Cherry Pecan Cinnamon Roll Cake Annettes Recipes

SOUR CHERRY PECAN CINNAMON BUNS

Steps:

• Make dough:
• In bowl of a standing electric mixer with paddle attachment sprinkle yeast over water with 1/4 teaspoon sugar and let stand until foamy, about 5 minutes. Add remaining sugar, flour, milk, salt, and yolks and beat on low speed until combined well. Beat in butter, a few pieces at a time, and beat on medium speed until smooth and elastic, about 5 minutes. (Dough will be soft.) Scrape dough from side of bowl and let rise, covered with plastic wrap and a kitchen towel, in a warm place 1 hour, or until doubled in bulk.
• Make filling while dough is rising:
• In a bowl soak dried fruit in warm water to cover 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together fruit and pecans.
• In a small bowl stir together well sugar and cinnamon.
• Grease a 13-by 9-inch baking pan.
• Punch down dough and on a floured surface roll out into a 16- by 12-inch rectangle. Brush dough with melted butter, leaving an unbuttered 1/2-inch border on long sides, and sprinkle filling evenly over buttered dough. Sprinkle cinnamon sugar evenly over filling.
• With a long side facing you, roll up dough jelly-roll fashion, brushing off any excess flour, and pinch long edge together firmly to seal. Cut rolled dough crosswise into 12 pieces with a sharp knife and arrange pieces, cut sides down, in pan. Let buns rise, covered loosely, in a warm place 45 to 50 minutes, or until doubled in bulk.
• While buns are rising, preheat oven to 350°F.
• Bake buns in middle of oven until golden, about 25 minutes. (Alternatively, buns may be made 1 week ahead: Bake buns in middle of oven until pale golden, about 15 minutes (buns will not be completely baked), and transfer pan to a rack to cool completely. Freeze buns in pan, covered tightly with foil. To serve, thaw buns at room temperature 1 hour and bake in a preheated 350°F. oven until golden, about 10 minutes). Transfer buns to a rack and cool slightly.
• Make glaze while buns are cooling:
• In a small bowl whisk together confectioner's sugar and water until smooth. Transfer glaze to a small sealable plastic bag and snip off tip of 1 corner to make a hole for piping glaze.
• Pipe glace onto cinnamon buns and let stand until set, about 15 minutes.

CARAMEL-PECAN CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

CHERRY PECAN CINNAMON ROLL CAKE - ANNETTE'S

Steps:

• 1. Preheat oven to 350. Combine all the ingredients for the cake except the melted butter. Mix well. Slowly stir in the melted butter until well combined.
• 2. Fold in cherries and pecans but do not over mix at this point.
• 3. Pour batter into a buttered or greased 9x13 cake pan.
• 4. Combine topping ingredients. Drop by spoonfuls evenly on top of cake batter.
• 5. Use a knife to swirl it around.
• 6. Bake for 28-32 minutes. Remove cake from oven.
• 7. While cooling slightly, mix up glaze then pour over warm cake.
• 8. Enjoy!