Tuesday, August 23, 2011

Pecan-Cinnamon Roll

Ahhh...this is my favorite but have not made it since I had my injury and surgery because the residual pain can't handle the repetitive motion of kneading. Thanks to the no-knead dough recipes, I am able to bake goodies that I love again. The recipe for the No-Knead Dough is from Artisan Bread in Five Minutes a Day by Jeff and Zoe. The recipe for the No-Knead Dough is found here.


1 cantaloupe-sized No-Knead Dough
flour for dusting


1/4 cup butter, melted
1 cup sugar
1 1/2 Tbsp cinnamon
1/2 cup chopped pecans

1 cup packed brown sugar
2 Tbsp corn syrup
1/2 cup chopped pecans

1. Take out the dough and place on a floured surface. shape into a ball and wrap in plastic wrap. Leave it out for about 20 minutes

2. Filling: In a separate bowl, mix together the first three ingredients for filling then set aside.

3. Topping: Over low heat, melt butter and brown sugar. Cook until it is melted then remove from heat. Add corn syrup and mix well. Place this caramel topping at the bottom of your baking dish. Add Pecans on top.

4. On a floured surface, roll out your dough into about 1/8 inch thick. Spread your filling evenly and then sprinkle pecans on top. Roll into a log. Using a floured serrated knife cut roll into 8-12 equal pieces. Arrange on top of the topping. cover loosely with plastic wrap and let it rest for about 1 hour. It will rise into almost double its original size.

NOTE: In my excitement, I forgot to take picture when I rolled the dough out, put toppings and rolled it into a log :)

5. Baking: Preheat your oven to 350 degreesfor about 10-20 minutes. Bake your roll for about 30-35 minutes or until it turns golden brown. After it has finished cooking,remove from the oven and invert it into a serving dish immediately.

NOTE: If you wait until after it cools down to invert, your caramel topping would have hardened by then and it will be impossible to remove your roll from the pan.

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