Cinnamon rolls are absolutely one of those breakfasts that say, “I love you.”
Texas cinnamon rolls, like all things here go way beyond that. They sort of spill out the Roget’s thesaurus version of “I love you.” With these cinnamon rolls it’s more like: “I love, adore, cherish, like, affect, fancy, care for, take an interest in, be partial to, sympathize with; affection; be in love with; have a love for, entertain a love for, harbor cherish a love for; regard, revere; take to, bear love to, be wedded to; set one’s affections on; make much of, feast one’s eyes on; hold dear, prize; hug, cling to, cherish, pet, burn; adore, idolize, love to distraction, aimer eperdument dote on, dote upon, take a fancy to, look sweet upon; become enamored; fall in love with, lose one’s heart; desire… you.”
It’s your choice. You can make those other kind or you can make these. I suppose it depends on how many synonyms you have on hand to describe your loved ones.
Toast your pecans before you add them to your recipe. The enhanced flavor that results is amazing.
These cinnamon rolls are big and fluffy. It’s like biting into a cloud of sweet, buttery, cinnamony perfection. And there are pecans. Don’t forget the pecans. They are an integral part of this recipe. Chop them up but leave big pieces of pecan so that you get a good taste of it in every bite.
I swear, here in Texas pecans go in everything from chicken salad to ice cream. They are just so good! We’ve got several native trees on our property and the nuts are so high in flavor that you wouldn’t believe it. It’s just a challenge to try to get them before the squirrels and worms.
Anyway. Yes, these have pecans. Lots of them.
You can make these the night before and let them rise overnight in the refrigerator. Honestly that is my preferred way to make any sort of breakfast roll because the slower rising time gives all of the flavors a chance to mellow out plus you end up serving hot rolls for breakfast and that makes you look good – real good. These freeze really well fr up to three months if you freeze them without the glaze.
Texas Sized Giant Cinnamon Rolls
Huge, soft sweet rolls jam-packed with pecans and cinnamonny goodness. Easy because they rise overnight in the refrigerator.
- 4 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons salt
- 2 packages active dry yeast
- 1/4 cup warm water
- 1 cup buttermilk, warm
- 1/2 cup unsalted butter, melted
- 2 egg yolks, room temperature
- 2 eggs at room temperature
- 1 1/2 teaspoon vanilla flavoring (butternut flavoring is better if you can find it)
- 2/3 cup packed brown sugar
- 2 tablespoons cinnamon
- 1/2 -1 teaspoon chipotle powder, optional
- 1/4 teaspoon of salt
- 1/2 cup unsalted butter, melted, divided use
- 1 1/2 cup coarsely chopped pecans, toasted
- 3 cups confectioner’s
- 1/4 cup melted unsalted butter (more as needed)
- 2 teaspoons vanilla
- Cream to thin it out
- Mix warm water and sugar and stir in yeast.
- Set aside for a few minutes to bubble. I know this is no longer necessary but I think it still gives better results.
- Mix about 2 cups of the flour, salt, eggs, and buttermilk into the yeast mixture until smooth.
- Add flavoring and butter.
- Slowly add flour until a soft dough is formed. You can do this by hand or with a heavy duty mixture and a dough hook.
- Once the dough holds together turn it out on a floured surface.
- Knead a few minutes until smooth and satiny, but still somewhat soft.
- Let rest for five minutes.
- Roll the dough out into a rectangle that is about 1/2 inch thick or a little more.
- Spread the dough with 1/4 cup of the melted butter.
- Mix the remaining 1/4 cup of melted butter, cinnamon, and brown sugar together.
- Spread this over the dough and sprinkle with the pecans.
- Roll up as for a jelly roll and cut in 12 thick slices.
- Place cut side down on a greased cookie sheet and cover well with plastic wrap.
- Refrigerate overnight. You can also just let them rise for about an hour if you want to bake them immediately but they aren't as good.
- Next morning place the rolls on the counter while you preheat the oven.
- Bake in a 375 oven about 35 minutes or until done. Watch carefully because the sugar will make the bottoms burn if you are not careful.
- While the rolls are baking mix the topping ingredients together.
- Spread on warm rolls.
© 2012 Marye Audet Please do not copy images or recipe except for personal use