Grandma’s Sticky Cinnamon Pecan Rolls With A Brandy Glaze

My American grandmother introduced me to Jackass!

She came into the room and quietly whispered hysterically: ” Beth you’ve gotta come see this!”

So, I dropped whatever it was I was doing and I followed her anxiously wondering what she was on about?

Then…

I saw two men with bleach white bums running wildly across the screen, yelling out obscenities while my grandmother was on the floor in tears!

I was petrified.

Well, I tell a lie. I was amused…Well amused! I was on the floor with her, laughing hysterically with some mild form of shock. My grandmother watches this stuff?!

What did I expect from a lady with a titanic sense of humour? She’s always cracking a joke, making fun of something, somebody-including herself. Grams doesn’t take herself seriously, a trait I extremely admire. You can always hear her laughing, giggling at the world no matter what it throws her way.

Altough my grandmother is Pensylvania Dutch and this recipe is a Pensylvania Dutch recipe, it is not exactly hers. The following recipe went into my grandma’s repertoire, in the 1960’s! My grandparents lived in Richardson, Texas at the time and were next door neighbors to a chef named Gladis Gensen. Gladis was compiling a recipe clipping book for the area and this recipe was in it. It is not sure if Gladis developed the recipe or if the recipe was contributed to the book by someone else, but granpa thinks it was Gladis’ own recipe.

So, there you have it! Although Gladis may have written the recipe, my grandmother lovingly gave me a killer obsession for these highly addictive, skeleton demolishing, mouthwatering buns of glory! And, for that if that alone, she deserves to have this post named after her!

(Grandma Phyllis, mom, me in the top right, Addie and Joslin-my sisters)

My grandmother originally began gifting these the week after thanksgiving but so many people started asking for them before so she & my mother now start gifting them on November first. Grandma used to even gift batches to the U.S Postal Service because she wanted to show her thanks in delivering her mail. How cool is she?!

The key trick in this recipe is to flip the cinnamon rolls onto foil once baked and still hot. This brings all that gooey, caramel, crunchy, nutty goodness to the forefront. The original recipe does not call for the brandied syrup glaze. It is my addition as I was adament to include brandy in there somewhere. I really think the glaze is a superb addition, if I may say so myself!

Print (no photos)

Grandma’s Sticky Cinnamon Pecan Rolls With A Brandy Glaze

makes: 18 rolls

Prep time w/ waiting: about 2.5-3 hrs

Baking time: 35 minutes

The Cast Of Characters

Dough

225g butter at room temperature

140g granulated sugar

3 teaspoons salt

375ml milk-warm

4 packets of yeast-28g

250ml water, luke warm or at 120c

1kg flour

Filling

130g sugar

1 tablespoon cinnamon

100g butter, melted and cooled

100g pecans, pounded or roughly chopped

Brandied Syrup Glaze

300g butter, melted

265g light brown sugar

45ml brandy

60ml corn syrup- or any sugar syrup if you can’t find

150g pecans- coarsely chopped

Equipment

Electric Mixer

1 large mixing bowl, 1 medium mixing bowl, 1 small mixing bowl

A kitchen scale, measuring cups & spoons

A basting brush

Rolling pin

Baking tin-12inx8in or 13inx9in

The Nitty-Gritty

Dough- In a very large bowl (Bowl 1) add the butter, sugar, salt and milk. Whip together with the mixer.

In a small bowl, mix together the warm water and the yeast.

Add the yeast to bowl 1.

Make sure you weigh up the flour ahead of time and place in a seperate bowl, so you don’t have to remember where you’re at.

Beginning adding the sifted flour to bowl 1, about half a cup at a time

Continuously mixing till the dough forms (you may have switch out the mixer with your hands towards the end.) The dough should be sticky and moist.

Cover and let it sit in a warm, unventilated space like the oven for about 1 hour, till risen.

Pound the pecans in a mortar, till you reach desired coarseness. I went for semi-fine.

For the filling-In a medium bowl add the sugar and the cinnamon and mix. Set aside.

By now the dough has risen. Remove and place on a well floured counter. Slice it in half.

Keep one on the counter and cover the other half of the dough wrapped plastic wrap and place in the fridge.

Flour your rolling pin and roll out the dough into a rectangle about 8inx14in. Lather generously with half of the melted butter,

half the cinnamon-sugar and half the pecans.

Roll it into a log. Cover with plastic wrap and place it in the fridge for about 30 minutes while you prep the second log in the same way.

In the mean time, prep the brandied syrup glaze. In a sauce pan, melt the butter, add the brown sugar.

The corn syrup and the brandy.

Stir until well combined.

Roughly chop the pecans.

Take your baking dish and generously lather the bottom with the syrup glaze, then sprinkle with the pecans.

Take your log out of the fridge and slice it into 9 rolls, about 1.5 inches thick.

Layer them in the baking tin, making sure to keep some space between them as they will spread during cooking. I like to leave the two ends and bake them in a seperate tin. Now, let them sit covered for another 45 minutes, so they rise. You can also freeze them at this point for later use, they keep for about 2 or more months.When you are ready to use, remove them and let them thaw a couple of hours or overnight.

Just before popping them into the oven, brush them generously with butter & the brandy glaze.

Bake in a pre-heated oven: 325F/160C/3G for about 35 minutes.

Once done, remove and quickly flip over onto a foil or a serving dish.

Drizzle with the warm brandied syrup glaze and enjoy with a warm cuppa tea or coffee on a chilly winter morning!

Signature here.

Share and Enjoy:

(10.00)

Loading ...

Enjoyed this post? Suscribe to my RSS feeds!

Posted in: brandy, buns, cinnamon rolls, grandma, holiday baking, holiday cooking, Pecan rolls, Pensylvania dutch cinnamon rolls

26 Responses to “Grandma’s Sticky Cinnamon Pecan Rolls With A Brandy Glaze”

Chris Bourne

14. Nov, 2009

Nice buns…I’m stuffed
Meeta

14. Nov, 2009

what an awesome picture of the fine ladies in your family beth! love it! and that recipe look divine. different to how i make my sticky buns so i will have to try it out soon! hugs!
chocolate shavings

14. Nov, 2009

Those buns look amazing!
uberVU - social comments

14. Nov, 2009

Social comments and analytics for this post…

This post was mentioned on Twitter by dksfood: Cinnamon Pecan goodness! This recipe for cinnamon rolls will rock your world! I Promise! http://bit.ly/3CjJkK...
Lori @ RecipeGirl

14. Nov, 2009

I’ve been dreaming of cinnamon rolls lately. We usually make a pumpkin variety for Thanksgiving morning, but now I’m thinking this one looks good!
Name (required)

14. Nov, 2009

I can’t wait to try these, especially for the holidays.
Bethany

14. Nov, 2009

Thanks Meeta! x
Bethany

14. Nov, 2009

I loooove the pumpkin version! Hope you also enjoy these.
Ash@FSK

14. Nov, 2009

Mmmmm.. sticky goey buns! perfect!!

and, lovely family photo
joslin

14. Nov, 2009

Who is ready for the holidays? My Grammie’s Sticky Cinnamon Pecan Rolls will bring the taste of the holidays and the smell of the season to any kitchen! It is such a treat to finally have this recipe documented and with so many step by step photographs =) Well done Dirty Kitchen Secrets.

Your very proud sister,
Joslin
Heather McNeil

14. Nov, 2009

Ohhhh, those look delish! I am so making them. Love the step by step photos as baking is not my strong suit. Mmmm can’t wait!
miranda

14. Nov, 2009

wow. these look incredilbe. i am a huge fan of cinnamon and pecan rolls! I can’t wait to give them a try.
by the way, you and your sisters are absolutely beautiful!!!
Global Patriot

14. Nov, 2009

The sad thing is I read this at 4 p.m. and now I have to wait till morning to make me some, but maybe I’ll get started early with the Brandy part of the recipe
Memoria

15. Nov, 2009

The rolls look perfect. You and your sisters are stunning! Thanks for the process photos.
Grammie & Mom

15. Nov, 2009

Beth-
We were gathered at Aunt Jody’s house when we saw your post and we all read it and were really impressed with your gift with words!
Grammie was honored and wanted to know how much it was going to cost her!
We all enjoyed it–amused & laughing on the floor…..Mom
xxoxx
Dani

15. Nov, 2009

You’re family is beautiful! It’s so nice you are sharing your grandmother’s recipes. My mother is gone now, but she lived long enough to bake with my granddaughter. We continue to use her recipes, especially for the holidays. Thanks for sharing yours.
Mowie @ Mowielicious

15. Nov, 2009

Honey, these look lovely and delish. Gorgeous photos and perfect comfort food. And what a gorgeous family photo. Your Gran sounds like a lot of fun =) xxx
JO:C

16. Nov, 2009

Yes, such beautiful photos – these are the best photos yet… so tasty!!
dhanggit

16. Nov, 2009

Wow!! its been a long time i havent eaten some cinnamon rolls you just awaken my desire love the idea of glazing it with brandy!!

ps you are all so pretty !!
diva

16. Nov, 2009

mmmm! these look so good and i love that picture of all the ladies in your family. stunning!
enjoy a cinnamon bun as you watch pasty white buns on the telly? Classic!

x
Sunita

16. Nov, 2009

Beth, those rolls look heavenly; I can imagine how wonderful h your house must have smelt. And what a great picture of the ladies in your family; and yes, I do see the twinkle in your grammie’s eyes, must be really nice to be around her Aren’t grandmas special? i miss mine so much
Ben

16. Nov, 2009

Oh wow those rolls look amazing! For some reason I can’t watch jackass, it gives me the creeps, lol
Sarah Ripma

16. Nov, 2009

AWWW Beth! I’m so glad you did Grammie’s cinnamon rolls! Makes me feel all warm inside. Miss you, Lovely. : X (oh and i LOVED the jackass story!! LOL)
Peter

20. Nov, 2009

Beauty obviously runs in your family and if it has anything to do with eating grandma’s sticky buns…go for a dozen!
Bethany

21. Nov, 2009

Thanks Peter Whatever the case the more sticky buns the merrier I can’t get my hands off em!
sara

17. Dec, 2009

your picture are so lovely , bethany~ ive had my eye out for a good cinnamon roll recipe, looks great.

"I'm tickled pink to have you here & I'd love to hear from you! So, drop me a note, exchange your secrets or just have a nibble x"

Mad About Chickpeas-Hummus B’ Lahme

Signature goes here...

Share and Enjoy:

(10.00)

Loading ...

Enjoyed this post? Suscribe to my RSS feeds!

Posted in: chickpeas, hummus, hummus awarma, hummus b lahme, hummus b tahini, minced lamb, olive oil, tahini

39 Responses to “Mad About Chickpeas-Hummus B’ Lahme”

Chris Bourne

12. Jan, 2010

Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this
Sarah, Maison Cupcake

12. Jan, 2010

I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.
Kerrin @ MyKugelhopf

12. Jan, 2010

I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !
Mustapha

12. Jan, 2010

Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!
Bethany

12. Jan, 2010

Agreed. I’ve had it for breakfast…it is the ultimate!
Mowie @ Mowielicious

12. Jan, 2010

This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

Having said that, I’ve never had it for breakfast!
Jamie

12. Jan, 2010

Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

Congrats on the new blog! Wow! Truly dynamic you are!
shayma

12. Jan, 2010

huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma
Bethany

12. Jan, 2010

Hi Shayma and thanks for your lovely comment If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…
Jeanne @ Cooksister

12. Jan, 2010

Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words
Cherine

12. Jan, 2010

I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it.
Trissa

12. Jan, 2010

Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!
Asha@FSK

12. Jan, 2010

Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing ) Does your dad sell them by any chance??
Kitchen Butterfly

12. Jan, 2010

You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!
Miranda

12. Jan, 2010

mmh…this looks incredible. i would love some of that about now!
Happy Cook

12. Jan, 2010

My daughter love chickpea too. When she was little she used to cakk them indian balls It is a really unique way of serving them with the meat.
Global Patriot

12. Jan, 2010

Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!
The Cooking Ninja

12. Jan, 2010

mmm…I love chick peas too. That dish is delicious.

Congrats on your new blog.
Maunika

12. Jan, 2010

Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.
Sarka

12. Jan, 2010

I don’t know if I love chickpea but I definitely like it! I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
Congrats of your new blog – wonderful!
Cynthia

12. Jan, 2010

I’m with you – a serious lover of chickpeas.

Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?
Ben

13. Jan, 2010

Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.
Bethany

13. Jan, 2010

Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.
Katherine

13. Jan, 2010

I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.
shayma

13. Jan, 2010

hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma
The Grubworm

13. Jan, 2010

Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.
meeta

13. Jan, 2010

i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!
Su-yin

13. Jan, 2010

This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better?
deeba

13. Jan, 2010

I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!
Bethany

13. Jan, 2010

Shayma- sent ya an email x
Grubworm- AMEN!
Su-yin: it’s diiiiiivine!
Deeba: I wanna hold youuuur haaaaand! XX
Bethany

14. Jan, 2010

I’m bringing you some this weekend
Barbara Bakes

14. Jan, 2010

The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!
tasteofbeirut

15. Jan, 2010

I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!
Chris Bourne

15. Jan, 2010

Need your food need your food!
Manggy

18. Jan, 2010

I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic!
Ladybird

19. Jan, 2010

Hummus rocks! And it is sooo good for you, always a bonus
Kate/Kajal

19. Jan, 2010

I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!
diva

19. Jan, 2010

oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
beautiful houmous. i like having houmous wraps or sandwiches. so yummy!
barbara

08. Feb, 2010

I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.

Dirty Kitchen Secrets