Cinnamon Rolls with Cream Cheese Icing

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Ingredients

  • 1 (1/4-oz.) envelope active dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1 teaspoon granulated sugar
  • 1/2 cup butter, softened
  • 1 cup granulated sugar, divided
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1 tablespoon fresh lemon juice
  • 4 1/2 cups bread flour
  • 1/4 teaspoon ground nutmeg
  • 1/4 to 1/2 cup bread flour
  • 1 cup chopped pecans
  • 1/2 cup very soft butter
  • 1/2 cup firmly packed light brown sugar
  • 1 tablespoon ground cinnamon
  • Cream Cheese Icing

Preparation

  1. Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
  2. Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
  3. Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
  4. Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
  5. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  6. Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter.
  7. Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).
  8. Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
  9. Bake at 350° for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.

Cream Cheese Icing

Keep this recipe for Cream Cheese Icing as your go-to icing recipe. You can put it together in 10 minutes, and it’s a perfect topping for sweet rolls, breads, cupcakes, and cakes.

Ingredients

  • 1 (3-oz.) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Preparation

  1. Beat first 2 ingredients at medium speed with an electric mixer until creamy.
  2. Gradually add powdered sugar, beating at low speed until blended.
  3. Stir in vanilla and 1 Tablespoon milk.
  4. Add remaining 1 Tbsp. milk, 1 teaspoon. at a time, stirring until icing is smooth and creamy.

TRY THESE TWISTS!

Apple-Cinnamon Rolls: Prepare as directed through Step 5. Peel and chop 2 Granny Smith apples (about 3 cups). Place apples in a microwave-safe bowl, and pour 1 cup apple cider over apples. Microwave at HIGH 5 minutes or until tender. Drain and cool 15 minutes. Proceed as directed, sprinkling apples over sugar mixture in Step 6 before topping with pecans. Hands-on time: 30 min.; Total time: 4 hr., including icing.

Chocolate-Cinnamon Rolls: Prepare as directed through Step 6. Chop 2 (4-oz.) bittersweet chocolate baking bars; sprinkle over sugar mixture. Proceed as directed. Hands-on time: 35 min.; Total time: 3 hr., 40 min., including icing.

Cranberry-Cinnamon Rolls: Prepare as directed through Step 5. Pour 1 cup boiling water over 1 cup dried cranberries; let stand 15 minutes. Drain cranberries. Proceed as directed, sprinkling cranberries over sugar mixture in Step 6.

Brown Sugar-Pecan Scones

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Brown-Sugar-Pecan-Scones

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into 1/2-inch cubes
  • 1 cup whipping cream, divided
  • 1/2 cup chopped toasted pecans
  • Wax paper

Preparation

  1. Preheat oven to 450°. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream and pecans, stirring just until dry ingredients are moistened.
  2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
  3. Bake at 450° for 13 to 15 minutes or until golden.

Blackberry-Peach Cobbler with Praline-Pecan Streusel

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Blackberry-Peach-Cobbler-with-Praline-Pecan-Streusel

Is there anything better than a fresh peach cobbler Is there anything better than a fresh berry cobbler topped with ice cream? Best make that call after you taste this one with blackberries and our Mascarpone Cream.

STREUSEL ingredients

  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup coarsely chopped pecans

FILLING Ingredients

  • 4 cups peeled and sliced fresh peaches (about 4 large)
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 2 cups fresh blackberries

Preparation

  1. Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.
  2. Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture.
  3. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.

Apple Pecan Pastries

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Apple-Pecan-Pastries

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups peeled, diced Granny Smith apples
  • 1 cup chopped pecans
  • 1 tablespoon cold butter, cut into pieces
  • Confectioners’ sugar

Preparation

  1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet.
  2. Stir the brown sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples, pecans and butter and toss to coat.
  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15-inch-by-10-inch rectangle. Brush the pastry sheet with water. With the long side facing you, spoon the apple mixture on the pastry to within 2 inches of the long sides and to the edge of the short sides. Starting at a long side, roll up like a jelly roll. Cut the pastry roll into 12 (1 1/4-inch) slices. Place the slices 2 inches apart on the baking sheet.
  4. Bake for 15 minutes or until the pastries are golden. Remove the pastries from the baking sheet and cool on a wire rack. Sprinkle with the confectioners’ sugar.

Praline-Pecan French Toast

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Praline-Pecan-French-Toast

Ingredients

  • 1 (16-ounce) French bread loaf
  • 1 cup firmly packed light brown sugar
  • 1/3 cup butter, melted
  • 2 tablespoons maple syrup
  • 3/4 cup chopped pecans
  • 4 large eggs, lightly beaten
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Preparation

  1. Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
  2. Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.
  3. Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
  4. Preheat oven to 350°. Bake bread 35 to 37 minutes or until golden brown. Serve immediately.

Steel-Cut Oatmeal with Toasted Pecans and Caramelized Bananas

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steel-cut-oatmeal-toasted-pecans-caramelized-bananas-su-l
The flax seed meal adds nuttiness, crunch, and even more nutrition.

Ingredients

  • 1/4 teaspoon kosher salt
  • About 1 1/2 tablespoons roasted pecan oil* or other nut oil, divided
  • 1/2 cup steel-cut oatmeal, such as McCann’s Irish
  • 2 tablespoons flax seed meal*
  • 1 large or 2 small ripe (brown-flecked) bananas, sliced 1/4 inch thick
  • About 1 1/2 tablespoons honey, divided
  • 2 tablespoons chopped toasted pecans

Preparation

  1. Boil 2 1/2 cups water in a saucepan. Stir in salt and 1/2 tbsp. oil, then oats. Cook, stirring, until oats start to thicken and look creamy, about 5 minutes. Reduce heat and simmer, uncovered and stirring occasionally, until oats are thick and very creamy, 20 to 25 minutes. Stir in flax seed meal.
  2. Meanwhile, heat 1 tbsp. oil in a nonstick frying pan over medium heat. Add bananas and cook until translucent at edges, about 3 minutes. Flip with a spatula, drizzle with 1 tbsp. honey, and cook until soft and lightly browned, about 1 minute more.
  3. Stir 1/2 tbsp. honey into oatmeal. Pour into 2 bowls; stir in more oil and some nuts. Top with bananas and more pecans.

*Find nut oil and flax seed meal at natural-foods and well-stocked grocery stores.