Wake the household up this weekend with the wonderful aroma of fresh baked cinnamon rolls.
Wake the household up this weekend with the wonderful aroma of fresh baked cinnamon rolls.
Add chopped toasted pecans to the filling and sprinkle over the glaze for extra taste and texture.
Credit: Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
Put these rolls together up to the point of the second rise, then freeze.
Before serving, let them thaw overnight in the refrigerator, let rise, and bake.
Ingredients
1cupplus 1 to 2 Tbsp.
whole milk, divided
1 12tablespoonsactive dry yeast (from 3 [14-oz.]
envelopes)
23cupplus 1 tsp.
Pour warm milk into bowl of a heavy-duty stand mixer fitted with dough hook.
Sprinkle yeast and 1 teaspoon of the granulated sugar over milk, and stir to combine.
Let stand until foamy, about 5 minutes.
Continue beating on low speed, and gradually add bread flour until well combined.
Increase speed to medium, and beat until a soft dough begins to form, about 3 minutes.
Scrape dough onto a lightly floured work surface; knead 3 or 4 times.
Shape dough into a ball, and transfer to a lightly greased (with cooking spray) large bowl.
Cover with plastic wrap.
Spread Slow-Cooker Apple Butter over dough, leaving a 1-inch border around edges.
Stir together brown sugar, all-purpose flour, and cinnamon in a small bowl.
Sprinkle brown sugar mixture over apple butter.
Cut into 12 (1 12-inch-thick) slices.
Place rolls, cut side down, in a buttered 12-inch cast-iron skillet; cover with plastic wrap.
Let come to room temperature before baking.)
Preheat oven to 350F.
Cool in pan on a wire rack 15 minutes.
Brush glaze over warm cinnamon rolls, and serve warm.
