Thursday, April 21, 2011

Lightened Up Pecan Rolls

When you see my mom make her famous cinnamon rolls, it becomes immediately clear what the secret ingredient is: butter, and lots of it. The dough gets slathered with multiple sticks of softened butter...and while they are famous for a reason, I know I don't have the willpower to keep something so decadent in my own house. This lightened up version will make you go back for seconds, but without the guilty conscience. A quick warning: like most yeast-based recipes, this recipe will take all night.

-3/4 cup warm milk
-1/4 cup white sugar
-1/2 tsp salt
-1 package dry yeast
-1/4 cup warm water
-1/2 cup egg substitute
-3 TBSP butter, melted
-4 cups flour, divided

-3/4 cup packed dark brown sugar
-3 TBSP butter, melted
-2 TBSP hot water
-1 cup chopped pecans, lightly toasted

-2/3 cup white sugar
-1 TBSP ground cinnamon
-1 1/2 TBSP butter, melted

  1. To prepare dough, combine the first 3 ingredients in a large bowl.
  2. Dissolve yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons melted butter; stir until well combined.
  3. Add 3 3/4 cups flour to yeast mixture; stir until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly soft and tacky).
  4. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place for about 45 minutes. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes. Punch dough down; cover and let rest 5 minutes.
  5. To prepare sauce, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water in a small bowl; stir with a whisk until smooth. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan with a spatula. Sprinkle sugar mixture evenly with pecans, and set aside.
  6. To prepare filling, combine 2/3 cup granulated sugar and cinnamon in a small bowl.Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into slices approximately 1-inch wide (I like to use kitchen scissors for this). Arrange
    The delicious payoff!
    slices,cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place 30 minutes or until doubled in size.
  7. Preheat oven to 350°.
  8. Uncover rolls, and bake at 350° for 20 minutes or until lightly browned. Let stand 1 minute; carefully invert onto serving platter.