Cinnamon Peacan Rolls You Can't Resist

Toronto Caribbean News

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Wednesday, April 29, 2020

PAGE 26

NOEL CUNNINGHAM

CULINARY EXPERT

Cinnamon rolls is the quintessential pastry that’s very hard to resist, from the cinnamon scent to the ooey gooey center filled with caramelized sugar. It’s perfect for breakfast, lunch or dinner. Now that most of us are at home and unable to get one of our favorite mall/cafe treats, I’m sharing this recipe so that you can still indulge when you need a treat in the comfort of your home. The kids will thank you. I made this recipe because I was craving some home-made cinnamon buns. I must say, I was surprised with the out- come. This is a quick and easy cinnamon pecan roll recipe you can easily make for your family. Making cinnamon rolls can usually be time consuming but the result is worth the wait. These buns are sooo good hot from the oven when they’re gooey and warm. They can be prepared the day before and left to rise overnight in the refrigerator.

Baking time: 15-20 minutes Preparation time: 1:35 minutes

Ingredients:

• Dough • 2 ¼ cups flour

• 2 tsp instant yeast

• ¼ cup granulated sugar

• 1 cup milk

• 1 egg

• butter

• 1 tsp salt

Filling

• ¼ cup brown sugar

• 2 tbsp. cinnamon powder

• 2 tbsp. melted butter

• chopped pecans

Cream Cheese Icing:

• 4 ounces cream cheese, room temper- ature

• 4 tbsp (1/2 stick) unsalted butter, soft- ened

• 1 cup powdered (confectioner’s) sugar

• 1 tsp vanilla extract or vanilla bean paste

• Pinch of salt

• ¼ cup milk of choice (or more if nec- essary)

• ¼ cup rai- sins, optional

Directions:

In a small bowl, com- bine yeast, 1 tsp sugar, and warm milk. Let stand until the yeast is creamy, about 10 minutes. Add eggs and 1 tbsp. melted butter then whisk to combine.

In a medium bowl, combine flour and ¼ cup granulated sugar. Slowly add milk mix- ture and knead until a dry dough forms. Turn it on to a clean dry surface and knead. Form the dough into a ball and place it in a bowl for one hour to rest and double in size.

When the dough has doubled in size, punch it down. Roll it out on a floured surface into a 15” by 9” rect- angle. Spread melted butter all over the dough. Mix sugar and cinnamon and sprinkle over the buttered dough. Sprinkle it with pecans, or raisins if desired. Beginning at the 15” side, roll up the dough and pinch the edges together to seal it. Cut the dough into 12 to 13 slices.

Coat the bottom of a baking pan with but- ter and sprinkle it with sugar. Place the cinnamon roll slices close together in the pan, covered, and put aside to rise until the dough is doubled (proof), about 25 minutes. Bake for about 15 to 20 minutes or until nicely browned. Remove from the oven, and immediately turn buns out onto a cookie sheet. Add a glaze if desired and enjoy.

Cream Cheese Icing:

Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. Add vanilla and salt and whisk again. Whisk in powdered sugar until fully blended. Add milk, 1 tbsp at a time, until the mixture reaches a pourable, but still thick, consistency.

Pour and spread the icing evenly over the warm cinnamon rolls in the pan, making sure the tops of the rolls are completely covered. Serve warm with coffee and watch people’s eyes light up with unadul- terated joy!