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Old Fashioned Cinnamon and Pecan Rolls Recipe

Old Fashioned Cinnamon and Pecan Rolls Recipe

Make 1 recipe of Really Rich Refrigerator Dough, (below). Pat it out to 1/2" thick or less on a floured board.

Cream together:
1/3 c. soft margarine
1 c. powdered sugar, sieved or sifted
2 tsp. cinnamon
1/3 c. minced pecans

Spread on dough & roll up very tightly. Cut into 1/2" rolls, no thicker. Butter a round or rectangular pan that will hold the number of 1/2" thick rolls you have cut, and sprinkle it well with granulated white sugar. Put rolls in the pan, brush with melted margarine, then sprinkle with a little more granulated sugar. Raise till doubled, 40 - 55 minutes, then bake at 350 for *20 to 30 minutes. Cool on a rack. *NOTE: because of all the sugar these rolls can burn easily, so keep an eye on them from 15 minutes in the oven. Thanks to the Nucoa Margarine Company; this came from their 1930's pamphlet.

Really Rich Refrigerator Dough

Process on Regular Dough cycle:
1/2 c. water
1 egg
1/4 c. (4 T.) Crisco, cut up
1/4 c. sugar
1/2 tsp. salt
2 1/8 c. bread flour
1/2 T. (1-1/2 tsp.) bread machine yeast

At end of cycle pour dough into a greased sealable bowl; lightly flour the top. Chill 3 to 36 hours.
To use, form as desired and place in greased pan.
To make as a loaf, Cover with wax paper and raise till double, 40 - 60 minutes. A nice finish for this loaf is to brush with a beaten egg after raising, and before baking. To bake as a loaf: 8" x 5" loaf (in loaf pan) at 375 for 30 to 35 minutes, till golden brown.

This is a good roll dough, especially for sweet rolls. Follow each recipe for baking temps and times.

Nancy, this is for Janet. I hope she can use the recipe which I had to adapt to bread machine, can't knead anymore. If not, any sweet 1 lb. dough recipe will do. If this is not the type of roll she needs, I do have a One Rise Sticky Pecan & a One Rise Caramel Cream & Walnut, which could be pecans. However both are adapted to machine, if that will do.
Marilyn in FL

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