Cinnamon Rolls with Dried Cranberries and Pecans
recipe courtesy of Chris scott on behalf of anolon Cookware yield: 24 cinnamon rolls
Cinnamon Rolls:
Anolon Accolade Saucepan
2 cups milk
1/2 cup water
1/2 cup butter
1/3 cup cornmeal
2 teaspoons salt
7 cups all-purpose flour, divided
2 packages (4 1/2 teaspoons) active dry yeast
2 eggs
Topping:
2 cups packed brown sugar
1/2 cup butter
1/2 cup milk
1 cup chopped pecans
Filling:
1/4 cup butter, softened
2 tablespoons ground cinnamon 1/2 cup sugar 1 cup dried cranberries 1 cup chopped pecans to make Cinnamon rolls: in saucepan, combine milk, water, butter, cornmeal and salt; bring to boil, stirring frequently. set aside to cool to 120-130 F. in separate bowl, combine 2 cups flour and yeast. add cooled cornmeal mixture and, using mixer, beat on low until smooth. add eggs and 1 cup flour; mix 1 minute. stir in remaining flour, as necessary, to form soft dough. turn dough onto floured surface; knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in size, about 1 hour. to make topping: in saucepan, combine brown sugar, butter and milk; bring to boil, stirring occasionally. Pour into greased baking pan. sprinkle with pecans; set aside. Heat oven to 375 F. to make Filling: Punch dough down, divide in half. roll each half into rectangle; spread with softened butter. Combine cinnamon and sugar; sprinkle heavily over butter. sprinkle cranberries and pecans over top. roll up dough from one side. Pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut-side down in baking pan. Cover and let rise until nearly doubled in size, about 30 minutes. Bake 25 minutes, or until golden brown. remove from oven and let cool about 1 minute. invert onto serving platter.