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Imagine the delight of your family and/or guests if you woke them up one of these upcoming holiday mornings with a yeasty, cinnamon-y, heavenly fragrance.
Imagine the delight of your family and/or guests if you woke them up one of these upcoming holiday mornings with a yeasty, cinnamon-y, heavenly fragrance. Of course the pièce de résistance would be when they get the first glimpse of these twirly-swirly beauties on the breakfast buffet ..................... then they'd be the ones flipping!
It's Thanksgiving week here in the States, a special time of the year we set aside to spend time with loved ones and to celebrate the magnitude of our blessings. For me, my faith and family are at the top of the list, but the treasure of sweet friends also ranks right up there. As I made these delicious cinnamon rolls, and added the flavorful ingredients, I was reminded of a few of these comrades ................. like Frances, who came to work one day with two bulging bags of pecans, fresh from her backyard tree!
................. and Wendy, who raises chickens and delighted me a few days ago with a carton of lovely brown eggs (see how pretty they are in the pictures? I almost hated to break them open.)
I also thought of Regina who surprised me recently with a huge jar of the most delicious honey you've ever tasted ................ straight from her favorite Carolina mountain beekeeper. And do you see that darling little white honey pot? Don't you love it? It was a gift from my son and daughter-in-law ............. knowing it's from them seems to somehow make the honey taste even better!
So you see why I'm thankful for dear friends? ................ imagine how plain-Jane and boring my rolls would be without their thoughtful gifts!
One last thing; if you don't have a white (flour) thumb, don't worry; you can use this recipe and technique with frozen dough! And speaking of frozen, you can make the rolls ahead, up to the second rise and freeze them for up to 4-5 weeks. The night before the big reveal, let them thaw in the refrigerator and then ................ let the drama begin!!! 🙂
P.S.- I wish I could tell you I had a friend with a cow and he (or she) milked the cow and churned the butter for me, but I'd be a big fat liar. I do love Land O' Lakes butter though, for baking, cooking and at the table. I stock up on it whenever I see a good sale!
Ingredients:
1 tablespoon dry yeast
½ cup warm water, 105-115˚F, if you're not used to working with yeast, use a thermometer
4 large eggs
½ cup sugar
1 ½ teaspoons salt
3 ½ cups all-purpose flour, more for rolling
½ cup butter, softened
1 large egg
1 tablespoon water
1 tablespoon honey
demerara (or turnbinado) sugar, for sprinkling
Ingredients for the filling:
½ cup pecans, finely chopped (I throw them in the food processor and pulse until finely chopped)
½ cup sugar
1 tablespoon cinnamon
Instructions:
1. Dissolve yeast in warm water, then whisk in ½ cup of the flour in order to form a loose paste. Allow to rise in a warm place until the batter has risen and fallen (this usually takes about 1 hour.)
2. Add eggs, sugar, salt and remaining flour to the fallen yeast mixture. Knead the dough until it is smooth. (I use a stand mixer with a dough hook inserted.) Add a little more flour if the dough is too sticky. Add the soft butter and knead until it is fully incorporated and the dough is smooth and elastic. Cover bowl with a clean kitchen towel. Allow dough to rise in a warm place until doubled; about 1 hour (this may take longer if your kitchen is cool.)
3. Combine pecans, sugar and cinnamon. Set aside.
4. Line 2 sheet pans with parchment paper. Preheat oven to 375˚F. Cut dough into 8 or 10 equal pieces and roll into balls. Allow to rest for 10 minutes, covered with a clean kitchen towel.
5. Pat each ball into a roughly shaped rectangle and cover all but one with your towel.
6. Roll each flattened piece of dough into a rectangle, approximately 4x10 inches. It doesn't have to be perfect.
7. Brush rectangle with butter and sprinkle with 1½-2 tablespoons of the cinnamon-sugar mixture. Spread evenly with your hand then pat mixture into dough. (see picture).
8. With a plastic scraper (I use one from Pampered Chef) or a sharp knife cut slits in dough, about ¾" apart leaving about ¼" uncut at the edges. In other words, you're not making the cuts all the way across the dough. (see picture)
9. Starting at one long end of the piece of dough, begin rolling into a log by folding dough over about ½" (see picture)
10. Continue rolling until complete with seam facing down. (see picture) Take one end and make a turn to the side. (see picture)
11. Pick up the turned end and continue rolling across the top of the roll. (see picture) When you get to the end, tuck it underneath. Pick up the roll with two hands and place on prepared pan, fanning out edges a bit, if needed. Repeat with remaining pieces of dough, placing on pans and leaving 2-3" in between each roll. I only put 5 rolls on each sheet pan to allow room for the rolls to rise and grow.
12. Allow to rise until almost doubled. Brush tops of the buns with egg wash. Sprinkle generously with the demera (or turbinado) sugar.
Rolls can be made ahead completely and frozen. Freeze on a large sheet pan until frozen, then store in a zippered bag or airtight container. To serve: thaw and rewarm in a 350˚F oven (on a sheet pan covered lightly with foil) for 5-10 minutes.
Martha says
They. Look. Amazing! I love pecan and cinnamon and bread. I know I would love these!
The Café Sucré Farine says
I would LOVE to see your pictures! You'll be surprised at how quickly you get the technique down pat. My first one or two didn't look so great but then I figured it out. You will too!
Yajaira Jaume says
The way you present this rolls looks easy to do... but is so fancy, I wonder if I can create the same beautiful deliciousness. I will send you pictures if I do.
Sandra Lee says
How pretty! I think I'm at the point where I can give these a shot. Thanks for the step by step pics and Happy Thanksgiving.
Gloria says
Chris you are an artist!!LOL
I thin these rolls look PERFECT and lovely!!!
Lemons and Anchovies says
Like everyone says, wow! These brioche rolls are so pretty and it looks like I'd be able to make them, too, thanks to your step-by-step instructions. I can't ever turn down a cinnamon treat. Love this. 🙂
Munatycooking says
Oh Those rolls are so cute. they look moist and fresh. I appreciate the step by step pictures too 🙂
twodogsinthekitchen says
Those are beautiful rolls. I love how you've shown how to do it too. Do you need my address for that package now? 😉
Jo Anne Tell says
I could not imagine how you got the beautiful twirl to these buns, but after reading the how-to! How easy! Am going to make these for my guys for Thanksgiving morning...have a wonderful Thanksgiving with your family enjoying all the blessings the LORD has poured into your lives! Hugs!
Kelly says
Gorgeous! What a neat method. Happy Thanksgiving.
Kim Garceau says
Here, we don't celebrte Thanksgiving in the way you do (altough my inlaws are coming this week-end) but we celebrate Christmas and I suspect that EVERYONE will love these on the morning of Christmas!!!!! Definitly going to try your beautiful brioches!
Sam @ My Carolina Kitchen says
Very impressive Chris. You make these look easy, even for a non-baker like myself.
Happy Thanksgiving to you and your family.
Sam
Cher Rockwell says
Looking at those rolls, I was surprised by how fundamentally simple the technique was. Very cool!
CLRogers12 says
Oh my gosh, I just love all your posts and recipes - PLEASE PLEASE PLEASE publish a cookbook! I would be your first purchase. The recipes are just so delicious, each and every one!
Angie's Recipes says
They are better than those from the bakery! I want one right now!
Foodycat says
That is SUCH a great technique! I was looking at it thinking it looked SO complicated but it seems really easy. I will try this!
Jennifer@ Peanut Butter and Peppers says
GORGEOUS!!!!!! I love it, you made it look easy, but I know mine won't look have as pretty as yours! By the way you have some wonderful Friends! In my group I'm the only one that cooks and garden, not far. Have a lovely week!
Esther@thefussfreechef says
oh dear, chris..these brioche looks utterly fabulous...where on earth am i gonna find anything close to satisfy these craving now?!! (except to try your recipe pronto!) 🙂 thanks for sharing, absolutely love your photos - the whole lot.
Erin @ Dinners, Dishes, and Desserts says
This looks delicious! I love anything with cinnamon, and these are gorgeous!
Marre says
Oh how great they are, which I will bake tomorrow 🙂
Fine pictures with explanation :)))
renee @ Singing With Birds says
Wow Chris, your blog and bread are all gussied up for the holidays! Loving your new look and I can smell this bread in Boise!
Hovkonditorn says
I would love to have received a box from you! These are so beautiful and I know they are tasty! Thanks for showing how you make them!
Kim - Liv Life says
Oohh!! I wish I had a friend with a cow too! But yes... good ole Land O Lakes will do nicely.
Now... Twirly and Swirly!! With a name like that, this recipe has to be a hit. I'm loving the ingredients, and this one has been printed and saved for our Leisurely Thanksgiving week off of school!! Happy Holidays... and lovely photos!
www.you-made-that.com says
Wow! What beautiful rolls and technique to making them too. I love this post, what a treat to have. Thanks for sharing it with us. The photos are beautiful and all the how to ones are perfect too. You have lots of nice people around you giving you great gifts, something to be thankful for!
Laura (Tutti Dolci) says
I am in love with these rolls, Chris! If these were in my kitchen, I know I'd eat a few too many of them :). Good friends are the best!