Cinnamon Rolls with Pecans and Raisins
By Charlie Burke
www.theheartofnewengland.com
My wife, Joanne, has had this recipe for nearly twenty years, promising herself she would make them someday. That “someday” came this Christmas, and the light, slightly yeasty rolls were the best we have ever had. They are certainly over the top on the glycemic index, but for special occasions and entertaining each is well worth its three hundred or so calories.
The simple dough can be made a day ahead, and the flavored rolls can be refrigerated uncooked in their baking pan overnight, asJo did on Christmas Eve. Christmas morning the house was filled with the scent of cinnamon as they baked, and breakfast brought back childhood memories as this recipe found its way ontoJoanne’s list for special occasions.
Sixteen rolls:
- 5 cups all purpose flour (we use King Arthur unbleached AP flour)
- 1 package dry yeast (if available use yeast designated for use in sweet dough)
- 1 cup milk
- 1/3 cup butter or substitute, such as Earth Balance
- 1/3 cup sugar
- ½ teaspoon salt
- 3 eggs
- ¾ cup brown sugar
- ¼ cup flour
- 1 tablespoon ground cinnamon, preferably Saigon cinnamon
- ½ cup butter or substitute
- 2/3 cup golden raisins
- 2/3 cups chopped pecans
- 1 tablespoon light cream
For the glaze:
- 1 ½ cups sifted powdered sugar
- 1 teaspoon maple syrup or corn syrup
- ½ teaspoon vanilla extract
- 2 tablespoons light cream
Combine 2 ½ cups of the flour and the yeast in the bowl of an electric mixer. Heat the milk, 1/3 cup of sugar, the butter and salt in a sauce pan over low heat, stirring until the liquid is warm and butter is just melted. With the mixer running, add the milk mixture and the eggs to the flour and mix to blend. Mix on medium – high for 2-3 minutes. Add the remaining flour slowly and continue beating until dough is smooth,
On a floured surface, knead the dough until it is elastic and smooth. Form the dough into a ball and place into an oiled bowl. Cover the bowl with a towel and let it rise until doubled: 1-1 ½ hours, depending upon the temperature.
Combine the cinnamon, ¼ cup of flour and the brown sugar in a bowl. Cut in the ½ cup of butter until the mixture is granular. Set the filling aside.
Punch down the dough and place it on a floured surface. Cover the dough and let it rest for 15 minutes. Roll the dough into a rectangle measuring approximately 12 by 18 to 20 inches.
Distribute the filling evenly over the dough and then sprinkle the raisins and chopped pecans over the filling. Roll the dough like a jelly roll. Cut the dough in half and divide each 8-10 inch roll into eight pieces. Grease a 12 by 12 inch or similar size baking pan and arrange the rolls cut side down, spacing them to leave room for their rising. The dough can be covered with plastic wrap and refrigerated for up to 24 hours and then brought out at room temperature for 30 – 45 minutes before baking or, if it is being baked immediately, it can be covered with a towel and left to rise for 45 minutes until nearly doubled and then baked.
To bake, brush the surface with cream and place into a preheated 375 degree oven for 25 – 30 minutes until browned. Place the baking pan on a wire rack for 5 – 10 minutes, invert the pan onto the rack to remove the rolls and then turn the rolls onto a serving platter. Drizzle the tops with the glaze and serve the rolls while warm.
These rolls are truly delicious, and most of the preparation time is unattended, so they are perfect for holidays or special breakfasts. Make them a day ahead, and all you have to do is to put them into a hot oven for a special breakfast for family or friends.
