Pecan Praline 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.

PECAN PRALINE FRENCH TOAST PUDDING

Steps:

• Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake cinnamon rolls as directed for faster bake method, refrigerating icing containers for later use. Remove rolls from cookie sheets to cooling rack. Cool completely, at least 30 minutes. Reduce oven temperature to 375°F.
• Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, mix brown sugar, pecans, butter, cinnamon, nutmeg and salt.
• In medium bowl, beat eggs, whipping cream and vanilla. Cut or tear each cinnamon roll into 6 pieces, and arrange evenly in baking dish. Pour egg mixture over torn cinnamon rolls; lightly press pieces down to absorb some of the liquid. Let stand 10 minutes.
• Sprinkle brown sugar mixture evenly over cinnamon rolls. Bake 25 to 30 minutes or until puffed and deep golden brown and knife inserted in center comes out clean. Let stand 15 minutes.
• In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pudding.

CINNAMON PRALINE NUTS

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.

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.

PECAN PRALINE CINNAMON ROLLS

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small saucepan until warm (100° to 110°F). Butter does not need to melt completely. Add to yeast mixture. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough.
• Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook. Place in greased bowl, turning once to coat top. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Filling:.
• Mix sugar and cinnamon in small bowl. Set aside.
• Caramel Topping:.
• Combine brown sugar, butter, corn syrup, water and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar. Remove from heat. Grease one 13 x 9-inch pan and one 8-inch square pan. Pour two thirds of the caramel topping into the 13 x 9-inch pan and the remainder into the 8-inch pan. Place pecans on top of the caramel, dividing nuts proportionally between the two pans.
• Punch dough down. Roll into 18 x 10-inch rectangle on lightly floured surface. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices. Place atop caramel topping (8 in 13 x 9-inch pan and 4 in 8-inch square pan). Cover rolls and let rise until nearly doubled, about 1 hour.
• Bake in a preheated 350ºF oven for 25 to 30 minutes. Cover with foil during last 10 minutes if rolls are browning too quickly. Cool for 5 minutes before inverting on serving plate.
• **To toast pecans, spread on a shallow baking sheet and bake in 350ºF oven for 7 to 8 minutes, stirring once. Remove from oven.

EASY CINNAMON PECAN PRALINE RECIPE

Steps:

• Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
• Meanwhile, set out two baking sheets lined with parchment paper.
• Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
• Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It's common to have one "pretty" pan of pralines and one ugly pan (that tastes just as good) if you don't work fast. This is a time when two sets of hands is very helpful! *But be careful - hot molten sugar can be dangerous.
• Allow the praline pecans to dry, then move to an airtight container until ready to serve.