Ingredients: |
Ingredients: 1 recipe Joseph's Dinner Rolls, (see recipe)
6 tablespoons salted butter, melted plus more for brushing the rolls
6 tablespoons light brown sugar, packed
6 tablespoons granulated sugar
1½ teaspoons ground cinnamon
1 cup raisins
5 tablespoons dry sherry
1 cup chopped pecans
Non-stick cooking spray
1 recipe Sugar Glaze, (see recipe)
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Directions: |
Directions:1). Make Joseph's Dinner Rolls according to the instructions through Step #6. Combine the raisins and sherry in a small saucepan on low heat. Heat until the sherry is absorbed by the raisins, about 20 to 30 minutes. Set aside to cool. Spray two 6-cup jumbo muffin pans with cooking spray and set aside.
2). Punch the dough down and turn it out onto a lightly floured surface and divide the dough into 2 equal pieces. The dough will be sticky, however, use as little flour as necessary to work with it. Tuck under the edges of each piece, cover them with a damp cloth, and let rest for 15 minutes.
3). Working with one piece of dough at a time, and keeping the other under the damp cloth, roll the dough into a 17- by 11-inch rectangle, about ¼-inch-thick, lifting the dough to square off the edges and corners to help maintain a rectangular shape and an even thickness. Trim the edges straight and brush off any excess flour. Turn the rectangle so that the long side is parallel to the edge of the work surface. Brush the rectangle with 3 tablespoons of the melted butter, leaving a 1-inch border along the bottom edge. Stir together the brown sugar, granulated sugar and cinnamon, and evenly sprinkle half the sugar mixture over the butter. Distribute half the raisins evenly over the top and sprinkle with half of the chopped pecans.
4). Fold the top edge of the dough over about ¼-inch. Using both hands, roll the dough toward yourself, tucking it under with your thumbs to tighten as you work your way across the entire log. As you tuck, gently rock the dough back and forth to keep it taut and even. As you get close to the bottom edge, using two fingers, smear a ½-inch edge into the work surface to thin it out and ensure that the dough seals together.
5). Roll the log onto the smeared edge and rock back and forth to seal. Position it seam side down and trim the ends to make a 15-inch log. Slice the log into six equal pieces and place each cut side down into the prepared muffin pans. Repeat with the remaining dough. Brush the tops of the rolls with melted butter. Cover and set aside in a warm place to rise until the dough fills the tins and is spongy to the touch, about 2½ to 3 hours.
6). Thirty minutes before the rolls finish rising, preheat the oven to 350 degrees. Bake the rolls until lightly browned, about 20 to 22 minutes. While the rolls are baking, make the Sugar Glaze according to the instructions. Allow the rolls to set in the pans for 5 minutes then turn them out onto wire racks to cool. Drizzle the glaze over the rolls while still warm. Serve immediately. |
This recipe for Joseph's Cinnamon Rolls is from