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Nothing is better than home cooking and the world’s best cooks live in Eastern North Carolina. Share your recipes by e-mailing them to editor@kinstonpress.com and try some of these when you’re stumped for cooking ideas.
Honey-Pecan Cinnamon Rolls
(Great for a Sunday morning breakfast. Remember to take a loaf of frozen bread from the freezer and put it in the refrigerator on Saturday night. Also a wonderful aroma for buyers if you’re selling your house!)
INGREDIENTS:
1 (1-pound) loaf frozen white bread dough
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Butter-flavored cooking spray
1/3 cup honey
1/3 cup packed brown sugar
1/4 cup chopped, pecans, toasted
DIRECTIONS:
Thaw dough in refrigerator 12 hours; cover and bring to room temperature (about 1 hour).
Combine granulated sugar and cinnamon. Roll dough into a 16 x 12-inch rectangle on a lightly floured surface; coat with cooking spray, and sprinkle with sugar mixture. Coat dough again with cooking spray. Roll dough tightly, starting with short end, pressing to eliminate air pockets; pinch seam and ends to seal. Cut dough crosswise into 12 (1-inch-thick) slices. Place honey in a small microwave-safe bowl; heat at high 20 seconds. Pour honey into a 9-inch round cake pan, tilting pan so honey covers bottom; sprinkle with brown sugar and pecans. Place rolls, cut sides down, in pan. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
Preheat oven to 350 degrees.
Bake at 350° for 20 minutes or until golden brown. Invert rolls immediately onto a platter; cool 5 minutes.
Makes 1 dozen (serving size: 1 roll)
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