Hello! How are you? How was your weekend? Mine was a little work and play; a few walks in the beautiful Fall weather, a couple of hours with a good book and a cup of tea, a little work and making these Cinnamon Pecan Rolls.
Now, let me warn you, these Cinnamon Pecan Rolls actually take two days. You should make the No-Knead dough one day and them make the rolls the next. If you feel like Cinnamon Rolls ASAP this is not the recipe for you.
I promise you that the end result is fabulous, the rolls are soft and chewy, with a delicious cinnamon filling and a buttery caramel pecan syrup. A fabulous combination and a treat to start your week.
No Knead Dough: Boule
Recipe from: Artisan Bread in 5 Minutes A Day by Jeff Hertzberg and Zoë François
Recipe makes: Four 1-pound loaves
3 cups lukewarm water
11/2 Tablespoon granulated yeast (about 1½ packets)
11/2 Tablespoon kosher salt
61/2 cups all-purpose white flour
1. Warm the water slightly about 100 F.
2. Add the yeast and salt to the water in a five-quart bowl, or preferably, in a resealable Tupperware with a lid.
3. Add all of the flour at once. Mix with a wooden spoon. Don’t knead! The dough should be wet and loose enough to fill the bowl or Tupperware container.
4. Cover with a lid. Allow the mixture to rise at room temperature until it begins to collapse, approximately two hours. You can use a portion of the dough any time after this period. If not using the dough, place in refrigerator overnight. (Warning, the dough is incredibly sticky. The first time you try this recipe it is recommended to refrigerate overnight, it is a little easier to work with.)
Cinnamon Pecan Rolls
1.5 lbs of dough made above
8 T. unsalted butter melted
1/2 tsp. salt
3/4 cup brown sugar
40 or so pecan halves
4 T. salted butter, softened
1/4 cup sugar
2 teaspoon ground cinnamon
1/4 tsp. nutmeg
1. Preheat the oven to 350F. Melt the butter, salt and brown sugar. Spread evenly over the bottom of a 9 inch cake pan. Scatter the pecans over the butter mixture and set aside.
2. Lightly dust the surface of the refrigerated dough with flour and cut off a 1.5 lb piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
3. With a rolling pin, roll out the dough to a 1/8-inch thick rectangle. As you roll out the dough, only use enough flour to prevent it from sticking to the work surface but not too much or the dough will become dry.
4. Cream together the butter, sugar and spices and spread over the rolled dough. Starting with the long side, roll the dough into a log. If the dough is too soft to cut, let chill for 20 minutes.
5. With a serrated knife, cut the log into 8 equal pieces and arrange over the pecans in the prepared pan. Cover loosely with plastic wrap and allow to rest and rise 1 hour.
6. Bake buns about 40 minutes or until golden brown and the center is set. While still hot, run a knife around the inside of the pan to release the rolls, and invert immediately onto a serving dish. If you let them sit too long, they will stick to the pan and you will not be able to get them out. Trust me on that.
The dough for this recipe is actually a bread dough, so with the leftover dough you will have enough for 3 loafs of bread. I frequently make this bread using Mark Bittman of The New York Times cooking method which can be found HERE. It is incredibly easy and the bread comes out crusty on the outside and soft on the inside.
Or Korena in the Kitchen has a great tutorial for baking it on a pizza stone, as well as a step by step gallery of photos for the making of this and other great bread dough.
Have you made any of the bread from Artisan Bread in 5 Minutes a Day? Or the No Knead Bread from The New York Times? How does yours turn out? I would love to know if you have good luck and how you think it tastes.
I hope you have a great day!
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