Currant Pecan Cinnamon Rolls Recipes

CINNAMON PECAN ROLLS

Steps:

• In a small saucepan, scald the milk.
• Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
• Cool to lukewarm.
• In the bowl of an electric mixer, dissolve yeast in warm water.
• Let sit for 5 minutes until yeast is bubbly.
• Add milk mixture to yeast and stir to mix.
• With a whisk, beat in eggs.
• Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
• Add enough flour to make a soft dough.
• Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
• Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
• Punch down.
• Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
• Roll dough into a rectangle about 15x22 inches.
• In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
• Sprinkle cinnamon evenly over the sugar and butter.
• Top with a layer of nuts.
• Roll dough up lenghthwise to make a log and pinch edge to seal.
• Slice dough evenly into 12 pieces.
• Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
• Bake rolls until lightly browned on top- about 30 minutes.
• Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
• Using a spatula, smear the icing on top of the warm rolls.

CARAMEL-PECAN CINNAMON 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.

CINNAMON, PECAN, AND CURRANT CREAM SCONES

Steps:

• In a small bowl whisk together 1/4 cup of the cream, the egg yolk, and the vanilla. Into a bowl sift together the flour, 3 tablespoons of the sugar, the salt, the baking powder, the baking soda, and the cinnamon, add the butter, and blend the mixture until it resembles coarse meal. Stir in the pecans, the currants, add the cream mixture with a fork until the mixture forms a sticky but manageable dough. Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut it into 6 wedges. Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.

NUTTY CINNAMON AND CURRANT PUMPKIN ROLLS

Steps:

• Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
• Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
• Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
• Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
• Grease or spray an oblong baking sheet with cooking spray.
• Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
• Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
• Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

MEENA'S CINNAMON AND CURRANT ROLLS

Steps:

• Make dough:
• In a small bowl combine yeast, water and 1 tablespoon sugar and let stand until foamy, about 5 minutes. In a large bowl whisk together remaining sugar, 4 cup flour, and salt and add yeast mixture, butter, milk, sour cream, and eggs, stirring until combined well. Stir in 3 cups flour and turn dough out onto a lightly floured surface. Knead dough 8 to 10 minutes, adding enough of the remaining cup flour to form a soft but slightly sticky dough. Form dough into a ball and transfer to a buttered bowl, turning to coat dough completely with butter. Let dough rise in warm place, covered with a kitchen towel, until doubled in bulk, about 1 hour.
• Prepare filling while dough is rising:
• In a small heatproof bowl combine currants or raisins with boiling water to cover and let stand 20 minutes. Drain currants or raisins well. In a small bowl stir together sugar and cinnamon.
• Butter two 13- by 9-inch baking pans.
• Punch down dough and turn out onto a lightly floured surface. Divide dough into 4 pieces. Roll out 1 piece of dough into a 10-inch circle (about 1/4 inch thick) and cut into 12 wedges. Sprinkle each wedge with about 1 teaspoon currants and about 1/2 teaspoon cinnamon sugar.
• Beginning with outer, curved edge, roll up each wedge toward tip and curve ends gently to form a crescent. Transfer crescent, tips down, to a baking sheet and form more crescents with remaining dough and filling in same manner. (Crescents should be arranged in 3 rows of 8 in each pan for a total of 48.) Cover each pan with a kitchen towel. Let crescents rise in a warm place until almost doubles in bulk, about 1 hour.
• Preheat oven to 350°F.
• bake rolls in middle of oven 20 to 25 minutes, or until golden brown. Serve rolls warm.

CURRANT - PECAN CINNAMON ROLLS

Steps:

• In a large mixing bowl, combine 2 cups flour, sugar, yeast, and salt.
• Heat milk and butter to 110 degrees.
• Add to dry ingredients, beat for a few minutes to develop a good gluten.
• Add pecans, currants and eggs, mix in well.
• Stir in enough remaining flour to make soft dough.
• Knead on floured surface until smooth and elastic.
• Roll on floured surface into a 24 x 12-inch rectangle.
• Melt remaining butter and spread evenly over dough leaving a one inch border on one lengthwise side.
• Sprinkle with brown sugar and cinnamon.
• Roll dough up and pinch off with dental floss or sewing thread into 24 rolls.
• (I find this works best) Place on 2 large greased baking sheets.
• Let them rise in a warm oven until double in size.
• Remove and preheat oven to 375 degrees then bake for 15 minutes or until done.
• (I bake one sheet at a time) Glaze.
• In small bowl, combine 1 1/2 cups powdered sugar, and 2 tablespoons water or milk.
• Stir until smooth.
• May add more for desired consistency.