Currant Pecan Cinnamon Rolls Recipes

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

PECAN PRALINE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small saucepan until warm (100° to 110°F). Butter does not need to melt completely. Add to yeast mixture. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough.
• Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook. Place in greased bowl, turning once to coat top. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Filling:.
• Mix sugar and cinnamon in small bowl. Set aside.
• Caramel Topping:.
• Combine brown sugar, butter, corn syrup, water and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar. Remove from heat. Grease one 13 x 9-inch pan and one 8-inch square pan. Pour two thirds of the caramel topping into the 13 x 9-inch pan and the remainder into the 8-inch pan. Place pecans on top of the caramel, dividing nuts proportionally between the two pans.
• Punch dough down. Roll into 18 x 10-inch rectangle on lightly floured surface. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices. Place atop caramel topping (8 in 13 x 9-inch pan and 4 in 8-inch square pan). Cover rolls and let rise until nearly doubled, about 1 hour.
• Bake in a preheated 350ºF oven for 25 to 30 minutes. Cover with foil during last 10 minutes if rolls are browning too quickly. Cool for 5 minutes before inverting on serving plate.
• **To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once. Remove from oven.

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.

CINNAMON PECAN ROLLS

Steps:

• In a small saucepan, scald the milk.
• Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
• Cool to lukewarm.
• In the bowl of an electric mixer, dissolve yeast in warm water.
• Let sit for 5 minutes until yeast is bubbly.
• Add milk mixture to yeast and stir to mix.
• With a whisk, beat in eggs.
• Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
• Add enough flour to make a soft dough.
• Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
• Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
• Punch down.
• Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
• Roll dough into a rectangle about 15x22 inches.
• In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
• Sprinkle cinnamon evenly over the sugar and butter.
• Top with a layer of nuts.
• Roll dough up lenghthwise to make a log and pinch edge to seal.
• Slice dough evenly into 12 pieces.
• Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
• Bake rolls until lightly browned on top- about 30 minutes.
• Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
• Using a spatula, smear the icing on top of the warm rolls.

PECAN CINNAMON ROLLS

Steps:

• To make Filling:.
• After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
• Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
• Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking.
• Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
• To make Cream Cheese Glaze:.
• In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
• To make Rapid Rolls:.
• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
• On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
• Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
• Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
• Cook's Note:.
• This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

NUTTY CINNAMON AND CURRANT PUMPKIN ROLLS

Steps:

• Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
• Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
• Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
• Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
• Grease or spray an oblong baking sheet with cooking spray.
• Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
• Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.