Cinnamon Rolls


Artisan Bread in Five Minutes a Day

Makes 6 to 8 large rolls


Brioche dough

6 Tbs butter, softened
1/2 tsp salt
1/2 c brown sugar
30 pecan halves

4 Tbs butter, softened
1.4 c sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c chopped and toasted pecans
pinch of ground pepper

Cream together butter, salt and brown sugar for the topping and spread it evenly over the bottom of a 9" cake pan. Scatter the pecan halves over the butter-sugar mixture and set aside.

Dust the dough with flour and shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

With a rolling pin, roll out the dough to a 1/8" thick triangle

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