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Tag Archives: holidays

Upside-down Pecan Rolls

11 Wednesday Jun 2014

Posted by BakedNorthwest in Baking, Breads, Breakfast, Entertaining, Holidays, LuLu's Classics

≈ 2 Comments

Tags

breakfast, brown sugar, butter, cinnamon, cinnamon rolls, Easter, holidays, pecan buns, pecan rolls, pecans, sticky buns, yeast

Pecan Sticky BunsThese cinnamon rolls are, without a doubt, one of the top family recipes in existence. I don’t remember the first time I had them, but all I know is Grammy made them, then my mom, and now it’s my turn. In other words these cinnamon rolls are totally emotional (er, they make me emotional. On a flavor level and personal level. Now it’s getting weird). They are super decadent and rich, and they are so good I refuse to feel guilty any time I eat them. The fact that it’s mandatory to put butter on top of your hot roll in my family is just amazingly ridiculous, and I LOVE IT. (Totally know you are judging us, and judge away, if you had these, you would want to do it too).Caramel Pecan RollsI have never really been a pro at making cinnamon rolls, but I love them so much. These are definitely worth the time and effort. Plus they freeze great. Let’s not talk about how I came home one (late) night and microwaved one and it tasted EVEN better than it ever had before. Let’s also not talk about WHY that could have been the case…Pecan RollsBut in all (semi) seriousness, this is just one of my favorite recipes of all time. It would probably go on my last-meal list, which makes sense since these rolls do send you straight to heaven.Cinnamon Pecan Rolls

Okay. I’m done with the bad puns. At least for today.

Cinnamon Pecan Rolls

Recipe
Upside-down Pecan Rolls
from Lulu
makes 12 cinnamon rolls

Ingredients

  • 2/3 cup milk (nonfat is ok)
  • 1 3/4 cups sugar
  • 1 tsp. salt
  • 1/2 cup butter
  • 2 packages active dry yeast
  • 1/2 cup warm water (about 110 degrees F)
  • 5 1/2 – 6 cups flour
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 tbsp ground cinnamon
  • 1 cup coarsely chopped pecans
  • water

For the Brown Sugar Nut Syrup:

  • 1/4 cup butter
  • 2 tbsp water
  • 1 cup firmly packed dark brown sugar
  • 1 cup Pecan halves

Directions

In a pan, combine milk, 3/4 cups of the sugar, salt and 1/2 cup of the butter (cut into pieces). Heat, stirring, to about 110 degrees (butter need not melt completely).

In a large bowl, dissolve yeast in water. Blend in milk mixture. Gradually mix in 3 cups of the flour, then beat for 5 minutes. Beat in 1 whole egg and 1 egg yolk (reserve remaining egg white), then gradually beat in enough of the remaining flour (about 2 cups) to make a stiff dough.

Turn dough out on to floured board, knead until smooth and satiny (10-20 minutes), adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover and let rise in a warm place until doubled (about 2 hours).

Punch dough down. knead briefly on a lightly floured board to release air; let rest for 10 minutes. Then roll and stretch dough into a 24×18 inch rectangle. Brush evenly with the 1/4 cup melted butter. Combine the remaining 1 cup sugar with cinnamon. Sprinkle evenly over butter, and then sprinkle with chopped pecans. Starting with a narrow side, roll up jellyroll fashion. Moisten edge of dough with water and pinch it snugly against roll to seal. With a sharp knife, cut roll into 12 equal parts.

Prepare brown sugar nut syrup. Boil together 1/4 cup butter, 2 tbsp water and 1 cup firmly packed dark brown sugar for 1 minute. Immediately pour into a 9×13 inch baking pan; tilt pan so syrup forms an even layer. Arrange 1 cup pecan halves, flat side up, on syrup.

Arrange cinnamon roll slices cut side up in pan. Cover and let rise in a warm place until almost doubled (about 1 1/2 hours). Brush surfaces of rolls with reserved egg white beaten with 1 tsp water. Bake, uncovered in a 350 degree oven for 30-35 minutes or until well browned. Immediately invert onto a serving tray. Makes 12 rolls.

*NOTE: The original recipe makes 6 GIANT rolls. You can do this, and we used to do this, however this year we downsized and everyone liked having 1 manageable roll to eat!

 

Mint Chocolate Chip Cookies

09 Monday Jan 2012

Posted by BakedNorthwest in Cookies, Desserts, Uncategorized

≈ 2 Comments

Tags

Christmas, cookies, desserts, holidays

This is my first post, so bear with me. I think it is going to take me awhile to figure out this whole blogging thing. The logistics of making everything look the way I want it to is just way over my head right now. I am hoping my photography and all that other blogging jazz will get better as I go along.

I made these Mint Chocolate Chip cookies before Christmas. “Grinch” Cookies is another very appropriate name for them when making them in December…But just like Mint Chocolate Chip Ice Cream, they are good any time of year! Super easy, tasty, colorful, and quick. You can’t go wrong with these babies!

Mint Chocolate Chip Cookies

Makes about 3 dozen
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food coloring
1 egg
1 cup creme de menthe (I used Andes brand) baking chips
1 cup semisweet chocolate chunks
  • Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
  • Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Source: bettycrocker.com

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