If you have a favorite basic roll
dough, you can use that one. If you would rather, you can also use frozen bread
dough – just follow the directions on the package for thawing and for the first
rise. Then follow my recipe to roll, fill, bake and frost.
BASIC RECIPE FOR DOUGH
**If you don't use a stand mixer, it's okay. Use a hand mixer or just a sturdy wooden spoon and a big bowl will do**
In your bowl (mixer or other), put ¼ cup (4 Tablespoons) either all-vegetable SHORTENING or BUTTER, ¼ cup SUGAR and 1 teaspoon SALT. Scald 1 cup MILK and add to the bowl. *You can tell when the milk is "scalded" by the ring of smallish bubbles that appear around the top of the milk. It is just before it starts to boil. I do this in the microwave. In mine it takes about 90 seconds*
After you have those 4 ingredients in your bowl, let it cool to lukewarm. While you are waiting on it to cool, sift 4 cups of UNBLEACHED all-purpose or UNBLEACHED bread FLOUR into a separate bowl and set by your warm mixture. Soften 2 ¼ teaspoons YEAST in ¼ cup warm WATER (not hot! you'll kill the yeast if it's too hot!) It doesn't take long for the yeast to soften—just a couple of minutes. Crack one EGG into a small bowl and set beside the rest of your ingredients.
Now you are ready to put it all together.
If you are using a mixer, set to lowest setting and pour in 1 cup of the flour, turn mixer to next speed and mix well. If you are doing it by hand with a spoon, stir until almost smooth. Next, add the egg and the softened yeast and continue to mix well, until smooth. Continue to add enough flour to make a soft, not sticky, dough. Knead in mixer (using dough hook) until no lumps (about 3-4 minutes). To knead by hand, empty the (not too sticky) dough onto a floured surface and add enough flour to knead until smooth (about 5-10 minutes). You will use approximately 4 to 4 ½ cups flour in total.
Grease a large bowl on the bottom and all sides. Place the dough in the bowl, turning until all sides of the dough are greased. Cover with a clean, dry cloth and let rise until double (between 45 & 60 minutes, depending on the type of yeast you use and the temperature of your kitchen). **This dough can also be refrigerated at this point if you plan to use it later. It will keep up to 3 days in the fridge. If you are putting it in the fridge, cover with the cloth, then also completely cover the bowl with plastic wrap on top of that. When you take it out of the fridge, let it "warm up" on the counter for about 30 minutes before working with it**
After dough rises, punch it down, shape into a ball and cut into 2 equal(ish) parts. Don't worry if they are not exact! You are doing this homemade and it's all good! You can roll both out into Pecan Cinnamon Rolls or use the other half for plain rolls.
Okay…. Ready to roll! On a lightly floured surface, roll out one of the pieces of dough into a rectangle that is approximately 16" x 12" ish. Mine is NEVER the same every time. It's okay! Just make it rectangle. On the rectangle of dough, spread about 3 Tablespoons melted BUTTER. On top of that sprinkle about 3-4 Tablespoons SUGAR, then, sprinkle on CINNAMON (about a Tablespoon—I use a lot, maybe more than that). Over all that, sprinkle ½ cup chopped PECANS.
Beginning at the long side of the dough, roll somewhat tightly until it looks like a jellyroll. Pinch the loose seams together to keep it from unrolling during slicing and baking. Cut into 1" to 1 ½ " slices. Place cut side down in a buttered shallow pan (I use a pie plate at home and round cake pans for the market). Cover and let rise until double (about 30-45 minutes). Bake in a preheated 350* oven for 20-25 minutes. Drizzle with Maple Icing. Enjoy!
For each dozen/pan of Pecan Cinnamon Rolls: Mix 1 cup POWDERED SUGAR with 1 Teaspoon VANILLA FLAVORING and enough MILK to get it to the consistency to stir (between 2-4 Tablespoons or maybe less…). It will still be a little thick. Add 3-4 Tablespoons pure MAPLE SYRUP and 1 Tablespoon melted BUTTER. ADD THE BUTTER LAST AND MAKE SURE IT IS STILL WARM. Now, test the icing to see if it is the right consistency to drizzle. You may need to add more powdered sugar or more milk. If you want to spread the icing, make it thick.
You can do this!! If you have issues with getting started or have questions, email me at firstname.lastname@example.org. I can walk you through it J Your family will be so excited when you make these for them!