Spork and Skewer

Do not fear; I have not set down my spork and skewer. Admittedly, I have been a bit sidetracked this summer. We have a lot going on in my family at the moment. Allow me to explain. First, Miles and I are expecting our first baby. Baby Cady should be arriving right around Christmas time. I was feeling tired and vaguely nauseous most of the time, but I am feeling better now. In fact, I feel almost normal. YEAH! Second, my sister's wedding (Amanda and Ted) is creeping up very quickly. The wedding is a mere eight days away! We have been busy planning and organizing details for the big day. And finally, the kink in our lives is that my dad was recently diagnosed with bladder cancer. As soon as the wedding is over, my dad will be beginning treatment. He seems to have a world class doctor and an aggressive treatment plan, so we are all confident that everything will turn-out okay. The endless appointments, tests, and scans have been stressful over the past few weeks, but we are all ready to support and help out any way we can.

Well, on to the recipe. This yeast free sticky roll is based on a Lunds and Byerly's recipe. And trust me, if you need to de-stress or cheer up a bit, these cinnamon rolls are guaranteed to point you in the right direction.



























No Rise Caramel Pecan Cinnamon Rolls

I added the pecans, and they were delicious. Feel free to omit them, if  you prefer. 

You will need:
Caramel:
1/2 cup pecans
1/2 stick butter 
2 tablespoons honey
1/2 cup light brown sugar

Rolls:
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
1 teaspoon baking power
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 stick + 1 tablespoon melted butter, divided
1 cup light sour cream
1/4 cup buttermilk
1 teaspoon cinnamon
1/4 cup sugar


To begin, preheat oven to 350 degrees, and line the bottom of a 9-inch round cake pan with parchment paper.






Next, roast the pecans in a dry skillet over medium-low heat. They are done when you begin to smell them.





Scatter them into the parchment lined pan.






To make the caramel sauce, melt together the butter, honey, and brown sugar over medium heat. Stir until smooth. Pour the sauce over the pecans. Spread evenly, and set aside.




Time to make the dough. In a medium mixing bowl, sift together the dry ingredients (flour through salt).





In a second, larger bowl, combine half of the dry ingredients with your 6 tablespoons of melted butter, sour cream, and buttermilk. Stir. Add the remaining flour, and stir until a soft dough forms.




Invert the dough onto a floured surface; flour your hands, and kneed the dough until smooth (10-12 times).





Using a floured rolling pin, roll the dough into a 12 by 6 inch rectangle.





Brush the remaining butter over the dough.Then, sprinkle the buttered dough with the cinnamon and sugar.






Carefully, roll-up the dough, and pinch the ends together.







Cut the roll into 9 even pieces. You will want to use a sharp knife so you don't squish the rolls.






Arrange the rolls in the caramel lined cake pan. Spread them out so they can puff as they cook.






Bake for about 25 minutes, until the tops are firm, and the edges are a bit golden.






These are gooey and yummy when they are warm, so grab a plate, invert, and remove your parchment paper. Oh my goodness gracious, those look good! Trust me; they taste even better. Enjoy!