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  • Writer's pictureTommy Centola

Make cinnamon rolls from scratch

Fall is slowly starting to arrive. Now that it’s not as hot, I don’t mind that the oven heats up the kitchen. Making cakes, pies and cookies, you fill your kitchen with comforting aromas. While baking is not my favorite, every now and then I get the itch to pull out the stand mixer and crank up the oven.

Cinnamon rolls are one of my favorite breakfast meals. Yes, I’m guilty of buying pre-made rolls from the store. More often than I care to admit, I grab a tube of cinnamon roll dough so I can make some fresh out of the oven. While both can be tasty, nothing taste better than making some from scratch. So today, I am sharing with you a deluxe cinnamon roll recipe, Cane Syrup Pecan Cinnamon Rolls. Now that your mouth is watering, Let’s head to the kitchen!

Cane Syrup Pecan Cinnamon Rolls

4 1/2 cups all-purpose flour

1/4 cup plus 1 tablespoon granulated sugar, divided

2 teaspoons kosher salt

1 (0.25-ounce) package instant yeast

3/4 cups milk

1/2 cup butter

1/3 cup cane syrup

2 large eggs, room temperature and lightly beaten

3/4 cup firmly packed dark brown sugar

1 tablespoon ground cinnamon

2 tablespoons butter, softened

3/4 cup finely chopped pecans

Cane Cream Cheese Icing (recipe follows)

In the bowl of a stand mixer fitted with the paddle attachment, combine flour, 1 tablespoon granulated sugar, salt and yeast by hand.In a small saucepan, heat milk, butter, and cane syrup over medium heat until mixture registers 120℉ to 130℉ in an instant-read thermometer. With a mixer on low speed, slowly add warm milk mixture to flour mixture, beating until incorporated, about 30 seconds. Add eggs, beating until combined. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 12 minutes. (Dough will pull away from sides of bowl but will stick to bottom. Spray a large bowl with cooking spray. Turn out dough onto a lightly floured surface, and shape iron a smooth round. Place dough in bowl, Turing to grease the top. Loosely cover and let rise in a warm, draft-free place (75℉) until doubled in size, about 1 1/2 hours.

Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

Lightly punch down dough. Tun out dough onto. lightly floured surface, and roll into an 18x12-inch rectangle.

In a small bowl, combine brown sugar, cinnamon, and remaining 1/4 cup granulated sugar. Spread softened butter onto dough, and sprinkle with sugar mixture, leaving a 1/2 inch border on one long side. Top with pecans. Starting with opposite long side, roll dough into a log; Place seam side down; trim ends. Using a serrated knife, cut log into 12 rolls. Place rolls in prepared pan, tucking ends under. Let rise in a warm, draft-free place (75℉) until puffed and rolls are touching.

Preheat oven to 350℉.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes. Spread Cane Cream Cheese Icing onto rolls. Serve warm.

Cane Cream Cheese Icing

1 (8-ounce) package cream cheese, softened

1 tablespoon cane syrup

1/4 cup confectioners' sugar

In a small bowl, whisk together cream cheese and cane syrup until smooth. Whisk in confectioners' sugar until smooth. Use immediately.

At this time of the year, there are many bake sale fundraisers. While there are always plenty of cakes, pies and cookies, cinnamon rolls would be a nice change of pace. Who knows, they could fetch the highest bid!

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