Glazed Cinnamon Rolls with Pecan Swirls

by Blogburger on June 16, 2012

Chef Way Megan Garrelts needs at least two days to make the rolls. She heats and serves them in mini cast-iron skillets.

Easy Way Baking these cinnamon rolls in big batches makes the effort worth it—they take time but are so satisfying.

In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand until foamy, about 5 minutes. Whisk in the 6 eggs. In the bowl of a standing mixer fitted with the dough hook, mix the 4 1/2 cups of sifted flour with the salt and the remaining 1/4 cup of sugar. Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff. Add the butter a few cubes at a time, waiting until it is partially kneaded into the dough before adding more. Continue kneading until the butter is fully incorporated and the dough is silky, 8 to 10 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight….
Food & Wine: Recipe of the Day

Comments on this entry are closed.

Previous post:

Next post: