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Homemade Cinnamon-Pecan Rolls

I made these homemade cinnamon rolls this morning! It was a new recipe. They came out nicely, but I probably would tweak the recipe a bit if I make it again. The brioche bread base was perfect, I wouldn't change that at all. But, as unhealthy as it is, I like a gooier roll. I think I'd add more butter, brown sugar, pecans and cinnamon into the spiral. I might even make a caramel base in the bottom of the baking pan. The frosting on top was good, too - but I might try something cream cheese based next time. In short, I think these cinnamon rolls were just a little bit healthier than I like. :-) I mean... if you're going to have a cinnamon roll, you may as well go all out!




In a bread machine, add:


3 1/2 cups all purpose flour

1/2 cup very warm water

1/2 cup very warm milk

2 T. melted butter

2 1/2 t. yeast

3/4 t. salt

1/4 cup sugar

1 egg


Let the machine run on the dough cycle. Once it's done, take the dough out. On a floured surface, roll it into large rectangle. Spread softened butter (2 - 4 T.) across the dough's surface. Sprinkle about 1/3 cup of brown sugar, 1/2 c. pecan chips and about 2 t. of cinnamon on top the butter. Roll the dough up jellyroll style. Cut the roll into twelve pieces with either a sharp knife or a piece of (unflavored) dental floss. Put the rolls into a 9X13 greased pan. Let the rolls rise in a warm place until they've about doubled in volume.


Bake at 375 for about 20 minutes. For the glaze on top, mix about a cup of powdered sugar with about a tablespoon of milk, a couple tablespoons of melted butter and 1/2 teaspoon of vanilla. Spread the glaze over the rolls while they're still hot.

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Taken on November 30, 2008