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Apple and Pecan Cinnamon Rolls
These Apple Pecan Cinnamon Rolls are the perfect weekend breakfast. Loaded with your traditional cinnamon sugar but also shredded apples and pecans, then drizzled with a bit of icing. Absolutely delicious.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Apple and Pecan Cinnamon Rolls
- 1 cup water warm
- 1 tbsp active dry yeast
- 1/4 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp salt
- 3 1/2 cups all-purpose flour
- 3 tbsp butter unsalted, plus more for pans
- 1 cup brown sugar packed
- 1 tbsp cinnamon ground
- 2 apples peeled, cored, and shredded
- 1 cup pecans chopped
In a large bowl, add the warm water and yeast and mix until the yeast is dissolved. Add the sugar and the oil and let it rest for about 5 minutes.
If the yeast is good, the yeast mixture should bubble up and rise. Add the egg and the salt to the bowl and whisk.
Add 3 cups of flour and mix the dough. You can use a mixer as well. Add more flour if you think the dough is too sticky.
Let the dough rest for 20 minutes.
In the meantime shred the apples and chop the pecans. In a small bowl mix the brown sugar and cinnamon.
Preheat oven to 375 F degrees.
Roll out the dough into a long rectangle and about 1/4 inch in thickness.
Brush the butter over the surface of the dough.
Sprinkle the brown sugar and cinnamon over the entire surface of the dough.
Sprinkle the apples all over then the chop pecans.
Start folding the dough with the side that furthest from you and pinch the ends together.
Cut the roll into 1 1/2 inch pieces. You can use a 9x13 inch baking dish, make sure it's buttered well. I used 2 pie dishes.
Place the rolls in the buttered dish making sure to leave some room between them.
Let them rest for another 30 minutes, until they pretty much double in size.
Bake them for 20 to 25 minutes.
To make the icing whisk all the ingredients together.
Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Make sure your water is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the water should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
You could prepare this the day before up until step 13. Cover the pans with plastic wrap and place them in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
To freeze unbaked rolls, complete everything up to and including step 13, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Serving: 1roll | Calories: 448kcal | Carbohydrates: 71g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 208mg | Potassium: 147mg | Fiber: 3g | Sugar: 40g | Vitamin A: 160IU | Vitamin C: 1.5mg | Calcium: 41mg | Iron: 2.2mg