How to Make Raisin and Pecan Cinnamon Rolls
Put the flour, salt, fine sugar, and yeast into a large bowl., Mix the wet ingredients into the dry quickly, until you have a rough, sticky dough., Sprinkle a little of the flour over your work surface., Dust the top of the dough with a little...
Step-by-Step Guide
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Step 1: Put the flour
Melt 4 tablespoons of the butter in a small pan.
Take the pan off the heat.
Then use a fork to beat in the ½ cup milk, and then the eggs. , Cover with plastic wrap and set it aside for 10 minutes so the dough can expand and the plastic wrap prevents the dough from drying out., Then scrape the dough out of the bowl onto it.
This prevents the dough from sticking to your work surface., With dry, floured hands, knead the dough into a smooth, springy ball.
This should only take 30 seconds or so., Then put the dough into it.
Lightly oil a sheet of plastic wrap and cover the bowl.
Put the bowl in a warm (not hot) place.
After 1 hour, the dough will have doubled in size., Turn the dough out onto it.
Press the dough out to a rectangle, about 16 x 12 inches using your knuckles and palms., Chop the pecans, and scatter over , Roll the dough around the filling, as though you’re rolling up a carpet. , Cut the rest of the roll into 12 equal slices. , Put the rolls in the pan, cut-sides up, spaced apart. , Then loosely drape it over the rolls.
Leave in a warm place for 30 minutes, or until the dough looks puffy and they have grown together.
Preheat the oven to 350ËšF. , Cool in the pan for 15 minutes.
Turn out of the pan and put them onto a cooling rack., Then mix with 2 tablespoons milk to make a smooth, runny icing.
Spoon it over the rolls while they’re still warm. -
Step 2: fine sugar
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Step 3: and yeast into a large bowl.
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Step 4: Mix the wet ingredients into the dry quickly
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Step 5: until you have a rough
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Step 6: sticky dough.
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Step 7: Sprinkle a little of the flour over your work surface.
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Step 8: Dust the top of the dough with a little flour.
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Step 9: Rub a little oil around the inside of a large bowl.
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Step 10: Flour the work surface and your hands.
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Step 11: For the filling
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Step 12: spread the remaining soft butter over the dough
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Step 13: then sprinkle with the brown sugar
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Step 14: cinnamon
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Step 15: and raisins.
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Step 16: Take hold of one of the long sides.
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Step 17: Using a sharp knife dipped in a little flour
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Step 18: cut off the very ends of the roll and discard them.
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Step 19: Use a little butter to grease the inside of a baking or roasting pan measuring around 10 x 9 inches.
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Step 20: Rub a little vegetable oil over a sheet of plastic wrap.
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Step 21: Bake the rolls for 25 minutes
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Step 22: until risen and golden.
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Step 23: Sift the confectioners’ sugar into a bowl.
Detailed Guide
Melt 4 tablespoons of the butter in a small pan.
Take the pan off the heat.
Then use a fork to beat in the ½ cup milk, and then the eggs. , Cover with plastic wrap and set it aside for 10 minutes so the dough can expand and the plastic wrap prevents the dough from drying out., Then scrape the dough out of the bowl onto it.
This prevents the dough from sticking to your work surface., With dry, floured hands, knead the dough into a smooth, springy ball.
This should only take 30 seconds or so., Then put the dough into it.
Lightly oil a sheet of plastic wrap and cover the bowl.
Put the bowl in a warm (not hot) place.
After 1 hour, the dough will have doubled in size., Turn the dough out onto it.
Press the dough out to a rectangle, about 16 x 12 inches using your knuckles and palms., Chop the pecans, and scatter over , Roll the dough around the filling, as though you’re rolling up a carpet. , Cut the rest of the roll into 12 equal slices. , Put the rolls in the pan, cut-sides up, spaced apart. , Then loosely drape it over the rolls.
Leave in a warm place for 30 minutes, or until the dough looks puffy and they have grown together.
Preheat the oven to 350ËšF. , Cool in the pan for 15 minutes.
Turn out of the pan and put them onto a cooling rack., Then mix with 2 tablespoons milk to make a smooth, runny icing.
Spoon it over the rolls while they’re still warm.
About the Author
Teresa Morales
Brings years of experience writing about home improvement and related subjects.
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