Friday, August 29, 2014

Cinnamon Pecan Rolls with Salted Maple Glaze

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I recently became the proud owner of my very own Kitchenaid stand mixer. She's red and shiny and oh so beautiful! I've always wanted one, and I thank God for answered prayers and thank my family for fulfilling my dream!

As soon as Scarlett (yes, that's her name!) first arrived, I wondered about what to make first in my beauty of a machine. A simple but yummy loaf of bread? Some delicious, wholesome oatmeal cookies? Nah. I wanted to make something decadent and gooey and special. Cinnamon rolls, of course!
This cinnamon roll recipe is from the Kitchenaid cookbook, and it is pretty darn good! I adapted it to suit the ingredients I had available and it turned out awesome. A fabulous way to inaugurate a new machine!

Cinnamon Pecan Rolls w/ Maple Glaze
Adapted from the Kitchenaid cookbook
Sweet Dough:
3/4 cup milk, at room temperature
1/2 cup granulated sugar
1 1/4 tsp salt
1/2 cup butter
2 tbsp active dry yeast
1/2 cup warm water (110F)
3 large eggs 
6-6 1/2 cups all purpose flour 
1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
1 1/2 tbsp cinnamon powder
1/4 cup flour
1/2 cup chopped pecans

1. Combine milk, sugar, salt and butter in a saucepan and heat gently until the butter has dissolved. Set aside to cool down completely. Stir in the eggs and mix till incorporated. 
2. In a large bowl, combine the yeast and the warm water and set aside for 10 minutes until the yeast is bubbly and frothy. If it isn't, there's either something wrong with your yeast or the water was too hot or too cold. If this is the case, discard the mixture and start over. If the problem is the yeast, you may need to buy a fresh pack.   
3. When the milk mixture is barely warm, combine it with the bubbly yeast mixture and stir to combine. 
4. Add 5 cups of flour and knead using your stand mixer for 5 mins. Add the remaining flour, 1/3 cup at a time until the dough doesn't stick to the sides of the bowl, but still sticks to the bottom. Knead for 5 minutes. 
If you're kneading by hand, starting with 5 cups, knead the dough adding flour until you have a slightly tacky dough. Too much flour will make your dough too dry. You want dough that is sticky but still can be kneaded. 
5. Gently coat the ball of dough with oil and place in a greased bowl covered with cling film for 1-2 hours and allow it to double in volume. 
6. Punch down and roll out into a 10" by 24" rectangle. 
7. Combine the sugars for the filling with the softened butter, cinnamon powder and flour. Stir well to combine. 
8. Spread this mixture evenly over the rolled out dough. 
9. Roll the dough tightly towards you into a 24" long roll or log. 
10. Using a sharp knife, slice the log into 24 slices. 
11. Place the rolls flat on one or two baking sheets, cover with a clean kitchen towel and allow to rise for 45 minutes. After 30 minutes, begin to preheat the oven to 180C/350F. 
12. Bake for 25 minutes until cooked through and slightly golden. 
13. Glaze while still warm. 

This would be awesome with a cream cheese glaze but I didn't have any cream cheese at home, and so I went with a salted maple glaze and it was AWESOME!

Salted Maple Glaze
1 1/2 cups powdered sugar
1 tsp maple extract 
2 tbsp melted butter
1/8 tsp salt
2 tbsp milk, or more as needed

Combine the melted butter, maple extract, milk and salt. Add in the powdered sugar and stir till smooth and glossy. If needed add some more milk 1 tbsp at a time. Pour evenly over the cinnamon rolls and enjoy!

These rolls were devoured in record time and both Scarlett and I were congratulated on a job well done! I've loved owning her and we've made a LOT of yummy stuff together since then. Here's to a long and happy life to Scarlett!

I hope you try this recipe and that you love these rolls as much as we did!

Until next time...

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Mindy said...

That glaze sounds just deeeeeeelish! I want to make this recipe. Can I use instant yeast instead? Same amount? Love your blog! I want to make this today, so please reply as soon as you can! Thank ya! (;

theharriedcook said...

Hi Mindy! Sorry if this response comes too late! Yes you can use instant yeast instead and the same quantity should work just fine. Just stir it into the initial 5 cups flour and proceed with the recipe skipping steps 2 & 3. I hope this helps and I hope you like the recipe! Thanks for stopping by :)

Imogen said...

Congrats on the new Kitchen Aid mixer! I have a bright yellow Artisan and she is the sunshine of my kitchen. You'll have many wonderful adventures together. I made your recipe today. It is a very good recipe. The dough is especially nice and I think will make a lot of really nice sweet bread recipes. I need go get my KA cookbook out and look for more KA recipes. I have been a regular reader but this is my first comment. Keep the recipes coming! (:

theharriedcook said...

So happy to read this comment, Imogen! Yes I love the dough too! And I love your name! :) thanks for reading and following.. :) <3

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