Cinnamon Resources

Do you have a recipe for Muffin Pan Cinnamon Rolls with pecans?

These are the kind I have seen at church socials for many, many years. They are not raised rolls and are also not sticky buns. They are usually made from very thin roll layers coated with cinnamon sugar and nuts and are probably rolled then cut and baked in muffin tins (because of the shape you nearly always see). I love these little rolls and they seem like they would be pretty easy to make, with the proper recipe of course.

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1. For the dough: 2 1/2 teaspoons (1 package) active dry yeast 1 cup milk, heated to lukewarm (80 to 90° F.) 1/3 cup sugar 4 cups bread flour or all-purpose flour 1 teaspoon kosher salt 3 large eggs 8 tablespoons (1 stick) unsalted butter, at room temperature For the topping: 6 tablespoons (3/4 stick) unsalted butter 1/2 cup light brown sugar 2 tablespoons honey 1/2 vanilla bean, scraped 1 1/2 cups pecan halves For the filling: 4 tablespoons (1/2 stick) unsalted butter, melted 1/2 cup sugar 2 teaspoons ground cinnamon 1 cup coarsely chopped pecans 2 tablespoons milk, at room temperature for brushing before baking Directions Combine the milk and the yeast in the bowl of a stand mixer and stir to dissolve. Add the sugar and stir together until the sugar is dissolved. Add 2 cups of the flour and mix together using the paddle attachment of your mixer (or with a wooden spoon in a bowl). When the mixture is smooth, cover the bowl tightly with plastic wrap and allow to stand for 1 hour. Add the eggs to the sponge, one at a time, and beat with the paddle attachment until incorporated, scraping down the sides after each addition. Add the remaining flour and salt. Change to the dough hook and knead at low speed for 1 minute, then at medium speed for 5 minutes, or until the dough comes away from the sides of the bowl. With the mixer at medium speed, add the room-temperature butter, 2 tablespoons at a time, and continue to knead until each addition is incorporated. Turn the dough out onto a lightly floured surface and knead a few times by hand. The dough should be smooth and elastic. Shape into a ball. Rinse and oil your bowl, return the dough to it, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap and place in a warm spot to rise for 1 1/2 hours, until doubled. When the dough ball has doubled in size, use your fist to punch it down in the bowl. Cover again and set in a warm place to rest for 15 minutes. Meanwhile, make the topping. If using a muffin tin for the rolls: In a heavy saucepan, melt 6 tablespoons butter and stir in the light brown sugar, honey, and seeds from the vanilla bean. Stir in the 1 1/2 cups of pecan halves and mix well. Spray muffin tins with pan spray, and spread the mixture evenly over the bottom of each cup. If using a round frying pan or casserole for the rolls: Combine 6 tablespoons of the butter with the light brown sugar, honey, and seeds from the vanilla bean in a 12-inch chicken-fryer or metal casserole. Stir over medium heat until the butter and sugar have melted. Stir in the 1 1/2 cups of pecan halves and mix well. Spread the mixture evenly over the bottom of the pan, remove from the heat, and set aside. To shape the rolls, lightly flour a work surface. With a floured rolling pin, roll out the dough ball to a rectangle measuring about 9 x 18 inches. Brush evenly with the remaining melted butter and sprinkle on the cinnamon sugar. Sprinkle the chopped pecans evenly over the surface, and roll up the dough, starting at a long edge, like a jelly roll. With a sharp serrated knife, cut the log crosswise into twelve 1 1/2-inch thick slices. Arrange them on top of the mixture in the muffin pans or in the pan or casserole. Cover with Pam-sprayed plastic wrap and leave at warm room temperature to rise for about 30 minutes. Meanwhile, preheat the oven to 400° F. Uncover the muffin tin or pan. Brush the rolls with milk and bake for 10 minutes at 400° F. Turn the heat down to 375° F and bake 15 to 20 minutes longer, until puffed and golden brown. To unmold the rolls from muffin tins: Place a sheet of parchment on a baking sheet. Remove the buns from the oven and invert immediately onto the parchment. Leave them alone for about 30 seconds, then lift the muffin tin. Do not touch the caramel -- it's very hot. Serve the rolls warm. To unmold the rolls from a pan or casserole: Remove from the oven and invert a large heatproof plate over the casserole. Using oven gloves or pads, hold the casserole and plate securely together with both hands and invert them onto a work surface. Leave them alone for about 30 seconds, to give the rolls and their topping time to unmold. Then, lift off the casserole and use a spatula to dislodge any of the pecan mixture still sticking to the pan and transfer it to the rolls. Serve the rolls warm. Makes 12 rolls
2. CINNAMON ROLL WITH PECAN MUFFINS(confusing) Ingredients 1 (26.4-oz.) package frozen biscuits 1 (6-oz.) package dried apricots All-purpose flour 1/4 cup butter, softened 3/4 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/2 cup chopped pecans, toasted 1 cup powdered sugar 3 tablespoons milk 1/2 teaspoon vanilla extract Preparation 1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch. 2. Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop apricots. 3. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x 12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle chopped apricots and pecans evenly over brown sugar mixture. 4. Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan. 5. Bake at 375° for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly. 6. Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls. Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup golden raisins for 1 (6-oz.) package dried apricots. Peaches-and-Cream Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter and 1 (6-oz.) package dried peaches for 1 (6-oz.) package dried apricots. Chocolate-Cherry-Cream Cheese Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter, 1 (6-oz.) package dried cherries for 1 (6-oz.) package dried apricots, and 1 cup semisweet chocolate morsels for 1/2 cup pecans. Yield Makes 1 dozen
3. The first recipe offered by califblnd (Wolfgang Puck's Caramel-Pecan Cinnamon Rolls) is an excellent one. Very time consuming but most assurely worth the effort. I was not too sure what you were wanting based on your description so after searching a bit, found one that is not a "raised roll" nor a "sticky bun". It does not list the pecans but don't see any reason not to add them for that nice flavor and crunch. Hope this helps! http://allrecipes.com/Recipe/Jiffy-Cinnamon-Rolls/Detail.aspx Groan ... now I want some cinnamon buns!!