Pecan Raisin Rolls Recipes

PECAN-RAISIN CINNAMON ROLLS

Steps:

• In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes., Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins. , Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13x9-in. baking pans., Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown. , In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks.

PECAN-RAISIN ROLLS

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.

PECAN STICKY BUNS

Steps:

• Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
• Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

CARAMEL-PECAN STICKY ROLLS

Steps:

• In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
• In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
• Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
• Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

GRANDMOTHER STOUGAARD'S CARAMEL PECAN SWEET ROLLS

Steps:

• Pour the milk into a small saucepan, and set over medium heat. Heat just until a skin starts to form on the top, then remove from the stove, and stir in salt and 1/4 cup margarine. Allow to cool to lukewarm.
• Place 1/8 cup of warm water in a small bowl. Stir in 1/2 teaspoon sugar. Sprinkle yeast over the surface, and let stand until foamy, 5 to 10 minutes.
• In a large bowl, stir together the cooled milk mixture and the yeast for 2 minutes using an electric mixer on medium speed. Add egg, and mix well. Use a large wooden spoon to stir in flour 1/2 cup at a time, mixing well after each addition until the mixture forms a dough. Knead on a floured surface, adding more flour if necessary, until dough is smooth and elastic, about 8 minutes. Place in an oiled bowl, and turn once to coat the top. Cover, and let rise until doubled in size, 1 to 2 hours.
• Punch down dough, and let rest on the counter while you prepare the caramel topping. In a medium bowl, mix together the corn syrup, 1 1/2 tablespoons of water, 3 tablespoons of margarine and brown sugar until smooth. Spread an even layer onto the bottom of a 9x9 inch baking dish. Place pecan halves upside down in rows over the sugar mixture. Set aside.
• On a lightly floured surface, roll dough out to a 9x12 inch rectangle Spread with 2 tablespoons of margarine. Mix together 1/4 cup of sugar with the cinnamon; sprinkle over the margarine. Roll the dough up starting at the long end to form a log. Pinch the seam together to seal. Cut the roll into 1 inch rounds. Place the rounds into the prepared baking dish. Set in a warm place to rise until doubled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 20 to 25 minutes in the oven, until golden brown. Invert baking pan onto a cutting board or a clean cookie sheet while still warm so the caramel topping is on top.

GIANT UPSIDE-DOWN PECAN ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a 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 1-1/2 hours. , Punch dough down. Turn onto lightly floured surface. Roll into a 24x18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices., For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13x9-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour. , Beat egg white and water; brush over rolls. Bake at 350° for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.

GRANDMA BLAIR'S PECAN CARAMEL ROLLS

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

CINNAMON ROLLS WITH PECANS

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.

RUM RAISIN PECAN OVERNIGHT ROLLS (ABM)

Steps:

• Heat milk and butter in microwave for about 45 seconds.
• Add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
• When dough is almost done, combine filling ingredients in food processor, blend until well combined.
• Remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
• Combine topping ingredients in a small saucepan, heat to just warm.
• Pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
• Cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
• Cover buns with plastic wrap and allow to set overnight.
• Next morning; Place rolls in an oven, that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
• Preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
• Remove from oven, place another baking sheet or pan over that, flip buns over.
• Let the buns cool at least 20-30 minute before serving.

GOLDEN PECAN-RAISIN SWEET ROLLS

Steps:

• Set oven to 200 degrees and keep oven on for about 2 minutes then turn oven off (this will create a perfect temperature for rising dough) or you can rise the dough at room temperature if desired.
• Shape the prepared dough into balls (do this after the first rising of your dough).
• Place the dough balls in two 9-inch buttered round cake pans.
• Cover the pans with a clean tea towel; if you are oven-rising place in oven to rise for about 30-45 minutes or until doubled.
• Meanwhile in a bowl mix together the pecans or walnuts with melted butter, raisins, dark brown sugar and apple pie spice.
• Remove the dough balls from the oven and set oven to 375 degrees.
• Sprinkle the mixture evenly on top of the dough balls.
• Bake for about 12-15 minutes, or until golden brown; cool.
• In a bowl whisk together the powdered sugar with almond extract and whipping cream (adding in more cream if necessary to achieve desired drizzling consistancy).
• Drizzle the glaze over the rolls.