Baby it’s cold outside…
Or maybe not because Global Warming.
I have actually tried this recipe and it is SO good.
Cinnamon Pecan rolls
For the dough:
- 60 g soft butter
- 50 g sugar
- 1 packet vanilla sugar or ½ tsp vanilla extract
- pinch salt
- 1 egg (L)
- 120 ml milk, lukewarm
- 330 g flower
- 7 g instant yeast (1 packet)
for the filling:
- 100 g sugar
- 1 tsp cinnamon
- 50 g chopped pecan nuts
- 45 g soft butter
for the glaze:
- 50 g powdered sugar
- 2 ½ tbsp milk
- ¼ tsp vanilla extract
Beat the milk, egg and salt in a small bowl and pour in the flour, vanilla sugar, sugar and yeast. Mix it for a few minutes and then add soft butter.
Knead all this in 10 min to a shiny and smooth elastic dough. You can do this by hand or with a food processor. Even when the dough feels sticky, don’t add flower. Have patience.
Let the dough rise at room temperature for 1 – 1 ½ hours.
Let 45 g butter soften and mix the sugar and cinnamon in a separate bowl. When the dough has doubled in volume after the rising time you knead it briefly.
Roll the dough out into a rectangle of about 25 x 35 cm. When the dough sticks on your counter top or rolling pin, grease it with a little sunflower oil. Spread the softened butter over the dough, but leave 2 cm free on one of the long sides.
Sprinkle the cinnamon sugar and chopped Pecans over the butter and press the nuts softly into the dough.
Roll the dough and press the seam well shut. Divide the role in 12 pieces and cut them with a sharp knife.
Put the pieces of dough on their flat side in a well buttered form of 24-28 cm diameter. Put the covered form in the refrigerator until the next morning (would you like today? Let them rise for another 30 minutes before baking.)
Remove the cake pan the next morning from the refrigerator and leave it on the kitchen counter for about 75 minutes.
Bake them in a preheated oven at 180 ° c for 25-30 minutes (if they threaten to become too dark then cover them with aluminium foil).
Remove the rolls from the oven and let them cool slightly before you glaze.
Stir all the ingredients for the glaze to a thick liquid paste and drip it over the rolls.
Let it harden for a few minutes and you can start enjoying your fresh cinnamon rolls!
Tip: you can also set the ‘rolls’ separately in a muffin Pan, remember that the baking time is slightly shorter.
And now for the Chilli chocolate
8 persons – easy
- 180 g dark chocolate (at least 70% cocoa)
- 250 ml water
- 4 tbsp cane sugar, or to taste
- pinch of chilli pepper (powder)
Grate the chocolate coarsely.
Bring 500 ml of water to a boil and let it simmer. Slowly add the chocolate and continue stirring until the mixture is thick.
Ad the sugar and chili pepper
If you don’t like chili pepper you can also put some peppermint in there.
Just a quick note… I’m rreeaallyy in the mood for hot chocolate. And cinnamon rolls don’t sound that bad either. (Their so delicious 0.0)
If you have any recipes for me to try or you tried any of these. Please let me know in the comments!