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Caramel Pecan Pinwheels

Caramel Pecan Pinwheels
Desserts
Yield: 8 servings.
Ingredients
  • Auntie Anne’s® Baking Kit
  • ½ cup heavy whipping cream
  • ¾ cup brown sugar
  • ¼ cup butter, softened
  • ¼ cup white sugar
  • 3 teaspoons apple pie spice (ie: McCormick®)
  • 1 cup pecans, toasted and chopped
  • ¼ cup raisins (optional)
  • Buttermilk Cream Cheese Icing (optional)
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons buttermilk
  • 1 cup powdered sugar
How to make the dough
Preparation

DO NOT ADD BAKING SODA TO THE DOUGH MIX. Reserve baking soda packet for the BAKING section of selected recipe. NOTE: not all recipes on the website use the baking soda. In a large bowl, dissolve contents of 1 yeast packet in 1¼ cups lukewarm tap water. Let sit about 2 minutes. Add 1 dough mix and 1 apple cinnamon oat blend to yeast/water mixture and combine until dough ball forms.

IF USING AN ELECTRIC MIXER:

  1. Follow Step 1 using a large mixing bowl. Using an electric mixer fitted with dough hook attachment, turn on low speed for 1 minute. Increase speed to medium low and continue mixing for 4 more minutes. Dough should form a soft, smooth, and slightly tacky ball. Continue to Step 3.
  2. Turn dough ball onto lightly floured surface and knead approximately 5-7 minutes. Add a small amount of flour if dough is too sticky. Place dough ball into large greased bowl.
  3. Coat a sheet of plastic wrap with nonstick spray and place on top of dough ball, tucking sides down around dough (to prevent dough from drying out). Place bowl in a warm spot (85-95°F) for 30 minutes so the dough can rest (i.e.: place bowl by a sunny window, on top of or near a warm oven, or on top of a refrigerator).
Directions
  1. Preheat oven to 375°F.
  2. Butter a 10” round pan or (1) 9” x 13” pan.
  3. Mix together the heavy whipping cream and brown sugar and pour into prepared pan.
  4. In a small bowl, stir together the apple pie spice and white sugar.
  5. After the dough has risen, punch down and turn out onto a floured surface. Roll into a 16” x 16” square.
  6. Spread the softened butter to ½” of edges. Sprinkle with the sugar spice mixture, followed by the pecans and optional raisins.
  7. Carefully roll up, jelly roll style and pinch seams to close.
  8. With a sharp knife, cut into 2” pieces. Place into prepared pan, pinwheel side up.
  9. Lightly cover with plastic wrap and let rise for 1 hour.
  10. Bake at 375˚F for 25-30 minutes until golden brown and cooked through (baking time may vary).
  11. After removing the rolls from the oven, let cool for a couple of minutes before inverting over a platter. See optional icing below. Serve warm.
  12. Buttermilk Cream Cheese Icing (optional): While the rolls are baking, you can make the icing.
  13. Stir together the cream cheese and buttermilk in a small bowl. Whisk in the powdered sugar and set aside.
  14. Allow pinwheel rolls to cool for 15 minutes before drizzling the icing over them.
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