So, I had my bread machine make me some dough. It’s an egg dough, with cinnamon, that I intend to use for sweet rolls tomorrow morn.
I have most things you’d need for baking such as:
brown sugar
white sugar
corn syrup
confectioner’s sugar
honey
Seedless raspberry jam
butter
cream cheese
pecans
baking spices (cinnamon, ginger, nutmeg)
vanilla (pure extract and a bean)
Dried bosc pears and dried bananas (home dehydrated, not chips)
I have a can of almond paste, but its years old (unopened though)
I think I have some coconut
I’m a little stumped on the filling. Anyone have any brilliant ideas?
Cinnamon roles: Roll the dough out into a rectangle. Layer on brown sugar, nuts, butter, nutmeg, and lots of cinnamon. Roll the dough into a log and pinch the dough together at the seam and edges. Slice the log into 9 individual rolls, Put them in a greased 9x9x2 inch pan and raise them to baking size.
Bear claws require almond paste, but I find them to full of almond paste to like them.
My Better Homes & Gardens cookbook says 1/2 cup sugar to two teaspoons cinnamon, for cinnamon roll filling. You brush the dough with butter before you lay down the filling.
I also really like to combine equal parts sugar and dark cocoa powder. It’s sort of sweet and bitter and luxurious all at once.
Noticing you have dehydrated pears and since it is pear season, and I saw a really interesting and delicious sounding recipe for pear pie made with sourcream the other day. Maybe do something with the pears (perhaps hydrated with a bit of liquor) and a creamcheese/and or sourcream, sugar and cinnamon filling. Maybe a simple cream cheese frosting as well. Simple cinnamon roll style or maybe more of a bearclaw configuration if you are up to it… Pear-Claws, if you will
Really if you are going to do a misch, of Grand Marnier and pernod rehydration with dried Basque pears then you want sour cream or creme fraiche’ to include with the quark, lemon juice, sugar, and touch of cinnamon…maybe the one or two ground cloveheads for distinction.
It might evern be better aesthetically with brown sugar, deep, rich, browning caramelizaton and molasses… might be better with pears thain grainy white.
I seem to recall melting butter and brown sugar in the bottom of the pan, adding pecans, and then putting the rolls in the pan. When they come out of the oven, you flip the pan over to remove the rolls, that now have a caramelized topping of goodness.
I kept it simple with butter, brown sugar, pecans, and cinnamon with a cream cheese frosting – however next time I am totally doing the pear-cream cheese filling. Damn, devilsknew that sounds goooood.
If you don’t already know about the Pioneer Woman, here is your introduction: Cinnamon Rolls. They’re gawdawful delicious. Only click if health is not a word in your vocabulary and you want them to taste as good as humanely possible. She also has a chocolate chip roll recipe and a fruit one…
As above: butter, brown sugar, pecans, cinnamon, and cream cheese frosting.
Sadly, they got slightly overcooked (which I didn’t think would happen since the pan was cool from the fridge - live & learn). The dough* was a nice texture but I should have really loaded up the pecans in the filling. Also, a lot of the sugar dripped out the bottom and annoyingly ended up fused to the pan instead of inside the roll. The idea where you cook them with sugar syrup and then invert them makes a lot of sense.
While they were not The Ultimate ™, they made a mighty fine sunday breakfast.
*in my machine:
2 & 1/4 cups bread flour
2 TBSP dry milk
2 TBSP butter
a little salt
3 TBSP sugar
1 tsp cinnamon
1 egg
6.5 oz milk
shy tsp instant/bread machine yeast
After removing the dough from the machine I let rise & punched down twice before rolling out.