Pecan Cinnamon Rolls

I'm trying to be healthier this year and Monday to Friday I'm pretty good but when Friday evening comes my sweet tooth kicks in.....big time!

Last Friday night literally about 10 o'clock at night, I got a massive craving for Cinnamon Rolls. These aren't something you can just whip up. These take a bit of patience. There's making the dough,proofing the dough and then re-proofing, it was ridiculous when I think about it. I literally sat on the kitchen floor at about 1 a.m and watched them bake. And they were sooooo worth it.

But they were worth it even more the next morning for breakfast!

I cannot for love nor diamonds remember who told me to add pecans to Cinnamon Rolls but if I could I would give them a big fat hug. Such a great combination! I made a slightly easier glaze than the usual recipe as time was not on my side. It was quite runny but still had the sweet sticky-ness you would expect from a Cinnamon Roll.

I find these guys beyond filling, I ate about half of it before I gave up (Nothing to do with the fact I had eaten two a few hours earlier!!) They are addictive, even though you are stuffed, after a few minutes you will find yourself over picking at it again.

Recipe for Pecan Cinnamon Rolls

Makes 12-15

Ingredients

 

Dough

• 7g packet fast-action yeast
• 125ml warm water
• 125ml scalded milk
• 60g sugar
• 75g butter,melted
• 1tsp salt
• 1 egg
• 520g plain flour

Filling

• 115g melted butter,plus extra for pan
• 250g sugar,plus extra for pan
• 2 tbsp ground cinnamon
• 150g of finely chopped pecans

Glaze

•  200g icing sugar
• 1 tsp vanilla extract
• 3 to 5 tbsp hot water

Instructions

1. In a small bowl or jug ,dissolve yeast in water and set aside until frothy and bubbly. This wont take long, a few minutes perhaps.Heat your milk. Melt your butter.
2. In a large bowl, mix milk,sugar and melted butter, salt and egg. Add flour and mix until mixture is smooth like. Add yeast mixture and mix, if it seems too wet add a some flour little by little. Using a dough hook, knead until dough is smooth and almost elasticky. This usually takes about 5 minutes using a mixer. Place into a well greased bowl, cover with clingfilm and let rise until double in size, 1 - 1 1/2hrs approx.
3. When doubled in size,punch dough down. Roll out on a floured surface into a 15x9 inch rectangle. Mix sugar and cinnamon. Spread melted butter over dough (leaving a drop for the pan) and sprinkle sugar/cinnamon mixture over it (again leaving a bit for the pan). Sprinkle over your pecans. Beginning at the larger side (15inch) roll up dough and pinch edges together to seal. Cut into slices, I always aim for a 1 inch cut, hence the 12-15 serving.
4. Coat bottom of baking pan with melted butter and sprinkle remaining sugar/cinnamon mixture. Place cinnamon roll slices close together in the pan. Let dough rise until doubled again, usually takes 45mins approx.Pre-heat oven to 170°C (fan-assisted).
5. Bake for 20 mins or until nicely browned.
6. Mix icing sugar and vanilla. Add 1tbsp of hot water at a time until the glaze reaches desired consistency. This is quite a runny glaze.

I knew a love affair had been born when I first tasted these all those months ago. So filling and indulgent, they are perfect for weekend brunch or those lazy Sundays. I'm still such a huge fan!


Hope everyone is having a great day!

Shirley x

Cinnamon Rolls

I'm ashamed to say I've only just discovered the deliciousness that are cinnamon rolls. As I mentioned before, My sisters and I recently took a trip state side.On one jet lagged stricken night, we got a SERIOUS craving for cake,cookies and all things sweet in general,so off we trotted around L.A at about 1.30a.m.......the things you do for cake! All we could find was a burger joint,so we raided them for their cookies and something called a Cinnabon. A love affair was born!

Honestly these are sooo good! The dough is not at all bread like. It is a sweet fluffy dough and with the buttery cinnamon oozing out where ever it can,they are packed with flavour.They may take a while to make but if you haven't already indulged in these sweet rolls, Go do it! They will not disappoint.

Adapted from a Paula Deen recipe

Recipe for Cinnamon Rolls

Makes 12-15

Ingredients

 

Dough

• 7g packet fast-action yeast
• 125ml warm water
• 125ml scalded milk
• 60g sugar
• 75g butter,melted
• 1tsp salt
• 1 egg
• 520g plain flour

Filling

• 115g melted butter,plus extra for pan
• 250g sugar,plus extra for pan
• 2 tbsp ground cinnamon

Glaze

• 60g butter
• 250g icing sugar
• 1 tsp vanilla extract
• 3 to 5 tbsp hot water

Instructions

1. In a small bowl or jug ,dissolve yeast in water and set aside until frothy and bubbly. This wont take long, a few minutes perhaps. 
2. In a large bowl, mix milk,sugar and melted butter, salt and egg. Add flour and mix until mixture is smooth like. Add yeast mixture and mix,if it seems too wet add a some flour little by little. Using a dough hook, knead until dough is smooth and almost elasticky. This usually takes about 5 minutes using a mixer. Place into a well greased bowl, cover with clingfilm and let rise until double in size, 1 - 1 1/2hrs approx.
3. When doubled in size,punch dough down. Roll out on a floured surface into a 15x9 inch rectangle. Mix sugar and cinnamon. Spread melted butter over dough (leaving a drop for the pan) and sprinkle sugar/cinnamon mixture over it (again leaving a bit for the pan). Beginning at the larger side (15inch) roll up dough and pinch edges together to seal. Cut into slices, I always aim for a 1 inch cut, hence the 12-15 serving.
4. Coat bottom of baking pan with melted butter and sprinkle remaining sugar/cinnamon mixture. Place cinnamon roll slices close together in the pan. Let dough rise until doubled again, usually takes 45mins approx.Pre-heat oven to 180°C.
5. Bake for 30 mins or until nicely browned.
6. Mix butter, icing sugar and vanilla. Add 1tbsp of hot water at a time until the glaze reaches desired consistency. I like mine quite runny. Spread over now slightly cooled rolls and your done!

I've tried a few shop bought here since and they are soooo not the same. I know these take a bit of patience but they are the real deal. We demolished these in a matter of hours......there was 3 of us :-)

                                                     I'm not one bit ashamed, they are THAT good!

                                                                                 Shirley x

Cinnamon Banana Bread

We are big banana eaters in my house. I wasn't much of a banana eater (with the exception of banana ice-cream!) until recently but now I'm obsessed. I love a banana with a cup of tea, which is probably the weirdest combination of all time but trust me its yum and so filling.

I've had banana bread once or twice and always found it just okay. This loaf however has CINNAMON which changes everything. It gives it a deliciously warm hint of spice and sweetness. The bananas make this a super moist loaf. The kind of cake that sticks to the roof of your mouth.

This loaf is what i imagine Autumn tastes like. It holds great in the cupboard, infact it's even better on day 2 and 3!

Recipe for Cinnamon Banana Bread

Makes 1 loaf

Ingredients

• 220g plain flour
• 1 tsp cinnamon
• 1/2 tsp bread soda
• 150g caster sugar
• 45g butter,room temperature
• 2 eggs
• 1 tsp vanilla extract
• 2 large ripe bananas

Instructions

1. Preheat oven to 180°C. Grease and line loaf tin.
2. In a large bowl beat butter until completely softened and add sugar. Continue beating. Gradually add your eggs until mixture is creamy.
3. Mash bananas. Addd banans and vanilla to mixture and beat slowly. Sieve flour,cinnamon and bread soda together. Fold into mixture until it is 'just mixed'. Don't worry if there are a few lumps!
4. Pour into prepared tin and bake for 45-50 mins or until a skewer comes out clean.
5. Cool in tin for 10 mins and transfer to wire rack.

Hope everyone is having a great week!

Shirley x