These are the cinnamon rolls of your dreams. Not
only do they have a wonderful texture, the flavor of cinnamon is
throughout, the caramel sticky bun coating is phenomenal, they can be made in
the bread machine, and 1-2 days ahead of serving. I offered these on the 27th, but
didn't get a chance to eat one until two days hence, and it was still amazing!
I wish I would have been able to take more pictures of these addicting and
delicious rolls, but, when setting up a buffet for a bunch of hungry diners,
it's hardly appropriate to grab an item off of the buffet, and carry into the
next room, for staging and photographing. No, that just won't work.
This picture is the one that I took of the rolls as I pulled them out of the
oven, inverted them, and was allowing them to cool.
This was a totally experimental thing for me. I wanted to have
caramel rolls on my buffet, because that was something my mother would make
very often at Christmas time. I also wanted to make it easy on myself by making
a recipe in the bread machine. So, using a variety of different recipes from
over the years, I created this one. One thing that I did differently, and this
was totally on a whim, was to throw in 1/2 cup of cinnamon chips along with the
flour. My thoughts were that they were going to be chopped up by the little
blade and dispersed throughout the dough like delicious little cinnamon speckles.
What turned out was that they were completely absorbed by the dough, and melted
throughout. It gave these rolls a beautiful caramel color, and light cinnamon
taste. I've never had a roll like this before, and I will never make it another
way again. These were caramel roll perfection.
Here's the recipe. If you don't have a bread machine, that's no problem. Just
make the dough as you would make any yeast dough, allow the dough to rise in a
warm area until it's doubled in size, then simply punch it down and turn it out
onto a floured board, and shape them and fill them as you would any cinnamon
roll. Another thing I really liked about these rolls is that the topping is
made in the pan before you put the rolls into the oven. So, when the rolls are
finished baking, your job is done. You don't have to make a glaze, you don't
have to make a cream cheese frosting, you are finished!
I'm telling you, these are absolute perfection!
Butter Pecan Cinnamon Rolls
1/4 cup lukewarm water
1 cup whole milk, slightly warm
1/4 cup shortening (I used Crisco)
1 large egg, beaten
1/4 cup granulated sugar
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
1/2 cup cinnamon chips
2 1/2 teaspoons bread machine yeast
Place ingredients in bread machine in the order listed. Set to the dough cycle,
and press start.
When the dough cycle has completed remove dough to a lightly floured cutting
board, punch down, and roll into a 24" x 8" rectangle.
Filling:
Spread 4 tablespoons melted and slightly cooled butter over the surface of the
dough.
Combine 1/2 cups sugar and 2 teaspoons of cinnamon, and sprinkle on top of the
butter. Tightly roll up in jelly roll fashion and seal the ends. Cut into 16
1-1/2 inch slices.
Topping:
In the bottom of a 10" x 10" metal pan, stir together 1 cup of brown
sugar, 1/2 cup butter, and 2 tablespoons light corn syrup. Place pan on a stove
burner over very low heat, and stir frequently until well blended. Remove from
heat, and sprinkle 2/3 cups of broken pecans over your sugar mixture, spreading
gently to fill pan.
After the topping has cooled, place the rolls cut side down in the pan. Cover
lightly and let rise in a warm place until doubled. This will take anywhere
between 30 minutes to an hour depending upon the warmth of your house. When
they have risen to double in size, preheat oven to 375°. Bake the rolls for 25
minutes or until done. Remove from oven to a wire rack and cool for 2 to 4
minutes to allow the topping to settle onto the rolls. Invert the rolls onto a
rack that has parchment paper or wax paper beneath it to catch the drips, and
slowly remove the pan. This recipe makes approximately 16 rolls.
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