Pecan Raisin Cinnamon Rolls Recipes

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, for sauce, melt butter in a large saucepan. Stir in brown sugar and corn syrup. Boil over medium heat for 2 minutes, stirring constantly. Pour into a greased 13x9-in. baking dish. Sprinkle with pecans; set aside., Punch the dough down. Turn onto a floured surface. Roll into a 17x15-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 15 slices. Place cut side down over caramel sauce. Cover; let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 30-35 minutes. Let stand 5 minutes; invert onto a serving platter.

Steps:

• 1. Dissolve yeast in the 1/2 cup of warm water. Add a teaspoon of sugar and mix. Cover bowl with a towel, or plate. set aside for 5 min. Yeast is active if it gets foamy on top. If it does not foam. repeat process with a new packet.
• 2. In a large bowl beat the egg with whisk. Add milk, butter, salt, and 1/4 cup of sugar.
• 3. Add 2 cups of the flour to mixture. Stir until smooth.add yeast mixture and stir in to combine well. Mix in remaining flour. Knead until combined well.
• 4. Flour surface and knead dough for 5-10 minutes on the floured surface.
• 5. Place in a buttered bowl and cover. Let the dough rise for 2 hours in a warm place. Occasionally I put my oven on 100 degree's to speed the process. It should double in size after rising.
• 6. Place dough on floured surface. Punching the dough down. Roll in to a rectangle about 14 - 16 inches long X 10-12 inches wide.
• 7. Make filling Combine sugars, cinnamon, nuts, and raisins together. spread melted butter over dough and top with filling.
• 8. Start rolling the filled dough up by Long section. Pinch the end to seal dough. Cut in to 10-12 sections.
• 9. Butter 9x13 inch pan real well. Place sections in to pan next to each other. Let then rise for another 1/2 hour, or so. BWhen risen. Place in 350 degree oven for 30 minutes, or until browned. Mix all ingrefients together for glaze. Top buns with glaze.

Steps:

• Prepare the dough: Put milk in a mixing bowl and stir in yeast and sugar. Leave until mixture begins to bubble, about 10 minutes.
• Whisk in salt, beaten egg and melted butter, then stir in flour until a rough dough forms. Knead dough until smooth, soft and satiny, about 5 minutes. Cover with plastic wrap and let rise until doubled, about 1 hour.
• Butter a standard 12-muffin tin. Punch down dough and turn out onto a lightly floured surface. Roll out to a rectangle approximately 12 by 8 inches.
• Prepare the filling: Mix together brown sugar, cinnamon, pecans and raisins. Sprinkle mixture evenly over rolled-out dough.
• As if rolling up a carpet, roll dough tightly into a 12-inch-long cylinder. Cut into 12 equal pieces, about 3 ounces each. Set dough pieces flat side down into buttered muffin tin and paint each lightly with egg wash. (At this point, unbaked rolls may be wrapped in plastic and refrigerated overnight, to be baked the next day if you'd like.)
• Heat oven to 350 degrees. Loosely cover muffin tin with plastic wrap and put in a warm place to rise. Let rolls rise until doubled, about 45 minutes. Paint rolls lightly with egg wash, place tin on a baking sheet and bake for 25 minutes, until tops of rolls are well browned. Remove from oven and let sit for 5 minutes.
• Carefully invert hot muffin tin over a baking sheet. Use a fork if necessary to help remove rolls from tin. (Be careful: The hot caramelized sugar on rolls will cause a bad burn if dripped on skin.) If desired, make topping by combining sugar and cinnamon, and sprinkle rolls with the topping while still warm. Let rolls cool bottom side up on baking sheet.

Steps:

• After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.
• Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.
• Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking
• Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze.
• To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla.
• To make Rapid Rolls:
• Preheat the oven to 400 degrees F.
• In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
• On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
• Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter.
• Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.
• Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

Steps:

• Combine 1 1/2 cups warm water and 1/4 cup sugar in large bowl. Sprinkle yeast over and let stand until foamy, about 6 minutes. Mix in vegetable oil and salt. Add enough flour, 1 cup at a time, to form soft dough. Turn dough out onto floured work surface. Knead dough until smooth and elastic, adding more flour if sticky, about 10 minutes.
• Lightly oil another large bowl. Place dough in bowl; turn to coat with oil. Cover bowl with plastic wrap, then cover with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour. Beat butter, cinnamon and remaining 1 1/2 cups sugar in medium bowl to blend.
• Turn dough out onto floured work surface (do not punch down). Roll out or press dough gently to 16x10-inch rectangle. Using spatula, spread 1 cup butter mixture evenly over dough. Sprinkle with chopped pecans. Starting at 1 long side, roll up dough jelly-roll style, forming log. Pinch seam and ends to seal. Cut log crosswise into 12 equal pieces. Spread remaining butter mixture over bottom of 15x10x2-inch metal baking pan. Sprinkle 1 cup pecan halves evenly over butter mixture in pan. Arrange rolls, cut side down, in prepared pan, spacing evenly. Cover pan with plastic wrap. Let rolls rise in warm draft-free area until light and puffed, about 30 minutes.
• Position rack in center of oven and preheat to 325°F. Bake cinnamon rolls uncovered until tops are golden brown, about 35 minutes.
• Remove pan from oven. Using sharp knife, cut around sides of pan. Place large baking sheet over pan. Using oven mitts as aid, hold baking sheet and pan together and turn over, releasing cinnamon rolls onto sheet. Serve cinnamon rolls warm or at room temperature.