Cinnamon Bun Dough: (See recipe Pandesal) Filling: 1 1/2 (packed) golden brown sugar 2 tablespoons ground cinnamon 2 Tbsp unsalted butter, room temperature 1 cup chopped pecans Glaze: 125 g light cream cheese, room temperature 1 cup powdered sugar 1/4 cup (1/2 stick) unsalted butter, room temperature 1 tbsp lemon zest or 1/2 tsp vanilla Instructions for Filling: v Mix brown sugar, cinnamon and chopped pecans in medium bowl. v Roll the dough from the center to each corner to start forming your rectangle. Roll the dough to a 1/2 inch thickness. You can use bench scraper to straighten the edge of the dough if desired. v Spread butter sugar cinnamon mixed evenly over dough; make sure that one of the longest edges is free from the surface by leaving 1/2-inch border. Beginning with the edge closest to you, roll the dough away from you. Keep the roll tight as you go. Fold in the ends and pinch them closed by using extra warm water then seal and pinch edge and outer seam together to prevent them unroll during baking. v With a serrated knife, gently slice the cinnamon rolls about an inch in thickness. v Meanwhile spray two 9-inch square glass baking dishes or deep baking pan with non-stick spray or parchment paper or you may want to use an individual big muffin/ or brioche cups and place on a baking sheet. v Place each piece into a prepared pan/baking dishes/big muffin cups arranging cut side up. You’ll want to leave some space between each roll to allow some room for them to expand. v Place in a warm, dry place and allow rising until double in size 1 hour or so. v Position rack in center of oven and preheat to 350°F. Bake rolls until tops are golden brown, about 23 to 25 minutes (cover aluminums foil the other top shelve inside the oven so the bread will not get dark brown.). Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up. v Allow to cool slightly and ice with cinnamon roll icing.
Posted on: Mon, 17 Jun 2013 16:55:42 +0000
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