no-knead sticky pecan caramel cinnamon rolls
here's another one that i would love to make someday.
from Artisan Bread in Five Minutes a Day
The book contains several master dough recipes, and this is an enriched, sweet dough, perfect for a loaf of Challah (the braided dough) and the Sticky Rolls. You start by mixing the master dough first, Let that rest overnight in the refrigerator, then the next day, pinch off a cantaloupe sized hunk-o-dough to make your Sticky Pecan Caramel Cinnamon Rolls! Return the rest to the refrigerator to use for another day.
1 3/4 cups lukewarm water
1 1/2 tbl instant yeast
1 1/2 tbl kosher salt
4 lg eggs, slightly beaten
1/2 cup honey
1/2 cup unsalted butter, melted
7 cups unbleached all-purpose flour
In a large bowl, mix together the eggs, honey, melted butter, yeast and salt. Stir well with a wooden spoon. Add in the flour. STIR, BABY STIR!!! Stir until you don't see any more dry bits of flour. Cover (not airtight) and stick it in the refrigerator overnight, or up to 4 days. The longer you let it fart around in the refrigerator (literally!), the better tasting the dough will be.
pssst....if you want, you can let it rise for 2 hours on the counter, pinch off the dough that you need to make your rolls. However, I've found that with only a 2-hour rise, the bread isn't very flavorful. Still good, but definitely not as good as if you had let it sit 1-4 days in the refrigerator.
Sticky Pecan Caramel Cinnamon Rolls
adapted from Artisan Bread in Five Minutes a Day
The photos I have on this post was the book's recipe followed exactly. However, the recipe below is modified it a bit, increasing the amount of caramel and amount of filling, as I like my rolls to be oozing, dripping of the sweet cinnamon butter and sugar. Think of Cinnabon, that chain store found in every American mall, except EVEN BETTER.
A cantaloupe sized chunk of the Master Dough (about 1.5 lbs)
The Gooey Sticky Caramel Topping
1/2 cup unsalted butter, softened
2/3 tsp kosher salt
2/3 cup brown sugar
30 toasted pecan halves
The Heavenly Sweet Cinnamon Butter Filling
1/2 cup unsalted butter, softened
1/2 cup sugar
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2/3 cup chopped and toasted pecans
1 tsp kosher salt
9" square or round cake pan
The first thing you need to do is take that master dough out of the refrigerator, grab a small cantalope sized chunk of dough. Return the rest of it to the refrigerator to use another time (psst...get the book for all the other recipes using this dough!). Generously flour your hands and the dough. Shape the dough into a ball by stretching the surface of the dough and tucking it to the bottom all around, rotating hte ball a quarter-turn as you go. This creates a taut, smooth surface. Let the dough rest, covered with a towel to take the chill off.
While the dough is unchilling, mix the topping and the filling.
FOR THE FILLING: Cream together all ingredients except the pecans. Set aside.
Dust your counter with flour and roll out the dough with a rolling pin to 1/8" thick rectangle. Try to get it 13" x 17" I had trouble with the rectangle shape, so I we just rolled it into a large oval. Spread the sweet butter filling evenly on the surface. Sprinkle chopped pecans all over. Here is Andrew, the bad-ass baker boy at work. (hey, if your kid wants to eat sweets, make him cook or bake it himself - that's my rule!)
Preheat your oven to 350F. The book says to bake for 40 minutes, or until golden brown and well set in the center. But take a peek at the rolls around the 30 minute mark.
I used my convection setting (325F for 22min)
While still hot, run a knife round the edge of pan and invert immediately onto a plate. If you wait until it cools, the caramel will harden and it will be difficult to turn out.
YUM. Soft, pillowy dough. Sweet cinnamon and nutmeg butter dribbling down your chin. Sticky, gooey caramel. Crunchy pecans.
Here's the link: http://steamykitchen.com/blog/2008/01/12/caramelroll/