These rolls…are a triumph. From someone who loves bread but has always been terrified of actually making it at home…I just kind of can’t believe it.
Yes, this recipe took time, but it wasn’t hard at all! And the result was the most amazing, flavorful, and fun rolls that made my husband swoon and me just kind of sit there in disbelief of the awesomeness.
And the entire reason I made them…was baking bootcamp. A worthy installation of baking challenges from Joy the Baker that have officially made me never afraid of making yeasty bready things again! Continue reading
These 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).I 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…But 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.
Okay. I’m done with the bad puns. At least for today.
Upside-down Pecan Rolls
makes 12 cinnamon rolls
- 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
For the Brown Sugar Nut Syrup:
- 1/4 cup butter
- 2 tbsp water
- 1 cup firmly packed dark brown sugar
- 1 cup Pecan halves
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!
Last year, I bought my mom the Beekman 1802 Heirloom Cookbook for her birthday. Lo and Behold, a new Heirloom Dessert cookbook is out by the Fabulous Beekman Boys and this year I got to take my mom to their book signing for her birthday!Josh and Brent were so cute and sweet in person. It was great seeing my mom chat with them – she has been a fan forever and has watched their TV Show and their stint on the Amazing Race (which they won). When I started watching the show I realized halfway through that I had read one of Josh’s books, I Am Not Myself These Days. It’s a quick and hilarious read and I recommend it in addition to any of their cookbooks.To get ourselves “pumped up” for the book signing, we made the Beekman’s Pumpkin Cheddar Bread. I haven’t made much bread in my life, since any recipe with yeast in it makes me nervous…but after making this I am nervous no more! I have found it takes time to make bread…but not much effort if you are going with a classic, timeless recipe. Along with my Pumpkin Soup, I think this bread will become a yearly fall tradition around here!
Pumpkin Cheddar Bread
Barely Adapted from the Beekman 1802 Heirloom Cookbook
- 3 3/4 cups All-Purpose Flour, plus more for surface and bowl
- 1 tablespoon Packed Light-Brown Sugar
- 1 package Rapid-Rise Yeast (1/4 oz envelope)
- 2 teaspoons Salt
- 1/4 teaspoon Cayenne Pepper
- 3/4 cups Unsweetened Pumpkin Puree
- 4 ounces Shredded Sharp Cheddar Cheese
- 1 tablespoon Unsalted Butter, softened, for buttering pan
- 1 large Egg yolk, lightly beaten with 1 teaspoon water
- In a large bowl, stir together 3 1/2 cups flour, brown sugar, yeast, salt, and cayenne. Add 1 cup water, pumpkin, and cheese; stir to combine. (Dough will be slightly sticky.)
- Turn dough out onto a lightly floured surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
- Butter a 9- by 5-inch loaf pan with 1 tablespoon butter. Transfer dough to a lightly floured surface and use hands to flatten to a rectangle, about 9 by 10 inches. Roll dough into a log and place seam-side down in loaf pan. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1 1/4 hours.
- Preheat oven to 375 degrees F. Using a sharp knife, slash loaf down center. Brush loaf with egg wash. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Turn out of pan onto a wire rack to cool.