Cinnamon Pecan Pinwheels Recipes

CINNAMON PINWHEELS

Steps:

• Measure flour into a large bowl. Add the salt and shortening. Using two dull butter knives or a pastry blender, blend the flour, salt and shortening until the shortening is the size of peas. Fill a wide-mouthed glass with ice. Add water to the top. Measure or pour the ice cold water into the flour mixture. Using a spatula or your hands, mix the water into the flour to form a large ball of dough. You may need to add an extra tablespoon of water if you have excess flour. If you added too much water, add additional flour until the dough is well formed but not too sticky. Handle and mix the dough as little as possible. Separate dough into two equal pieces and wrap the pieces separately in wax paper and put them in the freezer for 10 minutes or the refrigerator for 20 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper. Melt butter and reserve. In a small bowl or measuring cup, whisk together sugar and cinnamon to combine. Set aside. On a well floured surface, roll out one piece of chilled dough into a rectangular shape about 12' by 8'. Using a pastry brush, brush melted butter evenly over the pastry. Sprinkle half of the reserved cinnamon-sugar over the melted butter and spread out evenly with a spatula. Roll up the dough along the short side so that you have a 12' long jellyroll. Using a pastry knife, cut roll into 1/2' pieces. Place pieces onto a prepared baking sheet. Repeat with second piece of dough, using remaining butter and cinnamon-sugar. Bake at 350°F until rolls have turns golden brown, about 40 min. If using two oven racks, switch position of the baking sheets after 20 min. Remove from oven and let cool for 15 min. Transfer to a serving plate and sever warm or let cool until room temperature.

CINNAMON PECAN ROLLS

Steps:

• In a small saucepan, scald the milk.
• Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
• Cool to lukewarm.
• In the bowl of an electric mixer, dissolve yeast in warm water.
• Let sit for 5 minutes until yeast is bubbly.
• Add milk mixture to yeast and stir to mix.
• With a whisk, beat in eggs.
• Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
• Add enough flour to make a soft dough.
• Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
• Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
• Punch down.
• Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
• Roll dough into a rectangle about 15x22 inches.
• In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
• Sprinkle cinnamon evenly over the sugar and butter.
• Top with a layer of nuts.
• Roll dough up lenghthwise to make a log and pinch edge to seal.
• Slice dough evenly into 12 pieces.
• Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
• Bake rolls until lightly browned on top- about 30 minutes.
• Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
• Using a spatula, smear the icing on top of the warm rolls.