My Cinnamon Rolls

Do you remember the pecan twirls we used to have for breakfast sometimes as kids?  They came in a foil pan with round molded places for each roll.  I used to love those things. I would eat them by slowly unrolling them as the pecans fell out.

I think I have figured out the secret ingredient.  Read on to find out how I have incorporated that ingredient in to my cinnamon rolls. These are actually a variation on the dinner rolls I posted a few days ago. Click here to see the recipe for the dough.  I ALWAYS make them in my bread machine but NEVER bake in it.  That would be pretty hard to do with cinnamon rolls anyway.

Directions:

After the dough has risen, remove from the bread pan, punch down gently and divide dough in half.  On a generously floured surface, roll each half into a rectangle size.  The bigger the better–gives more surface to layer the good stuff, like butter, sugar, and cinnamon.  Don’t roll it too thin, however, or it will tear and cause you all kinds of frustration.

Spread each rectangle with approximately 2 tablespoons of softened or melted butter.

Filling:

Mix 1 cup brown sugar with 2 teaspoon cinnamon and a pinch of cloves (secret ingredient).  Distribute half of this mixture over first rectangle and half over the second.  Sprinkle about 1/4 c. chopped, toasted, pecans (For instructions on toasting nuts in the microwave, look here) over the brown sugar-cinnamon layer.

Roll up dough the long way.  Slice into 8 equal pieces.  Place cut side down in greased 8 or 9-inch pan or glass dish.

Cover and let rise till double in a warm, moist place.

Preheat oven to 375 degrees.  Bake rolls for about 20 minutes or until golden brown.

Ice with 2 cups powdered sugar mixed with  1/4 cup cream cheese and 2 tablespoons coffee.  May need more or less coffee depending on how thick you like your icing.  Milk will substitute for coffee.

Best eaten the day they are baked.  However they can be frozen and are pretty tasty when zapped very briefly in the microwave and eaten immediately.

p.s. Do you have one of these?

It’s a homemade flour shaker–or at least that’s what I call it.  The next time you have an empty glass left over with a secure lid, poke holes in the top.  I used an awl (think that’s what it’s called– Tim the toolman I’m not.)  This is more than handy whenever you make bread, pie crusts or  rolled cookies.

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