Cinnamon Buns and Sticky Pecan Rolls
Description
Directly from Deanna…use a recipe of basic white bread – 4 to 5 cups of flour will yield 1, 9 x 13 pan of cinnamon buns or 12 to 15 muffin tin rolls. For what I did below, I used 1 recipe of this, and split it into two portions.
Ingredients
Cinnamon Buns with Cream
Use a rolling pin to roll your dough until it’s rectangular in shape and about half an inch thick – Mom says to make it the size of a jelly roll.
Spread the whole thing with softened butter (about a half cup) and then sprinkle it liberally with brown sugar and cinnamon. Roll it up along the long length and cut into equal sized pieces – usually 12. Place each piece into a greased 9 x 13 pan (I used my large lasagna pan) and cover with a tea towel in a warm place and leave them to rise for about 45 minutes.
Preheat the oven to 350. Mix together about 1 cup of whipping cream and 3 tablespoons of brown sugar and pour evenly over all of the rolls then bake for 25 to 30 minutes. Once the buns are out of the oven, let them rest for a few minutes and then turn them out onto a foil covered baking sheet to cool. Serve immediately or wrap them well for the freezer.
Sticky Pecan Rolls
For 1, 9 x 13 pan or a 12 to 18 muffin cups.
2/3 c. brown sugar
1/2 c. butter
1 T. corn syrup
2 t. cinnamon
1 – 2 c. pecan halves
Instructions
Whisk the first 4 ingredients together in a small saucepan over medium heat until the mixture starts to boil, then allow it to boil for 30 seconds. Pour the mixture into a greased 9 x 13 pan or pour it evenly into 12 greased muffin cups, then scatter as many pecans as you’d like over top. It’s best if this cools for a bit before placing the rolled dough on top.
Preheat the oven to 350 and use a rolling pin to roll your dough until it’s rectangular in shape and about half an inch thick – exactly the same as for cinnamon buns.
Spread the whole thing with softened butter (about a half cup) and then sprinkle it liberally with brown sugar and cinnamon. Roll it up along the long length and cut into equal sized pieces – usually 12.
Use the 12 rolls to fill the 9 x 13 pan or the individual muffin cups and then lay a tea towel over them in a warm place and leave them to rise for about 45 minutes.
Bake for about 20 minutes, let them rest for a few minutes and then turn them out onto a foil covered baking sheet to cool. Serve immediately or wrap them well for the freezer.
- Category: Bread and Buns, Pecan
