Golden Pecan Raisin Sweet Rolls Recipes

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RUM RAISIN PECAN OVERNIGHT ROLLS (ABM)



Rum Raisin Pecan Overnight Rolls (Abm) image

This is a combination of various sticky buns recipes, but is mostly influenced by "Rum Rich Sticky Buns" from The Silver Palate Goodtimes Cookbook. The dough recipe is made in the Bread Maker, or you could improvise a KitchenAid Sweet Dough recipe. These rolls are so rich and full of rum flavor, they are sure to please. Overnight and dough procces time is not included.

Provided by BakinBaby

Categories     Breads

Time 50m

Yield 15 buns, 15 serving(s)

Number Of Ingredients 18

1 1/4 cups milk
1 1/2 teaspoons vanilla
3 tablespoons butter
3 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast
1 tablespoon orange zest (optional)
3 cups flour
3 tablespoons brown sugar
3 tablespoons sugar
3 teaspoons cinnamon
1 cup pecans
1/2 cup golden raisin
1 cup brown sugar
1/2 cup honey
1 cup butter
1/3 cup rum
1 1/2 cups pecans (coarsley chopped)

Steps:

  • Heat milk and butter in microwave for about 45 seconds.
  • Add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
  • When dough is almost done, combine filling ingredients in food processor, blend until well combined.
  • Remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
  • Combine topping ingredients in a small saucepan, heat to just warm.
  • Pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
  • Cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
  • Cover buns with plastic wrap and allow to set overnight.
  • Next morning; Place rolls in an oven, that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
  • Preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
  • Remove from oven, place another baking sheet or pan over that, flip buns over.
  • Let the buns cool at least 20-30 minute before serving.

Nutrition Facts : Calories 508.9, Fat 28.7, SaturatedFat 10.9, Cholesterol 41.5, Sodium 300.2, Carbohydrate 58.5, Fiber 3.1, Sugar 34.9, Protein 5.5

GOLDEN RAISIN AND PECAN THINS



Golden Raisin and Pecan Thins image

These slightly sweet, extremely simple crackers, adapted from "Better Baking" by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice - once in loaf pans and once after freezing and slicing - making them crisp all the way through. Serve them with cheese or pâté, or even on their own as a snack. And feel free to personalize these by substituting other dried fruits and nuts for the raisins and pecans. Chopped dried figs and hazelnuts make another wonderful combination.

Provided by Melissa Clark

Categories     crackers and chips, dessert

Time 1h

Yield About 8 dozen crackers

Number Of Ingredients 10

Butter for pans
1/2 cup/71 grams unbleached all-purpose flour
1/2 cup/67 grams whole-wheat pastry flour
1/3 cup/69 grams granulated sugar
1 teaspoon minced fresh tarragon or crushed fennel seeds
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup/245 grams buttermilk
1 cup/109 grams pecans
3/4 cup/125 grams golden raisins

Steps:

  • Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
  • In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
  • Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
  • Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
  • Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
  • Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 2 grams, TransFat 0 grams

PECAN-RAISIN ROLLS



Pecan-Raisin Rolls image

These sweet yeasted breakfast buns may be prepared and refrigerated in muffin tins overnight so they are oven-ready after one last rise the next day.

Provided by David Tanis

Categories     breakfast, brunch, snack, breads, pastries

Time 2h

Yield 12 rolls

Number Of Ingredients 14

3/4 cup/180 milliliters whole milk
2 teaspoons dry active yeast
2 tablespoons sugar
1 teaspoon kosher salt
1 egg plus 1 egg yolk, beaten
1/2 cup/113 grams unsalted butter (1 stick), melted and cooled, plus butter for greasing muffin tins
2 3/4 cups/425 grams all-purpose flour
2 cups/360 grams light brown sugar
1 teaspoon cinnamon
1 cup/120 grams chopped pecans
1 cup/150 grams golden raisins, soaked 30 minutes in warm water and drained
Egg wash (see note)
1 cup/100 grams granulated sugar
1/2 teaspoon cinnamon

Steps:

  • Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
  • Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
  • Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
  • As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
  • Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
  • Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 16 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 181 milligrams, Sugar 48 grams, TransFat 0 grams

SIMPLE PECAN ROLLS



Simple Pecan Rolls image

There's no letting the dough rise overnight with these delightful cinnamon pecan rolls...all you need is a package of ready-made rolls. It can stay your secret that these sticky treats weren't made from scratch!

Provided by Taste of Home

Time 20m

Yield 4-6 servings.

Number Of Ingredients 5

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup pecan halves
1 package (11 ounces) heat-and-serve rolls

Steps:

  • In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.

Nutrition Facts : Calories 488 calories, Fat 32g fat (13g saturated fat), Cholesterol 44mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.

GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS



Gramma's Old-Fashioned Cinnamon Sweet Rolls image

Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.

Provided by Debber

Categories     Yeast Breads

Time 2h15m

Yield 2 13x9 pans, 24 serving(s)

Number Of Ingredients 8

1 1/2 cups warm milk or 1 1/2 cups water
1 tablespoon yeast
1 teaspoon yeast
1/2 cup sugar
1/4 cup melted butter
2 eggs
1/2 teaspoon salt
5 1/2 cups flour

Steps:

  • In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
  • Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
  • Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
  • Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
  • Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
  • Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
  • Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
  • Clean up the mess BUT leave floured counter-top AS IS.
  • At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
  • Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
  • Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
  • Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
  • On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
  • Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
  • Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
  • HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
  • Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
  • Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
  • Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
  • Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
  • When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
  • Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
  • You have JUST entered the Pearly Gates!

Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3

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