Cinnamon Pecan Rolls

You are in luck, there just happens to be a cinnamon/pecan roll recipe in my "Impress Your Friends" Collection. --Mean Chef

1 recipe Danish Pastry Dough (see below)

Brown Sugar/Honey/Pecan Goo:
8 oz. unsalted butter -- room temperature
2 c brown sugar, packed
1/3 c honey
2 Tbs. cornstarch -- plus 1/2 teaspoon
3 c pecans -- chopped

Filling:
1 c granulated sugar
1 c brown sugar, packed
2 tbs. ground cinnamon

Glaze:
1 lg. egg
2 tbs. milk


Preheat oven to 350F.
Butter cups and tops of two 12- cup muffin tins.
Line two sheet pans with parchment.

To make "Goo", beat butter in mixer until smooth, add brown sugar and mix to incorporate well. Mix in honey. Add cornstarch and salt. Mix well to combine. Divide "Goo" evenly among muffin cups. Divide pecans among muffin cups, sprinkling them over "Goo".

Roll dough on lightly floured surface slightly larger than 24x12 inches. Position long side nearest you. Whisk together egg and milk to make glaze. Brush dough with glaze.

In a bowl combine filling ingredients. Spread filling over glazed surface, leaving a 1/2 inch border along bottom edge.

Beginning at top edge, fold 3/4 inch of dough over and flatten gently. Roll toward you to form a tight log. Pinch ends to seal

Trim away ends slightly to make a neat edge. Cut dough into 24 equal slices, placing in muffin cups with cut side up.

Let pastries rise at room temperature for 1 1/2 hours or until they have increased in size to 1 1/2 times their original volume.

Set muffin tins on two lined sheet pans and bake for 20 - 25 minutes or until tops are golden and dough is baked through.

Turn pastries out on to two clean sheet pans and spoon any brown sugar mixture remaining in muffin tins over pastries. Wait 5 minutes, then scrape up any of mixture that has fallen off pastries and put back on top. Let cool.

Danish Pastry Dough:
2 c milk
1/2 oz dry yeast
2 lg. eggs
1/2 tsp vanilla
7 c all-purpose flour
1/3 c granulated sugar -- plus 1 tablespoon
1 1/2 tsp. salt
1 lb unsalted butter -- soft room temperature

Warm milk to 110 degrees. Sprinkle yeast over milk, let sit for 5 minutes then whisk in. Add eggs and vanilla, whisk until just mixed.

Put dry ingredients in food processor and pulse to mix. Add 3 Tbs. of the butter, pulse until butter is well incorporated.

Put dry ingredients in mixing bowl with dough hook, add wet ingredients and knead until just smooth and no dry spots remain. Don't over knead. Dough should be slightly wet.

Place dough on lightly floured sheet pan, shape into rough rectangle, dust top with flour, cover with plastic and refrigerate for 1 hour.

Roll dough on lightly floured work surface into a 26x13 inch rectangle. Position so that short side is closest to you.

Butter should be soft enough to spread, but not so soft that it is melting. Spread butter by hand over lower 2/3 of dough, leaving a 1/2 inch border around side and bottom edges.

Fold upper 1/3 of dough toward the center of the rectangle, then fold the lower 2/3 over that. Crimp short edges and seam with your fingers to seal in butter. Turn dough so that crimped edge is to your right.

Roll dough to a 21x13 inch rectangle, using only enough flour to keep the dough from sticking. Brush off excess flour.

Fold top 1/3 of dough toward the middle, then lower 2/3 up over that. Place on sheet pan, cover and refrigerate for 45 minutes.

Repeat this process 3 more times refrigerating for 30 minutes between each turn.

when all turns are complete, place on sheet pan, cover well with plastic and let dough rest overnight in the refrigerator. At this point dough can be refrigerated for 2 days or frozen for 2 weeks.

Source of recipe: Mean Chef

Cinnamon Pecan Rolls