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Cinnamon Rolls with Cajeta Sauce

Goat's milk and sweet cajeta give these cinnamon rolls their unforgettable flavor. The recipe comes from Dr. Brent Ridge and Josh Kilmer-Purcell, co-owners of Beekman 1802.

  • yield: Makes 9 rolls

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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

  1. Step 1

    Make the Dough: Butter a large bowl and set aside. Melt 4 tablespoons butter; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Preheat oven to 350 degrees.

  6. Step 6

    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.

Source
The Martha Stewart Show, May 2010

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Reviews (1)

  • Moses247 7 Sep, 2010

    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