Cinnamon Date-Pecan Rolls

Day 56: “Cooking Light: Cooking through the Seasons

February 26, 2011

What I love about lazy weekends with nothing to do is the fact that I get to take the time to make dishes that take more than 30 minutes to prepare.  This weekend was no exception.  It is still cold, way to cold and I am at my wits end with winter!  What to do when it is too cold to enjoy a day outside….you make bread of some sort of course.  Today it was cinnamon rolls.  I had never prepared my own cinnamon roll dough until I had made The Pioneer Woman’s rolls.  Those rolls were amazing and not as hard to prepare as I had first feared. So now when I see a recipe for homemade rolls, I have the confidence to make them. If you have never made homemade rolls, give them a try.

This cookbook from the test kitchens of “Cooking Light” in which the cookbook is divided by the seasons.  The reason that this is such a good ideas is you won’t spend the time reading recipes that call for pomegranate seeds only to find out that you missed the season.  And if you like to save money on groceries it is always a good idea to buy food when it is in season.  When food is in season the prices are lower and you often will even find them on sale!  This cookbook is full of beautiful full color photos that will make your tummy growl.

The Ruling:  We all liked them….with the exception of youngest child.  He saw the box of chopped dates and decided that he wouldn’t try them because of the dates .  He did eat the ends of the rolls, that did not have any of the nuts or dates in it.  I was out of pecans and I substituted walnuts in, I think they worked just fine.  The roll is not overly sticky and sugary, hence the reason it is in a “Cooking Light” cookbook.

Cinnamon Date-Pecan Rolls, page 366

Ingredients:

Dough:

  • 1 teaspoon granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3/4 cup warm water (100 to 110 degrees)
  • 1/3 cup granulated sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 large egg
  • 14.5 ounces all-purpose flour )about 3 1/4 cups
  • Cooking spray

Filling:

  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated orange rind
  • 2 tablespoons butter, melted
  • 3/4 cup chopped pitted dates
  • 1/4 cup chopped pecans, toasted

Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoons fat-free milk

Directions:

  1. To prepare dough, dissolve 1 tablespoon granulated sugar and yeast in 3/4 cup warm water; let stand 5 minutes.  Combine 1/3 cup granulated sugar, 3 tablespoons butter, salt, and egg in a large bowl.  Add yeast mixture; beat with a mixer at medium speed until blended.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add 3 cups flour to yeast mixture, beating mixture on low-speed until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in alarge bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down; turn out onto a lightly floured surface.
  3. To prepare filling, combine brown sugar, cinnamon, and rind in a small bowl. Roll dough into a 15×10 inch rectangle; brush with 2 tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a 1/2 inch border. Sprinkle dates and pecan over sugar mixture. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 18 (1/2 inch) slices.  Place slices, cut sides up, in a 13×9 inch baking pan coated with cooking spray. Cover and let rise in a warm place, free from drafts, about 1 hour or until rolls have doubled in size.
  4. Preheat oven to 375 degrees
  5. Uncover dough, Bake at 375 for 20 minutes or until rolls are golden brown.
  6. To prepare glaze, combine powdered sugar, syrup, and milk in a small bowl; stir with a whisk until smooth. Drizzle glaze over warm rolls, Serve immediately.

To Joyful, Simplified Living,

MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com .  Need to contact MS. Simplicity privately, you can email her at melissa@ididit-fargo.com.  For daily organizing tips find the MS. Simplicity fan page  here.

If you try any of my suggestions, I would love to hear from you.  It helps me to understand what my readers want me to write about and what they think is a waste of their time….thanks for taking the time to help me out.

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4 Comments

Filed under Breakfast, Sweets

4 responses to “Cinnamon Date-Pecan Rolls

  1. Pingback: Week in Review: February 26, 2011 | 365clevercookbooks

  2. Pingback: Family Meals | MS. Simplicity

  3. Pingback: Date, Bacon and Bean Salad | 365clevercookbooks

  4. Pingback: Date, Bacon, and Bean Salad | MS. Simplicity

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