Cinnamon Rolls, ready-to-eat

Cinnamon Rolls!

One of the things that happens around the holidays is that you have a lot of things to do and places to go, and not much time to get ready or do prep work.  One thing that I’ve found makes a great hostess gift for brunch, or to have on hand for guests, are these lovely and easy-to-make cinnamon rolls.

The thing that makes these easier than usual is the use of the dough from Artisan Bread in 5 Minutes a Day – if you already have a batch in your fridge, throwing together these rolls is easy-peasy.  If you don’t, why not?  You can make these, and then make a batch of dinner rolls, then have a loaf of bread, or make some pizza… it’s really flexible.

I used the basic boule recipe for this – it’s not a sweet dough, but it works just fine once you’ve added a bunch of brown sugar and pecans and butter 🙂

Cinnamon Rolls

1 lb prepared dough from Artisan Bread Dough (a yeasted, proofed dough)
1 1/2 cup brown sugar
1/2 cup softened butter
2 TB cinnamon
1 cup toasted pecans

As part of the preparation of the bread dough, it will have had the first rise.  Take a one-pound chunk of dough, either just after the first rise or from the fridge, and punch down the dough and roll out into a rectangle approx 15″ x 10″.

In a small bowl, cream together the butter, brown sugar, and cinnamon.  Spread approx half of this mixture onto the rectangle of dough, leaving a half-inch margin clear. Starting at the long edge, roll the dough (jelly roll style) into a cylinder, sealing the edge.

Meanwhile, put the other half of the butter mixture into a 9″ cake pan, and sprinkle the cup of pecans over it.

Slice the dough log into 2-inch rolls, placing them into the cake pan on top of the butter/pecan layer.  Cover with a towel and let rise in a warm, moist place until puffy and near-doubled, about 20 minutes if the dough is fresh, and 45 minutes if from the refrigerator.

Bake in a 350F oven uncovered until tops are brown, approximately 35 minutes.  Immediately turn over onto a serving plate while the caramel is still hot, serve when you can stand the temperature.

You can also put together the rolls the day before, and stick into the fridge overnight – pull them out first thing in the morning and an hour later, they’ll be ready to bake.

Braided Savory Spinach, Feta, and Pine Nut Pastry

Braided Savory Spinach, Feta, and Pine Nut Pastry

Last week or so, Jeff from Artisan Bread in Five Minutes a Day posted this quick dinner he’d thrown together, and I couldn’t resist.  It wasn’t quite as quick, as I didn’t have any dough lingering in the fridge, but once the dough was ready, dinner itself was a matter of thawing some frozen chipped spinach, adding in the feta and pine nuts (both of which I had on hand), and baking for 30 minutes.

Braided Savory Spinach, Feta, and Pine Nut Pastry

from Artisan Bread in Five Minutes a Day (buy the book!)

Nah, just go check out the post. I feel silly retyping it here.  It’s very short, and very simple.

Oh, and incredibly tasty.  Yum.  Since then, I’ve started to have fun with the braided savory dough thing – tonight dinner was Braided Savory Zatter Seitan Sausage with Feta and Mozzarella, but I’ll let my Jeff tell the seitan story…