Chocolate Pecan Cinnamon Rolls
For a cinnamon bun/roll/scroll lover like me, there’s nothing like happiness bursting in a rich soft dough oozing with brown sugar, cinnamon butter, chocolate chips, a hint of citrusy liqueur with the crunch of pecans for texture. What a sweet wholesome treat everyone will love whether at breakfast or for afternoon tea. These wonderful morsels definitely sell for way too much and won’t taste as great as the one you make at home such as this favourite recipe I’m sharing with you which I’ve tweaked over the years.
I love making bread with my hands but ever since the kids arrived, I found the bread machine to be indispensable purely for convenience and speed. The following recipe is one for which you prepare the dough using a bread machine on the dough cycle, followed by some minimal hand-kneading. You then let the dough rise a second time (i.e. out of the bread machine) before it is ready to be baked in the oven.
This recipe will yield about 12 cinnamon rolls and fit even the smallest 1 pound bread machine to the 2 pound ones. I now use a Japanese model of bread machine— the Zojirushi, and it’s probably about the tiniest bread machine you can find in the world—but this recipe still works in it despite its petite size. It never fails me and neither will it fail you. Have a great weekend and keep warm…these sweet sticky cinnamon rolls are hard to beat as the ultimate comfort with a warm drink and sharing around the table with your loved ones.
Chocolate Pecan Cinnamon Rolls Dough:
1 egg + water to fill 1/4 C
3 TB butter
3/4 C milk
2 1/2 C all-purpose flour
2 T sugar
1 tsp salt
1 1/2 tsp yeast
2 1/2 tsp ground cinnamon
100g unsalted butter, softened
1/2 C brown sugar
[The above forms the cinnamon butter]
1/2 C chocolate chips
1/2 cup pecans, crushed coarsely
(add raisins if you like)
Egg wash: 1 egg, beaten and 1/2 TB water added
Frosting for Cinnamon Buns:
3/4 C pure icing sugar
1 tsp vanilla paste
1 tsp Cointreau liqueur
1 tsp milk (more if needed)
Directions for Cinnamon Rolls:
Begin by adding the ingredients for the dough according to the order listed above; the wet before the dry ingredients, ending with making a small well in the centre of the flour to add the yeast.
Select the dough cycle and start your machine. After the machine completes the dough stage, turn the dough onto a greased bowl. Cover the dough to allow for resting in the refrigerator or overnight if you wish.
Roll out the dough on a lightly floured surface. Shape it to a ‘rectangle’ about the size of 25 x 40 cm.
To make cinnamon butter, beat the butter, brown sugar and cinnamon with a handheld electric whisker or in your stand mixer bowl with the whisk attachment.
Spread the cinnamon butter with a brush (followed by any raisins, if you are adding that). Add the chocolate chips and sprinkle the crushed pecan. Flatten the chips and nuts slightly with a rolling pin.
Roll up the dough into a long log. Seal the edge with a mist of some water from a spray bottle.
Slice into 12 portions.
Place sliced portions onto a baking tray leaving some space between them for expansion. Spray a little mist on the top of the buns again.
Let them rise further (in a warm place) for about half an hour or more till they have doubled in size.
Give the tops a light brush with the remaining egg wash.
Bake the cinnamon roll portions for 15 to 20 minutes until lightly browned. Let them cool slightly on a wire rack but they don’t have to fully cool before frosting.
Directions for frosting:
Mix icing sugar with milk and Cointreau till you get a runny paste. Drizzle randomly on the surface of the buns and let it set.