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Pecan Cinnamon Rolls

Posted By GKC On February 20, 2011 @ 1:57 am In Blog,Weekly Recipes | No Comments

Filling
4 tablespoons unsalted margarine or butter, softened
3/4 cup chopped pecans
6 tablespoons dark brown sugar
1 tablespoon ground cinnamon

Cream Cheese Glaze
1 cup powdered (confectioners’) sugar
1/2 cup (4 ounces) pareve tofutti cream cheese or cream cheese
4 tablespoons unsalted margarine or butter, softened
1 teaspoon vanilla
4 tablespoons pareve milk, soymilk, or regular milk
Melted margarine or butter, for brushing

Directions
After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon.

Spread the softened unsalted margarine over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick.

Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted margarine before baking

Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted margarine and cool on cooling rack. Drizzle with prepared pareve cream cheese glaze.

Pareve Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, pareve cream cheese, margarine, pareve milk, and vanilla.

Rapid Rolls
3 (0.25-ounce) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted margarine, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed

Preheat the oven to 400 degrees F.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.

On low speed, add 1/2 cup melted margarine, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.

Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted margarine.

Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted margarine, and sprinkle with a little salt.


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