

Cinnamon rolls are also called cinnamon buns, cinnamon snails, cinnamon Danish and cinnamon swirls. They are originally from Sweden and Denmark.

Cinnamon rolls are commonly served in North America and Northern Europe.
I have been testing several recipes for cinnamon rolls but this recipe is the one I liked the most. The add of toasted pecans brings a little crunchiness to them. These cinnamon rolls are ridiculously delicious!

Once you make the dough, let it rise until doubled in volume ( I forgot to take a picture of the dough, sorry).

Roll out the dough into about 1/4 inch rectangle or square, then spread the soft butter evenly on its surface. Make sure to not put butter on the edges.
Mix the filling ingredients (pecans, brown sugar and cinnamon).

Spread the filling mixture evenly on the butter. Brush the dough edges with water, then roll the dough into a log.

Cut the log into pieces.
Place the pieces cut side down in a baking sheet, lined with parchment paper (or aluminum paper). Cover with kitchen towel and let rise again until nearly doubled in volume.
Brush cinnamon rolls with melted butter.
Bake in a 350ยฐF preheated oven for about 15 to 20 minutes or until golden.
Prepare the glaze by mixing all the ingredients until smooth.
Pour the glaze over cinnamon rolls.
If you donโ€™t like the glaze, you can dust cinnamon rolls with powdered sugar.
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Pecan Cinnamon Rolls

Cuisine North America, Northern Europe
Keyword cinnamon rolls
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author LDSโ€™s Mom

Ingredients

For the dough

  • 1 1/2 cups all purpose flour
  • 2 tbsp granulated sugar
  • 4 tbsp vegetable oil
  • 1 egg
  • 1/4 cup lukewarm milk
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 tsp dry active yeast
  • 1 tbsp melted unsalted butter for brushing

For the filling

  • 2 tbsp unsalted butter, at room temperature
  • 1/4 cup brown sugar
  • 1/4 cup ground toasted pecans
  • 1 tbsp cinnamon powder

For the glaze

  • 1/2 cup powdered sugar
  • 1 tbsp water (or a little more if you want a thin glaze)
  • 1/2 tsp vanilla extract

Instructions

  1. In a cup, put milk, yeast and let proof.

  2. In the bowl of a stand mixer, whisk the egg and salt for few minutes.

  3. Add sugar and oil then whisk until fluffy.

  4. Add vanilla extract, the sifted flour and yeast mixture. Use a paddle attachment at this step or a wooden spoon.

  5. Mix for few minutes until smooth (the dough does not require kneading). The dough may look a little sticky but no worries just place it in a greased bowl and flip it over to be coated with oil.

  6. Cover the dough with plastic wrap and let rise for about 1 to 2 hours or until it doubled in volume.

  7. Flour a working board and a rolling pin.

  8. Roll out the dough into about 1/4 inch thick rectangle or square, then spread the butter evenly on its surface. Make sure to not put butter at the edges.

  9. Mix well brown sugar, pecans and cinnamon in a bowl, then spread the mixture evenly on top of the butter.

  10. Press with your hand to make sure that the mixture sticks to the butter.

  11. Brush the dough edges with water, then roll into a log.

  12. Cut the log into about 12 pieces.

  13. Place the pieces cut side down in a baking sheet lined with parchment paper (or aluminum paper). Make sure to pinch the ends of cinnamon rolls if they are not sealed properly.

  14. Cover with kitchen towel and let rise again for at least 1 hour or until nearly doubled in volume.

  15. Brush cinnamon rolls with melted butter.

  16. Bake in a 350ยฐF preheated oven for about 15 to 20 minutes or until golden.

  17. Prepare the glaze by mixing powdered sugar, water and vanilla until smooth.

  18. Once cinnamon rolls are baked and cooled for few minutes, pour the glaze on top of each piece.

  19. Enjoy.

Recipe Notes

  • The total time didnโ€™t include the rising time of the dough.
  • You can use a cream cheese frosting instead of the powdered sugar glaze.
  • This recipe makes about 12 small cinnamon rolls.
  • I have used coarsely ground toasted pecans in this recipe.
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Creamy Pecan Pralines

These pecan pralines look like cookies but they are actually candies.

They are creamy and crunchy and are very popular in New Orleans. The recipe was brought to Louisiana by the French settlers.

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Creamy Pecan Pralines

Course Dessets, candies
Keyword pecan pralines, pralines
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Author LDSโ€™s Mom

Ingredients

  • 1/2 cup plus 1 tbsp pecan halves, toasted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tbsp milk
  • 2 tbsp unsalted butter at room temperature
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract

Instructions

  1. First, butter a baking sheet or just line it up with parchment paper. Set aside.

  2. Put the two sugars, butter, salt and milk in a saucepan over low heat.

  3. Mix everything with a wooden spoon until sugars dissolve, then increase the heat to medium and bring to boil.

  4. Let boil for approximately 3 minutes (on medium low heat) or until a small amount of the sugar mixture dropped in cold water, forms a soft ball.

  5. Add pecans and mix for 1 minute, then take off the heat. Note that I put my pecan halves in a food processor and processed just to obtain coarse pecans (just my preference).

  6. Add vanilla extract and keep stirring until you feel that the pecan mixture starts to thicken.

  7. Drop spoonfuls of the mixture onto a prepared buttered baking sheet.

  8. Let cool completely.

  9. Enjoy.

Recipe Notes

  • You can replace milk with evaporated milk.
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