Cajeta Cinnamon Rolls
Dr. Brent Ridge and Josh Kilmer-Purcell prepare cinnamon rolls with a rich goat's-milk sauce.
Cinnamon Rolls with Cajeta Sauce
Watch the Video
Cajeta Cinnamon Rolls
Dr. Brent Ridge and Josh Kilmer-Purcell prepare cinnamon rolls with a rich...
We Also Love
- Comments()
The Martha Stewart Show, May 2010
- Yield Makes 9 rolls
Add to Shopping List
Ingredients
For the Dough
- 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
For the Filling
- 1 cup (2 sticks) unsalted butter, plus more for pan
- 2 cups Cajeta Sauce, plus more for serving (optional)
- 2/3 cup coarsely chopped pecans
- 1 tablespoon ground cinnamon
- 2/3 cup raisins or currants
Directions
- Make the Dough: Butter a large bowl and set aside. Melt 4 tablespoons butter; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, sugar, yeast, and salt. Add goat's milk, butter and egg; mix on medium speed until smooth, 3 to 5 minutes. Transfer to prepared bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 30 minutes.
- Make the Filling: Meanwhile, butter a 9-by-13-inch baking dish; set aside. Place cajeta, butter, pecans, cinnamon and raisins in a medium saucepan over low heat. Cook until butter is melted and mixture is well combined. Remove from heat and let cool slightly. Pour one-third of the mixture into the bottom of the baking dish, spreading to evenly coat; set aside.
- On a lightly floured, roll out dough to a 10-by-15-inch rectangle. Pour remaining filling onto dough and spread evenly to cover. Starting with one of the short sides, roll up dough; slice crosswise into nine 1-inch-thick rounds. Place, cut side-down in prepared baking dish; cover with plastic wrap. Let stand in a warm place until rolls are doubled in size, about 30 minutes.
- Preheat oven to 350 degrees.
- Transfer rolls to oven and bake until golden brown, 30 to 45 minutes. Transfer to a wire rack to cool slightly; invert rolls onto a serving platter. Drizzle with additional cajeta, if desired.
I'll make again, but way too much cajeta sauce. I actually made an extra
batch of rolls and still had plenty of sauce. I also used whole milk which worked fine