Praline Pecan Cinnamon Rolls

Sep 30

Written by:
9/30/2013 6:39 PM  RssIcon



Praline Pecan Cinnamon Rolls

Adapted from a recipe I found at The Fresh Loaf.

For the dough mix the following:
1 cup slightly packed riced/mashed russet potatoes
1 cup warm potato cooking water
1/2 cup condensed milk
2/3 cup softened butter
2 tsp kosher salt
1/2 cup sugar
2 eggs (used cage free)
1 tbsp active dry yeast (check that the mixture temp is down to 95˚ before adding the yeast)

Mix above ingredients in a KitchenAid bowl as they are added using a wire whisk. Set mix aside to develop the yeast for a few minutes while preparing the flour as follows:

2 cups bread flour
4 cups all purpose

After the yeast mix was activated add 4 cups of the mixed flours to the wet mix and mix until well incorporated with the paddle in the KitchenAid. Allow this to run a couple minutes on medium low speed to mix and begin to develop the gluten. Sprinkle the remaining 2 cups of flour on the countertop and pour the dough on top, and began kneading in additional flour (I had probably about 3/4 cup flour remaining after completing kneading that was reserved and sifted for later use). Place the dough in a well oiled bowl (flipped it once to fully coat dough with the oil) and set aside to rise for two hours. After the 2-hour rise punch down and lightly kneaded on countertop (using reserved flour). At this point proceed with making the rolls or place the dough back in the oiled bowl, cover and refrigerate overnight.

Take dough out of fridge and allow to warm at room temp for about forty minutes or so. Soften 1 stick (8 tbsp) of butter and use a silicon pastry brush to lightly coat a cast iron baking pan. After rolling out the dough to roughly 14" x 18", brush the remaining butter onto the dough.

For the filling mix:
1 cup light brown sugar
1/2 cup finely chopped toasted pecans (or hazelnuts)
1 tbsp cinnamon
 
Mix above ingredients and evenly distribute over the buttered dough leaving 1” clear along one long edge to seal after rolling. With a micro plane grate nutmeg very lightly but evenly over the sugared dough. Roll the dough, using water on the exposed edge to seal. Cut evenly (by site) into 12 pieces and arranged in the buttered baking pan, and then sat aside to rise. Preheat oven to 375˚. Put the risen rolls in the oven and bake for the 25-30 minutes until golden.

While the rolls are baking, prepare the Praline Cream Cheese icing:
4 oz. softened cream cheese
2 oz. softened butter
1 tbsp of Praline liqueur or hazelnut liqueur
1 1/2 cups powdered sugar
2 tbsp of whole milk or cream 
1/2 cup finely chopped pecans sprinkled over iced rolls (try hazelnuts too)

After the rolls have finished baking, remove from oven and immediately drizzle the icing over the hot rolls. Sprinkle the chopped toasted pecan over the rolls. Allow the rolls to cool before attempting to separate and serve.


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