CINNAMON NUT ROLLS
INGREDIENTS:
6½-7 c. all-purpose flour 1/2 oz (2 pkg.) active dry yeast
1/2 c. granulated sugar 1/2 tsp. salt
1/3 c. dry milk powder (non fat) 2 c. cold water
1/2 c. unsalted butter
DIRECTIONS:
1. Combine salt, sugar, and 3 cups flour in mixer bowl using Whisk
attachment.
2. In medium saucepan, combine milk powder, water and butter and heat
over medium heat until 130°F, using thermometer.
3. Pour into the flour mixture in mixer bowl and change to Dough Hook
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4. Blend ingredients on medium (2) speed until combined, then increase
speed to high (4) and beat for 3 mins.
5. Add more flour (¼ cup at a time) to make a soft dough.
6. Remove dough from bowl, turn onto floured work surface and knead
until smooth and elastic.
7. Place in a greased bowl, turning from top to bottom, and let rise until
doubled, about 1 hour (let stand in a warm place).
FILLING - INGREDIENTS:
1/4 c. sugar 1/4 c. brown sugar, firmly packed
1 Tbsp. cinnamon 1/4 c. butter, softened
DIRECTIONS:
1. Combine sugars and cinnamon in small bowl, reserve butter.
TOPPING – INGREDIENTS:
2/3 c. butter 2/3 c. brown sugar
2/3 c. light brown sugar 6 Tbsp. corn syrup
2/3 c. pecans, chopped
DIRECTIONS:
1. Combine all ingredients in medium saucepan; heat over medium heat
until well blended.
2. Turn onto a greased (approx. 9” x 13”) baking dish.
RECIPES
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DIRECTIONS:
Preheat oven to 375°F.
1. Punch down dough on lightly floured work surface and roll out into
a 12”x15” rectangle.
2. Spread the softened butter from filling on dough and sprinkle over
the filling.
3. Beginning on the short side, roll up the dough tightly. Pinch the
edges to seal.
4. Cut into 1” slices and place slices over the topping in prepared
baking dish.
5. Let rise, covered, in a warm place for about 30 minutes.
6. Bake for 20-25 minutes, until golden.
7. Remove and cover with foil and invert onto a cooling rack. Cool for
10 minutes.
RECIPES
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RECIPES
