Whatcha Makin' Now?: Butter Pecan Cinnamon Rolls


Monday, November 5, 2012

Butter Pecan Cinnamon Rolls

I've never made a recipe that required yeast and dough rising.  I'm pretty sure it's because most of my recipes can be made fairly quickly, like in an evening after work.  But these Butter Pecan Cinnamon Rolls came to me very highly recommended by Jacob and the in-laws.  The recipe is from a family friend and they are really called Pat Davis cinnamon rolls.  And man do they love Pat Davis cinnamon rolls.

I was actually going to make them for the in-laws when we were in Nebraska last weekend but I just didn't have the time.  We made other cinnamon rolls instead that didn't require yeast to go with our chili.  When the boys came home for hunting we were ready to eat.  Jacob saw the rolls and said, "Those don't look like Pat Davis's cinnamon rolls!?!"  Thanks, Captain Obvious.

But this past Saturday I took the time to make the infamous rolls and I'm so glad I did.  I don't think I'm as scared of yeast anymore either so I see more breads and rolls in my baking future.  The finished product is a buttery roll with sticky caramel pecan goodness topping.  And they got the head nod and eye brow lift from Jacob.  Maybe they'll start calling them Pat and Chelsea Cinnamon Rolls.....

Butter Pecan Cinnamon Rolls 
Adapted from recipe by Pat Davis

1 package active dry yeast
1/4  cup warm water
1 cup milk scalded*
1/4 cup shortening
1/4 cup sugar
1 tsp salt
1 tsp vanilla extract
3 1/2 cups flour
1 beaten egg

4 TBSP butter, melted
1 cup sugar
4 tsp cinnamon
1/4 cup lightly chopped pecans

1 cup brown sugar, packed
1/2 cup butter
2 TBSP white corn syrup
1/3 cup lightly chopped pecans

Soften yeast by mixing 1 packet with the 1/4 cup warm water in a small dish.  Set aside.

*Scald milk by placing in a sauce pan and heat until bubbling around the pan and light froth forms, or it's heated to 180 degrees.  Remove from heat.

Combine scalded milk, shortening, sugar, and salt in a mixing bowl.  Cool to luke warm.  Add 1 cup of flour and beat.  Beat in softened yeast, egg, and vanilla.  Gradually add remaining flour to make soft dough.

Brush dough a little more softened shortening, cover and let rise in a warm place for 2 hours.

After 2 hours, punch down dough and turn onto lightly floured surface.  Roll a rectangle 3/8 inch thick.  In a small dish mix together the sugar and cinnamon.  Pour melted butter onto rolled dough.  Sprinkle cinnamon and sugar mixture all over dough.  Sprinkle with 1/4 cup pecans.  Roll into jellyroll and cut 16 slices about 1 1/2 inches thick by scoring with a knife, then use thread or string to cut from bottom of dough. (This will keep dough from getting all smashed.)

Prepare topping by mixing brown sugar, margarine, and white corn syrup in a saucepan over medium heat.  Heat slowly, stirring until blended.  Butter a jelly roll pan or large baking dish.  Sprinkle with 1/3 cup pecans.     Pour syrup mixture over pecans in pan.

Place rolls on top of mixture and let rise in warm place until they double in bulk, about 35-45 minutes.

Bake at 375 degrees for 20 to 25 minutes or until golden brown.

After removing from the oven, invert pan onto another pan/tray so that the syrup pecan glaze is on top of the rolls as they cool.

Store in an airtight container.