Ingredients: |
Ingredients: For the Rolls:
1 recipe Overnight Pumpkin Yeast Rolls
6 tablespoons salted butter, melted, plus more for brushing the rolls
6 tablespoons granulated sugar
6 tablespoons light brown sugar, packed
1½ teaspoons ground cinnamon
1 cup golden raisins
¼ cup dry sherry
1 cup coarsely chopped pecans
Non-stick cooking spray
For the Maple Glaze:
2 cups sifted powdered sugar
2½ tablespoons pure maple syrup
¼ cup plus 1 tablespoon half and half, plus more if needed
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Directions: |
Directions:1). Make the Overnight Pumpkin Yeast 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 minutes. Set aside to cool.
2). Spray two 6-cup jumbo muffin pans with cooking spray and set aside. 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 it rest for 15 minutes.
3). Roll out each piece into a 17- by 9-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.
4). Working with the long side of the rectangle parallel to the edge of the work surface, spread each rectangle with 3 tablespoons of the melted butter, leaving a 1-inch border along the bottom. Stir together the sugars and cinnamon and evenly sprinkle the mixture over the butter on each rectangle. Distribute the raisins evenly over the tops and sprinkle with the chopped pecans.
5). 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 of the dough into the work surface to thin it out and ensure that the dough seals together.
6). 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 cups. Brush with melted butter. Repeat with the second piece of dough. 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.
7). While the rolls are rising, make the Maple Glaze by mixing the powdered sugar, maple syrup and half and half in a medium bowl and whisk until combined. Set aside.
8). Thirty minutes before the rolls finish rising, preheat the oven to 350 degrees. Bake the rolls for about 20 to 22 minutes. Remove the rolls from the oven and allow them to remain in the pans for 5 minutes, then immediately remove them from the pans onto wire racks. Drizzle with the Maple Glaze over the rolls while still warm. |
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