Cinnamon Rolls with Cajeta Sauce
- 4 tablespoons (1/2 stick) unsalted butter, plus more for bowl
- 2 2/3 cups all-purpose flour, plus more for work surface
- 1/4 cup sugar
- 1 (1/4-ounce) envelope rapid-rise yeast
- Pinch of salt
- 3/4 cup warm (115 to 125 degrees) goat's milk
- 1 large egg
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 2 cups Cajeta Sauce Recipe, plus more for serving (optional)
- 2/3 cup coarsely chopped pecans
- 1 tablespoon ground cinnamon
- 2/3 cup raisins or currants
- Produce
- Pecans (2/3 cup)
- Raisins or currants (2/3 cup)
- Condiments
- Cajeta sauce recipe (2 cups)
- Cooking & Baking
- All-purpose flour (2 2/3 cups)
- Cinnamon, ground (1 tablespoon)
- Rapid-rise yeast (1 1 (1/4-ounce) envelope)
- Salt (1 Pinch)
- Sugar (1/4 cup)
- Dairy
- Butter, unsalted (20 tablespoons)
- Refrigerated
- Egg, large (1)
- Other
- 3/4 cup warm (115 to 125 degrees) goat's milk
Preparation
Read recipe preparation on marthastewart.com
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Published April 6, 2011 (1 year ago).
2 people saved this recipe.
