Sorry for being away so long! Emma's been out on Christmas break, which limits my computer time.  Substantially.  I have been taking photos of our dinners and holiday to share in the next couple of weeks, though, so stay tuned.  As soon as we get back to our regular schedule, I'll be able to get them on the blog.

PHOTO : Christmas Eve finery 

In the meantime, I thought I'd share a last minute idea for a New Years Day Brunch... as I'm searching my own files planning our menu for tomorrow morning.
 





As I re-posted last week, one of my all time favorite things to do is to make "homemade" cinnamon rolls from frozen bread dough.  We had friends over for brunch this week and, in addition to the classic cinnamon rolls, also made Pecan Cinnamon Rolls.  With just one extra step, you can create these sticky, pecan glazed cinnamon rolls.

Pecan Cinnamon Rolls
from frozen Bread Dough 
6-8 rolls

1 loaf of frozen bread dough, thawed (it comes 3 to a bag)
3 tablespoons of butter, softened
1/2 cup of brown sugar
2 tablespoons of cinnamon
1/4 cup of sugar
..........

Pecan Schmear :
4 tablespoons of butter, softened
1/2 cup of brown sugar

1/2 teaspoon of salt
1 cup of pecans


Thaw the loaf of frozen bread dough in the refrigerator or on the counter (there are directions for thawing on the bag).  Allow the thaw dough to rise for 1-2 hours in a warm area covered with a damp cloth.  Roll the dough out into a rectangle onto a floured surface.  Spread softened butter on the rolled out dough.



Sprinkle sugar, brown sugar and cinnamon over the dough.  Roll up the dough into a log.  Slice into 2-inch thick rolls.





Create the schmear by creaming together 4 tablespoons of butter, salt and 1/2 cup of brown sugar.  Scoop the mixture into the bottom of a round pie dish or baking pan.  


Put pecans on top of the schmear mixture.


Place the rolls, spiral side up in the baking pan.


Cover with a warm damp towel and allow to rise 2-4 hours (or overnight) in a warm area.  When the rolls have doubled in size, bake them at 350 degrees for 15-18 minutes until they begin to brown.  Let them cool for 5 minutes, then invert them onto a plate or serving platter.


 
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