Maple Nut Cinnamon Rolls Recipes

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed)., When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal. , Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes., Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

Steps:

• 1. In a large mixer bowl combine 1 1/2 cups of all purpose flour and yeast. Heat the milk, granulated sugar, the 1/4 cup butter and salt just until mixture is warm (120 - 130 degrees) and the butter is almost melted, stirring constantly.
• 2. Add milk mixture to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds; scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a big, strong spoon stir in as much of the remaining flour as possible. Dough will be soft. Turn dough out on to a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough (3 to 5 minutes total). Shape dough into a ball.
• 3. Place ball of dough into a lightly greased bowl; turn once. COVER; let rise in a warm place until doubled in size (this should take about 1 to 1 1/2 hours). The dough is ready for shaping when you can lightly and quickly press 2 fingers 1/2 inch into dough and indention remains.
• 4. Punch dough down. On a lightly floured surface, divide dough in half; shape each half into a smooth ball. Cover and let rest 10 minutes.
• 5. On light floured surface roll half the dough to 12x8 inches. Spread with 3 Tablespoons of butter. Combine brown sugar and cinnamon; sprinkle half over rectangle. Roll up from the short side. Seal edges. Make a second roll with remaining dough, butter and sugar mixture.
• 6. Slice each roll into 8 pieces. It's easier if you begin slicing from the center of the roll, the slices will be more uniform. Arrange slices, cut side down, in a greased 13x9x2 inch baking pan. Cover, let rise until nearly doubled in size, about 30 minutes.
• 7. Bake rolls in a 350 degree pre heated oven for 25 to 30 minutes or until light brown. Drizzle with Maple Nut Glaze.
• 8. MAPLE NUT GLAZE: In a small bowl combine 1 cup sifted powdered sugar, 2 Tablespoons maple syrup. Stir in 1/4 cup coarsely chopped pecans.
• 9. FOR FREEZING AND REHEATING: BAKE AND COOL ROLLS AS DIRECTED, DO NOT GLAZE. WRAP IN MOISTURE AND VAPOR PROOF WRAP. SEAL, LABEL, AND FREEZE UP TO 3 MONTHS. TO REHEAT IN A CONVENTIONAL OVEN, WRAP FROZEN ROLLS IN FOIL. PLACE INTO A 350 DEGREE OVEN FOR 20 TO 25 MINUTES. DRIZZLE WITH GLAZE.

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
• Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
• Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
• Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
• For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
• You're on a roll!

Steps:

• In a small bowl, combine the butter, brown sugar, nuts and syrup. Spread into a greased 13-in. x 9-in. baking dish; set aside. In a small bowl, beat the cream cheese and confectioners' sugar until smooth., On a lightly floured surface, roll out each biscuit into a 4-in. circle. Spread 1 tablespoon of cream cheese mixture down the center of each biscuit. bring dough from opposite sides over filling just until edges meet; pinch to seal. Place seam side down over nut mixture. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm.

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide into four portions. Roll each portion into a 14x12-in. rectangle., In a large bowl, combine the butter, sugar and syrup; stir in walnuts. Sprinkle 1 cup over each rectangle. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes or until lightly browned. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over rolls.