Tuesday, February 26

Cinnamon Rolls

Warning: This is one of those recipes. You know the kind that tells you to knead the dough until it "feels right" and refuses to specify the exact amount of each ingredient? So, I just want to apologize up front.

BUT, I will try my very best to estimate (roughly) the amounts, and you will be happy to know that the recipe for the dough is very nicely laid out in a previous post and can be used to make beignets as well!

1/2 batch beignet dough (I used mine after leaving it in the fridge overnight so it had a chance to rise more)
3 tbs butter, melted
1/2 c cinnamon-sugar mixture (or more if you want them extra sweet)
1/3 c chopped pecans

powdered sugar (about 1 c)
milk OR orange juice 

Roll out your dough into a rough rectangle about 1/3 in thick (about 12 in by 18 in). Then, brush your melted butter over the surface leaving a bit of an edge around the outside. Sprinkle your cinnamon-sugar and chopped pecans over the dough evenly as well.

Next, roll the dough tightly length-wise (so you get the longest possible "tube"). Then, slice 12 disks roughly 1-2 inches wide. Finally, lay your rolls on a greased baking sheet, and cover--allowing to rise for about 30-60 minutes. 

Preheat the oven to 360°F.

Once the rolls have risen a bit and your oven is ready, bake them for 20-40 minutes or until they are golden brown and cooked through.

While the rolls are cooling slightly, make your icing by mixing powdered sugar with a splash of orange juice or milk (milk is for regular icing, the juice is for orange-flavored). Mix in just enough of the wet ingredient to get a good consistency. Then, spread over your rolls and enjoy!

Note: You can also easily freeze these once they've been cooked and iced.

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