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Home News Country Cookin' Pecan Cinnamon Rolls

Pecan Cinnamon Rolls

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A sweet, warm treat


1 c. milk

1 c. granulated sugar

2 pkg. dry active yeast

1/2 c. butter, softened

2 eggs

1/2 tsp. salt

4 c. flour


1/2 c. butter almost melted

1/2 c. brown sugar

2 tbsp. cinnamon

1 c. pecans, chopped


4 oz. cream cheese, softened

1 1/2 c. powdered sugar

1/3 c. milk

1 tsp. vanilla extract


Warm milk to approximately 100 degrees. Stir in sugar and yeast. Let stand for 10 minutes or until frothy. Beat together butter and eggs. Mix in yeast. Add salt. Slowly add flour while mixing in a stand mixer until sticky. Knead for about 6 minutes with a bread hook attachment in the mixer or by hand on a floured surface. Form into a ball. Place in a greased bowl and cover with plastic wrap. Let rise for two hours in a warm place. Move the dough to a floured surface and roll out to a 12?18 rectangle as evenly as possible. Spread the butter over the dough. Mix together the remaining filling ingredients. Sprinkle evenly over the buttered dough. Roll the dough into an 18-inch tube. Use string or floss to cut into 12 rolls. Grease a 9X13 pan and place the rolls in it. Cover and allow the rolls to rise again for about two hours. Preheat the oven to 375 degrees. Bake rolls uncovered for 25-30 minutes or until golden brown. Whip together all of the icing ingredients until smooth. Spread over warm rolls before serving.

Prep time: 4 hours, 30 minutes

Bake time: 30 minutes

Number of servings: 4-6

Recipe by Kelly Bogard, food editor for the Texas Farm Bureau


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