Posts tagged cinnamon
Salted Caramel Pecan Rolls
A happy plate of pecan rolls, gooey and crunchy and salty and sweet. 
Once upon a time I worked as a baker who made Danish, Croissant and Puff pastry. It was there when I learned how to make pecan rolls with Danish dough and a thing called pan smear. I've been hankering to make them again. Alas, I can't seem to find a similar recipe. Nothing rang my memory bell. However, I thought I'd shoot for easy overnight rolls.

I suppose you don't need to hold them overnight, but I think they work well for breakfast and I am not waking up early enough to make these from start to finish in the morning. Those days are behind me.

This is how we do it:


Ingredients
  • Dough
  • 2 tablespoons active dry yeast
  • .5 cup granulated sugar
  • .5 cup water at room temperature
  • 1 cup milk at room temperature
  • .25 cup butter, melted
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 4 cups flour
  • .5 teaspoon Kosher Salt


  • Caramel Sauce:
  • .5 cup butter
  • 1 cup dark brown sugar, packed
  • .25 teaspoon Kosher Salt
  • 3 tablespoons heavy cream
  • 1.3 cups chopped pecans, toasted

  • Filling:
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 4 tablespoons butter, melted

Put all the dough ingredients into the bowl of stand mixer. Knead until smooth about 5 minutes. Scrape together. Oil the bowl and the top of the dough. Cover and let rise 90-120 minutes. 
Prepare two 9 inch cake pans by spraying liberally with cooking spray. 
Near the end of the rise time, in a sauce pan combine the butter, brown sugar and salt. Melt together until the sugar dissolves. Add the cream. Bring to a quick boil then off the heat, stirring the whole while. Into the pans toss the pecans, carefully pour the caramel sauce on top of the pecans. Set aside as you roll the dough. 

Divide dough into two equal portions and roll out each section into a rectangle. 
For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 10 equal portions. Place rolls into prepared cake pans and brush with butter. Cover with plastic wrap and refrigerate overnight. Bring to room temperature and proof until the pan is full. Bake until browned and baked through 20-30 minutes. 350 degrees. 

This is the tricky part. Don't let them cool in the pan!!! Put the serving plate over the rolls and flip them to where the caramel and pecans are on top.
Louisiana Syrup Cake - American Cake - Yum
Moist, delicious, gingerbread cake.
There's a piece in the American Cake book with this recipe that talks about Steen's Cane Syrup. Steen's can be found in the south it says. Just about the time I got to this section of the book a co-worker said he was heading to Louisiana to work with his mom on her house that was devastated in the Baton Rouge floods 6 months ago.
I can't imagine the loss. 
But being the opportunist that I am I asked for him to pick up some syrup, you know, if he could. Well he did and I'm grateful. 

This is a variation on gingerbread. The syrup taste like lighter molasses than corn syrup but you know if you don't have Steen's just make a different cake. 

And interestingly, dissolving the baking soda in hot water is a rare thing, but I've seen it a few times and it makes me think "old fashioned".

1.5 cup granulated sugar
.75 cup vegetable oil
1 cup Steen's cane syrup
2 teaspoons baking soda
1 cup water boiling hot
2.5 cups flour
1 teaspoon ginger
0.5 teaspoon cinnamon
0.5 teaspoon cloves
0.5 teaspoon salt
2 eggs beaten

Preheat oven 350 degrees. Butter or oil spray a 13x9 pan thoroughly. Parchment is tricky with this one because it is a sticky cake.

In a big old bowl whisk the sugar and oil together. Add the syrup, stir it in. Dissolve the baking soda into the hot water. Add that to the sugar/syrup mixture. The heat and water loosens the batter. Dump the flour, spices and salt into the mixture. Add the eggs.

Pour the batter into the pan. Bake 45 minutes to an hour until a testers comes out cleanly. Top with powdered sugar and serve warm.

So Mr. Louisiana said the cake reminded him of home. There can't be a better compliment.


Russian Sharlotka
Apple held together with just enough flour, eggs, and sugar to call it a cake.
What to make when you have apples that are going and you really don't want to fuss with making a pie crust?
What if you want to make something dairy free with those same apples?
What if you want to take a dessert to someone who isn't all that desserty, but you know, it's the right thing to do. I mean, you don't want to bust out your best moves and they don't want to eat all those calories.

I give you the Sharlotka. Word on the street is that it's redundant to call it an Apple Sharlotka, like saying Chocolate Brownies. By nature Sharlotkas are apple and Brownies are chocolate.

Super quick and dirty:
1 cup flour
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
pinch of salt
6-8 apples, peeled and pared into small squares
cinnamon, to finish
powdered sugar, to finish

Preheat oven to 350 degree. If you're using using butter, butter a 9 inch springform pan. Line it with parchment and butter that too. If not, spray it liberally with cooking spray.
In a bowl combine the flour, sugar, eggs, vanilla and pinch of salt. This will be very thick. Into the batter mix the apples. There will be barely enough batter to cover the apple, but do what you can. Dump it all into the prepared pan. Bake 60-70 minutes until a tester comes out clean.
Cool and top with cinnamon. Top with powdered sugar or cinnamon sugar before serving.