Yummy Cinnamon Rolls With Pecan Nut Glaze

Sticky Satisfaction!

Everybody is gearing up and getting ready to EAT over the festive season. There is no better time than to enjoy the finer things in life so get the rolling pin rolling and put on your finest apron!

This recipe is for the yummiest glazed cinnamon rolls, they are great for afternoon tea on boxing day or for breakfast on Christmas day!

Serves: 24

Notes: This recipe takes time but is worth it, the unbaked dough and glaze can be frozen separately for up to a month.

Ingredients:

Dough

2 1/4 teaspoons instant dry yeast

2 tablespoons warm water

1/4 cup plus 1 teaspoon sugar

6 large eggs

4 1/2 cups sifted all-purpose flour, plus a little extra for rolling

1 1/2 teaspoons salt

3 sticks unsalted butter, cut into 1 to 2 cm cubes and chill

Filling

1 cup of pecan nuts

1 1/2 cups light brown sugar

1 tablespoon cinnamon

1 cup sour cream

2 large eggs beaten with 1/4 cup of water

Sugar glaze

1 1/2 cups confectioners’ sugar

4 tablespoons unsalted butter, softened

1/4 cup heavy cream

1 teaspoon pure vanilla extract

Method:

1. MAKE THE DOUGH In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand until foamy, about 5 minutes. Whisk in the 6 eggs. In another bowl, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar. Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff. Add the butter a few cubes at a time, waiting until it is partially kneaded into the dough before adding more. Continue kneading until the butter is fully incorporated and the dough is silky, 8 to 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight.
2. MAKE THE FILLING Preheat the oven to 180 degrees. Spread the pecans in a baking tray or pie plate and toast for about 8 minutes, until fragrant and browned. Let cool, then finely chop the pecans. Transfer to a medium bowl and stir in the brown sugar and cinnamon.
3. Line 2 baking sheets with baking paper. On a floured surface, cut the dough into 2 pieces. Working with 1 piece at a time (while keeping the other refrigerated), roll the dough out to a 30 to 40 cm rectangle. Transfer the dough to a baking sheet and refrigerate until chilled. Repeat with the remaining dough.
4. Spread half of the sour cream over one sheet of dough, leaving a 2 cm border all around. Sprinkle with half of the pecan filling. Brush the long sides with some of the egg wash. Roll up the dough from a long side into a tight cylinder and pinch the ends to seal. Freeze the dough log until it is chilled, about 2 hours. Repeat with the remaining dough and filling. Cover and refrigerate the remaining egg wash.
5. Transfer the logs to a work surface and cut each one into 12 even slices. Set the slices on the baking sheet, cut sides up. Cover with plastic wrap and freeze until firm, at least 3 hours and preferably overnight.
6. Unwrap the rolls and let stand at room temperature for 1 hour.
7. Preheat the oven to 180 degrees. Brush the tops and sides of the rolls with the egg wash and bake in the centre of the oven for 35 to 40 minutes, until golden and risen.
8. MEANWHILE, MAKE THE SUGAR GLAZE In a medium bowl, using an electric mixer, beat the confectioners’ sugar with the butter, heavy cream and vanilla extract until thick and smooth. Spread the sugar glaze on the hot cinnamon rolls and let cool for 20 minutes before serving.

Source: Megan Garrelts – www.foodandwine.com

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